Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Nature-based solutions voor een duurzame Gouwe
Lelieveld, Charlotte ; Spijkerman, Arjan - \ 2018
Netherlands : Groene Cirkels (Wageningen Environmental Research rapport 2877) - 17
Biomimicry Business Breakthrough
Lelieveld, C.M.J.L. ; Hoogen, Ise van den; Och, R.A.F. van - \ 2016
Wageningen UR - 2 p.
De samenleving en de energiemarkt zijn volop in beweging. Netbeheerder Alliander wil in deze transitie bijdragen aan een schone en duurzame wereld voor nu en in de toekomst. Het bedrijf investeert dan ook in duurzame innovaties en pioniert met nieuwe verdienmodellen. Alliander heeft zichzelf ten doel gesteld te 'Leren van de Natuur'. Als casus heeft Alliander het A1 bedrijvenpark Deventer ingebracht, een energieneutraal bedrijvenpark met een slim energie netwerk en de nieuwste technologieën. Het bedrijvenpark ligt klaar om bedrijvigheid aan te trekken. Na ruim een jaar is het bedrijvenpark nog steeds leeg. De vraag die Alliander tijdens de Business Breakthrough Biomimicry stelt is: wat kunnen we van de natuur leren in het duurzaam en bedrijvig maken van het A1 bedrijvenpark Deventer? Hoe ontwikkelt de natuur een nieuw gebied?
Werken 'luchtzuiverende' planten echt?
Dueck, Tom ; Lelieveld, Charlotte - \ 2016
Daytime formation of nitrous acid at a coastal remote site in Cyprus indicating a common ground source of atmospheric HONO and NO
Meusel, Hannah ; Kuhn, Uwe ; Reiffs, Andreas ; Mallik, Chinmay ; Harder, Hartwig ; Martinez, Monica ; Schuladen, Jan ; Bohn, Birger ; Parchatka, Uwe ; Crowley, John N. ; Fischer, Horst ; Tomsche, Laura ; Novelli, Anna ; Hoffmann, Thorsten ; Janssen, Ruud H.H. ; Hartogensis, Oscar ; Pikridas, Michael ; Vrekoussis, Mihalis ; Bourtsoukidis, Efstratios ; Weber, Bettina ; Lelieveld, Jos ; Williams, Jonathan ; Pöschl, Ulrich ; Cheng, Yafang ; Su, Hang - \ 2016
Atmospheric Chemistry and Physics 16 (2016)22. - ISSN 1680-7316 - p. 14475 - 14493.

Characterization of daytime sources of nitrous acid (HONO) is crucial to understand atmospheric oxidation and radical cycling in the planetary boundary layer. HONO and numerous other atmospheric trace constituents were measured on the Mediterranean island of Cyprus during the CYPHEX (Cyprus PHotochemical EXperiment) campaign in summer 2014. Average volume mixing ratios of HONO were 35 pptv (±25 pptv) with a HONO/NOx ratio of 0.33, which was considerably higher than reported for most other rural and urban regions. Diel profiles of HONO showed peak values in the late morning (60 ± 28 pptv around 09:00 local time) and persistently high mixing ratios during daytime (45 ± 18 pptv), indicating that the photolytic loss of HONO is compensated by a strong daytime source. Budget analyses revealed unidentified sources producing up to 3.4 × 106 molecules cm-3 s-1 of HONO and up to 2.0 × 107 molecules cm-3 s-1 NO. Under humid conditions (relative humidity 2 Combining double low line 0.72), suggesting a common source that may be attributable to emissions from microbial communities on soil surfaces.

Improving Hygiene in Food Transportation
Thoden van Velzen, E.U. ; Lukasse, L.J.S. - \ 2016
In: Handbook of Hygiene Control in the Food Industry: Second Edition / Lelieveld, Huub, Holah, John, Gabrić, Domagoj, Tokyo : Woodhead Publishing - ISBN 9780081001974 - p. 383 - 388.
The hygiene aspect of food transport has become an issue for European transport operators. This development started roughly in 1990, when national governments urged transport operators to act on food safety. However, nowadays retailers and food producers are demanding more hygiene measures from transport operators. Transport operators need to fulfill an increasing number of hygiene schemes to be allowed to participate in transport tenders of the large retailers and food producers.
Managing the Risks of Food Intended for Consumption by Religious Consumers
Rijn, I. Van; Vintila, Iuliana ; Regenstein, Joe M. - \ 2016
In: Handbook of Hygiene Control in the Food Industry: Second Edition / Lelieveld, Huub, Holah, John, Gabrić, Domagoj, Elsevier Inc. Academic Press - ISBN 9780081001974 - p. 191 - 195.
Since the production of food intended for consumption by religious consumers has increased, the need for clarity about the religious requirements and the risks involved is increasing. Some of these religious requirements find their origin in hygenic and/or food safety measures related to an adverse health effect, and some may refer to an adverse spiritual health effect.

In general, religious dietary law is present in the holy book of a particular religion. Because of differences in the levels of regulation and their interpretation, it is not always clear which requirements should be met and which risks need to be covered. To be able to assure the credible quality of the food, therefore, food companies rely on the expertise of religious leaders/organizations and/or certification bodies.
The Range of Microbial Risks in Food Processing
Zwietering, M.H. ; Straver, J.M. ; Asselt, E.D. van - \ 2016
In: Handbook of Hygiene Control in the Food Industry: Second Edition / Lelieveld, Huub, Holah, John, Gabrić, Domagoj, Elsevier Inc. Academic Press - ISBN 9780081001974 - p. 43 - 54.
Foodborne illnesses can be caused by a wide range of microorganisms. Data analysis can help to determine which microorganisms give the highest contribution to the number of foodborne illnesses. This helps to decide which pathogen(s) to focus on in order to reduce the number of illnesses. The same accounts for the products that are related to foodborne illnesses. Quantitative microbiology can be used in assessing food safety in a farm-to-fork approach. Evaluating the estimated effect of various control strategies can help to decide which combination of strategies in the chain is most effective and efficient to achieve a certain food safety objective. The potential of data analysis and quantitative microbiology is clear, yet more work needs to be done to incorporate recontamination in predictive models. The models available at the moment, although simple, can already be applied to determine the importance of (re)contamination compared with growth and inactivation of pathogens
Consumer Perceptions of Risks From Food
Frewer, Lynn J. ; Fischer, A.R.H. ; Kaptan, Gulbanu - \ 2016
In: Handbook of Hygiene Control in the Food Industry / Lelieveld, Huub, Holah, John, Gabric, Domagoj, Woodhead Publishing - ISBN 9780081001554 - p. 15 - 23.
High pressure effects on fruits and vegetables
Timmermans, R.A.H. ; Matser, A.M. - \ 2016
In: High Pressure Processing of Food. Principles, Technology and Applications / Balasubramaniam, V.M., Barbosa-Cánovas, G.V., Lelieveld, H.L.M., New York : Springer (Food Engineering Series ) - ISBN 9781493932337 - p. 541 - 551.
The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.
Food Safety Regulations Applied to Traditional and Ethnic Foods
Meulen, B.M.J. van der; Juanjuan, Sun ; Carvajal, Ricardo ; Kite, Jonathon ; Costa Dias, Thiago - \ 2016
In: Regulating Safety in Traditional and Ethnic Foods / Prakash, Vishweshwaraiah, Martín-Belloso, Olga, Keener, Larry, Astley, Sian, Braun, Susanne, Mcmahon, Helena, Lelieveld, Huub, Waltham, MA 02451, USA : Academic Press Elsevier - ISBN 9780128006054 - p. 441 - 466.
Traditional and ethnic foods are characterized by their history. By this category, they are usually considered safe on the basis of experience within the jurisdiction where they are indigenous. Elsewhere they may face authorization requirements.

Foods characterized by historical production methods may face challenges from modern food hygiene legislation. In some situations, exemptions apply that enable the continuation of traditional practices, despite food safety concerns.

This chapter explores how food law addresses one or both of these issues in the United States, Australia and New Zealand, Brazil, China, and the European Union (EU). From the perspective of global harmonization, it is preferable for national systems to take account of experience elsewhere and to be flexible toward nonindustrial ways of production.
The floating greenhouse on the Thames : guidelines for nature based solutions
Lelieveld, Charlotte ; Spijkerman, Arjen ; Ottburg, Fabrice ; Janssen, Henrice ; Kamermans, Pauline ; Jak, Robbert ; Brandenburg, Willem ; Vermeulen, Tycho ; Hendriks, Kees ; Lokhorst, Nynke ; Harrison, Adolfo ; Moore, Darryl - \ 2015
Wageningen : Alterra Wageningen UR (Alterra report 2695) - 36
Biomimicry. De natuur als inspiratiebron voor innovaties
Segeren, A. ; Vogelzang, T.A. - \ 2015
Den Haag : LEI Wageningen UR (LEI publicatie 14-129) - 35
innovaties - systeeminnovatie - duurzame ontwikkeling - aanpassing van de productie - ontwerp - biologie - technologie - bedrijven - biomimicry - innovations - system innovation - sustainable development - adjustment of production - design - biology - technology - businesses
LEI Wageningen UR heeft van het ministerie van Economische Zaken de opdracht gekregen om onderzoek te doen naar de stand van zaken en de mogelijkheden voor de verdere toepassing van biomimicry in Nederland. Deze brochure biedt een analyse van drie actuele praktijkvoorbeelden, inzicht in de impact op economie en duurzaamheid en een vertaling hiervan naar indicatoren. Daarnaast geeft het LEI perspectieven voor de toekomst, waarbij vooral is gekeken naar de rol van wetenschap, onderwijs en beleid.
Alterra WUR - Online research Noordzee 'Natuur inclusief ontwikkelen'. Online research brengt initiatieven, bronnen en naratieven in kaart
Lelieveld, Charlotte - \ 2015
Alterra indicatie stakeholders Noordzee
Lelieveld, Charlotte - \ 2014
Nature Meets Design
Kruit, J. ; Lelieveld, C.M.J.L. ; Zwiers, M. - \ 2014
Alterra, Wageningen-UR
Unexpected green is the future
Lelieveld, C.M.J.L. ; Holz Amorim de Sena, N.H. - \ 2014
The urban space of the future will merge with green in unexpected ways and in unexpected places, forming resilient and remarkably surprising cities. Urban discussions currently start in a similar way: the population of cities will grow, cities are responsible for great part of gas emissions, how to deal with increasing urbanisation, etcetera. The World is undoubtedly becoming more and more urban. As the United Nations presented the facts: ‘by 2030 all developing regions, including Asia and Africa, will have more people living in urban than rural areas. In the next 20 years, Homo sapiens, “the wise human”, will become Homo sapiens urbanus in virtually all regions of the planet’. In all these discussions cities are often approached as a problem. We live in cities, we are attracted by them. Why are we so pessimistic about our own urban living space?
Beeldverslag workshop natuurinclusief bouwen op zee
Smit, A. ; Lelieveld, C.M.J.L. ; Slijkerman, D.M.E. ; Smith, S.R. - \ 2014
Wageningen : Wageningen UR - 44 p.
Onverwacht groen heeft de toekomst
Holz Amorim de Sena, N.H. ; Lelieveld, C.M.J.L. - \ 2014
Tuin en Landschap 2014 (2014)22. - ISSN 0165-3350 - p. 8 - 8.
Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods
Linnemann, A.R. ; Hansen, E.B. ; Lelieveld, H.L.M. ; Heising, J.K. ; Dekker, M. - \ 2014
In: Handbook of Indigenous Foods Involving Alkaline Fermentation / Sarkar, P.K., Nout, M.J.R., Boca Raton, Fl., USA : CRC Press - ISBN 9781466565296 - p. 425 - 468.
Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some AFFs have a poor appearance and lack convenience. Are many valuable AFFs threatened with extinction? Upgrading of quality, safety, and convenience is required to keep AFFs on the future menu. Research and development activities such as upgrading of small-scale food fermentations, however, require capital investment that is often lacking in small and cottage level enterprises. There is an urgent opportunity and challenge for the local and international food industry business, as well as the technical cooperation, to strengthen this culturally important aspect of life.
Unexpected green is the future, The urban space of the future will merge with green in unexpected ways and in unexpected places, forming resilient and remarkably surprising cities.
Holz Amorim de Sena, N.H. ; Lelieveld, C.M.J.L. - \ 2014
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