Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A R Standaert

Showing results (1-10 of 8) with videos related to

Pageof 1
Sort By:
International Journal of Food Microbiology|June 1, 2005
Cell division theory and individual-based modeling of microbial lag: part I. The theory of cell divisionE J Dens, K Bernaerts, A R Standaert, et al.
International Journal of Food Microbiology|May 26, 2005
Cell division theory and individual-based modeling of microbial lag: part II. Modeling lag phenomena induced by temperature shiftsE J Dens, K Bernaerts, A R Standaert, et al.
International Journal of Food Microbiology|February 21, 2006
Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenesK Francois, F Devlieghere, A R Standaert, et al.
Letters in Applied Microbiology|June 14, 2003
Modelling the individual cell lag phase. Isolating single cells: protocol developmentK Francois, F Devlieghere, A R Standaert, et al.
International Journal of Food Microbiology|April 28, 2005
Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenesK Francois, F Devlieghere, K Smet, et al.
International Journal of Food Microbiology|April 28, 2005
Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation modelA R Standaert, A H Geeraerd, K Bernaerts, et al.
Journal of Applied Microbiology|November 30, 2005
Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenesK Francois, F Devlieghere, A R Standaert, et al.
Journal of Applied Microbiology|March 24, 2006
Single cell variability of L. monocytogenes grown on liver pâté and cooked ham at 7 degrees C: comparing challenge test data to predictive simulationsK Francois, F Devlieghere, M Uyttendaele, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
International Journal of Food Microbiology|June 1, 2005
Cell division theory and individual-based modeling of microbial lag: part I. The theory of cell divisionE J Dens, K Bernaerts, A R Standaert, et al.
International Journal of Food Microbiology|May 26, 2005
Cell division theory and individual-based modeling of microbial lag: part II. Modeling lag phenomena induced by temperature shiftsE J Dens, K Bernaerts, A R Standaert, et al.
International Journal of Food Microbiology|February 21, 2006
Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenesK Francois, F Devlieghere, A R Standaert, et al.
Letters in Applied Microbiology|June 14, 2003
Modelling the individual cell lag phase. Isolating single cells: protocol developmentK Francois, F Devlieghere, A R Standaert, et al.
International Journal of Food Microbiology|April 28, 2005
Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenesK Francois, F Devlieghere, K Smet, et al.
International Journal of Food Microbiology|April 28, 2005
Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation modelA R Standaert, A H Geeraerd, K Bernaerts, et al.
Journal of Applied Microbiology|November 30, 2005
Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenesK Francois, F Devlieghere, A R Standaert, et al.
Journal of Applied Microbiology|March 24, 2006
Single cell variability of L. monocytogenes grown on liver pâté and cooked ham at 7 degrees C: comparing challenge test data to predictive simulationsK Francois, F Devlieghere, M Uyttendaele, et al.
Pageof 1