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F Devlieghere

Showing results (31-40 of 99) with videos related to

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International Journal of Food Microbiology|November 7, 2006
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B(1) production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentrationS Samapundo, B De Meulenaer, A Atukwase, et al.
International Journal of Food Microbiology|September 18, 2007
Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified saucesA Vermeulen, F Devlieghere, K Bernaerts, et al.
International Journal of Food Microbiology|November 7, 2006
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B(1) production of Fusarium verticillioides and F. proliferatum on corn. Part I: the effect of initial headspace carbon dioxide concentrationS Samapundo, B De Meulenaer, A Atukwase, et al.
Food Microbiology|July 16, 2010
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of breadS Samapundo, N Deschuyffeleer, D Van Laere, et al.
Letters in Applied Microbiology|May 6, 2009
Extracting information on the evolution of living- and dead-cell fractions of Salmonella Typhimurium colonies in gelatin gels based on microscopic images and plate-count dataT E Theys, A H Geeraerd, F Devlieghere, et al.
Systematic and Applied Microbiology|August 10, 2000
Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat productsD Gevers, G Huys, F Devlieghere, et al.
Food Microbiology|October 20, 2009
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produceI Vandekinderen, F Devlieghere, B De Meulenaer, et al.
International Journal of Food Microbiology|December 31, 2003
Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenesM Uyttendaele, A Rajkovic, G Benos, et al.
Food Microbiology|May 17, 2011
Identification and characterization of yeasts causing chalk mould defects on par-baked breadN Deschuyffeleer, K Audenaert, S Samapundo, et al.
Journal of Dairy Science|January 18, 2005
Protective influence of several packaging materials on light oxidation of milkF Mestdagh, B De Meulenaer, J De Clippeleer, et al.
Pageof 10

Showing results (31-40 of 99) with videos related to

Sort By:
Pageof 10
International Journal of Food Microbiology|November 7, 2006
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B(1) production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentrationS Samapundo, B De Meulenaer, A Atukwase, et al.
International Journal of Food Microbiology|September 18, 2007
Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified saucesA Vermeulen, F Devlieghere, K Bernaerts, et al.
International Journal of Food Microbiology|November 7, 2006
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B(1) production of Fusarium verticillioides and F. proliferatum on corn. Part I: the effect of initial headspace carbon dioxide concentrationS Samapundo, B De Meulenaer, A Atukwase, et al.
Food Microbiology|July 16, 2010
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of breadS Samapundo, N Deschuyffeleer, D Van Laere, et al.
Letters in Applied Microbiology|May 6, 2009
Extracting information on the evolution of living- and dead-cell fractions of Salmonella Typhimurium colonies in gelatin gels based on microscopic images and plate-count dataT E Theys, A H Geeraerd, F Devlieghere, et al.
Systematic and Applied Microbiology|August 10, 2000
Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat productsD Gevers, G Huys, F Devlieghere, et al.
Food Microbiology|October 20, 2009
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produceI Vandekinderen, F Devlieghere, B De Meulenaer, et al.
International Journal of Food Microbiology|December 31, 2003
Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenesM Uyttendaele, A Rajkovic, G Benos, et al.
Food Microbiology|May 17, 2011
Identification and characterization of yeasts causing chalk mould defects on par-baked breadN Deschuyffeleer, K Audenaert, S Samapundo, et al.
Journal of Dairy Science|January 18, 2005
Protective influence of several packaging materials on light oxidation of milkF Mestdagh, B De Meulenaer, J De Clippeleer, et al.
Pageof 10