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International Journal of Food Microbiology
|
September 8, 2009
Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, aw and acetic acid
A Vermeulen, K P M Gysemans, K Bernaerts, et al.
Food Microbiology
|
April 23, 2011
Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures
E G Velliou, E Van Derlinden, A M Cappuyns, 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 simulations
K Francois, F Devlieghere, M Uyttendaele, et al.
Food Microbiology
|
September 1, 2006
Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures
K Francois, A Valero, A H Geeraerd, et al.
International Journal of Food Microbiology
|
January 21, 2016
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
N De Clercq, G Vlaemynck, E Van Pamel, et al.
Food Microbiology
|
April 27, 2010
Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment
L Garcia-Gonzalez, A H Geeraerd, J Mast, et al.
International Journal of Food Microbiology
|
May 29, 2019
Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression
L Kuuliala, M Sader, A Solimeo, et al.
International Journal of Food Microbiology
|
August 1, 2006
Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles
M Janssen, A H Geeraerd, F Logist, et al.
International Journal of Food Microbiology
|
May 4, 2007
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future
L Garcia-Gonzalez, A H Geeraerd, S Spilimbergo, et al.
Letters in Applied Microbiology
|
December 24, 2010
Quantification of the influence of trimethylamine-N-oxide (TMAO) on the heat resistance of Escherichia coli K12 at lethal temperatures
E G Velliou, E Van Derlinden, A M Cappuyns, et al.
Page
of 10
Search research articles
Search
Showing results (81-90 of 99) with videos related to
Sort By:
Page
of 10
International Journal of Food Microbiology
|
September 8, 2009
Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, aw and acetic acid
A Vermeulen, K P M Gysemans, K Bernaerts, et al.
Food Microbiology
|
April 23, 2011
Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures
E G Velliou, E Van Derlinden, A M Cappuyns, 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 simulations
K Francois, F Devlieghere, M Uyttendaele, et al.
Food Microbiology
|
September 1, 2006
Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures
K Francois, A Valero, A H Geeraerd, et al.
International Journal of Food Microbiology
|
January 21, 2016
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
N De Clercq, G Vlaemynck, E Van Pamel, et al.
Food Microbiology
|
April 27, 2010
Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment
L Garcia-Gonzalez, A H Geeraerd, J Mast, et al.
International Journal of Food Microbiology
|
May 29, 2019
Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression
L Kuuliala, M Sader, A Solimeo, et al.
International Journal of Food Microbiology
|
August 1, 2006
Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles
M Janssen, A H Geeraerd, F Logist, et al.
International Journal of Food Microbiology
|
May 4, 2007
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future
L Garcia-Gonzalez, A H Geeraerd, S Spilimbergo, et al.
Letters in Applied Microbiology
|
December 24, 2010
Quantification of the influence of trimethylamine-N-oxide (TMAO) on the heat resistance of Escherichia coli K12 at lethal temperatures
E G Velliou, E Van Derlinden, A M Cappuyns, et al.
Page
of 10