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Food Microbiology|September 1, 2006
Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperaturesK Francois, A Valero, A H Geeraerd, et al.
Letters in Applied Microbiology|March 28, 2008
Heat resistance of Bacillus cereus emetic toxin, cereulideA Rajkovic, M Uyttendaele, A Vermeulen, et al.
Communications in Agricultural and Applied Biological Sciences|April 25, 2014
Predicting inhibition and inactivation of Yersinia enterocolitica through lactic acid production by Lactobacillus sakeiM Janssen, K M Vereecken, A H Geeraerd, et al.
International Journal of Food Microbiology|August 1, 2006
Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in BelgiumM Uyttendaele, K Baert, Y Ghafir, et al.
International Journal of Food Microbiology|May 1, 1991
Collaborative study on the use of motility enrichment on modified semisolid Rappaport-Vassiliadis medium for the detection of Salmonella from foodsL De Zutter, J M De Smedt, R Abrams, et al.
Epidemiology and Infection|September 5, 2002
Isolation and characterization of enterohaemorrhagic Escherichia coli O157:1H7 from cattle in Belgium and PolandA V Tutenel, D Pierard, J Uradzinski, et al.
Applied and Environmental Microbiology|January 9, 2007
Individual and combined effects of ph and lactic acid concentration on Listeria innocua inactivation: development of a predictive model and assessment of experimental variabilityM Janssen, A H Geeraerd, A Cappuyns, et al.
Food Microbiology|April 23, 2011
On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured mediaL Mertens, E Van Derlinden, T D T Dang, et al.
Applied and Environmental Microbiology|September 29, 2009
Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic saucesL Mertens, A H Geeraerd, T D T Dang, et al.
Meat Science|November 8, 2011
Number and distribution of bacteria on some beef carcasses at selected abattoirs in some member states of the European communitiesT A Roberts, W R Hudson, O P Whelehan, et al.
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