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Applied and Environmental Microbiology|April 1, 1995
Detection of Campylobacter jejuni added to foods by using a combined selective enrichment and nucleic acid sequence-based amplification (NASBA)M Uyttendaele, R Schukkink, B van Gemen, et al.
Food Microbiology|August 30, 2008
The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40-8 and E. coli after a mild thermal pasteurization process of raspberry pureeL Baert, M Uyttendaele, E Van Coillie, et al.
Journal of Food Protection|June 5, 2019
Comparison of the Nucleic Acid Amplification System NASBA<sup>®</sup> and Agar Isolation for Detection of Pathogenic Campylobacters in Naturally Contaminated PoultryM Uyttendaele, R Schukkink, B VAN Gemen, et al.
Journal of Applied Microbiology|December 22, 2004
In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat productsL Vermeiren, F Devlieghere, V De Graef, et al.
International Journal of Food Microbiology|September 1, 1995
Development of NASBA, a nucleic acid amplification system, for identification of Listeria monocytogenes and comparison to ELISA and a modified FDA methodM Uyttendaele, R Schukkink, B van Gemen, et al.
International Journal of Food Microbiology|May 15, 2003
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produceL Jacxsens, F Devlieghere, P Ragaert, et al.
Journal of Applied Microbiology|August 20, 2005
Factors affecting the inactivation of micro-organisms by intense light pulsesV M Gómez-López, F Devlieghere, V Bonduelle, et al.
International Journal of Food Microbiology|September 8, 2001
Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella balticaJ Debevere, F Devlieghere, P van Sprundel, et al.
Meat Science|November 9, 2011
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10AL Vermeiren, F Devlieghere, I Vandekinderen, et al.
International Journal of Food Microbiology|July 1, 1996
Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: characterization, production and bactericidal action of plantaricin UG1G Enan, A A el-Essawy, M Uyttendaele, et al.
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