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Letters in Applied Microbiology|January 31, 2006
The effect of a commercial UV disinfection system on the bacterial load of shell eggsK De Reu, K Grijspeerdt, L Herman, et al.International Journal of Food Microbiology|November 27, 2009
Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservativesT D T Dang, L Mertens, A Vermeulen, et al.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 acidA Vermeulen, K P M Gysemans, K Bernaerts, et al.International Journal of Food Microbiology|December 23, 2006
Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: data collection for the development of a growth/no growth modelA Vermeulen, K P M Gysemans, K Bernaerts, et al.International Journal of Food Microbiology|January 24, 2007
Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenesK P M Gysemans, K Bernaerts, A Vermeulen, et al.Journal of Food Protection|September 29, 2007
Performance of a growth-no growth model for Listeria monocytogenes developed for mayonnaise-based salads: influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acidA Vermeulen, N Smigic, A Rajkovic, et al.Food Additives and Contaminants|March 15, 2005
Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packagingL Heirlings, I Siró, F Devlieghere, 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.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 profilesM 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 futureL Garcia-Gonzalez, A H Geeraerd, S Spilimbergo, et al.Pageof 10