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L Vermeiren

Showing results (1-10 of 16) with videos related to

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International Journal of Food Microbiology|December 29, 2005
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked hamL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|September 15, 2004
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Communications in Agricultural and Applied Biological Sciences|April 25, 2014
Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Food Additives and Contaminants|April 19, 2002
Effectiveness of some recent antimicrobial packaging conceptsL Vermeiren, F Devlieghere, J Debevere
Food Microbiology|September 1, 2006
The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked hamL Vermeiren, F Devlieghere, I Vandekinderen, 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.
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.
Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference|November 16, 2007
Tissue classification for MRI of thigh using a modified FCM methodH Kang, A Pinti, L Vermeiren, et al.
The Journal of Biological Chemistry|August 2, 2007
Heme coordination by Staphylococcus aureus IsdEJason C Grigg, Christie L Vermeiren, David E Heinrichs, et al.
Molecular Microbiology|January 19, 2007
Haem recognition by a Staphylococcus aureus NEAT domainJason C Grigg, Christie L Vermeiren, David E Heinrichs, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
International Journal of Food Microbiology|December 29, 2005
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked hamL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|September 15, 2004
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Communications in Agricultural and Applied Biological Sciences|April 25, 2014
Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Food Additives and Contaminants|April 19, 2002
Effectiveness of some recent antimicrobial packaging conceptsL Vermeiren, F Devlieghere, J Debevere
Food Microbiology|September 1, 2006
The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked hamL Vermeiren, F Devlieghere, I Vandekinderen, 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.
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.
Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference|November 16, 2007
Tissue classification for MRI of thigh using a modified FCM methodH Kang, A Pinti, L Vermeiren, et al.
The Journal of Biological Chemistry|August 2, 2007
Heme coordination by Staphylococcus aureus IsdEJason C Grigg, Christie L Vermeiren, David E Heinrichs, et al.
Molecular Microbiology|January 19, 2007
Haem recognition by a Staphylococcus aureus NEAT domainJason C Grigg, Christie L Vermeiren, David E Heinrichs, et al.
Pageof 2