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International Journal of Food Microbiology|April 20, 2015
Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisionsM H ZwieteringJournal of Food Protection|November 26, 1998
Growth and inactivation models to be used in quantitative risk assessmentsS J van Gerwen, M H ZwieteringInternational Journal of Food Microbiology|March 23, 2000
Validation of predictive models describing the growth of Listeria monocytogenesM C te Giffel, M H ZwieteringFood Microbiology|April 23, 2011
Risk evaluation and management to reaching a suggested FSO in a steam mealZ Sosa Mejia, R R Beumer, M H ZwieteringInternational Journal of Food Microbiology|August 14, 2016
Determination of single cell lag times of Cronobacter spp. strains exposed to different stress conditions: Impact on detectionH Margot, M H Zwietering, H Joosten, et al.International Journal of Food Microbiology|June 1, 1996
Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumptionM H Zwietering, J C de Wit, S NotermansInternational Journal of Food Microbiology|August 29, 2021
A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperatureE Wemmenhove, M H J Wells-Bennik, M H ZwieteringAnnual Review of Food Science and Technology|March 10, 2015
Statistical aspects of food safety samplingI Jongenburger, H M W den Besten, M H ZwieteringThe Journal of Applied Bacteriology|February 1, 1992
Comparison of definitions of the lag phase and the exponential phase in bacterial growthM H Zwietering, F M Rombouts, K van 't RietJournal of Applied Microbiology|March 13, 2012
Thermal stability of structurally different viruses with proven or potential relevance to food safetyE Tuladhar, M Bouwknegt, M H Zwietering, et al.Pageof 7