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Marcel H Zwietering

Showing results (1-10 of 114) with videos related to

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International Journal of Food Microbiology|January 28, 2009
Quantitative risk assessment: is more complex always better? Simple is not stupid and complex is not always more correctMarcel H Zwietering
International Journal of Food Microbiology|January 3, 2012
Application of the Central Limit Theorem in microbial risk assessment: high number of servings reduces the Coefficient of Variation of food-borne burden-of-illnessFernando Pérez-Rodríguez, Marcel H Zwietering
International Journal of Food Microbiology|November 9, 2005
A systematic approach to determine global thermal inactivation parameters for various food pathogensEsther D van Asselt, Marcel H Zwietering
Journal of Food Protection|December 22, 2011
Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factorsSofía M Santillana Farakos, Marcel H Zwietering
Food Microbiology|April 23, 2011
Modelling: one word for many activities and usesMarcel H Zwietering, Heidy M W den Besten
International Journal of Food Microbiology|January 3, 2013
A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foodsUrsula Gonzales-Barron, Marcel H Zwietering, Francis Butler
International Journal of Food Microbiology|November 19, 2017
Editorial: Integration of omics into MRALuca Cocolin, Jeanne-Marie Membré, Marcel H Zwietering
Journal of Food Protection|December 17, 2009
Multi-tools approach for food safety risk management of steam mealsStefano Perni, Rijkelt R Beumer, Marcel H Zwietering
Journal of Food Protection|June 16, 2005
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenumPhilippe Dantigny, Iavor Tchobanov, Maurice Bensoussan, et al.
International Journal of Food Microbiology|September 19, 2009
The impact of oxygen availability on stress survival and radical formation of Bacillus cereusMaarten Mols, Ilona Pier, Marcel H Zwietering, et al.
Pageof 12

Showing results (1-10 of 114) with videos related to

Sort By:
Pageof 12
International Journal of Food Microbiology|January 28, 2009
Quantitative risk assessment: is more complex always better? Simple is not stupid and complex is not always more correctMarcel H Zwietering
International Journal of Food Microbiology|January 3, 2012
Application of the Central Limit Theorem in microbial risk assessment: high number of servings reduces the Coefficient of Variation of food-borne burden-of-illnessFernando Pérez-Rodríguez, Marcel H Zwietering
International Journal of Food Microbiology|November 9, 2005
A systematic approach to determine global thermal inactivation parameters for various food pathogensEsther D van Asselt, Marcel H Zwietering
Journal of Food Protection|December 22, 2011
Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factorsSofía M Santillana Farakos, Marcel H Zwietering
Food Microbiology|April 23, 2011
Modelling: one word for many activities and usesMarcel H Zwietering, Heidy M W den Besten
International Journal of Food Microbiology|January 3, 2013
A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foodsUrsula Gonzales-Barron, Marcel H Zwietering, Francis Butler
International Journal of Food Microbiology|November 19, 2017
Editorial: Integration of omics into MRALuca Cocolin, Jeanne-Marie Membré, Marcel H Zwietering
Journal of Food Protection|December 17, 2009
Multi-tools approach for food safety risk management of steam mealsStefano Perni, Rijkelt R Beumer, Marcel H Zwietering
Journal of Food Protection|June 16, 2005
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenumPhilippe Dantigny, Iavor Tchobanov, Maurice Bensoussan, et al.
International Journal of Food Microbiology|September 19, 2009
The impact of oxygen availability on stress survival and radical formation of Bacillus cereusMaarten Mols, Ilona Pier, Marcel H Zwietering, et al.
Pageof 12