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International Journal of Food Microbiology|February 24, 2001
Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beefT B Hansen, S KnøchelJournal of Applied Microbiology|February 18, 2003
Image analysis method for evaluation of specific and non-specific hand contaminationT B Hansen, S KnøchelLetters in Applied Microbiology|June 1, 1996
Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beefT B Hansen, S KnøchelApplied and Environmental Microbiology|February 2, 2002
Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenesA Gravesen, A-M Jydegaard Axelsen, J Mendes da Silva, et al.International Journal of Food Microbiology|November 1, 1989
Effect of temperature on hemolysin production in Aeromonas spp. isolated from warm and cold environmentsS KnøchelInternational Journal of Food Microbiology|May 1, 1990
Growth characteristics of motile Aeromonas spp. isolated from different environmentsS KnøchelJournal of Applied Microbiology|December 22, 2004
Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicolaL Nilsson, T B Hansen, P Garrido, et al.Letters in Applied Microbiology|November 27, 1998
Variations in tolerance of Listeria monocytogenes to nisin, pediocin PA-1 and bavaricin AM Rasch, S KnøchelInternational Journal of Food Microbiology|May 1, 1990
Distribution and characteristics of Aeromonas in food and drinking water in DenmarkS Knøchel, C JeppesenInternational Journal of Food Microbiology|December 1, 1994
Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20 degrees CC L Little, S KnøchelPageof 12