Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Winy Messens

Showing results (1-10 of 61) with videos related to

Pageof 7
Sort By:
International Journal of Food Microbiology|February 15, 2002
Inhibitory substances produced by Lactobacilli isolated from sourdoughs--a reviewWiny Messens, Vuyst Luc De
Applied and Environmental Microbiology|April 7, 2004
Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausageJurgen Verluyten, Winy Messens, Luc De Vuyst
Applied and Environmental Microbiology|July 4, 2003
The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditionsJurgen Verluyten, Winy Messens, Luc De Vuyst
International Journal of Food Microbiology|October 7, 2003
Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471Patricia Neysens, Winy Messens, Luc De Vuyst
Veterinary Microbiology|September 25, 2007
Fla-DGGE analysis of Campylobacter jejuni and Campylobacter coli in cecal samples of broilers without cultivationHristo Najdenski, Marc Heyndrickx, Lieve Herman, et al.
Veterinary Microbiology|March 24, 2009
Multiple typing for the epidemiological study of contamination of broilers with thermotolerant CampylobacterWiny Messens, Lieve Herman, Lieven De Zutter, et al.
International Journal of Food Microbiology|November 9, 2002
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processesWiny Messens, Jurgen Verluyten, Frédéric Leroy, et al.
Veterinary Microbiology|August 28, 2009
Inhibition of Salmonella typhimurium by medium-chain fatty acids in an in vitro simulation of the porcine cecumWiny Messens, Johan Goris, Noël Dierick, et al.
Applied and Environmental Microbiology|March 2, 2002
Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentationsWiny Messens, Patricia Neysens, Wim Vansieleghem, et al.
Microbiology (Reading, England)|April 11, 2003
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditionsPatricia Neysens, Winy Messens, Dirk Gevers, et al.
Pageof 7

Showing results (1-10 of 61) with videos related to

Sort By:
Pageof 7
International Journal of Food Microbiology|February 15, 2002
Inhibitory substances produced by Lactobacilli isolated from sourdoughs--a reviewWiny Messens, Vuyst Luc De
Applied and Environmental Microbiology|April 7, 2004
Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausageJurgen Verluyten, Winy Messens, Luc De Vuyst
Applied and Environmental Microbiology|July 4, 2003
The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditionsJurgen Verluyten, Winy Messens, Luc De Vuyst
International Journal of Food Microbiology|October 7, 2003
Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471Patricia Neysens, Winy Messens, Luc De Vuyst
Veterinary Microbiology|September 25, 2007
Fla-DGGE analysis of Campylobacter jejuni and Campylobacter coli in cecal samples of broilers without cultivationHristo Najdenski, Marc Heyndrickx, Lieve Herman, et al.
Veterinary Microbiology|March 24, 2009
Multiple typing for the epidemiological study of contamination of broilers with thermotolerant CampylobacterWiny Messens, Lieve Herman, Lieven De Zutter, et al.
International Journal of Food Microbiology|November 9, 2002
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processesWiny Messens, Jurgen Verluyten, Frédéric Leroy, et al.
Veterinary Microbiology|August 28, 2009
Inhibition of Salmonella typhimurium by medium-chain fatty acids in an in vitro simulation of the porcine cecumWiny Messens, Johan Goris, Noël Dierick, et al.
Applied and Environmental Microbiology|March 2, 2002
Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentationsWiny Messens, Patricia Neysens, Wim Vansieleghem, et al.
Microbiology (Reading, England)|April 11, 2003
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditionsPatricia Neysens, Winy Messens, Dirk Gevers, et al.
Pageof 7