Department of Food safety and food quality (ceased 1-1-2018)
2839 publications
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Degradation of N-acyl-L-homoserine lactones by Bacillus cereus in culture media and pork extract
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Relevance of N-acyl-(L)-homoserine lactone production by Yersinia enterocolitica in fresh foods
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The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
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Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces
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Quantification of gene expression of Listeria monocytogenes by real-time reverse transcription PCR: Optimization, evaluation and pitfalls
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Impacts of bleaching and packed column steam refining on cocoa butter properties
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Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey
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Prevalence and quantitative analysis of Campylobacter spp. in Belgian poultry meat preparations
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Characterization of two unknown compounds in methanol extracts of rosemary oil
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In vitro evaluation of antihypertensive mechanism of the dipeptide Val-Tyr in rat aorta organ bath experiments