dr. ir. An Vermeulen
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Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
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- Conference Paper
- C3
- open access
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
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Developing a methodology for the validation of industrial heat inactivation for sustainable production of food
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- Journal Article
- A1
- open access
Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces
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Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores
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- Journal Article
- A1
- open access
Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation
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Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
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Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability
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Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties
(2020) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 37(12). p.2165-2183 -
Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
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Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
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Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
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Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
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- Journal Article
- A1
- open access
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
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- Conference Paper
- C3
- open access
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
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Influence of pH and structure on sorbic acid distribution and growth of C. guilliermondii in fat-based products
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The influence of liquid oil, solid fat and pH on the inhibitory effect of potassium sorbate on Candida guilliermondii
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Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
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Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aW and ethanol concentration
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Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)
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Packaging of fish and fishery products
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Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity
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Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
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Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
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- Conference Paper
- C1
- open access
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
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Heterogeneous photocatalysis of moxifloxacin: identification of degradation products and determination of residual antibacterial activity
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- Conference Paper
- C1
- open access
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
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New research on modified atmosphere packaging and pathogen behaviour
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Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
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Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)
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Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein
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A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
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Growth/no-growth models for heat-treated spores of psychrotrophic Bacillus cereus strains
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The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii
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Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon
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On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
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- Conference Paper
- C3
- open access
Exposure assessment of bisphenol A from food contact materials
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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives
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Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
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Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
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Quantifying the effect of food structure on microbial spoilage characteristics by means of a semisolid food model system
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Modeling the growth/no growth interface of Zygosaccharomyces bailii in a viscoelastic food model system
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The importance of growth/no growth models for specific organisms within the food industry
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Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
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Bridging the gap between academia and industry: predictive microbiology for the food industry
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Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
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Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, a(w) and acetic acid
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Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins
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A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii
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Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007
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Evaluation of the contamination of Listeria monocytogenes in 3 categories of ready-to-eat foods based on data from end product testing
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Gedrag en virulentie van Listeria monocytogenes in minimaal behandelde levensmiddelen
(2008) -
Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing
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Sensitivity of growth/no growth models with respect to raw data processing procedures
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Revisiting raw data processing procedures for the development of growth/no growth models
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Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.
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Modelling the growth/no growth boundary of spoilage micro-organisms in fods as an alternative method to preserve products without uging chemical preservatieves.
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Modelling the unexpected effect of acetic and lactic acid in combination with pH and a(w) on the growth/no growth interface of Zygosaccharomyces bailii
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Heat resistance of Bacillus cereus emetic toxin, cereulide
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- PhD Thesis
- open access
Microbial stability and safety of acid sauces and mayonnaise-based salads assessed through probabilistic growth/no growth models
(2008) -
Development of a practical tool to predict the residual headspace oxygen level in packaged food products
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Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.
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Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different microorganisms.
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Development and assessment of growth models incorporating the effect of cell density on the growth probability of listeria monocytogenes
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Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
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Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: Data collection for the development of a growth/no growth model
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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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The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
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Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes
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Evaluation of growth/no growth modelling approaches on a non-abrupt growth/no growth interface of Listeria monocytogenes
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
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A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.
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Stimulation effect of lactic acid in the presence of acetic acid at low pH on the growth of the food spoilage yeast Zygosaccharomyces bailii
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
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A critical comparison of logistic regression model types applied on growth/ no growth data of Listeria monocytogenes as function of pH, water activity and acetic acid
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Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model
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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
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Chitosan as a food preservative: possibilities and limitations
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Applicability of chitosan as a food preservative
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Chitosan as a food preservative: possibilities and limitations.