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Development of food composition databases based on available data for probabilistic nutrient and contamination intake assessments
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The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
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The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham