Show
Sort by
-
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
-
Exposure assessment of malondialdehyde, 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal through specific foods available in Belgium
-
- PhD Thesis
- open access
Quantitative microbiological exposure assessment of Bacillus cereus in cooked-chilled foods
(2013) -
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
-
Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods
-
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
-
- Conference Paper
- C3
- open access
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium
-
Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
-
Assessment of the microbial safety and quality of cooked chilled foods and their production process
-
Microbial safety and quality of various types of cooked chilled foods