Ilse de Baenst
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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
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Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
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Effect of initial headspace O2 level on the growth and volatile metabolite production of Leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried French fries
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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
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Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
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Application of MALDI-TOF mass spectrometry for the detection of enterotoxins produced by pathogenic strains of the Bacillus cereus group
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Detection of enterotoxins produced by B. cereus isolates using mass spectrometry
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Mass spectrometry analysis of enterotoxins: a step in food safety risk assessment of pathogenic Bacillus cereus isolates
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Mass spectrometry-based method for the detection of enterotoxins produced by food poisoning strains of B. cereus
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Use of mass spectrometry for the detection of enterotoxins produced by food-poisoning strains of B. cereus