Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Fatima Taghlaoui

Faculty of Bioscience Engineering > Department of Food technology, Safety and Health

ORCID iD: 0000-0003-0432-411X

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- Journal Article
- A1
- open access
Ensuring process safety : validating industrial cookie and waffle production with a surrogate strain

Fatima Taghlaoui (UGent) , Mariem Somrani Achouri (UGent) , Anja De Loy-Hendrickx (UGent) , An Vermeulen (UGent) and Frank Devlieghere (UGent)

(2026) FOOD CONTROL. 181.
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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

Charlie Van Paepeghem (UGent) , Fatima Taghlaoui (UGent) , Anja De Loy-Hendrickx (UGent) , An Vermeulen (UGent) , Frank Devlieghere (UGent) , Liesbeth Jacxsens (UGent) and Mieke Uyttendaele (UGent)

(2024) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 410.
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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

Charlie Van Paepeghem (UGent) , Fatima Taghlaoui (UGent) , Anja De Loy-Hendrickx (UGent) , An Vermeulen (UGent) , Frank Devlieghere (UGent) , Liesbeth Jacxsens (UGent) and Mieke Uyttendaele (UGent)

(2023) 27th Conference on Food Microbiology, Abstracts.
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Developing a methodology for the validation of industrial heat inactivation for sustainable production of food

Fatima Taghlaoui (UGent) , Mariem Somrani Achouri (UGent) , Anja De Loy-Hendrickx (UGent) , Leentje Van de Roy (UGent) , Inge Van Wassenhove (UGent) , An Vermeulen (UGent) and Frank Devlieghere (UGent)

(2023) EFFoST International Conference, 37th, Abstracts.
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Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype

Tom Dongmin Kim, Katrien Begyn (UGent) , Sadhana Khanal, Fatima Taghlaoui (UGent) , Marc Heyndrickx (UGent) , Andreja Rajkovic (UGent) , Frank Devlieghere (UGent) , Chris Michiels and Abram Aertsen

(2021) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 341.