Tony Ruyssen
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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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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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy
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Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese
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Use of molecular techniques to monitor starter and adjunct cultures in sodium reduced Gouda cheese
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In-vitro screening of commercial adjunct cultures to improve flavour formation in sodium reduced Gouda cheese
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Influence of sodium reduction on physico-chemical, microbiological and sensory properties of ripened Gouda cheese
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Yeast quality in industrial fermentations
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Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis