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Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.
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The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
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Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces
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Development of a practical tool to predict the residual headspace oxygen level in packaged food products
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Simulation in clinical drug development
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Evaluation of growth/no growth modelling approaches on a non-abrupt growth/no growth interface of Listeria monocytogenes
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Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes
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Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: Data collection for the development of a growth/no growth model
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Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
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Stimulation effect of lactic acid in the presence of acetic acid at low pH on the growth of the food spoilage yeast Zygosaccharomyces bailii