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A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
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On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
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Microbiologische richtwaarden & wettelijke microbiologische criteria
(2010) -
Inactivation of murine Norovirus 1 and Bacteroides fragilis phage B40-8 by mesophilic and thermophilic anaerobic digestion of pig slurry
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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives
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ESBL producing E. coli interfering in the detection of Campylobacter spp. from chicken meat preparations in Belgium
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Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth
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The efficacy of preservation methods to inactivate foodborne viruses
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Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity
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Reported foodborne outbreaks due to noroviruses in Belgium: the link between food and patient investigations in an international context
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Kinetics of resuscitation and growth of L. monocytogenes as a tool to select appropriate enrichment conditions as a prior step to rapid detection methods
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Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium
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Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
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Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, a(w) and acetic acid
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Comparison of enrichment conditions for rapid detection of low numbers of sublethally injured Escherichia coli O157 in food
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Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
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The effect of inoculum size on the growth of Penicillium expansum in apples
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Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce
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Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminatings agents for shredded iceberg lettuce
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Moleculaire aanpak van voedselgebonden virale pathogenen
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Inactivition of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce
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Norovirus detection in food-borne outbreaks: linking food and patient investigations
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Norovirus detection in food-borne outbreaks: linking food and patient results
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Heat resistance of Bacillus cereus emetic toxin, cereulide
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Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments
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Modelling the unexpected effect of acetic and lactic acid in combination with pH and a(w) on the growth/no growth interface of Zygosaccharomyces bailii
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Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection
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Detection of murine norovirus 1 by using plaque assay, transfection assey, and real-time reverse transcription-PCR before and after heat exposure
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The reduction of murine norovirus 1, B-fragilis HSP40 infecting phage B40-8 and E-coli after a mild thermal pasteurization process of raspberry puree
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Survival and transfer of murine norovirus 1, a surrogate for human noroviruses, during the production process of deepfrozen onions and spinach
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Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
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Spread and inactivation of murine norovirus 1 during critical steps in the production process of deep-frozen onions and spinach
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Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
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Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water
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- Journal Article
- A2
- open access
(Verdenking van) botulisme bij melkvee: voedselveiligheidsaspecten en maatregelen
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The effect of heat exposure, blanching spinach, peracetic acid treatment of water on the survival of Murine Norovirus 1 was investigated.
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Appropriate enrichment conditions, a prerequisite for rapid and reliable detection of sub-lethally injured E. coli 0157 in food using capture and real-time PCR
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Growth of Listeria monocytogenes under suboptimal conditions after sublethal bactericidal treatments
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Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots
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Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment
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Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures
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Foodborne Viruses: An Emerging Risk to Health in Food Safety a practical and case study approach (Eds. Anna McElhatton and Richard J.Marshall)
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High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future
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Pulsed light for food decontamination: a review
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Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing
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Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal
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Development and assessment of growth models incorporating the effect of cell density on the growth probability of listeria monocytogenes
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Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different microorganisms.
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An emerging risk to health in food safety a practical and case study approach.
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Bacillus cereus
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Predictive modelling tools for the quantitative assessment of two case-studies within microbiological food safety: low numbers of contaminating cells under stressful conditions & lactic-acid mediated microbial interactions
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Biological aproach to reduce Listeria
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Survival and decontamination of murine norovirus 1 during the production process of deep-frozen onions and spinach.
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The correlation of the detection of murine norovirus 1 using real-time RT-PCR and plaque assay before and after heat exposure.
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Heat inactivation of murine norovirus 1, a surrogate for human noroviruses.
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An integrated risk assessment of patulin in apple juices throughout the food chain.
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Quantifying lactic acid induced inactivation phenomena.
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An integrated risk assessment of patulin in apple juices throughout the food chain.
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Modelling of the individual and combined effects of water activity and temperature on the radial growth of Aspergillus flavus and A-parasiticus on corn
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Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes
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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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Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
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Modeling individual cell lag time distributions for Listeria monocytogenes
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Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere
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Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide
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Degradation of N-acyl-L-homoserine lactones by Bacillus cereus in culture media and pork extract
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Relevance of N-acyl-(L)-homoserine lactone production by Yersinia enterocolitica in fresh foods
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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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Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples
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Influence of storage conditions of apples on growth and patulin production by Penicillium expansum
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Individual and combined effects of pH and lactic acid concentration on Listeria innocua inactivation: Development of a predictive model and assessment of experimental variability
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Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage?
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Sorption isotherms and isosteric heats of sorption of whole yellow dent corn
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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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Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn
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The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F-proliferatum on corn. Part I: The effect of initial headspace carbon dioxide concentration
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Variability and uncertainty assessment of patulin exposure for preschool children in Flanders
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Computer aided boar semen motility analysis for cereulide detection in different food matrices
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Evaluation of two viral extraction methods for the detection of human noroviruses in shellfish with conventional and real-time reverse transcriptase PCR
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The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentration
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Detection of noroviruses : comparison of viral extraction methods in bivalve molluscs
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Monitoring Heat Stable Intoxicative Enterotoxins of Bacillus cereus Staphylococcus aureus in Food. Oral Communication
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Effects of water activity and temperature on the distribution of the growth rates and lag phase durations of individual spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal
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The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
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Detection of noroviruses : comparison of viral extraction methods in bivalve molluscs
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Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium
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Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham
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Microbial analysis of foods
(2006) Handbook of food science, technology and engineering, vol. 1. In Food Science and Technology 149. p.54-1-54-20 -
Rapid methods in food diagnostics
(2006) Handbook of food science, technology and engineering, vol. 1. In Food Science and Technology 149. p.55-1-55-21 -
Validation of Analytical Methods
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Risico's verbonden aan Enterobacter sakazakii in zuigelingenvoeding
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Modelling individual cell lag time distributions for Listeria monocytogenes
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A critical comparison of logistic regression model types applied on growth/ no growth data of Listeria monocytogenes as function of pH, water activity and acetic acid
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Quantifying lactic acid induced inactivation phenomena
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Microbial food safety assessment: developing & integrating predictive modelling tools
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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
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Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.
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The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables
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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
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A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.
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Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
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Prolongation of the shelf-life of minimally processed vegetables by mild treatments
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
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Effect of temperature and glucose concentration on the N-butanoyl-L-homoserine lactone production by Aeromonas hydrophila
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The effect of a commercial UV disinfection system on the bacterial load of shell eggs
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Influence of food system conditions on N-acyl-L-homoserine lactones production by Aeromonas spp
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Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree
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Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles
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Bacterial shell contamination in the egg collection chains of different housing systems for laying hens
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The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
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Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere
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Single cell variability of L-monocytogenes grown on liver pate and cooked ham at 7 degrees C: comparing challenge test data to predictive simulations
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Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B-1
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Development of a real-time NASBA assay for the detection of Campylobacter jejuni cells
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Influence of eggshell condensation on eggshell penetration and whole egg contamination with Salmonella enterica serovar Enteritidis
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Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage
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Immunoquantitative real-time PCR for detection and quantification of Staphylococcus aureus enterotoxin B in foods
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Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere
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Dynamics of boar semen motility inhibition as a semi-quantitative measurement of Bacillus cereus emetic toxin (Cereulide)
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Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis
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The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage
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Risk assessment of Listeria monocytogenes: Impact of individual cell variability on the exposure assessment step
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Influence of type of food on the kinetics and overall production of Bacillus cereus emetic toxin
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Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenes
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Effect of water activity and temperature on growth and the relationship between fumonisin production and the radial growth of Fusarium verticillioides and Fusarium proliferatum on corn
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In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products
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Decontamination of minimally processed vegetables by chlorine dioxide gas
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Detection of N-acyl-L-homoserine lactones degradation by Bacillus spp.
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Bacterial eggshell penetration and whole egg contamination with Salmonella Enterica. Serovar Enteritidis influenced by eggshell condenstion and heat stress for laying hens
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The use of Lactobacillus sakei 10A for the biopreservation of cooked meat products
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Effect of atmosphere on growth and mycotoxin production of moulds
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Intense light pulses decontamination of minimally processed vegetables and their shelf-life
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Quality management systems in the food industry
(2005) -
Detection and quantification of cereulide (Bacillus cereus emetic toxin) in different foods
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Cereulide production in different foods by Bacillus cereus 5964a, causative agent of a fatal foodborne outbreak
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Impact of non typical food matrices and cell density on Bacillus cereus emetic toxin production
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Separating lactic acid and pH effects on the Listeria innocua inactivation
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Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model
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The influence of pre-cultural conditions on the individual cell lag phase and generation time of Listeria monocytogenes
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Ober, er zit een virus in mijn soep!
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Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage
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Decontamination of minimally processed vegetables by chlorine dioxide in aqueous and gas phase
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Effect of atmosphere on growth and mycotoxin production of Fusarium proliferatum and Aspergillis flavus on corn
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Pasteurisatie met hogedrukkoolstofdioxide
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Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards
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Intense light pulses for decontamination of fruit and vegetables
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Solid phase cytometry as a tool to detect viable but non-culturable cells of Campylobacter jejuni
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Factors affecting the inactivation of micro-organisms by intense light pulses
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Antimicrobial effect of nisin and carvacrol and competition between Bacillus cereus and Bacillus circulars in vacuum-packed potato puree
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Bacterial eggshell contamination in conventional cages, furnished cages and aviary housing systems for laying hens
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Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes
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Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenes
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Predictive modelling of the individual and combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F-proliferatum on corn
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Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation model
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Predictive modelling of the combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn
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Modelling the effect of environmental parameters (temperature, pH, aw) on the individual cell lag phase of Listeria monocytogenes
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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
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Microbiological and physiological processes affecting odor quality of strawberries during storage
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Nieuwe decontaminatietechnieken voor groenten en fruit
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Quality of Equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables
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Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes
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Voorkomen, groei en karakterisatie van Bacillus cereus in industrieel geproduceerde, gekoelde, vacuümverpakte aardappelpuree: deel van de risicoanalyse
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Accurate modelling of non-loglinear survivor curves
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Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
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Voedselveiligheid in onze welvaartstaat
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Quantifying lactic acid induced inhibition and inactivation of Yersinia enterocolitica in mixed cultures
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Applicability of the linear Arrhenius-Davey model to the modelling of the effect of water activity and temperature on the radial growth of Fusarium proliferatum and F. moniliforme
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Protectieve culturen ter verlenging van de houdbaarheid
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Mycotoxins: current and future perspectives
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invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum
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Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
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Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring
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Effect of decontamination by intense light pulses on the shelf-life of minimally processed cabbage and lettuce
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Role of microbial proliferation on the sensory quality evaluation of strawberries during storage
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Effect of decontamination by intense light pulses on the shelf-life of two minimally processed vegetables
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Minimal processing: possibilities and limitations to reduce microbial contamination
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Effect of water activity and temperature on the relationship between growth and fumonisin production by Fusarium moniliforme and F. proliferatum in maize
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Voedselveiligheid in onze welvaartstaat
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Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged ham
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Effect of environmental factors on the calibration curve (OD-CFU)of Listeria monocytogenes
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New preservation technologies: possibilities and limitations
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Quality of equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables
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Accurate modelling of non-loglinear survival curves
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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
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- Journal Article
- A1
- open access
Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes
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Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling
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Consumer perception and choice of minimally processed vegetables and packaged fruits
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Concepts and tools for predictive modeling of microbial dynamics
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Effect of chemicals on the microbial evolution in foods
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Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S-flexneri
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Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution
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Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging
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Obtaining single cells - analysis and evaluation of an experimental protocol by means of a simulation model
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Possibilities and limitations of predictive microbiology in microbial risk assessment
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Challenge testen om risico Listeria monocytogenes te peilen
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Modelling the individual cell lag phase: a protocol to isolate single cells using dilution series
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Prevalence, growth and characterization of Bacillus cereus in refrigerated vacuum packed potato puree
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Growth and acidification profile of potential protective cultures for meat preservation
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Quality systems in the European food industry
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Quality systems in the European food industry
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Gebruik van superatmosferische zuurstofconcentraties voor het verpakken van levensmiddelen
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Growth modelling of Fusarium proliferatum: the effect of water activity
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Prevalence, growth and characterization of Bacillus Cereus in industrially produced refrigerated vacuum packed potato puree: part of the risk assessment study
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General risk assessment of Bacillus cereus in processed foods
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Metabolite production of yeasts and moulds on strawberries
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Modelling microbial dynamics under time-varying conditions
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Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat products
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Predicting inhibition and inactivation of Yersina enterocolitica through lactic acid production by lactobacillus sakei
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Modelling the individual lag phase of Listeria monocytogenes: the effect of temperature and pH on the distribution of the individual lag phase
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Characterization of spoilage through heterofermentative lactic acid bacteria and Brochothrix spp. on vacuum packaged cooked ham
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Microbial and sensory quality of fresh processed lettuce salad under high O₂ atmosphere throughout the distribution chain
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Kwaliteit vierdegamma groenten verdient aandacht
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Oxygen, ethylene and other scavengers
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Modified atmosphere packaging: food safety and nutritional consequences
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Laser Scanning cytometry to detect viable but non-culturable C. Jejuni in drinking water.
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High oxygen concentration in combination with elevated carbon dioxide to affect growth of fresh-cut produce micro-organisms
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Modelling the relation between ethylene production rate, respiration rate and their influence on climacteric and non-climacteric fruits
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Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce
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Modelling the individual cell lag phase. Isolating single cells: protocol development
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Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans
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A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei
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Evaluation of real-time PCR vs automated ELISA and a conventional culture method using a semi-solid medium for detection of Salmonella
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Survival of Campylobacter jejuni strains of different origin in drinking water
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Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri
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Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages
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Application of ethylene adsorbers in combination with high oxygen atmospheres for the storage of strawberries and raspberries
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Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
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Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
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Challenge-testen om risico groei Listeria monocytogenes te peilen
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Applicability of chitosan as a food preservative
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Factors influencing consumers' perception towards minimally processed fruits and vegetables
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Rol van microbiologische criteria binnen HACCP
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Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce
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Chitosan as a food preservative: possibilities and limitations
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Development of a novel modelling methodology by incorporating a priori microbiological knowledge in a black box approach
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Biocontrol of microbial pathogens with lactic acid bacteria: evaluation through predictive modelling
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Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation
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Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten
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Interpretatie van microbiologische analyseresultaten voor levensmiddelen
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Effectiveness of some recent antimicrobial packaging concepts
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Interpretatie van microbiologische analyseresultaten voor levensmiddelen.
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Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation.
(2002) p.29-31 -
Modified Atmosphere Packaging.
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Chitosan as a food preservative: possibilities and limitations.
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Development of a novel modeling methodology by incorporating a priori microbiological knowledge in a black box approach.