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- 2017
- The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase
- Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
- Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
- The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase
- 2016
- Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
- Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
- 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
- Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products
- Listeria monocytogenes: an examination of food chain factors potentially contributing to antimicrobial resistance
- The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g