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Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
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Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007
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Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms
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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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Extracting information on the evolution of living- and dead-cell fractions of Salmonella Typhimurium colonies in gelatin gels based on microscopic images and plate-count data
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Modeling the growth/no growth interface of Zygosaccharomyces bailii in a viscoelastic food model system
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Quantifying the effect of food structure on microbial spoilage characteristics by means of a semisolid food model system
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Systematische studie van de groei van Salmonella Typhimurium in een gegelifieerd medium
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Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.