Ghent University Academic Bibliography

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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

Juliana Lane (UGent) , Jeanne-Marie Membre, Liesbeth Jacxsens (UGent) , Simbarashe Samapundo (UGent) , Jan Van Impe, Anderson S. Sant'Ana and Frank Devlieghere (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 333.
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment

Anna Roccato (UGent) , Mieke Uyttendaele (UGent) and Jeanne-Marie Membré

(2017) FOOD RESEARCH INTERNATIONAL. 96. p.171-181
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- Journal Article
- A1
- open access
Relevance of microbial finished product testing in food safety management

Marcel H Zwietering, Liesbeth Jacxsens (UGent) , Jeanne-Marie Membré, Maarten Nauta and Mats Peterz

(2016) FOOD CONTROL. 60. p.31-43
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Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods

Jeff Daelman (UGent) , Liesbeth Jacxsens (UGent) , Jeanne-Marie Membré, Benedikt Sas (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2013) FOOD CONTROL. 34(2). p.681-690
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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Jeff Daelman (UGent) , Jeanne-Marie Membré, Liesbeth Jacxsens (UGent) , An Vermeulen (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2013) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 166(3). p.433-449
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- Conference Paper
- C3
- open access
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium

Jeff Daelman (UGent) , Liesbeth Jacxsens (UGent) , Jeanne-Marie Membré, Benedikt Sas (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2013) IAFP's European symposium on food safety, Marseille, France, 15-17 May 2013 : programme.
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Development of a time-to-detect growth model for heat-treated Bacillus cereus spores

Jeff Daelman (UGent) , Aditya Sharma, An Vermeulen (UGent) , Mieke Uyttendaele (UGent) , Frank Devlieghere (UGent) and Jeanne-Marie Membré

(2013) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 165(3). p.231-240
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- Conference Paper
- C3
A Bayesian model for B. cereus contamination in raw materials used for REPFED production

Jeff Daelman (UGent) , Jeanne-Marie Membré, Liesbeth Jacxsens (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2012) IAFP European symposium on food safety, Abstracts.
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- Conference Paper
- C3
A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods

Jeff Daelman (UGent) , Jeanne-Marie Membré, Liesbeth Jacxsens (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2012) FoodMicro 2012, Abstracts.

Academic Bibliography

Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment

Relevance of microbial finished product testing in food safety management

Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods

A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium

Development of a time-to-detect growth model for heat-treated Bacillus cereus spores

A Bayesian model for B. cereus contamination in raw materials used for REPFED production

A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods

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