Ghent University Academic Bibliography

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Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Juliana Lane Paixao dos Santos, Simbarashe Samapundo (UGent) , Jan Van Impe, Anderson S. Sant'Ana and Frank Devlieghere (UGent)

(2020) FOOD CONTROL. 108.
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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)

Juliana Lane, Simbarashe Samapundo (UGent) , Stefani Djunaidi, An Vermeulen (UGent) , Anderson S. Sant'Ana, Jan Van Impe and Frank Devlieghere (UGent)

(2020) FOOD MICROBIOLOGY. 88.
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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

Juliana Lane, 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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- Journal Article
- A1
- open access
Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

Juliana Lane, Simbarashe Samapundo (UGent) , Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. Sant’Ana and Frank Devlieghere (UGent)

(2019) FOOD MICROBIOLOGY. 84.
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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

Juliana dos Santos, Simbarashe Samapundo (UGent) , Ayse Biyikli, Jan Van Impe, Simen Akkermans, Monica Höfte (UGent) , Emmanuel Abatih (UGent) , Anderson S. Sant'Ana and Frank Devlieghere (UGent)

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 281. p.72-81

Academic Bibliography

Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)

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

Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

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