Ghent University Academic Bibliography

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Challenges of pairing chocolates and nuts : perceptions, interactions and dynamics of contrasting chocolates with nuts

Linda Isabel Paz, Renata Januszewska, Joachim Schouteten (UGent) and Jan Van Impe

(2021) FOOD RESEARCH INTERNATIONAL. 148.
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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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Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea

Juliana LP Santos, Simbarashe Samapundo (UGent) , Sonay Merve Gülay, Jan Van Impe, Anderson S Sant'Ana and Frank Devlieghere (UGent)

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 279. p.80-87
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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
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- Conference Paper
- C1
- open access
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

An Vermeulen (UGent) , Mieke Uyttendaele (UGent) , Geert Gins, Anja De Loy-Hendrickx (UGent) , Hubert Paelinck, Jan Van Impe and Frank Devlieghere (UGent)

(2013) Cold-Chain-Management, 5th International workshop, Proceedings.
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Minimally heat-processed foods: QMRA vs. traditional safe harbours

Jeff Daelman, Liesbeth Jacxsens (UGent) , Annemie Geeraerd, Jan Van Impe, Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2010) Food Micro, Abstracts.
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- Conference Paper
- C1
Systematische studie van de groei van Salmonella Typhimurium in een gegelifieerd medium

TE Theys, AH Geeraerd, Frank Devlieghere (UGent) and Jan Van Impe

(2008) Proceedings 13th conference on food microbiology. p.60-63

Academic Bibliography

Challenges of pairing chocolates and nuts : perceptions, interactions and dynamics of contrasting chocolates with nuts

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

Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea

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

Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

Minimally heat-processed foods: QMRA vs. traditional safe harbours

Systematische studie van de groei van Salmonella Typhimurium in een gegelifieerd medium

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