Ghent University Academic Bibliography

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Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces

Rongxue Sun (UGent) , An Vermeulen (UGent) and Frank Devlieghere (UGent)

(2022) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 378.
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

Els Debonne (UGent) , Peter Maene (UGent) , An Vermeulen (UGent) , Filip Van Bockstaele (UGent) , Laura Depredomme, Pieter Vermeir (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)

(2020) LWT-FOOD SCIENCE AND TECHNOLOGY. 117.
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Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

An Vermeulen (UGent) , Jeff Daelman, Jana Van Steenkiste (UGent) and Frank Devlieghere (UGent)

(2012) FOOD MICROBIOLOGY. 32(2). p.389-396
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The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii

Trung Diem Trang Dang (UGent) , An Vermeulen (UGent) , L Mertens, AH Geeraerd, JF Van Impe and Frank Devlieghere (UGent)

(2011) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 145(1). p.258-266
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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives

Trung Diem Trang Dang (UGent) , L Mertens, An Vermeulen (UGent) , AH Geeraerd, JF Van Impe, Johan Debevere and Frank Devlieghere (UGent)

(2010) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 137(1). p.1-12

Academic Bibliography

Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces

Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii

Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives

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