Ghent University Academic Bibliography

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Your filters: cql: keyword exact "ph" cql: author exact 001997279611 or (type exact bookEditor and editor exact 001997279611)

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- Journal Article
- A1
- open access
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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Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems

Irena Soljic, An Vermeulen (UGent) , Catherine Nambooze (UGent) , Audrey Rivière, Simbarashe Samapundo (UGent) and Frank Devlieghere (UGent)

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 285. p.74-80
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Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Jeff Daelman, An Vermeulen (UGent) , Tine Willemyns (UGent) , Rebecca Ongenaert, Liesbeth Jacxsens (UGent) , Mieke Uyttendaele (UGent) and Frank Devlieghere (UGent)

(2013) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 161(1). p.7-15
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Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity

Xander Van Doorslaer (UGent) , Kristof Demeestere (UGent) , Philippe Heynderickx (UGent) , Marieke Caussyn, Herman Van Langenhove (UGent) , Frank Devlieghere (UGent) , An Vermeulen (UGent) and Jo Dewulf (UGent)

(2013) Proceedings of the 13th International conference on Environmental Science and Technology.
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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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A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces

Laurence Mertens (UGent) , Trung Diem Trang Dang (UGent) , Annemie H Geeraerd, An Vermeulen (UGent) , Eva Van Derlinden, Astrid M Cappuyns, Johan Debevere, Frank Devlieghere (UGent) and Jan F Van Impe

(2012) FOOD AND BIOPROCESS TECHNOLOGY. 5(6). p.2578-2585
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On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media

L Mertens, E Van Derlinden, Trung Diem Trang Dang (UGent) , AM Cappuyns, An Vermeulen (UGent) , Johan Debevere, P Moldenaers, Frank Devlieghere (UGent) , AH Geraerd and JF Van Impe

(2011) FOOD MICROBIOLOGY. 28(4). p.736-745
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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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- Conference Paper
- P1
Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model

An Vermeulen (UGent) , K Gysemans, K Bernaerts, A Geeraerd, Jan Van Impe (UGent) , Johan Debevere and Frank Devlieghere (UGent)

(2005) Acta Horticulturae. 674. p.279-284

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

Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems

Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity

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

A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces

On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media

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

Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model

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