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Resultaten
2026
Ensuring process safety : validating industrial cookie and waffle production with a surrogate strain
Fatima Taghlaoui
Mariem Somrani Achouri
Anja De Loy-Hendrickx
An Vermeulen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2026
2024
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Charlie Van Paepeghem
Fatima Taghlaoui
Anja De Loy-Hendrickx
An Vermeulen
Frank Devlieghere
Liesbeth Jacxsens
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2024
2023
Developing a methodology for the validation of industrial heat inactivation for sustainable production of food
Fatima Taghlaoui
Mariem Somrani Achouri
Anja De Loy-Hendrickx
Leentje Van de Roy
Inge Van Wassenhove
An Vermeulen
Frank Devlieghere
C3
Conferentie
2023
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Charlie Van Paepeghem
Fatima Taghlaoui
Anja De Loy-Hendrickx
An Vermeulen
Frank Devlieghere
Liesbeth Jacxsens
Mieke Uyttendaele
C3
Conferentie
2023
2022
Combined preservation strategies for acidified pasteurized sauces through probabilistic growth/no growth modeling of sporeforming bacteria
Rongxue Sun
Frank Devlieghere
An Vermeulen
Proefschrift
2022
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
An Vermeulen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2022
2021
Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability
Maarten Baele
An Vermeulen
Frederic B. Leloup
Dimitri Adons
Roos Peeters
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores
Rongxue Sun
An Vermeulen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2021
Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation
Lieven Van de Vondel
Annelies Christiaens
An Vermeulen
Marie-Christine Van Labeke
Frank Devlieghere
Peter Ragaert
A1
Artikel in een tijdschrift
in
AGRONOMY-BASEL
2021
Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
Maarten Baele
An Vermeulen
Dimitr Adons
Roos Peeters
Angelique Vandemoortele
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
2020
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
Stefani Djunaidi
An Vermeulen
Anderson S. Sant'Ana
Jan Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2020
Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties
Maarten Baele
An Vermeulen
Maarten Claes
Peter Ragaert
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2020
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
Els Debonne
An Vermeulen
Naomi Bouboutiefski
Tony Ruyssen
Filip Van Bockstaele
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2020
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
Peter Maene
An Vermeulen
Filip Van Bockstaele
Laura Depredomme
Pieter Vermeir
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
2019
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
Maarten Baele
An Vermeulen
Frederic Leloup
Dimitri Adons
Roos Peeters
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2019
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
Els Debonne
An Vermeulen
Filip Van Bockstaele
Irena Soljic
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2019
2018
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
Els Debonne
Filip Van Bockstaele
An Vermeulen
Mia Eeckhout
Frank Devlieghere
C3
Conferentie
2018
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
Siméon Bourdoux
Andreja Rajkovic
Stijn De Sutter
An Vermeulen
Sara Spilimbergo
Alessandro Zambon
Gerard Hofland
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2018
Microbiological guidelines : support for interpretation of microbiological test results of foods
Frank Devlieghere
Anja De Loy-Hendrickx
Liesbeth Jacxsens
An Vermeulen
Mieke Uyttendaele
Boek
2018
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
Irena Soljic
An Vermeulen
Catherine Nambooze
Audrey Rivière
Simbarashe Samapundo
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
2017
Influence of pH and structure on sorbic acid distribution and growth of C. guilliermondii in fat-based products
Irena Soljic
An Vermeulen
Frank Devlieghere
C3
Conferentie
2017
2016
Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Evangelia Mavromichali
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
The influence of liquid oil, solid fat and pH on the inhibitory effect of potassium sorbate on Candida guilliermondii
Irena Soljic
Catherine Nambooze
An Vermeulen
Frank Devlieghere
C3
Conferentie
2016
2015
Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aW and ethanol concentration
Nick Deschuyffeleer
An Vermeulen
Jeff Daelman
E Castelein
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
An Vermeulen
CL Marvig
Jeff Daelman
Ramize Xhaferi
DS Nielsen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2015
2014
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
Agnieszka Owczarek-Fendor
An Vermeulen
Ilse Van Bree
Markus Eriksson
Stefaan Lescouhier
Stefaan De Smet
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2014
Packaging of fish and fishery products
Bert Noseda
An Vermeulen
Peter Ragaert
Frank Devlieghere
Hoofdstuk in een boek
in
Seafood processing : technology, quality and safety
2014
Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Evangelia Mavromichali
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2014
2013
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
Jeff Daelman
Jeanne-Marie Membré
Liesbeth Jacxsens
An Vermeulen
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
Jeff Daelman
Aditya Sharma
An Vermeulen
Mieke Uyttendaele
Frank Devlieghere
Jeanne-Marie Membré
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
Jeff Daelman
An Vermeulen
Tine Willemyns
Rebecca Ongenaert
Liesbeth Jacxsens
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Heterogeneous photocatalysis of moxifloxacin: identification of degradation products and determination of residual antibacterial activity
Xander Van Doorslaer
Kristof Demeestere
Philippe Heynderickx
Marieke Caussyn
Herman Van Langenhove
Frank Devlieghere
An Vermeulen
Jo Dewulf
A1
Artikel in een tijdschrift
in
APPLIED CATALYSIS B-ENVIRONMENTAL
2013
New research on modified atmosphere packaging and pathogen behaviour
An Vermeulen
Peter Ragaert
Andreja Rajkovic
Simbarashe Samapundo
Francisco Lopez-Galvez
Frank Devlieghere
Hoofdstuk in een boek
in
Advances in microbial food safety, volume 1
2013
Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity
Xander Van Doorslaer
Kristof Demeestere
Philippe Heynderickx
Marieke Caussyn
Herman Van Langenhove
Frank Devlieghere
An Vermeulen
Jo Dewulf
P1
Conferentie
2013
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
An Vermeulen
Mieke Uyttendaele
Geert Gins
Anja De Loy-Hendrickx
Hubert Paelinck
Jan Van Impe
Frank Devlieghere
C1
Conferentie
2013
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
An Vermeulen
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
C1
Conferentie
2013
Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
Sigrid Van Boxstael
Frank Devlieghere
Dirk Berkvens
An Vermeulen
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2013
2012
A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
Laurence Mertens
Trung Diem Trang Dang
Annemie H Geeraerd
An Vermeulen
Eva Van Derlinden
Astrid M Cappuyns
Johan Debevere
Frank Devlieghere
Jan F Van Impe
A1
Artikel in een tijdschrift
in
FOOD AND BIOPROCESS TECHNOLOGY
2012
Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein
Trung Diem Trang Dang
Sofie De Maeseneire
Baoyu Zhang
Winnok De Vos
Andreja Rajkovic
An Vermeulen
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2012
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
Jeff Daelman
Jana Van Steenkiste
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2012
2011
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon
An Vermeulen
Frank Devlieghere
Anja De Loy-Hendrickx
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2011
Growth/no-growth models for heat-treated spores of psychrotrophic Bacillus cereus strains
Jeff Daelman
Liesbeth Jacxsens
An Vermeulen
Tine Willemyns
Frank Devlieghere
C1
Conferentie
2011
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
AM Cappuyns
An Vermeulen
Johan Debevere
P Moldenaers
Frank Devlieghere
AH Geraerd
JF Van Impe
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
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
An Vermeulen
L Mertens
AH Geeraerd
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2011
2010
Exposure assessment of bisphenol A from food contact materials
Liesbeth Jacxsens
An Vermeulen
Sophie Coelus
Bruno De Meulenaer
C3
Conferentie
2010
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
L Mertens
An Vermeulen
AH Geeraerd
JF Van Impe
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
An Vermeulen
Peter Ragaert
KC Maes
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2010
2009
A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii
Trung Diem Trang Dang
An Vermeulen
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2009
Bridging the gap between academia and industry: predictive microbiology for the food industry
JF Van Impe
Frank Devlieghere
A Geeraerd
An Vermeulen
AM Cappuyns
C3
Conferentie
2009
Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
L Mertens
AH Geeraerd
Trung Diem Trang Dang
An Vermeulen
K Serneels
E Van Derlinden
AM Cappuyns
P Moldenaers
Johan Debevere
Frank Devlieghere
et al.
A1
Artikel in een tijdschrift
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2009
Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
H Werbrouck
An Vermeulen
L Herman
Frank Devlieghere
Mieke Uyttendaele
E Van Coillie
C3
Conferentie
2009
Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
H Werbrouck
An Vermeulen
L Herman
Frank Devlieghere
Mieke Uyttendaele
E Van Coillie
C3
Conferentie
2009
Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins
Hadewig Werbrouck
An Vermeulen
Els Van Coillie
Winy Messens
Lieve Herman
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Modeling the growth/no growth interface of Zygosaccharomyces bailii in a viscoelastic food model system
L Mertens
TDT Dang
A Creemers
J Dams
An Vermeulen
P Moldenaers
AH Geeraerd
Frank Devlieghere
JF Van Impe
C3
Conferentie
2009
Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, a(w) and acetic acid
An Vermeulen
KPM Gysemans
K Bernaerts
AH Geeraerd
Johan Debevere
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007
Mieke Uyttendaele
P Busschaert
A Valero
AH Geeraerd
An Vermeulen
Liesbeth Jacxsens
KK Goh
Anja De Loy-Hendrickx
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Quantifying the effect of food structure on microbial spoilage characteristics by means of a semisolid food model system
L Mertens
TDT Dang
An Vermeulen
AH Geeraerd
K Serneels
P Moldenaers
Frank Devlieghere
JF Van Impe
C1
Conferentie
2009
The importance of growth/no growth models for specific organisms within the food industry
An Vermeulen
TDT Dang
Jeff Daelman
L Mertens
A Geeraerd
J Van Impe
Frank Devlieghere
C1
Conferentie
2009
2008
Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing
Mieke Uyttendaele
An Vermeulen
Anja De Loy-Hendrickx
Frank Devlieghere
C3
Conferentie
2008
Evaluation of the contamination of Listeria monocytogenes in 3 categories of ready-to-eat foods based on data from end product testing
P Busschaert
A Valero
An Vermeulen
Liesbeth Jacxsens
KK GOH
A. Deloy
Frank Devlieghere
A. Geeraerd
Mieke Uyttendaele
J. Van Impe
C3
Conferentie
2008
Gedrag en virulentie van Listeria monocytogenes in minimaal behandelde levensmiddelen
Hadewig Werbrouck
Lieve Herman
Els Van Coillie
An Vermeulen
Frank Devlieghere
Mieke Uyttendaele
Boek
2008
Heat resistance of Bacillus cereus emetic toxin, cereulide
Andreja Rajkovic
Mieke Uyttendaele
An Vermeulen
M. Andjelkovic
I. Fitz-James
P. in't Veld
Quenten Denon
Roland Verhé
Johan Debevere
A1
Artikel in een tijdschrift
in
LETTERS IN APPLIED MICROBIOLOGY
2008
Microbial stability and safety of acid sauces and mayonnaise-based salads assessed through probabilistic growth/no growth models
An Vermeulen
Frank Devlieghere
Jan Van Impe
Proefschrift
2008
Modelling the growth/no growth boundary of spoilage micro-organisms in fods as an alternative method to preserve products without uging chemical preservatieves.
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
C1
Conferentie
2008
Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.
Trung Diem Trang Dang
L Mertens
An Vermeulen
AH Geeraerd
J Van Impe
Frank Devlieghere
C3
Conferentie
2008
Modelling the unexpected effect of acetic and lactic acid in combination with pH and a(w) on the growth/no growth interface of Zygosaccharomyces bailii
An Vermeulen
Trung Diem Trang Dang
A. H. Geeraerd
K. Bernaerts
Johan Debevere
J. Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Revisiting raw data processing procedures for the development of growth/no growth models
L Mertens
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
AH Geeraerd
JF Van Impe
C3
Conferentie
2008
Sensitivity of growth/no growth models with respect to raw data processing procedures
L Mertens
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
AH Geeraerd
J Van Impe
C3
Conferentie
2008
2007
Development and assessment of growth models incorporating the effect of cell density on the growth probability of listeria monocytogenes
An Vermeulen
Johan Debevere
Frank Devlieghere
C1
Conferentie
2007
Development of a practical tool to predict the residual headspace oxygen level in packaged food products
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
Peter Ragaert
An Vermeulen
Frank Devlieghere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Evaluation of growth/no growth modelling approaches on a non-abrupt growth/no growth interface of Listeria monocytogenes
KPM GYSEMANS
K BERNAERTS
AH GEERAERD
An Vermeulen
Johan Debevere
F DEVILEGHERE
Jan Van Impe
A1
Artikel in een tijdschrift
in
FOOD AUSTRALIA
2007
Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different microorganisms.
An Vermeulen
Frank Devlieghere
Johan Debevere
C1
Conferentie
2007
Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes
KPM GYSEMANS
K BERNAERTS
An Vermeulen
AH GEERAERD
Johan Debevere
Frank Devlieghere
Jan Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces
An Vermeulen
Frank Devlieghere
K BERNAERTS
J VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.
An Vermeulen
Mieke Uyttendaele
Frank Devlieghere
C1
Conferentie
2007
Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: Data collection for the development of a growth/no growth model
An Vermeulen
KPM GYSEMANS
K BERNAERTS
AH GEERAERD
JF VAN IMPE
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
An Vermeulen
Nada Smigic
Andreja Rajkovic
K GYSEMANS
K BERNAERTS
A GEERAERD
J VAN IMPE
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2007
The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
D ONGENG
J RYCKEBOER
An Vermeulen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
2006
A critical comparison of logistic regression model types applied on growth/ no growth data of Listeria monocytogenes as function of pH, water activity and acetic acid
K GYSEMANS
An Vermeulen
K BERNAERTS
A GEERAERD
Johan Debevere
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2006
A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.
An Vermeulen
Nada Smigic
K. Gysemans
K. Bernaerts
A. Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
C3
Conferentie
2006
Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
An Vermeulen
Nada Smigic
K Gysemans
K Bernaerts
A Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2006
Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
An Vermeulen
Nada Smigic
K. Gysemans
K. Bernaerts
A. Geeraerd
J. Van Impe
Johan Debevere
Frank Devlieghere
C1
Conferentie
2006
Stimulation effect of lactic acid in the presence of acetic acid at low pH on the growth of the food spoilage yeast Zygosaccharomyces bailii
Trung Diem Trang Dang
An Vermeulen
Johan Debevere
Frank Devlieghere
C3
Conferentie
2006
2005
Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model
An Vermeulen
K Gysemans
K Bernaerts
A Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
P1
Conferentie
2005
2004
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
Frank Devlieghere
An Vermeulen
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2004
2002
Applicability of chitosan as a food preservative
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002
Chitosan as a food preservative: possibilities and limitations
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002
Chitosan as a food preservative: possibilities and limitations.
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002