Research Explorer

Uw browser ondersteunt geen JavaScript of JavaScript is niet ingeschakeld. Zonder JavaScript kan sommige functionaliteit van deze webapplicatie uitgeschakeld zijn of foutmeldingen veroorzaken. Raadpleeg om JavaScript in te schakelen de handleiding van uw browser of contacteer uw systeembeheerder.

Onderzoeker

Ilse de Baenst

Prijzen & Erkenningen

11 Resultaten

2019

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Simbarashe SamapundoIlse de BaenstM. AertsMargo CnockaertFrank DevliegherePeter Vandamme

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

2017

Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings

Simbarashe SamapundoIlse de BaenstMia EeckhoutFrank Devlieghere

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

2016

Effect of initial headspace O2 level on the growth and volatile metabolite production of Leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried French fries

Simbarashe SamapundoFelix Mugove MujuruIlse de BaenstQuinten DenonFrank Devlieghere

A1 Artikel in een tijdschrift in JOURNAL OF FOOD SCIENCE

2014

Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

Baoyu ZhangSimbarashe SamapundoMichaël RademakerBert NosedaQuenten DenonIlse de BaenstGoknur SurengilBernard De BaetsFrank Devlieghere

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiIlse de BaenstFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2013

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Baoyu ZhangSimbarashe SamapundoVasileios PothakosIlse de BaenstGoknur SurengilBert NosedaFrank Devlieghere

A1 Artikel in een tijdschrift in POSTHARVEST BIOLOGY AND TECHNOLOGY

2012

Application of MALDI-TOF mass spectrometry for the detection of enterotoxins produced by pathogenic strains of the Bacillus cereus group

Varvara TsiliaBart DevreeseIlse de BaenstBart MesuereAndreja RajkovicMieke UyttendaeleTom Van de WieleMarc Heyndrickx

A1 Artikel in een tijdschrift in ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Detection of enterotoxins produced by B. cereus isolates using mass spectrometry

Varvara TsiliaBart DevreeseIlse de BaenstAndreja RajkovicMieke UyttendaeleMarc Heyndrickx

2011

Mass spectrometry analysis of enterotoxins: a step in food safety risk assessment of pathogenic Bacillus cereus isolates

Varvara TsiliaIlse de BaenstBart DevreeseMarc HeyndrickxAndreja RajkovicMieke Uyttendaele

Mass spectrometry-based method for the detection of enterotoxins produced by food poisoning strains of B. cereus

Varvara TsiliaIlse de BaenstMarc HeyndrickxAndreja RajkovicSiele CeuppensBart DevreeseMieke Uyttendaele

Use of mass spectrometry for the detection of enterotoxins produced by food-poisoning strains of B. cereus

Varvara TsiliaIlse de BaenstMarc HeyndrickxAndreja RajkovicSiele CeuppensBart DevreeseMieke Uyttendaele