Research Explorer

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Researcher

Linsey Garcia-Gonzalez

15 Results

2015

Poly(3-hydroxybutyrate) (PHB) production from CO2: model development and process optimization

Md. Salatul Islam MozumderLinsey Garcia-GonzalezHeleen De WeverEveline Volcke

A1 Journal Article in BIOCHEMICAL ENGINEERING JOURNAL

2010

Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment

Linsey Garcia-GonzalezH TeichertAH GeeraerdK ElstL Van GinnekenJF Van ImpeRF VogelFrank Devlieghere

A1 Journal Article in JOURNAL OF SUPERCRITICAL FLUIDS

Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment

Linsey Garcia-GonzalezAH GeeraerdJ MastYves BriersK ElstL Van GinnekenJF Van ImpeFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation

Linsey Garcia-GonzalezAndreja RajkovicAH GeeraerdK ElstL Van GinnekenJF Van ImpeFrank Devlieghere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

2009

Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

Linsey Garcia-GonzalezAH GeeraerdK ElstL Van GinnekenJF Van ImpeFrank Devlieghere

A1 Journal Article in JOURNAL OF SUPERCRITICAL FLUIDS

Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

Linsey Garcia-GonzalezAH GeeraerdK ElstL Van GinnekenJF Van ImpeFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial aspects of high-pressure carbon dioxide pasteurization of foods

Linsey Garcia-GonzalezFrank DevlieghereLuc Van GinnekenJan Van Impe

2008

High pressure carbon dioxide inactivation of microorganisms: state-of-the-art and systematic screening

Linsey Garcia-GonzalezFrank Devlieghere

2007

High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future

Linsey Garcia-GonzalezAH GeeraerdS SpilembergoK ElstL Van GinnekenJohan DebevereJan Van ImpeFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Individual and combined effects of pH and lactic acid concentration on Listeria innocua inactivation: Development of a predictive model and assessment of experimental variability

M JANSSENAH GEERAERDA CAPPUYNSLinsey Garcia-GonzalezG SCHOCKAERTNancy Van HouteghemKM VEREECKENJohan DebevereFrank DevlieghereJan Van Impe

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of type of microorganism and intrinsic and extrinsic factors on high-pressure carbon dioxide inactivation of microorganisms

Linsey Garcia-GonzalezFrank Devlieghere

Quantifying lactic acid induced inactivation phenomena.

Linsey Garcia-GonzalezFrank DevlieghereJohan Debevere

2006

Quantifying lactic acid induced inactivation phenomena

M JANSSENA GEERAERDA CAPPUYNSF LOGISTLinsey Garcia-GonzalezY DE VISSCHERK VEREECKENFrank DevlieghereJohan DebevereJan Van Impe

2005

Pasteurisatie met hogedrukkoolstofdioxide

Linsey Garcia-GonzalezJohan DebevereFrank Devlieghere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Separating lactic acid and pH effects on the Listeria innocua inactivation

M JanssenAH GeeraerdA CappuynsLinsey Garcia-GonzalezKM VereeckenJohan DebevereFrank DevlieghereJan Van Impe