Research Explorer

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Onderzoeker

Ramize Xhaferi

Prijzen & Erkenningen

19 Resultaten

2023

Biopesticide and plant growth-promoting activity in maize distillers' dried grains with solubles

Jing LiHoang Khai TrinhMahyar MirmajlessiGeert HaesaertRamize XhaferiIlse DelaereMonica HöfteKatrijn RaymaekersBruno P.A. CammueWim Jonckheere et al.

A1 Artikel in een tijdschrift in INDUSTRIAL CROPS AND PRODUCTS

2016

Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

Simbarashe SamapundoTN Cam ThanhRamize XhaferiFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD CONTROL

Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

María Sánchez MainarRamize XhaferiSimbarashe SamapundoFrank DevlieghereFrédéric Leroy

A1 Artikel in een tijdschrift in FOOD CONTROL

2015

Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Simbarashe SamapundoRuth ClimatRamize XhaferiFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD CONTROL

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 VermeulenCL MarvigJeff DaelmanRamize XhaferiDS NielsenFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté

Simbarashe SamapundoRamize XhaferiSlawomir SzczcepaniakOlivier GoemareLiselot SteenHubert PaelinckFrank Devlieghere

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

2014

Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium

Simbarashe SamapundoFrank DevlieghereRamize XhaferiMarc Heyndrickx

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

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

The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce

Simbarashe SamapundoTom AnthierensJerry Ampofo-AsiamaRamize XhaferiIlse Van BreeSlawomir SzczepaniakOlivier GoemareLiselot SteenMarieke DhoogeHubert Paelinck et al.

A1 Artikel in een tijdschrift in JOURNAL OF FOOD SAFETY

2012

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Ilse Van BreeJan BaetensSimbarashe SamapundoFrank DevlieghereRuben LalemanIsabelle VandekinderenBert NosedaRamize XhaferiBernard De BaetsBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

2011

Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and bechamel sauce

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiFrank Devlieghere

A1 Artikel in een tijdschrift in JOURNAL OF FOOD PROTECTION

2010

Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers

Simbarashe SamapundoTom AnthierensRamize XhaferiFrank Devlieghere

A1 Artikel in een tijdschrift in JOURNAL OF FOOD ENGINEERING

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe SamapundoJerry Ampofo-AsiamaTom AnthierensRamize XhaferiIlse Van BreeSlawomir SzczepaniakOlivier GoemaereLiselot SteenMarieke DhoogeHubert Paelinck et al.

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2009

Heat resistance of psychrotolerant Bacillus cereus isolates from ready-to-eat/cook food products

Simbarashe SamapundoM HeyndrickxRamize XhaferiFrank Devlieghere

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook food products by Belgian food companies

Simbarashe SamapundoM HeyndrickxRamize XhaferiSiele CeuppensV De JongheE Van CoillieMieke UyttendaeleFrank Devlieghere

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook foods produced by Belgian food companies

Simbarashe SamapundoM HeyndrickxRamize XhaferiSiele CeuppensMieke UyttendaeleFrank Devlieghere

2008

Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRuben LalemanRamize XhaferiBruno De Meulenaer

Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRamize XhaferiBruno De Meulenaer

A4 Artikel in een tijdschrift in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES