| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Dynamic Network Analysis of the Physiological State of Foodborne Pathogens: Application to Escherichia Coli During Osmotic Stress and Comparison with Salmonella Typhimurium
|
Métris, A.
|
|
2016
|
7 |
C |
p. 21-24
4 p.
|
artikel
|
| 2 |
Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?
|
Okpala, Charles Odilichukwu R.
|
|
2016
|
7 |
C |
p. 47-52
6 p.
|
artikel
|
| 3 |
A Model Based on the Assumption that the Specific Growth Rate is Normally Distributed as a Function of time to Describe Microbial Growth under Isothermal and Non-isothermal Temperature Profiles
|
Robazza, W.S.
|
|
2016
|
7 |
C |
p. 109-112
4 p.
|
artikel
|
| 4 |
Analysis of Vacuum Packed Beef Regarding Psychrotrophic Bacteria Growth and Biogenic Amines Content
|
Marquezini, M.G.
|
|
2016
|
7 |
C |
p. 141-144
4 p.
|
artikel
|
| 5 |
A Predictive Modelling Study for Using High Hydrostatic Pressure, a Food Processing Technology, for Protein Extraction
|
Altuner, Ergin Murat
|
|
2016
|
7 |
C |
p. 121-124
4 p.
|
artikel
|
| 6 |
A Systems Level Approach for Identification of Molecular Targets for Antimicrobial Intervention against Pseudomonas Aeruginosa, while Predicting Biofilm Formation
|
Le Marc, Yvan
|
|
2016
|
7 |
C |
p. 113-116
4 p.
|
artikel
|
| 7 |
A Web-based Application Customized to Food Safety Requirements of Small-sized Enterprises
|
Polese, Pierluigi
|
|
2016
|
7 |
C |
p. 149-153
5 p.
|
artikel
|
| 8 |
“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature
|
Silva, A.R.
|
|
2016
|
7 |
C |
p. 59-62
4 p.
|
artikel
|
| 9 |
Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model
|
Gil, Maria M.
|
|
2016
|
7 |
C |
p. 67-70
4 p.
|
artikel
|
| 10 |
Contents List
|
|
|
2016
|
7 |
C |
p. iii-iv
nvt p.
|
artikel
|
| 11 |
Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
|
Westling, Magnus
|
|
2016
|
7 |
C |
p. 17-20
4 p.
|
artikel
|
| 12 |
Develop Mechanistic Models of Transition Periods between Lag/Exponential and Exponential/Stationary Phase
|
Wang, Yangyang
|
|
2016
|
7 |
C |
p. 163-167
5 p.
|
artikel
|
| 13 |
Dose-response Modelling of Staphylococcal Enterotoxins Using Outbreak Data
|
Guillier, Laurent
|
|
2016
|
7 |
C |
p. 129-132
4 p.
|
artikel
|
| 14 |
Effect of UV-C Radiation on Shelf life of Vacuum Package Colossoma Macropomum x Piaractus Mesopotamicus Fillets
|
Bottino, Fernanda de Oliveira
|
|
2016
|
7 |
C |
p. 13-16
4 p.
|
artikel
|
| 15 |
Estimation of Aspergillus flavus Growth under the Influence of Different Formulation Factors by Means of Kinetic, Probabilistic, and Survival Models
|
Kosegarten, C.E.
|
|
2016
|
7 |
C |
p. 85-88
4 p.
|
artikel
|
| 16 |
Estimation of the Risk Associated to Marketing of Swine Meat Contaminated with Salmonella spp., Employing the William T. Fine Method
|
Quiñones, Nataly Ruiz
|
|
2016
|
7 |
C |
p. 137-140
4 p.
|
artikel
|
| 17 |
Estimation of the Temperature Dependent Growth Parameters of Lactobacillus Viridescens in Culture Medium with Two-step Modelling and Optimal Experimental Design Approaches
|
Longhi, Daniel Angelo
|
|
2016
|
7 |
C |
p. 25-28
4 p.
|
artikel
|
| 18 |
FoodChain-lab: Tracing Software Supporting Foodborne Disease Outbreak Investigations
|
Weiser, Armin A.
|
|
2016
|
7 |
C |
p. 101-104
4 p.
|
artikel
|
| 19 |
F-value Calculator – A Tool for Calculation of Acceptable F-value in Canned Luncheon Meat Reduced in NaCl
|
Hansen, Flemming
|
|
2016
|
7 |
C |
p. 117-120
4 p.
|
artikel
|
| 20 |
Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)
|
Rezende, Ana Carolina B.
|
|
2016
|
7 |
C |
p. 1-4
4 p.
|
artikel
|
| 21 |
Is Food Safety Compatible with Food Waste Prevention and Sustainability of the Food Chain?
|
Guillier, Laurent
|
|
2016
|
7 |
C |
p. 125-128
4 p.
|
artikel
|
| 22 |
Joint Application of Antimicrobial Agents on Microbial Flora Chilled Meat Cattle. Use of Mathematical Models
|
Álvarez, María C.
|
|
2016
|
7 |
C |
p. 63-66
4 p.
|
artikel
|
| 23 |
Mathematical Modeling of Lactobacillus Viridescens Growth in Vacuum Packed Sliced Ham under non Isothermal Conditions
|
Silva, Nathália Buss da
|
|
2016
|
7 |
C |
p. 33-36
4 p.
|
artikel
|
| 24 |
Modeling Penicillium Expansum Growth Response to Thyme Essential oil at Selected Water Activities and pH Values Using Surface Response Methodology
|
Rosas-Gallo, A.
|
|
2016
|
7 |
C |
p. 93-96
4 p.
|
artikel
|
| 25 |
Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance
|
Garces-Vega, F.
|
|
2016
|
7 |
C |
p. 41-46
6 p.
|
artikel
|
| 26 |
Modeling the Enhanced Thermal Inactivation of Cronobacter sakazakii by Inclusion of “Parabens”
|
Ruan, Luxi
|
|
2016
|
7 |
C |
p. 145-148
4 p.
|
artikel
|
| 27 |
Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology
|
González-Miguel, M.E.
|
|
2016
|
7 |
C |
p. 89-92
4 p.
|
artikel
|
| 28 |
Modelling the fate of Listeria Monocytogenes in Beef Meat Stored at Refrigeration Temperatures under Different Packaging Conditions
|
Saraiva, Cristina
|
|
2016
|
7 |
C |
p. 177-180
4 p.
|
artikel
|
| 29 |
Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce
|
Veys, Olivier
|
|
2016
|
7 |
C |
p. 168-172
5 p.
|
artikel
|
| 30 |
Modelling the Probability of Growth and Aflatoxin B1 Production of Aspergillus Flavus under Changing Temperature Conditions in Pistachio Nuts
|
Aldars-García, Laila
|
|
2016
|
7 |
C |
p. 76-79
4 p.
|
artikel
|
| 31 |
Modified Atmosphere Packaging and UV-C Radiation on Shelf Life of Rainbow Trout (Oncorhynchus Mykiss)
|
Rodrigues, Bruna Leal
|
|
2016
|
7 |
C |
p. 9-12
4 p.
|
artikel
|
| 32 |
Phenotypic Behavior of 35 Salmonella Enterica Serovars Compared to Epidemiological and Genomic Data
|
Pielaat, Annemarie
|
|
2016
|
7 |
C |
p. 53-58
6 p.
|
artikel
|
| 33 |
Predicting Growth of Weissella Viridescens in Culture Medium under Dynamic Temperature Conditions
|
Martins, Wiaslan Figueiredo
|
|
2016
|
7 |
C |
p. 37-40
4 p.
|
artikel
|
| 34 |
Predicting the Behaviour of Yersinia Enterocolitica and Listeria Monocytogenes in Italian Style Fresh Sausages under Drying Period
|
Iannetti, L.
|
|
2016
|
7 |
C |
p. 71-75
5 p.
|
artikel
|
| 35 |
Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions
|
Gil, Maria M.
|
|
2016
|
7 |
C |
p. 154-157
4 p.
|
artikel
|
| 36 |
Predictive Microbiology Models and Operational Readiness
|
Guillier, Laurent
|
|
2016
|
7 |
C |
p. 133-136
4 p.
|
artikel
|
| 37 |
Predictive Modeling of the Growth of Lactobacillus Viridescens under Non-isothermal Conditions
|
Costa, Jean Carlos Correia Peres
|
|
2016
|
7 |
C |
p. 29-32
4 p.
|
artikel
|
| 38 |
Quantifying the Impact of Biological and Experimental Variability Near the Growth Boundaries on the Stochastic Responses of Growth, Gene Transcription and Acid Resistance of Listeria monocytogenes
|
Makariti, P.I.
|
|
2016
|
7 |
C |
p. 158-162
5 p.
|
artikel
|
| 39 |
Robustness of a Cross Contamination Model Describing Transfer of Pathogens During Grinding of Meat
|
Møller, C.O. de A.
|
|
2016
|
7 |
C |
p. 97-100
4 p.
|
artikel
|
| 40 |
Sequencing and Identification of Different Salmonella Species in Cocoa Beans Treated with Gamma Irradiation
|
Granados, A. Flores
|
|
2016
|
7 |
C |
p. 5-8
4 p.
|
artikel
|
| 41 |
The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage
|
Lobacz, Adriana
|
|
2016
|
7 |
C |
p. 80-84
5 p.
|
artikel
|
| 42 |
The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage
|
Gouveia, Ana Rita
|
|
2016
|
7 |
C |
p. 173-176
4 p.
|
artikel
|
| 43 |
Towards Community Driven Food Safety Model Repositories
|
Filter, Matthias
|
|
2016
|
7 |
C |
p. 105-108
4 p.
|
artikel
|
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