| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accounting for inherent variability of growth in microbial risk assessment
|
Marks, H.M.
|
|
2005
|
100 |
1-3 |
p. 275-287
13 p.
|
artikel
|
| 2 |
A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements
|
Quintas, C.
|
|
2005
|
100 |
1-3 |
p. 125-130
6 p.
|
artikel
|
| 3 |
A modified Weibull model for bacterial inactivation
|
Albert, I.
|
|
2005
|
100 |
1-3 |
p. 197-211
15 p.
|
artikel
|
| 4 |
Analysis of a novel class of predictive microbial growth models and application to coculture growth
|
Poschet, F.
|
|
2005
|
100 |
1-3 |
p. 107-124
18 p.
|
artikel
|
| 5 |
A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing
|
Doona, Christopher J.
|
|
2005
|
100 |
1-3 |
p. 21-32
12 p.
|
artikel
|
| 6 |
Author index
|
|
|
2005
|
100 |
1-3 |
p. 375-377
3 p.
|
artikel
|
| 7 |
Basis of predictive mycology
|
Dantigny, Philippe
|
|
2005
|
100 |
1-3 |
p. 187-196
10 p.
|
artikel
|
| 8 |
Bibliography of food microbiology
|
|
|
2005
|
100 |
1-3 |
p. 363-374
12 p.
|
artikel
|
| 9 |
Calendar
|
|
|
2005
|
100 |
1-3 |
p. 359-362
4 p.
|
artikel
|
| 10 |
Comparing predicting models for heat inactivation of Listeria monocytogenes and Pseudomonas aeruginosa at different pH
|
Hassani, M.
|
|
2005
|
100 |
1-3 |
p. 213-222
10 p.
|
artikel
|
| 11 |
Contents of Volume 100
|
|
|
2005
|
100 |
1-3 |
p. 381-383
3 p.
|
artikel
|
| 12 |
Development of a global stochastic model relating the distribution of individual cell and population physiological states
|
McKellar, R.C.
|
|
2005
|
100 |
1-3 |
p. 33-40
8 p.
|
artikel
|
| 13 |
Development of a Safety Monitoring and Assurance System for chilled food products
|
Koutsoumanis, K.
|
|
2005
|
100 |
1-3 |
p. 253-260
8 p.
|
artikel
|
| 14 |
Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination
|
Valdramidis, V.P.
|
|
2005
|
100 |
1-3 |
p. 261-274
14 p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2005
|
100 |
1-3 |
p. ii-
1 p.
|
artikel
|
| 16 |
Estimating the probability and level of contamination with Salmonella of feed for finishing pigs produced in Switzerland—the impact of the production pathway
|
Sauli, I.
|
|
2005
|
100 |
1-3 |
p. 289-310
22 p.
|
artikel
|
| 17 |
Food engineering and predictive microbiology: on the necessity to combine biological and physical kinetics
|
Mafart, P.
|
|
2005
|
100 |
1-3 |
p. 239-251
13 p.
|
artikel
|
| 18 |
Germination and growth from spores: variability and uncertainty in the assessment of food borne hazards
|
Barker, G.C.
|
|
2005
|
100 |
1-3 |
p. 67-76
10 p.
|
artikel
|
| 19 |
Individual-based modelling of growth and migration of Salmonella enteritidis in hens' eggs
|
Grijspeerdt, K.
|
|
2005
|
100 |
1-3 |
p. 323-333
11 p.
|
artikel
|
| 20 |
Methods to determine the growth domain in a multidimensional environmental space
|
Le Marc, Yvan
|
|
2005
|
100 |
1-3 |
p. 3-12
10 p.
|
artikel
|
| 21 |
Microbiological risk assessment models for partitioning and mixing during food handling
|
Nauta, Maarten J.
|
|
2005
|
100 |
1-3 |
p. 311-322
12 p.
|
artikel
|
| 22 |
Modelling the effect of a temperature shift on the lag phase duration of Listeria monocytogenes
|
Delignette-Muller, M.L.
|
|
2005
|
100 |
1-3 |
p. 77-84
8 p.
|
artikel
|
| 23 |
Modelling the growth dynamics of interacting mixed cultures: a case of amensalism
|
Pommier, S.
|
|
2005
|
100 |
1-3 |
p. 131-139
9 p.
|
artikel
|
| 24 |
Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes
|
Francois, K.
|
|
2005
|
100 |
1-3 |
p. 41-53
13 p.
|
artikel
|
| 25 |
Modelling the influence of single acid and mixture on bacterial growth
|
Coroller, Louis
|
|
2005
|
100 |
1-3 |
p. 167-178
12 p.
|
artikel
|
| 26 |
Modelling the variability of lag times and the first generation times of single cells of E. coli
|
Métris, A.
|
|
2005
|
100 |
1-3 |
p. 13-19
7 p.
|
artikel
|
| 27 |
Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 °C
|
Tamplin, Mark L.
|
|
2005
|
100 |
1-3 |
p. 335-344
10 p.
|
artikel
|
| 28 |
[No title]
|
VanImpe, Jan
|
|
2005
|
100 |
1-3 |
p. 1-2
2 p.
|
artikel
|
| 29 |
Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation model
|
Standaert, A.R.
|
|
2005
|
100 |
1-3 |
p. 55-66
12 p.
|
artikel
|
| 30 |
Optimal experiment design for cardinal values estimation: guidelines for data collection
|
Bernaerts, K.
|
|
2005
|
100 |
1-3 |
p. 153-165
13 p.
|
artikel
|
| 31 |
Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product
|
Barker, G.C.
|
|
2005
|
100 |
1-3 |
p. 345-357
13 p.
|
artikel
|
| 32 |
Quantifying microbial lag phenomena due to a sudden rise in temperature: a systematic macroscopic study
|
Swinnen, I.A.M.
|
|
2005
|
100 |
1-3 |
p. 85-96
12 p.
|
artikel
|
| 33 |
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain
|
Leroy, Frédéric
|
|
2005
|
100 |
1-3 |
p. 141-152
12 p.
|
artikel
|
| 34 |
Subject index
|
|
|
2005
|
100 |
1-3 |
p. 379-380
2 p.
|
artikel
|
| 35 |
Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food
|
Membré, Jeanne-Marie
|
|
2005
|
100 |
1-3 |
p. 179-186
8 p.
|
artikel
|
| 36 |
The “Sym'Previus” software, a tool to support decisions to the foodstuff safety
|
Leporq, B.
|
|
2005
|
100 |
1-3 |
p. 231-237
7 p.
|
artikel
|
| 37 |
Towards a novel class of predictive microbial growth models
|
Van Impe, J.F.
|
|
2005
|
100 |
1-3 |
p. 97-105
9 p.
|
artikel
|
| 38 |
Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores
|
Leguerinel, I.
|
|
2005
|
100 |
1-3 |
p. 223-229
7 p.
|
artikel
|
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