Inactivation ofBacillusspores in batch vs continuous heating systems at sterilisation temperatures

Thermal inactivation of Bacillus cereus spores in infant formula under shear conditions

(2013) Marina Stoeckel et al.   Dairy Science & Technology

Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

(2013) Genia Lücking et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rheological characterisation of sorbet using pipe rheometry during the freezing process

(2013) Marcela Arellano et al.   JOURNAL OF FOOD ENGINEERING

Parameter estimation for dynamic microbial inactivation: which model, which precision?

(2012) K.D. Dolan et al.   FOOD CONTROL

Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

(2012) F. Valerio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Thermal resistance of aerobic spore formers isolated from food products

(2011) MARINA WITTHUHN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Origin of bacterial spores contaminating foods

(2010) Frédéric Carlin   FOOD MICROBIOLOGY

Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks

(2009) Ranad Shaheen et al.   FOOD MICROBIOLOGY

Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk

(2009) Valerie De Jonghe et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of non-linear microbial inactivation kinetics under dynamic conditions

(2008) V.P. Valdramidis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems

(2008) Zeynep Dogan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY