Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approach

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

(2019) Davy Verheyen et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

(2019) Davy Verheyen et al.   FOOD CONTROL

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

(2019) Davy Verheyen et al.   FOOD MICROBIOLOGY

Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality

(2018) Heidy M.W. den Besten et al.   Annual Review of Food Science and Technology

Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions

(2018) Marjon H.J. Wells-Bennik et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others

(2017) Heidy M.W. den Besten et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum

(2016) D.C. Aryani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Some Like It Hot: Heat Resistance of Escherichia coli in Food

(2016) Hui Li et al.   Frontiers in Microbiology

Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisions

(2015) M.H. Zwietering   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantifying variability on thermal resistance of Listeria monocytogenes

(2015) D.C. Aryani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Thermal Inactivation of Microorganisms

(2013) J. P. P. M. Smelt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Heat Shock Response: Life on the Verge of Death

(2010) Klaus Richter et al.   MOLECULAR CELL

Quantitative risk assessment: Is more complex always better?Simple is not stupid and complex is not always more correct

(2009) Marcel H. Zwietering   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Computational procedures for optimal experimental design in biological systems

(2008) E. Balsa-Canto et al.   IET Systems Biology