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GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves

International journal of food microbiology, 2005-06, Vol.102 (1), p.95-105

2005

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Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma

International journal of food microbiology, 2017-01, Vol.240, p.47-56

2017

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Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Food science & technology, 2016-11, Vol.73, p.80-87

2016

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Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging

International journal of food microbiology, 2019-03, Vol.292, p.31-38

2019

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Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Journal of food engineering, 2010-02, Vol.96 (3), p.449-454

2010

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Combined effect of cold atmospheric plasma, intrinsic and extrinsic factors on the microbial behavior in/on (food) model systems during storage

Innovative food science & emerging technologies, 2019-05, Vol.53, p.3-17

2019

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Influence of food intrinsic factors on the inactivation efficacy of cold atmospheric plasma: Impact of osmotic stress, suboptimal pH and food structure

Innovative food science & emerging technologies, 2016-12, Vol.38, p.393-406

2016

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Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels

Food microbiology, 2010-09, Vol.27 (6), p.835-840

2010

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

Food control, 2013-02, Vol.29 (2), p.401-408

2013

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Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: A quantitative approach on microbial responses

International journal of food microbiology, 2010-08, Vol.142 (1), p.53-59

2010

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Assessing bacterial recovery and efficacy of cold atmospheric plasma treatments

Food and bioproducts processing, 2015-10, Vol.96, p.154-160

2015

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Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.396-404

2009

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Identification of non-linear microbial inactivation kinetics under dynamic conditions

International journal of food microbiology, 2008-11, Vol.128 (1), p.146-152

2008

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Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

Food control, 2010, Vol.21 (12), p.1723-1730

2010

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Microbial dynamics versus mathematical model dynamics: The case of microbial heat resistance induction

Innovative food science & emerging technologies, 2006-06, Vol.7 (1), p.80-87

2006

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Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

Journal of food engineering, 2006-01, Vol.76 (1), p.79-88

2006

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Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination

International journal of food microbiology, 2005-04, Vol.100 (1), p.261-274

2005

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Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling

International journal of food microbiology, 2004-03, Vol.91 (3), p.229-244

2004

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Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system

Journal of food engineering, 2007-02, Vol.78 (3), p.1010-1021

2007

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The relevance of supply chain characteristics in GHG emissions: The carbon footprint of Maltese juices

Food research international, 2018-05, Vol.107, p.747-754

2018

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Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat

Food control, 2015-01, Vol.47, p.353-358

2015

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Influence of the growth morphology on the behavior of Salmonella Typhimurium and Listeria monocytogenes under osmotic stress

Food research international, 2015-11, Vol.77, p.515-526

2015

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One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

Food research international, 2016-11, Vol.89 (Pt 1), p.614-619

2016

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Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice

Journal of food science, 2010-09, Vol.75 (7), p.M437-M443

2010

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Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

Ozone: science & engineering, 2010-05, Vol.32 (3), p.166-179

2010

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GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves

Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Combined effect of cold atmospheric plasma, intrinsic and extrinsic factors on the microbial behavior in/on (food) model systems during storage

Influence of food intrinsic factors on the inactivation efficacy of cold atmospheric plasma: Impact of osmotic stress, suboptimal pH and food structure

Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels

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

Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: A quantitative approach on microbial responses

Assessing bacterial recovery and efficacy of cold atmospheric plasma treatments

Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

Identification of non-linear microbial inactivation kinetics under dynamic conditions

Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

Microbial dynamics versus mathematical model dynamics: The case of microbial heat resistance induction

Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination

Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling

Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system

The relevance of supply chain characteristics in GHG emissions: The carbon footprint of Maltese juices

Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat

Influence of the growth morphology on the behavior of Salmonella Typhimurium and Listeria monocytogenes under osmotic stress

One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

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