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Risk-based estimate of effect of foodborne diseases on public health, Greece

Emerging infectious diseases, 2011-09, Vol.17 (9), p.1581-1598

2011

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Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus

Applied and Environmental Microbiology, 2010-03, Vol.76 (5), p.1399-1405

2010

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Comparing Nonsynergistic Gamma Models with Interaction Models To Predict Growth of Emetic Bacillus cereus when Using Combinations of pH and Individual Undissociated Acids as Growth-Limiting Factors

Applied and Environmental Microbiology, 2010-09, Vol.76 (17), p.5791-5801

2010

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A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments

Food control, 2017-05, Vol.75, p.1-13

2017

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The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach

International journal of food microbiology, 2020-01, Vol.312, p.108358-108358, Article 108358

2020

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Prolongation of the Shelf-life of Perishable Food Products using Biodegradable Films and Coatings

Food science & technology, 1996, Vol.29 (1), p.10-17

1996

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Effectiveness of an increasingly stringent microbiological process hygiene criterion to control Campylobacter in broiler carcasses

Food control, 2023-11, Vol.153, p.109962, Article 109962

2023

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Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations

FEMS microbiology letters, 2001-09, Vol.203 (1), p.87-94

2001

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Food safety objective: An integral part of food chain management

Food control, 2005, Vol.16 (9), p.801-809

Gorris, Leon G.M.

2005

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Occurrence of Enterobacter sakazakii in food production environments and households

The Lancet (British edition), 2004-01, Vol.363 (9402), p.39-40

2004

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Corrigendum to “A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments” [Food Control 75 (May 2017) 1–13]

Food control, 2018-06, Vol.88, p.236-236

2018

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Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3590-3595

1998

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Microbiology of minimally processed, modified-atmosphere packaged chicory endive

Postharvest biology and technology, 1996-11, Vol.9 (2), p.209-221

1996

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Food preservation by hurdle technology

Trends in Food Science & Technology, 1995, Vol.6 (2), p.41-46

1995

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Comparing Nonsynergy Gamma Models and Interaction Models To Predict Growth of Emetic Bacillus cereus for Combinations of pH and Water Activity Values

Applied and Environmental Microbiology, 2011-08, Vol.77 (16), p.5707-5715

2011

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Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat

Journal of food protection, 2007-09, Vol.70 (9), p.2036-2044

2007

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A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms

Biochimica et biophysica acta, 1998-08, Vol.1373 (1), p.47-58

1998

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Application of elements of microbiological risk assessment in the food industry via a tiered approach

Journal of food protection, 2004-09, Vol.67 (9), p.2033-2040

2004

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Vegetable-associated Pediococcus parvulus produces pediocin PA-1

Applied and Environmental Microbiology, 1997-05, Vol.63 (5), p.2074-2076

1997

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The use of carvone in agriculture: sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases

Industrial crops and products, 1995-06, Vol.4 (1), p.3-13

1995

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Enterobacter sakazakii in factories and households

The Lancet (British edition), 2004-07, Vol.364 (9432), p.414-414

Arts, Maaike

2004

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Interactions of nisin and pediocin PA-1 with closely related lactic acid bacteria that manifest over 100-fold differences in bacteriocin sensitivity

Applied and Environmental Microbiology, 1997-09, Vol.63 (9), p.3628-3636

1997

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Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations

FEMS microbiology letters, 2001-09, Vol.203 (1), p.87-94

2001

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2nd European symposium on sous vide

Trends in food science & technology, 1996-09, Vol.7 (9), p.303-306

Gorris, Leon G.M.

1996

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Microbiological Criteria and Indicator Microorganisms

Food Microbiology, 2019, p.65-77

2019

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Risk-based estimate of effect of foodborne diseases on public health, Greece

Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus

Comparing Nonsynergistic Gamma Models with Interaction Models To Predict Growth of Emetic Bacillus cereus when Using Combinations of pH and Individual Undissociated Acids as Growth-Limiting Factors

A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments

The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach

Prolongation of the Shelf-life of Perishable Food Products using Biodegradable Films and Coatings

Effectiveness of an increasingly stringent microbiological process hygiene criterion to control Campylobacter in broiler carcasses

Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations

Food safety objective: An integral part of food chain management

Occurrence of Enterobacter sakazakii in food production environments and households

Corrigendum to “A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments” [Food Control 75 (May 2017) 1–13]

Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

Microbiology of minimally processed, modified-atmosphere packaged chicory endive

Food preservation by hurdle technology

Comparing Nonsynergy Gamma Models and Interaction Models To Predict Growth of Emetic Bacillus cereus for Combinations of pH and Water Activity Values

Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat

A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms

Application of elements of microbiological risk assessment in the food industry via a tiered approach

Vegetable-associated Pediococcus parvulus produces pediocin PA-1

The use of carvone in agriculture: sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases

Enterobacter sakazakii in factories and households

Interactions of nisin and pediocin PA-1 with closely related lactic acid bacteria that manifest over 100-fold differences in bacteriocin sensitivity

Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations

2nd European symposium on sous vide

Microbiological Criteria and Indicator Microorganisms

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