| review article | Q7318358 |
| scholarly article | Q13442814 |
| P356 | DOI | 10.4315/0362-028X-67.9.1977 |
| P698 | PubMed publication ID | 15453593 |
| P2093 | author name string | Debevere J | |
| Devlieghere F | |||
| Geeraerd AH | |||
| Van Impe JF | |||
| Francois K | |||
| Vereecken KM | |||
| P2860 | cites work | An Investigation of the Laws of Disinfection | Q24682547 |
| A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate | Q30578027 | ||
| Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes | Q31992931 | ||
| The effect of inoculum size on the lag phase of Listeria monocytogenes. | Q33183214 | ||
| Predictive food microbiology for the meat industry: a review. | Q33779930 | ||
| Modeling microbial survival during exposure to a lethal agent with varying intensity | Q33894346 | ||
| Applicability of an Arrhenius model for the combined effect of temperature and CO(2) packaging on the spoilage microflora of fish | Q33987472 | ||
| Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid | Q33988116 | ||
| Predictive microbiology: providing a knowledge-based framework for change management | Q34835077 | ||
| Application of predictive microbiology to assure the quality and safety of fish and fish products | Q36287641 | ||
| Seafood Spoilage Predictor--development and distribution of a product specific application software | Q38454813 | ||
| Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations | Q39485887 | ||
| Significance of inoculum size in the lag time of Listeria monocytogenes | Q39485947 | ||
| Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider. | Q39489075 | ||
| A REVIEW Tailing of Survival Curves of Bacterial Spores | Q39621292 | ||
| Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica. | Q39639405 | ||
| Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effects | Q39639558 | ||
| A dynamic approach to predicting bacterial growth in food. | Q40602741 | ||
| Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions | Q40789760 | ||
| Modeling the inhibitory effects of organic acids on bacteria | Q40810499 | ||
| Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth | Q40855959 | ||
| Structural model requirements to describe microbial inactivation during a mild heat treatment | Q41478039 | ||
| Mathematical modelling of the growth, survival and death of Yersinia enterocolitica | Q41497740 | ||
| Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans | Q43688295 | ||
| A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt | Q43841668 | ||
| Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. | Q43947917 | ||
| The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry | Q44940008 | ||
| The effect of inoculum size and sublethal injury on the ability of Listeria monocytogenes to initiate growth under suboptimal conditions | Q47199336 | ||
| Predictive modeling of the growth of Listeria monocytogenes in CO2 environments | Q48930456 | ||
| Modelling the individual cell lag phase. Isolating single cells: protocol development | Q49028237 | ||
| Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation | Q49074969 | ||
| Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms | Q49171817 | ||
| Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres | Q49172033 | ||
| A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial | Q50124783 | ||
| Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values. | Q51403895 | ||
| Analysis and practical implementation of a model for combined growth and metabolite production of lactic acid bacteria. | Q51641606 | ||
| Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells. | Q52065963 | ||
| A combined discrete-continuous model describing the lag phase of Listeria monocytogenes. | Q52079530 | ||
| Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression. | Q52096854 | ||
| Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics. | Q52137218 | ||
| Behaviour of Listeria monocytogenes under combined chilling processes. | Q52218328 | ||
| A mathematical model for bacterial inactivation. | Q52223100 | ||
| Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish. | Q52247475 | ||
| Expanded models for the non-thermal inactivation of Listeria monocytogenes. | Q52265716 | ||
| Modelling the growth, survival and death of Listeria monocytogenes. | Q52271410 | ||
| Model for the survival of Staphylococcus aureus in nongrowth environments. | Q52299969 | ||
| Modelling growth rates of Listeria innocua as a function of lactate concentration. | Q52365103 | ||
| An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. | Q52394838 | ||
| Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus. | Q52428050 | ||
| Stochastic modelling of bacterial lag phase. | Q53671668 | ||
| Applying a generalized z -value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes | Q58388047 | ||
| Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity | Q58388054 | ||
| P433 | issue | 9 | |
| P1104 | number of pages | 14 | |
| P304 | page(s) | 1977-1990 | |
| P577 | publication date | 2004-09-01 | |
| P1433 | published in | Journal of Food Protection | Q15761591 |
| P1476 | title | Effect of chemicals on the microbial evolution in foods | |
| P478 | volume | 67 |
| Q43716917 | Escherichia coli thermal inactivation relative to physiological state |
| Q34566563 | Potential of the virion-associated peptidoglycan hydrolase HydH5 and its derivative fusion proteins in milk biopreservation. |
| Q42162727 | Theil error splitting method for selecting the "best model" in microbial inactivation studies |
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