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Refinado por: Nome da Publicação: International Journal of Food Microbiology remover
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1
Validation of predictive models describing the growth of Listeria monocytogenes
Validation of predictive models describing the growth of Listeria monocytogenes
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Validation of predictive models describing the growth of Listeria monocytogenes

te Giffel, M.C. ; Zwietering, M.H.

International journal of food microbiology, 1999-02, Vol.46 (2), p.135-149 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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2
A mathematical model for bacterial inactivation
A mathematical model for bacterial inactivation
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A mathematical model for bacterial inactivation

Xiong, R. ; Xie, G. ; Edmondson, A.E. ; Sheard, M.A.

International journal of food microbiology, 1999-01, Vol.46 (1), p.45-55 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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3
Modeling the inhibitory effects of organic acids on bacteria
Modeling the inhibitory effects of organic acids on bacteria
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Modeling the inhibitory effects of organic acids on bacteria

Hsiao, Chang-Ping ; Siebert, Karl J

International journal of food microbiology, 1999-03, Vol.47 (3), p.189-201 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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4
A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial
A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial
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A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial

Koutsoumanis, K ; Lambropoulou, K ; Nychas, G-J.E

International journal of food microbiology, 1999-08, Vol.49 (1), p.63-74 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach
Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach
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Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach

McClure, P.J. ; de W. Blackburn, C. ; Cole, M.B. ; Curtis, P.S. ; Jones, J.E. ; Legan, J.D. ; Ogden, I.D. ; Peck, M.W. ; Roberts, T.A. ; Sutherland, J.P. ; Walker, S.J.

International Journal of Food Microbiology, 1994-11, Vol.23 (3), p.265-275 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Predicting fungal growth: the effect of water activity on Penicillium roqueforti
Predicting fungal growth: the effect of water activity on Penicillium roqueforti
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Predicting fungal growth: the effect of water activity on Penicillium roqueforti

Valı́k, Lubomı́r ; Baranyi, József ; Görner, Friedrich

International journal of food microbiology, 1999-03, Vol.47 (1), p.141-146 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta
A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta
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A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta

McClure, P.J. ; Baranyi, J. ; Boogard, E. ; Kelly, T.M. ; Roberts, T.A.

International journal of food microbiology, 1993-08, Vol.19 (3), p.161-178 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Accuracy of microbial growth predictions with square root and polynomial models
Accuracy of microbial growth predictions with square root and polynomial models
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Accuracy of microbial growth predictions with square root and polynomial models

Delignette-Muller, M.L. ; Rosso, L. ; Flandrois, J.P.

International journal of food microbiology, 1995-10, Vol.27 (2), p.139-146 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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9
Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores
Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores
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Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores

Fernández, P.S. ; Ocio, M.J. ; Rodrigo, F. ; Rodrigo, M. ; Martínez, A.

International journal of food microbiology, 1996-09, Vol.32 (1), p.225-233 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus
Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus
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Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus

Periago, P.M ; Fernández, P.S ; Salmerón, M.C ; Martı́nez, A

International journal of food microbiology, 1998-10, Vol.44 (1), p.21-30 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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