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71篇 您的检索式：作者名="Geeraerd A"

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	题名	作者	年代	出处	被引量
1	Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors;model prediction and methodological validation on dynamic data显示文摘	Valdramidis V P Geeraerd A H Gaze J E	2006	Journal of Food Engineering2006，，76：	1
2	High pressure carbon dioxide inactivation of microorganisms in foods: The past,the present and the future显示文摘	Garcia- Gonzalez L Geeraerd A H Spilimbergo S	2007	International journal of food microbiology2007，117，1：	1
3	Structural model requirements to describe microbial inactivation during a mild heat treatment显示文摘	GEERAERD A H HERREMANS C H VAN IMPE J F	2000	International Journal of Food Microbiology2000，59，3：	1
4	High pressure carbon dioxide inactivation of microorganisms in foods:The past,the present and the future 显示文摘	Garcia- Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Mcrobiology2007，117，1：	1
5	High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future 显示文摘	Garcia-Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Microbiology2007，117，1：	1
6	Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenens,cultured at refrigeration temperatures显示文摘	Francois K Valero A Geeraerd A H	2007	Food Microbiology2007，24，：	1
7	High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future显示文摘	GARCIA G L GEERAERD A H SPILIMBERGO S	2007	International Journal of Food Microbiology2007，117，1：	1
8	High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future显示文摘	Garcia-Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Microbiology2007，11，1：	1
9	Estimating the probability and level of contamination with Salmonel- la of feed for finishing pigs produced in switzerland - the impact of the production pathway显示文摘	Sauli I Danuser J Geeraerd A	2005	Internation- al Journal of Food Microbiology2005，100，1：	1
10	Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry 显示文摘	MARQUENIE D MICHIELS C W GEERAERD A H	2002	International J Food Microbiol2002，73，：	1
11	Estimating distributions out of qualitative and(semi)quantitative microbiological contamination data for use in risk assessment显示文摘	Busschaert P Geeraerd A H Uyttendaele M		0，，03：	1
12	Structural Model Requirements to Describe Microbial Inactivation during a Mild Heat Treatment 显示文摘	GEERAERD A H HERREMANS C H VAN IMPE J F	2000	International Journal of Food Microbiology2000，59，：	1
13	Estimating the probability and level of contamination with Salmonella of feed for finishing pigs produced in Switzerland-the impact of the production pathway显示文摘	Sauli I Danuser J Geeraerd A H	2005	International Journal of Food Microbiology2005，100，：	1
14	Towards on-line quantification of flocs and filaments by image analysis 显示文摘	Jenne R Cenens C Geeraerd A H	2002	Biotechnology Letters2002，24，11：	1
15	Membranepermeabilization and cellular death of Escherichia coli,Listeria monocytogenes and Saccharomyces cerevisiae asinduced by high pressure carbon dioxide treatment显示文摘	Garcia-Gonzalez L Geeraerd A H Mast J	2010	FoodMicrobiology2010，27，4：	1
16	Towards a novel class of predictive microbial growth models 显示文摘	Van Impe J Poschet F Geeraerd A	2005	International Journal of Food Microbiology2005，100，1：	1
17	Estimating distributions out of qualitative and (semi) quantitative microbiological contamination data for use in risk assessment显示文摘	BUSSCHAERT P GEERAERD A UYTTENDAELE M	2010	International Journal of Food Microbiology2010，138，3：	1
18	Inactivation of conidia of Botrytis cinerea and Moniliniafructigena using UV-C and heat treatment显示文摘	MARQUENIE D LAMMERTYN J GEERAERD A H	2002	International Journal of Food Microbiology2002，74，：	1
19	Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry显示文摘	MARQUENIE D MICHIELS C W GEERAERD A H	2002	International Journal of Food Microbiology2002，73，：	1
20	High pressure carbon dioxide inactivation of microorganisms in foods : The past, the present and the future 显示文摘	Garcia G L Geeraerd A H Spilimbergo S	2007	International Journal of Food Microbiology2007，117，：	1

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