Qusheng Jin. (2023) Building microbial kinetic models for environmental application: A theoretical perspective. Applied Geochemistry 158, pages 105782.
Crossref
Fatih Tarlak & Jean Carlos Correia Peres Costa. (2022)
Comparison of modelling approaches for the prediction of kinetic growth parameters of
Pseudomonas
spp. in oyster mushroom (
Pleurotus ostreatus
)
. Food Science and Technology International 29:6, pages 631-640.
Crossref
Fatih Tarlak & Özgün Yücel. (2023) Prediction of Pseudomonas spp. Population in Food Products and Culture Media Using Machine Learning-Based Regression Methods. Life 13:7, pages 1430.
Crossref
Özgün Yücel & Fatih Tarlak. (2023) An intelligent based prediction of microbial behaviour in beef. Food Control 148, pages 109665.
Crossref
Meral Yildirim-Yalcin, Ozgun Yucel & Fatih Tarlak. (2023) Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach. Food Science and Technology International, pages 108201322311702.
Crossref
Giti EMTIAZI, Fatemeh Sadat GHOREISHI, Kianoush Khosravi DARANI, Özgün YÜCEL & Fatih TARLAK. (2023) Prediction of growth kinetics of Bacillus tequilensis in nutrient broth under isothermal and non-isothermal conditions. Food Science and Technology 43.
Crossref
Fatih Tarlak & Fernando Pérez-Rodríguez. (2021)
Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of
Pseudomonas
spp
. Food Science and Technology International 28:8, pages 672-682.
Crossref
Steve Zhang, Firnaaz Ahamed & Hyun-Seob Song. (2022) Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food. Frontiers in Food Science and Technology 2.
Crossref
Fatih Tarlak, Ozgun Yucel & Kianoush Khosravi-Darani. (2022) Development of a New Modelling Approach and Performance Evaluation of Meta-heuristic Optimization Algorithms for the Prediction of Kinetic Growth Parameters for Pseudomonas spp. in Fish. Journal of Pure and Applied Microbiology.
Crossref
Cengiz ÇETİN & Suzan ÖZTÜRK YILMAZ. (2022) Prediktif modellemelerin mikrobiyal gelişmelerde kullanımı. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi.
Crossref
Manibhushan KUMAR, Siddhartha VATSA, Mitali MADHUMİTA & Pramod K PRABHAKAR. (2021) Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of Agricultural Engineering Research 2:2, pages 472-492.
Crossref
Gabriela Orosco Werlang, Tatiana Regina Vieira, Marisa Cardoso & Eduardo de Freitas Costa. (2021) Application of a predictive microbiological model for estimation of Salmonella behavior throughout the manufacturing process of salami in environmental conditions of small-scale Brazilian manufacturers. Microbial Risk Analysis 19, pages 100177.
Crossref
You Jin Kim, Ju Yeon Park, Soo Hwan Suh, Mi‐Gyeong Kim, Hyo‐Sun Kwak, Soon Han Kim & Eun Jeong Heo. (2021)
Development and validation of a predictive model for pathogenic
Escherichia coli
in fresh‐cut produce
. Food Science & Nutrition 9:12, pages 6866-6872.
Crossref
Thomas P. Oscar. (2021)
Development and validation of a neural network model for growth of
Salmonella
Newport from chicken on cucumber for use in risk assessment
. Journal of Food Processing and Preservation 45:10.
Crossref
Caroline Isabel Kothe, Béatrice Laroche, Patrícia da Silva Malheiros & Eduardo Cesar Tondo. (2021) Modelling the growth of Staphylococcus aureus on cooked broccoli under isothermal conditions. Brazilian Journal of Microbiology 52:3, pages 1565-1571.
Crossref
Ahmed Abdel-Hadi, Bader Alshehri, Mohammed Waly, Mohammed Aboamer, Saeed Banawas, Mohammed Alaidarous, Manikandan Palanisamy, Mohamed Awad & Alaa Baazeem. (2021) Predictive Modeling and Validation on Growth, Production of Asexual Spores and Ochratoxin A of Aspergillus Ochraceus Group under Abiotic Climatic Variables. Microorganisms 9:6, pages 1321.
Crossref
Fatih TARLAK. (2021) Comparison of Prediction Capability of Primary Models for Detection of Chicken Meat SpoilageTavuk Eti Bozulmasının Tespiti İçin Birincil Modellerin Tahmin Kabiliyetinin Karşılaştırılması. Akademik Gıda 19:1, pages 1-9.
Crossref
Fatih Tarlak. (2021) Prediction of growth kinetics of Pseudomonas spp. in meat products under isothermal and non-isothermal storage conditions. Food and Health 7:3, pages 194-202.
Crossref
Shênia Santos Monteiro, Wilton Pereira da Silva, Shirley Santos Monteiro, Josivanda Palmeira Gomes, Emmanuel Moreira Pereira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Ana Paula Trindade Rocha, Hanndson Araujo Silva, Leyllanne Renalle Batista de Almeida, Mábia Ruana Silva de Sena & Antônio Gilson Barbosa de Lima. (2020) Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models. Foods 10:1, pages 25.
Crossref
Jin Hwa Park, Mi Seon Kang, Kyung Min Park, Hee Young Lee, Gyeong Sik Ok, Min Seon Koo, Seok In Hong & Hyun Jung Kim. (2020) A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation. Food Control 118, pages 107421.
Crossref
Sarah Schulze Struchtrup, Rainer Stamminger, Caroline Amberg, Dirk Bockmühl & Britta Brands. (2020) A Concept for Rapid Prediction of Microbiological Reduction in Automatic Dish Cleaning Processes: The Microbiological Inactivation Equivalent (MIE) Unit. Tenside Surfactants Detergents 57:6, pages 489-505.
Crossref
María S. Tapia, Stella M. Alzamora & Jorge Chirife. 2020. Water Activity in Foods. Water Activity in Foods
323
355
.
Fatih Tarlak, Murat Ozdemir & Mehmet Melikoglu. (2020) Predictive modelling for the growth kinetics of Pseudomonas spp. on button mushroom (Agaricus bisporus) under isothermal and non-isothermal conditions. Food Research International 130, pages 108912.
Crossref
Ehsan Mahdinia, Shaowei Liu, Ali Demirci & Virendra M. Puri. 2020. Food Safety Engineering. Food Safety Engineering
357
398
.
Evanthia Manthou, Fatih Tarlak, Alexandra Lianou, Murat Ozdemir, Georgios I. Zervakis, Efstathios Z. Panagou & George-John E. Nychas. (2019) Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature. LWT 111, pages 506-512.
Crossref
Abani K. Pradhan, Abhinav Mishra & Hao Pang. 2019. Food Microbiology. Food Microbiology
989
1006
.
Leda Giannuzzi. 2019. Algae. Algae.
Thomas P. Oscar. (2018)
Neural network model for growth of
Salmonella
Typhimurium in brain heart infusion broth
. International Journal of Food Science & Technology 53:11, pages 2610-2616.
Crossref
. 2018. Food Safety for the 21st Century. Food Safety for the 21st Century
391
416
.
Jeong-Eun Hyun, Jae-Hyun Yoon & Sun-Young Lee. (2018)
Response surface modeling for the inactivation of
Bacillus cereus
on cooked spinach by natural antimicrobials at various temperatures
. Journal of Food Safety 38:5, pages e12484.
Crossref
Sandra Caroline Stringer & Aline Metris. (2018) Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science 13, pages 117-128.
Crossref
Cristina Saraiva, Juan García-Díez, Maria da Conceição Fontes & Alexandra Esteves. 2018. Listeria Monocytogenes. Listeria Monocytogenes.
Andrea Carvajal, Ilker Akmirza, Daniel Navia, Rebeca Pérez, Raúl Muñoz & Raquel Lebrero. (2018) Anoxic denitrification of BTEX: Biodegradation kinetics and pollutant interactions. Journal of Environmental Management 214, pages 125-136.
Crossref
Fatih Tarlak, Murat Ozdemir & Mehmet Melikoglu. (2018) Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom ( Agaricus bisporus ). International Journal of Food Microbiology 266, pages 274-281.
Crossref
Elżbieta Rosiak, Katarzyna Kajak-Siemaszko, Monika Trząskowska & Danuta Kołożyn-Krajewska. (2018) PREDICTIVE MICROBIOLOGY OF FOOD. Postępy Mikrobiologii - Advancements of Microbiology 57:3, pages 229-243.
Crossref
Crettaz Minaglia Melina Celeste, Rosso Lorena, Aranda Jorge Oswaldo, Goñi Sandro, Sedan Daniela, Andrinolo Dario & Giannuzzi Leda. (2017) Mathematical modeling of Microcystis aeruginosa growth and [D-Leu1] microcystin-LR production in culture media at different temperatures. Harmful Algae 67, pages 13-25.
Crossref
Alberto Garre, Pablo S. Fernández, Roland Lindqvist & Jose A. Egea. (2017) Bioinactivation: Software for modelling dynamic microbial inactivation. Food Research International 93, pages 66-74.
Crossref
P.N. Skandamis & E.Z. Panagou. 2017. Quantitative Microbiology in Food Processing. Quantitative Microbiology in Food Processing
16
67
.
António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús & Conrado Carrascosa. 2016. Foodborne Pathogens and Antibiotic Resistance. Foodborne Pathogens and Antibiotic Resistance
41
71
.
Christopher J. Doona, Florence E. Feeherry, Edward W. Ross & Kenneth Kustin. (2016) Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles. Food Engineering Reviews 8:3, pages 272-291.
Crossref
Vasilis Valdramidis. 2016. Modeling in Food Microbiology. Modeling in Food Microbiology
1
15
.
Avelina Franco-Vega, Nelly Ram?rez-Corona, Aurelio L?pez-Malo & Enrique Palou. (2015) Estimation of Listeria monocytogenes survival during thermoultrasonic treatments in non-isothermal conditions: Effect of ultrasound on temperature and survival profiles. Food Microbiology 52, pages 124-130.
Crossref
M?riam R. Garc?a, Carlos Vilas, Juan R. Herrera, Marta Bern?rdez, Eva Balsa-Canto & Antonio A. Alonso. (2015) Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius). International Journal of Food Microbiology 208, pages 65-74.
Crossref
F. DALCANTON, F. R. S. MACHADO JR, D. A. LONGHI, B. A. M. CARCIOFI, J. B. LAURINDO & G. M. F. ARAGÃO. (2015) MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES. MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES.
Alexandra M?ller, Katharina A. G?nthner, Mario R. Stahl, Ralf Greiner, Charles M.A.P. Franz & Clemens Posten. (2015) Effect of physical properties of the liquid on the efficiency of a UV-C treatment in a coiled tube reactor. Innovative Food Science & Emerging Technologies 29, pages 240-246.
Crossref
C. M. Dominic Man. 2015. Shelf Life. Shelf Life
115
130
.
YingZhi Ning, Huai Dang, GuangLong Liu, Jie Xiong, DongXia Yuan, LiFang Feng & Wei Miao. (2014) ATP-binding cassette transporter enhances tolerance to DDT in Tetrahymena. Science China Life Sciences 58:3, pages 297-304.
Crossref
Heeyoung Lee, Kyungmi Kim, Soomin Lee & Yohan Yoon. (2014)
Kinetic behaviour of
Staphylococcus aureus
on cheese as a function of water activity and temperature
. Journal of Dairy Research 82:1, pages 64-69.
Crossref
A.K. Jaiswal & S. Jaiswal. 2015. Handbook of Natural Antimicrobials for Food Safety and Quality. Handbook of Natural Antimicrobials for Food Safety and Quality
259
284
.
Clara Miracle Belda-Galbis, Anders Leufv?n, Antonio Mart?nez & Dolores Rodrigo. (2014) Predictive microbiology quantification of the antimicrobial effect of carvacrol. Journal of Food Engineering 141, pages 37-43.
Crossref
Jae-Hyun Yoon, Young-Min Bae, Soon-Young Jung, Myeong-Hwa Cha, Kyung Ryu, Ki-Hwan Park & Sun-Young Lee. (2014) Predictive modeling for the growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at various temperatures. Journal of the Korean Society for Applied Biological Chemistry 57:5, pages 631-638.
Crossref
Ana L Penteado, M Fernanda P M de Castro & Ana C B Rezende. (2014)
Salmonella enterica
serovar Enteritidis and
Listeria monocytogenes
in mango (
Mangifera indica
L.) pulp: growth, survival and cross-contamination
. Journal of the Science of Food and Agriculture 94:13, pages 2746-2751.
Crossref
Thomas P. Oscar. (2014)
General Regression Neural Network Model for Behavior of
Salmonella
on Chicken Meat during Cold Storage
. Journal of Food Science 79:5, pages M978-M987.
Crossref
Pavel Ačai, Ľubomír Valík & Denisa Liptáková. (2014) Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech Journal of Food Sciences 32:2, pages 122-131.
Crossref
Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy Van Buggenhout, Liesbeth Vervoort & Marc Hendrickx. 2014. Engineering Properties of Foods, Fourth Edition. Engineering Properties of Foods, Fourth Edition
677
708
.
Duncan Ongeng, Leticia U. Haberbeck, Gianluigi Mauriello, Jaak Ryckeboer, Dirk Springael & Annemie H. Geeraerd. (2014)
Modeling the Fate of
Escherichia coli
O157:H7 and
Salmonella enterica
in the Agricultural Environment: Current Perspective
. Journal of Food Science 79:4, pages R421-R427.
Crossref
Clara Miracle Belda-Galbis, María Consuelo Pina-Pérez, Josepa Espinosa, Aurora Marco-Celdrán, Antonio Martínez & Dolores Rodrigo. (2014) Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics. Food Microbiology 38, pages 56-61.
Crossref
Lifang Feng, Chengjie Fu, Dongxia Yuan & Wei Miao. (2014) A P450 gene associated with robust resistance to DDT in ciliated protozoan, Tetrahymena thermophila by efficient degradation. Aquatic Toxicology 149, pages 126-132.
Crossref
Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez & Esther Sanjuán. (2014)
Predictive models for bacterial growth in sea bass (
Dicentrarchus labrax
) stored in ice
. International Journal of Food Science & Technology 49:2, pages 354-363.
Crossref
Lkhagvasarnai Enkhjargal, Kyung Jin Min & Ki Sun Yoon. (2013) Development and Validation of Predictive Model for Foodborne Pathogens in Preprocessed Namuls and Wild Root Vegetables. Journal of the Korean Society of Food Science and Nutrition 42:10, pages 1690-1700.
Crossref
Hyejeong Yun, Juhui Kim, Kyeonghun Park, Kyoung-Yul Ryu & Byung Seok Kim. (2013) Development and Validation of Predictive Models of Esherichia coli O157:H7 Growth in Paprika. Journal of Food Hygiene and Safety 28:2, pages 168-173.
Crossref
Jun Wang, S.M.E. Rahman, Xi-Hong Zhao, Fereidoun Forghani, Myoung-Su Park & Deog-Hwan Oh. (2013)
Predictive Models for the Growth Kinetics of
Listeria monocytogenes
on White Cabbage
. Journal of Food Safety 33:1, pages 50-58.
Crossref
Stefanie Bruckner, Antonia Albrecht, Brigitte Petersen & Judith Kreyenschmidt. (2013) A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains. Food Control 29:2, pages 451-460.
Crossref
Hyunjoo Yoon, Joo-Yeon Lee, Hee-Jin Suk, Sunah Lee, Heeyoung Lee, Soomin Lee & Yohan Yoon. (2012) Modeling To Predict Growth/No Growth Boundaries and Kinetic Behavior of Salmonella on Cutting Board Surfaces. Journal of Food Protection 75:12, pages 2116-2121.
Crossref
Daniela Saucedo-Reyes, Jos? Alfredo Carrillo-Salazar, Mar?a Isabel Reyes-Santamar?a & Crescenciano Saucedo-Veloz. (2012) Effect of pH and storage conditions on Listeria monocytogenes growth inoculated into sapote mamey (Pouteria sapota (Jacq) H.E. Moore & Stearn) pulp. Food Control 28:1, pages 110-117.
Crossref
Peter TaorminaPeter Wareing & Evangelia Komitopoulou. 2012. Microbiological Research and Development for the Food Industry. Microbiological Research and Development for the Food Industry
203
228
.
Da-Wen SunAlfredo Palop & Antonio Lopez. 2012. Thermal Food Processing. Thermal Food Processing
611
634
.
Maria NicoliJudith Kreyenschmidt & Rolf Ibald. 2012. Shelf Life Assessment of Food. Shelf Life Assessment of Food
127
168
.
Tian Ding, Jun Wang, Fereidoun Forghani, Sang-Do Ha, Myung-Sub Chung, Gyung-Jin Bahk, In-Gyun Hwang, Elgorban Abdallah & Deog-Hwan Oh. (2012) Development of Predictive Models for the Growth of Escherichia coli O157:H7 on Cabbage in Korea. Journal of Food Science 77:5, pages M257-M263.
Crossref
Milena Sinigaglia, Maria Rosaria Corbo & Antonio Bevilacqua. 2012. Decontamination of Fresh and Minimally Processed Produce. Decontamination of Fresh and Minimally Processed Produce
529
539
.
M. Amina, V.S. Kodogiannis, I.P. Petrounias, J.N. Lygouras & G.-J.E. Nychas. (2012) Identification of the Listeria monocytogenes survival curves in UHT whole milk utilising local linear wavelet neural networks. Expert Systems with Applications 39:1, pages 1435-1450.
Crossref
V.P. Valdramidis, P.S. Taoukis, N.G. Stoforos & J.F.M. Van Impe. 2012. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods
433
471
.
Michael O. Ngadi, Mohsin Bin Latheef & Lamin Kassama. 2012. Green Technologies in Food Production and Processing. Green Technologies in Food Production and Processing
363
411
.
Hyoun-Wook Kim, Na-Kyoung Lee, Mi-Hwa Oh, Cheon-Jei Kim & Hyun-Dong Paik. (2011) The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages. Korean Journal for Food Science of Animal Resources 31:6, pages 899-906.
Crossref
Ursula Andrea Gonzales‐Barron. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering
108
152
.
J.J. Gómez-díaz, A. Santiesteban-López, E. Palou & A. López-Malo. (2011) Zygosaccharomyces bailii Inactivation by Means of UV Light and Low-Frequency Ultrasound Treatments. Journal of Food Protection 74:10, pages 1751-1755.
Crossref
MIN LI, ABANI PRADHAN, LISA COONEY, ANDY MAUROMOUSTAKOS, PHILIP CRANDALL, MICHAEL SLAVIK & YANBIN LI. (2011) A Predictive Model for the Inactivation of Listeria innocua in Cooked Poultry Products during Postpackage Pasteurization. Journal of Food Protection 74:8, pages 1261-1267.
Crossref
Tian Ding, Young-Hwan Shim, Ha-Na Kim, Sang-Do Ha, Myung-Sub Chung, In-Gyun Hwang & Deog-Hwan Oh. (2011) Development of predictive model for the growth of Staphylococcus aureus in Kimbab. Food Science and Biotechnology 20:2, pages 471-476.
Crossref
Antonios N. Psomas, George-John Nychas, Serkos A. Haroutounian & Panagiotis N. Skandamis. (2011) Development and validation of a tertiary simulation model for predicting the growth of the food microorganisms under dynamic and static temperature conditions. Computers and Electronics in Agriculture 76:1, pages 119-129.
Crossref
A. Amézquita, D. Kan-King-Yu & Y. Le Marc. 2011. Food and Beverage Stability and Shelf Life. Food and Beverage Stability and Shelf Life
405
458
.
Carol A. Wallace, William H. Sperber & Sara E. Mortimore. 2010. Food Safety for the 21st Century. Food Safety for the 21st Century
235
243
.
Eva Balsa‐Canto, Julio R. Banga & Miriam R. García. 2010. Process Systems Engineering. Process Systems Engineering
441
467
.
Eva Balsa‐Canto, Julio R. Banga & Miriam R. García. 2010. Process Systems Engineering. Process Systems Engineering
441
467
.
M. Amina, E.Z. Panagou, V.S. Kodogiannis & G.-J.E. Nychas. (2010) Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk. Chemometrics and Intelligent Laboratory Systems 103:2, pages 170-183.
Crossref
Efstathios Z. Panagou, Stefanos Chelonas, Iordanis Chatzipavlidis & George-John E. Nychas. (2010) Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea. Food Microbiology 27:5, pages 618-627.
Crossref
Hyoung-Su Park, Gyung-Jin Bahk, Ki-Hwan Park, Ji-Yeon Pak & Kyung Ryu. (2010) Predictive Model for Growth of Staphylococcus aureus in Suyuk. Korean Journal for Food Science of Animal Resources 30:3, pages 487-494.
Crossref
Tian Ding, Young-Hwan Shim, Na-Jung Choi, Sang-Do Ha, Myung-Sub Chung, In-Gyun Hwang & Deog-Hwan Oh. (2010) Mathematical modeling on the growth of Staphylococcus aureus in sandwich. Food Science and Biotechnology 19:3, pages 763-768.
Crossref
Tian Ding, Yong-Guo Jin & Deog-Hwan Oh. (2009) Predictive model for growth of Listeria monocytogenes in untreated and treated lettuce with alkaline electrolyzed water. World Journal of Microbiology and Biotechnology 26:5, pages 863-869.
Crossref
J. Kreyenschmidt, A. Hübner, E. Beierle, L. Chonsch, A. Scherer & B. Petersen. (2010) Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. Journal of Applied Microbiology 108:2, pages 510-520.
Crossref
Daiana Garcia, Antonio J. Ramos, Vicente Sanchis & Sonia Marín. (2009) Predicting mycotoxins in foods: A review. Food Microbiology 26:8, pages 757-769.
Crossref
Ana Carolina B. Rezende, M. Fernanda P.M. de Castro, Ernani Porto, Cristiane. A. Uchima, Eliane Benato & Ana L. Penteado. (2009) Occurrence of Salmonella spp. in persimmon fruit (Diospyrus kaki) and growth of Salmonella enteritidis on the peel and in the pulp of this fruit. Food Control 20:11, pages 1025-1029.
Crossref
C.C. Tassou, P.I. Natskoulis, N. Magan & E.Z. Panagou. (2009)
Effect of temperature and water activity on growth and ochratoxin A production boundaries of two
Aspergillus carbonarius
isolates on a simulated grape juice medium
. Journal of Applied Microbiology 107:1, pages 257-268.
Crossref
A. López-Gómez, P. S. Fernández, A. Palop, P. M. Periago, A. Martinez-López, F. Marin-Iniesta & G. V. Barbosa-Cánovas. (2009) Food Safety Engineering: An Emergent Perspective. Food Engineering Reviews 1:1, pages 84-104.
Crossref
Yohan Yoon, Ifigenia Geornaras, Patricia A. Kendall & John N. Sofos. (2009)
Modeling the Effect of Marination and Temperature on
Salmonella
Inactivation during Drying of Beef Jerky
. Journal of Food Science 74:4, pages M165-M171.
Crossref
Abuzer Çelekli & Mehmet Yavuzatmaca. (2009) Predictive modeling of biomass production by Spirulina platensis as function of nitrate and NaCl concentrations. Bioresource Technology 100:5, pages 1847-1851.
Crossref
Daniil Sergelidis & Amin Abrahim. (2009) Adaptive response of Listeria monocytogenes to heat and its impact on food safety. Food Control 20:1, pages 1-10.
Crossref
Harshavardhan Thippareddi, Jeyamkondan Subbiah, Nageswara Rao Korasapati & Marcos X. Sanchez-Plata. 2009. Safety of Meat and Processed Meat. Safety of Meat and Processed Meat
559
590
.
Abuzer Çelekli, Muharrem Balcı & Hüseyin Bozkurt. (2008) Modelling of Scenedesmus obliquus; function of nutrients with modified Gompertz model. Bioresource Technology 99:18, pages 8742-8747.
Crossref
J. B. DAY, S. TRUJILLO, Y.-Y. D. HAO & R. C. WHITING. (2008) Thermal Resistance of Francisella tularensis in Infant Formula and Fruit Juices. Journal of Food Protection 71:11, pages 2208-2212.
Crossref
F. Coll C?rdenas, L. Giannuzzi & N.E. Zaritzky. (2008) Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film. Meat Science 79:3, pages 509-520.
Crossref
E. BALSA-CANTO, A.A. ALONSO & J.R. BANGA. (2008) COMPUTING OPTIMAL DYNAMIC EXPERIMENTS FOR MODEL CALIBRATION IN PREDICTIVE MICROBIOLOGY. Journal of Food Process Engineering 31:2, pages 186-206.
Crossref
Bradley P. Marks. (2008) Status of Microbial Modeling in Food Process Models. Comprehensive Reviews in Food Science and Food Safety 7:1, pages 137-143.
Crossref
I.G. Mason. (2008) An evaluation of substrate degradation patterns in the composting process. Part 1: Profiles at constant temperature. Waste Management 28:9, pages 1598-1608.
Crossref
Christopher J. Doona, Florence E. Feeherry, Edward W. Ross, Maria Corradini & Micha Peleg. 2007. High Pressure Processing of Foods. High Pressure Processing of Foods
115
144
.
Maarten J. Nauta. 2007. Microbial Risk Analysis of Foods. Microbial Risk Analysis of Foods
99
136
.
P.N. Skandamis, T. F. Brocklehurst, E.Z. Panagou & G.-J.E. Nychas. (2007)
Image analysis as a mean to model growth of
Escherichia coli
O157:H7 in gel cassettes
. Journal of Applied Microbiology 103:4, pages 937-947.
Crossref
María S. Tapia, Stella M. Alzamora & Jorge Chirife. 2007. Water Activity in Foods. Water Activity in Foods
239
271
.
Nicoletta Belletti, Sylvain Sado Kamdem, Francesca Patrignani, Rosalba Lanciotti, Alessandro Covelli & Fausto Gardini. (2007)
Antimicrobial Activity of Aroma Compounds against
Saccharomyces cerevisiae
and Improvement of Microbiological Stability of Soft Drinks as Assessed by Logistic Regression
. Applied and Environmental Microbiology 73:17, pages 5580-5586.
Crossref
V. Gumudavelli, J. Subbiah, H. Thippareddi, P.R. Velugoti & G. Froning. (2007) Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg Yolk. Journal of Food Science 72:7, pages M254-M262.
Crossref
L. Coroller, I. Leguerinel, E. Mettler, N. Savy & P. Mafart. (2006) General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves. Applied and Environmental Microbiology 72:10, pages 6493-6502.
Crossref
Isabel Walls. (2006) Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats. Meat Science 74:1, pages 66-75.
Crossref
M. Mataragas, E.H. Drosinos, A. Vaidanis & I. Metaxopoulos. (2006) Development of a Predictive Model for Spoilage of Cooked Cured Meat Products and Its Validation Under Constant and Dynamic Temperature Storage Conditions. Journal of Food Science 71:6, pages M157-M167.
Crossref
M. MATARAGAS, E. H. DROSINOS, P. SIANA, P. SKANDAMIS & I. METAXOPOULOS. (2006) Determination of the Growth Limits and Kinetic Behavior of Listeria monocytogenes in a Sliced Cooked Cured Meat Product: Validation of the Predictive Growth Model under Constant and Dynamic Temperature Storage Conditions. Journal of Food Protection 69:6, pages 1312-1321.
Crossref
Katarzyna Kajak & Danuta Ko?o?yn-Krajewska. (2006) Construction of predictive models of growth of microorganisms in salted and cured meat products. Innovative Food Science & Emerging Technologies 7:1-2, pages 152-159.
Crossref
A. Esnoz, P.M. Periago, R. Conesa & A. Palop. (2006) Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus. International Journal of Food Microbiology 106:2, pages 153-158.
Crossref
YOHAN YOON, PANAGIOTIS N. SKANDAMIS, PATRICIA A. KENDALL, GARY C. SMITH & JOHN N. SOFOS. (2006) A Predictive Model for the Effect of Temperature and Predrying Treatments in Reducing Listeria monocytogenes Populations during Drying of Beef Jerky. Journal of Food Protection 69:1, pages 62-70.
Crossref
Peggy G. Braun & Jane P. Sutherland. 2006. Food Spoilage Microorganisms. Food Spoilage Microorganisms
86
118
.
Ignacio Álvarez, Santiago Condón & Javier Raso. 2006. Pulsed Electric Fields Technology for the Food Industry. Pulsed Electric Fields Technology for the Food Industry
97
129
.
S. Geysen, B.E. Verlinden, A.H. Geeraerd, J.F. Van Impe, C.W. Michiels & B.M. Nicolaï. (2005) Predictive modelling and validation of Listeria innocua growth at superatmospheric oxygen and carbon dioxide concentrations. International Journal of Food Microbiology 105:3, pages 333-345.
Crossref
DANILO T. CAMPOS, BRADLEY P. MARKS, MARK R. POWELL & MARK L. TAMPLIN. (2005) Quantifying the Robustness of a Broth-Based Escherichia coli O157:H7 Growth Model in Ground Beef. Journal of Food Protection 68:11, pages 2301-2309.
Crossref
Mustafa Bayram. (2005) Modelling of cooking of wheat to produce bulgur. Journal of Food Engineering 71:2, pages 179-186.
Crossref
. (2005) Achieving Continuous Improvement in Reductions in Foodborne Listeriosis—A Risk-Based Approach. Journal of Food Protection 68:9, pages 1932-1994.
Crossref
L. Guillier, P. Pardon & J.-C. Augustin. (2005)
Influence of Stress on Individual Lag Time Distributions of
Listeria monocytogenes
. Applied and Environmental Microbiology 71:6, pages 2940-2948.
Crossref
Arnout R. H. Fischer, Aarieke E. I. de Jong, Rob de Jonge, Lynn J. Frewer & Maarten J. Nauta. (2005) Improving Food Safety in the Domestic Environment: The Need for a Transdisciplinary Approach. Risk Analysis 25:3, pages 503-517.
Crossref
Koen Grijspeerdt & Koen De Reu. (2005) Practical application of dynamic temperature profiles to estimate the parameters of the square root model. International Journal of Food Microbiology 101:1, pages 83-92.
Crossref
S. Geysen, A.H. Geeraerd, B.E. Verlinden, C.W. Michiels, J.F. Van Impe & B.M. Nicolaï. (2005) Predictive modelling and validation of Pseudomonas fluorescens growth at superatmospheric oxygen and carbon dioxide concentrations. Food Microbiology 22:2-3, pages 149-158.
Crossref
E.W. Ross, I.A. Taub, C.J. Doona, F.E. Feeherry & K. Kustin. (2005) The mathematical properties of the quasi-chemical model for microorganism growth?death kinetics in foods. International Journal of Food Microbiology 99:2, pages 157-171.
Crossref
DENISE R. EBLEN, BASSAM A. ANNOUS & GERALD M. SAPERS. (2005) Studies To Select Appropriate Nonpathogenic Surrogate Escherichia coli Strains for Potential Use in Place of Escherichia coli O157:H7 and Salmonella in Pilot Plant Studies. Journal of Food Protection 68:2, pages 282-291.
Crossref
G. Duffy. 2005. Improving the Safety of Fresh Meat. Improving the Safety of Fresh Meat
606
629
.
V. Juneja & J. Novak. 2005. Understanding Pathogen Behaviour. Understanding Pathogen Behaviour
422
441
.
Patricia Neysens & Luc De Vuyst. (2005) Kinetics and modelling of sourdough lactic acid bacteria. Trends in Food Science & Technology 16:1-3, pages 95-103.
Crossref
Micha Peleg. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies
653
667
.
Aurelio Lopez-Malo & Enrique Palou. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies
629
651
.
Antonio Martinez, Amaury Martinez, Dolores Rodrigo, Miguel Rodrigo, Ma Jose Ocio & Pilar Ruiz. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies
579
590
.
Gail Betts & Linda Everis. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies
555
578
.
Helen Tyrer, Paul Ainsworth, ?enol ?bano?lu & H?seyin Bozkurt. (2004) Modelling the growth of Pseudomonas fluorescens and Candida sake in ready-to-eat meals. Journal of Food Engineering 65:1, pages 137-143.
Crossref
S. L?pez, M. Prieto, J. Dijkstra, M.S. Dhanoa & J. France. (2004) Statistical evaluation of mathematical models for microbial growth. International Journal of Food Microbiology 96:3, pages 289-300.
Crossref
G. ZURERA-COSANO, A. M. CASTILLEJO-RODR?GUEZ, R. M. GARC?A-GIMENO & F. RINC?N-LE?N. (2004) Performance of Response Surface and Davey Model for Prediction of Staphylococcus aureus Growth Parameters under Different Experimental Conditions. Journal of Food Protection 67:6, pages 1138-1145.
Crossref
Arie H Havelaar, Maarten J Nauta & Jaap T Jansen. (2004) Fine-tuning Food Safety Objectives and risk assessment. International Journal of Food Microbiology 93:1, pages 11-29.
Crossref
A.H. Geeraerd, V.P. Valdramidis, F. Devlieghere, H. Bernaert, J. Debevere & J.F. Van Impe. (2004) 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 91:3, pages 229-244.
Crossref
Silvia A. Nakai & Karl J. Siebert. (2004) Organic acid inhibition models for Listeria innocua, Listeria ivanovii, Pseudomonas aeruginosa and Oenococcus oeni. Food Microbiology 21:1, pages 67-72.
Crossref
A.H. Geeraerd, V.P. Valdramidis, K. Bernaerts & J.F. Van Impe. 2004. Improving the Thermal Processing of Foods. Improving the Thermal Processing of Foods
427
453
.
G.D. Betts & S.J. Walker. 2004. Understanding and Measuring the Shelf-Life of Food. Understanding and Measuring the Shelf-Life of Food
184
217
.
I.A. TAUB, F.E. Feeherry, E.W. Ross, K. Kustin & C.J. Doona. (2006)
A Quasi‐Chemical Kinetics Model for the Growth and Death of
Staphylococcus aureus
in Intermediate Moisture Bread
. Journal of Food Science 68:8, pages 2530-2537.
Crossref
Mar??a Elisa Cayr?Graciela Vignolo & Oscar Garro. (2003) Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures. Food Microbiology 20:5, pages 561-566.
Crossref
Silvia A Nakai & Karl J Siebert. (2003) Validation of bacterial growth inhibition models based on molecular properties of organic acids. International Journal of Food Microbiology 86:3, pages 249-255.
Crossref
M. A. LIHONO, A. F. MENDONCA, J. S. DICKSON & P. M. DIXON. (2003) A Predictive Model To Determine the Effects of Temperature, Sodium Pyrophosphate, and Sodium Chloride on Thermal Inactivation of Starved Listeria monocytogenes in Pork Slurry. Journal of Food Protection 66:7, pages 1216-1221.
Crossref
R.C. WHITING & M.H. GOLDEN. (2007)
MODELING TEMPERATURE, pH, NaCl, NITRITE AND LACTATE ON THE SURVIVAL OF
ESCHERICHIA COLI
O157:H7 IN BROTH
. Journal of Food Safety 23:1, pages 61-74.
Crossref
Koen Grijspeerdt & Lieve Herman. (2003) Inactivation of Salmonella enteritidis during boiling of eggs. International Journal of Food Microbiology 82:1, pages 13-24.
Crossref
L Zhao, T.J Montville & D.W Schaffner. (2002) Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at multiple temperatures. International Journal of Food Microbiology 77:3, pages 187-197.
Crossref
. 2002. The Microbiological Risk Assessment of Food. The Microbiological Risk Assessment of Food
185
199
.
H. Yang, S. Wang, Y. Li & M.G. Johnson. (2006)
Predictive Models for the Survival/death of
Campylobacter jejuni
and
Salmonella
Typhimurium in Poultry Scalding and Chilling
. Journal of Food Science 67:5, pages 1836-1843.
Crossref
R.C Whiting & M.H Golden. (2002) Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in broth. International Journal of Food Microbiology 75:1-2, pages 127-133.
Crossref
Alyce Stiles Battey, Siobain Duffy & Donald W. Schaffner. (2002)
Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with
Saccharomyces cerevisiae
,
Zygosaccharomyces bailii
, and
Candida lipolytica
. Applied and Environmental Microbiology 68:4, pages 1901-1906.
Crossref
K.R. Davey & S.A. Amos. (2002) Letters to the Editor. Journal of Applied Microbiology 92:3, pages 583-585.
Crossref
Maarten J Nauta. (2002) Modelling bacterial growth in quantitative microbiological risk assessment: is it possible?. International Journal of Food Microbiology 73:2-3, pages 297-304.
Crossref
A. Ricciardi, E. Parente, M.A. Crudele, F. Zanetti, G. Scolari & I. Mannazzu. (2002) Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. Journal of Applied Microbiology 92:2, pages 297-306.
Crossref
Adolf Willem Schepers, Jules Thibault & Christophe Lacroix. (2002) Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis. Enzyme and Microbial Technology 30:2, pages 176-186.
Crossref
. 2002. Food Industry Briefing Series: Shelf Life. Food Industry Briefing Series: Shelf Life
101
109
.
Alyce Stiles Battey, Siobain Duffy & Donald W. Schaffner. (2001) Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum. Food Microbiology 18:5, pages 521-529.
Crossref
Vijay Juneja & John SofosVijay Juneja. 2001. Control of Foodborne Microorganisms. Control of Foodborne Microorganisms
13
53
.
Osvaldo H Campanella & Micha Peleg. (2001)
Theoretical comparison of a new and the traditional method to calculate
Clostridium botulinum
survival during thermal inactivation
. Journal of the Science of Food and Agriculture 81:11, pages 1069-1076.
Crossref
A.S. Battey & D.W. Schaffner. (2001) Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans. Journal of Applied Microbiology 91:2, pages 237-247.
Crossref
S Bharathi, M.N Ramesh & M.C Varadaraj. (2001) Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables. Food Control 12:5, pages 275-284.
Crossref
K. L. MATTICK, J. D. LEGAN, T. J. HUMPHREY & M. PELEG. (2001) Calculating Salmonella Inactivation in Nonisothermal Heat Treatments from Isothermal Nonlinear Survival Curves. Journal of Food Protection 64:5, pages 606-613.
Crossref
A. JAGANNATH, M. N. RAMESH & M. C. VARADARAJ. (2001) Predicting the Behavior of Escherichia coli Introduced as a Postprocessing Contaminant in Shrikhand, a Traditional Sweetened Lactic Fermented Milk Product. Journal of Food Protection 64:4, pages 462-469.
Crossref
L. Zhao, T.J. Montville & D.W. Schaffner. (2006)
Inoculum Size of
Clostridium botulinum
56A Spores Influences Time‐to‐Detection and Percent Growth‐Positive Samples
. Journal of Food Science 65:8, pages 1369-1375.
Crossref
. 2000. The Microbiology of Safe Food. The Microbiology of Safe Food
380
399
.
Arthur J. Miller, Darrell O. Bayles & B. Shawn Eblen. (2000)
Cold Shock Induction of Thermal Sensitivity in
Listeria monocytogenes
. Applied and Environmental Microbiology 66:10, pages 4345-4350.
Crossref
Fr?d?ric Carlin, H?l?ne Girardin, Michael W Peck, Sandra C Stringer, Gary C Barker, Antonio Martinez, Aurea Fernandez, Pablo Fernandez, William M Waites, Sara Movahedi, Frans van Leusden, Maarten Nauta, Roy Moezelaar, Manuela Del Torre & Sonia Litman. (2000) Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. International Journal of Food Microbiology 60:2-3, pages 117-135.
Crossref
R.C. Whiting, A. Hogue, W.D. Schlosser, E.D. Ebel, R.A. Morales, A. Baker & R.M. McDowell. (2006)
A Quantitative Process Model for
Salmonella
Enteritidis in Shell Eggs
. Journal of Food Science 65:5, pages 864-869.
Crossref
Maarten J. Nauta. (2000) Separation of uncertainty and variability in quantitative microbial risk assessment models. International Journal of Food Microbiology 57:1-2, pages 9-18.
Crossref
M. PELEG & M. B. COLE. (2000) Estimating the Survival of Clostridium botulinum Spores during Heat Treatments. Journal of Food Protection 63:2, pages 190-195.
Crossref
A. L?PEZ-MALO, S. GUERRERO & S. M. ALZAMORA. (2000) Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate Concentration. Journal of Food Protection 63:1, pages 91-95.
Crossref
C. de W. Blackburn. 2000. The Stability and Shelf-Life of Food. The Stability and Shelf-Life of Food
55
78
.
K Grijspeerdt & P Vanrolleghem. (1999) Estimating the parameters of the Baranyi model for bacterial growth. Food Microbiology 16:6, pages 593-605.
Crossref
Karl McDonald & Da-Wen Sun. (1999) Predictive food microbiology for the meat industry: a review. International Journal of Food Microbiology 52:1-2, pages 1-27.
Crossref
Chang-Ping Hsiao & Karl J Siebert. (1999) Modeling the inhibitory effects of organic acids on bacteria. International Journal of Food Microbiology 47:3, pages 189-201.
Crossref
Eugenio Parente, Maria Annunziata Giglio, Annamaria Ricciardi & Francesca Clementi. (1998) The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. International Journal of Food Microbiology 40:1-2, pages 65-75.
Crossref
Micha Peleg, Mark D. Normand & Evi Damrau. (1997) Mathematical interpretation of dose-response curves. Bulletin of Mathematical Biology 59:4, pages 747-761.
Crossref
Vijay K. Juneja, Oscar P. SnyderJrJr & Benne S. Marmer. (1997) Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values. International Journal of Food Microbiology 35:3, pages 231-237.
Crossref