D. Kan-King-Yu

Modelling microbiological shelf life of foods and beverages

A. Amézquita, D. Kan-King-Yu, Y. Marc, 2011 .

Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods.

Louis Coroller, Jeanne-Marie Membré, Denis Kan-King-Yu, 2012, International journal of food microbiology.

Atopy and contact allergy to fragrance: allergic reactions to the fragrance mix I (the Larsen mix)

D. Buckley, D. Basketter, I. White, 2008, Contact dermatitis.

Does Irritation Potency Contribute to the Skin Sensitization Potency of Contact Allergens?

D. Basketter, I. Jowsey, D. Kan-King-Yu, 2007, Cutaneous and ocular toxicology.

Inference of a hidden spatial tessellation from multivariate data: application to the delineation of homogeneous regions in an agricultural field

Joel Michelin, Philippe Huet, Gilles Guillot, 2006 .

Use of sensitivity analysis to aid interpretation of a probabilistic Bacillus cereus spore lag time model applied to heat-treated chilled foods (REPFEDs).

J. Membré, D. Kan-King-Yu, C. Blackburn, 2008, International journal of food microbiology.

Establishing Equivalence for Microbial-Growth-Inhibitory Effects (“Iso-Hurdle Rules”) by Analyzing Disparate Listeria monocytogenes Data with a Gamma-Type Predictive Model

Jeanne-Marie Membré, Sandrine Guillou, Laure Pujol, 2011, Applied and Environmental Microbiology.

Inter-laboratory comparison of polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) in bleaching earth used in the refinement of edible oils

S. Lalljie, D. Kan-King-Yu, R. Cubberley, 2005, Food additives and contaminants.