T. D. T. Dang

Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

J. V. Van Impe, A. Geeraerd, P. Moldenaers, 2009, Applied and Environmental Microbiology.

A Predictive Model for the Growth/No Growth Boundary of Zygosaccharomyces bailii at 7 °C and Conditions Mimicking Acidified Sauces

A. Geeraerd, F. Devlieghere, L. Mertens, 2012, Food and Bioprocess Technology.

On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media.

J. V. Van Impe, A. Geeraerd, P. Moldenaers, 2011, Food microbiology.

Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives.

J. V. Van Impe, A. Geeraerd, F. Devlieghere, 2010, International journal of food microbiology.

A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii.

F. Devlieghere, P. Ragaert, A. Vermeulen, 2009, Food microbiology.

Modelling the unexpected effect of acetic and lactic acid in combination with pH and aw on the growth/no growth interface of Zygosaccharomyces bailii.

J. V. Van Impe, A. Geeraerd, K. Bernaerts, 2008, International journal of food microbiology.

Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein.

W. D. De Vos, A. Rajković, J. V. Van Impe, 2012, International journal of food microbiology.

The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii.

J. V. Van Impe, A. Geeraerd, F. Devlieghere, 2011, Journal of food microbiology.