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Bladder Cancer during Pregnancy: A Review of the Literature.
J Pers Med. 2023 Sep 21;13(9):1418. doi: 10.3390/jpm13091418.
J Pers Med. 2023.
PMID: 37763185
Free PMC article.
Review.
Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids.
Vermeulen A, Marvig CL, Daelman J, Xhaferi R, Nielsen DS, Devlieghere F.
Vermeulen A, et al. Among authors: xhaferi r.
Food Microbiol. 2015 Feb;45(Pt A):119-25. doi: 10.1016/j.fm.2014.01.003. Epub 2014 Jan 13.
Food Microbiol. 2015.
PMID: 25481068
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Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium.
Samapundo S, Devlieghere F, Xhaferi R, Heyndrickx M.
Samapundo S, et al. Among authors: xhaferi r.
Food Microbiol. 2014 Dec;44:288-95. doi: 10.1016/j.fm.2014.06.020. Epub 2014 Jun 26.
Food Microbiol. 2014.
PMID: 25084675
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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products.
Samapundo S, Heyndrickx M, Xhaferi R, de Baenst I, Devlieghere F.
Samapundo S, et al. Among authors: xhaferi r.
Int J Food Microbiol. 2014 Jul 2;181:10-8. doi: 10.1016/j.ijfoodmicro.2014.04.018. Epub 2014 Apr 21.
Int J Food Microbiol. 2014.
PMID: 24801270
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Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauce.
Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F.
Samapundo S, et al. Among authors: xhaferi r.
J Food Prot. 2011 Oct;74(10):1662-9. doi: 10.4315/0362-028X.JFP-11-041.
J Food Prot. 2011.
PMID: 22004813
Free article.
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Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium.
Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F.
Samapundo S, et al. Among authors: xhaferi r.
Int J Food Microbiol. 2011 Oct 17;150(1):34-41. doi: 10.1016/j.ijfoodmicro.2011.07.013. Epub 2011 Jul 23.
Int J Food Microbiol. 2011.
PMID: 21840614
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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.
Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K, Devlieghere F.
Samapundo S, et al. Among authors: xhaferi r.
Int J Food Microbiol. 2010 Sep 30;143(1-2):9-16. doi: 10.1016/j.ijfoodmicro.2010.07.014. Epub 2010 Jul 15.
Int J Food Microbiol. 2010.
PMID: 20696491
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