Authors: Devlieghere, F Geeraerd, AH Versyck, KJ Vandewaetere, B Van Impe, J Debevere, J

Citation: F. Devlieghere et al., Growth of Listeria monocytogenes in modified atmosphere packed cooked meatproducts: a predictive model, FOOD MICROB, 18(1), 2001, pp. 53-66

Authors: Geeraerd, AH Herremans, CH Van Impe, JF

Citation: Ah. Geeraerd et al., Structural model requirements to describe microbial inactivation during a mild heat treatment, INT J F MIC, 59(3), 2000, pp. 185-209

Authors: Devlieghere, F Geeraerd, AH Versyck, KJ Bernaert, H Van Impe, JF Debevere, J

Citation: F. Devlieghere et al., Shelf life of modified atmosphere packed cooked meat products: addition ofNa-lactate as a fourth shelf life determinative factor in a model and product validation, INT J F MIC, 58(1-2), 2000, pp. 93-106

Authors: Claes, JE Geeraerd, AH Van Impe, JF

Citation: Je. Claes et al., Heuristic feed rate profiles for optimal yield and productivity of fed-batch bioprocesses, CHEM ENG CO, 172, 1999, pp. 189-216

Authors: Geeraerd, AH Herremans, CH Ludikhuyze, LR Hendrickx, ME Van Impe, JF

Citation: Ah. Geeraerd et al., Evaluation of model parameter accuracy by using joint confidence regions: application to low complexity neural networks to describe enzyme inactivation, MATH COMP S, 48(1), 1998, pp. 53-64