The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty
Article in International Journal of Food Microbiology (August 2022)
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Bayesian global regression model relating product characteristics of intermediate moisture food products to heat inactivation parameters for Salmonella Napoli and Eurotium herbariorum mould spores
Article in International Journal of Food Microbiology (March 2022)
Bayesian statistical modeling to describe uncertainty of thermal inactivation behaviour of bacterial spores
Article in Food Control (December 2021)