Publications in collaboration with researchers from Wageningen UR (42)

2024

  1. Development of novel natto using legumes produced in Europe

    Heliyon, Vol. 10, Núm. 5

  2. Systematic risk ranking of microbiological hazards in infant foods

    Food Research International, Vol. 192

2023

  1. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?

    Food Control, Vol. 152

  2. Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves

    Food Research International, Vol. 173

  3. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients

    Innovative Food Science and Emerging Technologies, Vol. 83

  4. Modeling Population Growth in R with the biogrowth Package

    Journal of Statistical Software, Vol. 107, Núm. 1

  5. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty

    International Journal of Food Microbiology, Vol. 405

  6. The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology

    International Journal of Food Microbiology, Vol. 387

2022

  1. Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data

    International Journal of Food Microbiology, Vol. 383

  2. Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions

    Food Research International, Vol. 158

  3. Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

    Food Research International, Vol. 152

  4. Human health risk–benefit assessment of fish and other seafood: a scoping review

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 27, pp. 7479-7502

  5. Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress

    Trends in Food Science and Technology

  6. The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty

    International Journal of Food Microbiology, Vol. 380

2021

  1. All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist

    Current Opinion in Food Science, Vol. 39, pp. 83-92

  2. Analysis of the relationships between Slovenian functional regions identified in the network

    Proceedings of the 16th International Symposium on Operational Research in Slovenia, SOR 2021

  3. Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

    Foods, Vol. 10, Núm. 11

  4. Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing

    Foods, Vol. 10, Núm. 7

  5. Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approach

    Food Research International, Vol. 139

  6. Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens

    Science of the Total Environment, Vol. 782