Onderzoeker
Simbarashe Samapundo
- Disciplines:Levensmiddelenwetenschappen en (bio)technologie, Andere chemie, Voeding en dieetkunde, Productie van landbouwdieren
Affiliaties
- Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid (Departement)
Lid
Vanaf1 jan 2018 → 30 jun 2018 - Vakgroep Biochemie en Microbiologie (Departement)
Lid
Vanaf1 okt 2015 → 31 mrt 2016 - Vakgroep Toegepaste biowetenschappen (Departement)
Lid
Vanaf1 apr 2014 → 31 dec 2016 - Vakgroep Voedselveiligheid en Voedselkwaliteit (Departement)
Lid
Vanaf1 okt 2006 → 31 dec 2017
Publicaties
1 - 10 van 57
- Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)(2020)
Auteurs: Juliana Lane Paixão Dos Santos, Simbarashe Samapundo, Stefani Djunaidi, Anderson S. Sant'Ana, Jan Van Impe, Frank Devlieghere
- Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products(2020)
Auteurs: Juliana Lane Paixao dos Santos, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant'Ana, Frank Devlieghere
- Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)(2020)
Auteurs: Juliana Lane Paixão Dos Santos, Jeanne-Marie Membre, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant'Ana, Frank Devlieghere
- Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds(2019)
Auteurs: Juliana Lane Paixão Dos Santos, Simbarashe Samapundo, Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. SantU+2019Ana, Frank Devlieghere
- Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products(2018)
Auteurs: Juliana dos Santos, Simbarashe Samapundo, Ayse Biyikli, Jan Van Impe, Simen Akkermans, Anderson S. Sant'Ana, Frank Devlieghere
Pagina's: 72 - 81 - Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea(2018)
Auteurs: Juliana LP Santos, Simbarashe Samapundo, Sonay Merve Gülay, Jan Van Impe, Anderson S Sant'Ana, Frank Devlieghere
Pagina's: 80 - 87 - The use of essential oils as natural antifungal preservatives in bread products(2018)
Auteurs: Filip Van Bockstaele, Simbarashe Samapundo, Frank Devlieghere
Pagina's: 309 - 318 - Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water(2016)
Auteurs: Anh Ngoc Tong Thi, Simbarashe Samapundo, Frank Devlieghere
Pagina's: 425 - 431 - Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture(2016)
Auteurs: María Sánchez Mainar, Simbarashe Samapundo, Frank Devlieghere, Frédéric Leroy
Pagina's: 267 - 274 - Impact of frozen storage and defrosting on the quality and safety of bakery products(2015)
Auteurs: Filip Van Bockstaele, K Wagemans, Simbarashe Samapundo, Annemarie Vroman
Aantal pagina's: 1