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Researcher
Anja De Loy-Hendrickx
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Member
From15 Feb 1999 → 31 Dec 2017
Publications
1 - 7 of 7
- Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market(2024)
Authors: Charlie Van Paepeghem, Fatima Taghlaoui, Anja De Loy-Hendrickx, An Vermeulen, Frank Devlieghere, Liesbeth Jacxsens, Mieke Uyttendaele
- A new protocol for evaluating the efficacy of some dispensing systems of a packaging in the microbial protection of water-based preservative-free cosmetic products(2015)
Authors: Frank Devlieghere, Anja De Loy-Hendrickx, Michaël Rademaker, Peter Pipelers, A Crozier, L Joly, S Keromen
Pages: 627 - 635 - Microbiologische richtwaarden & wettelijke microbiologische criteria(2010)
Authors: Mieke Uyttendaele, Liesbeth Jacxsens, Anja De Loy-Hendrickx, Frank Devlieghere, Johan Debevere
- Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007(2009)
Authors: P Busschaert, A Valero, AH Geeraerd, KK Goh, Anja De Loy-Hendrickx, JF Van Impe, Frank Devlieghere
Pages: 94 - 104 - Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
Authors: An Vermeulen, Geert Gins, Anja De Loy-Hendrickx, Hubert Paelinck, Jan Van Impe, Frank Devlieghere
Number of pages: 1 - Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing
Authors: An Vermeulen, Anja De Loy-Hendrickx, Frank Devlieghere
Number of pages: 1 - Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon
Authors: An Vermeulen, Frank Devlieghere, Anja De Loy-Hendrickx
Pages: 176 - 185