E. Wemmenhove

Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese

E. Wemmenhove, H.J.F. van Valenberg, M.H. Zwietering et al. · Food Microbiology · 2016 · 61 citations

Agriculture, Food Science, Microbiology +16

Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid

E. Wemmenhove, H.J.F. van Valenberg, A.C.M. van Hooijdonk et al. · Food Control · 2017 · 45 citations · Full text

Agriculture, Food Science, Microbiology +17

How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

E. Wemmenhove, M.H.J. Wells-Bennik, Alžběta Stará et al. · Journal of Dairy Science · 2016 · 33 citations · Full text

Agriculture, Food Science, Microbiology +17

Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

E. Wemmenhove, I. Stampelou, A.C.M. van Hooijdonk et al. · International Dairy Journal · 2013 · 29 citations

Agriculture, Food Science, Microbiology +12

A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature

E. Wemmenhove, M.H.J. Wells-Bennik, M.H. Zwietering · International Journal of Food Microbiology · 2021 · 19 citations · Full text

Agriculture, Food Science, Microbiology +17