Barbara Masschalck

Comparison of Sublethal Injury Induced in Salmonella enterica Serovar Typhimurium by Heat and by Different Nonthermal Treatments

Elke Y. Wuytack, Lan Phuong, Abram Aertsen et al. · Journal of Food Protection · 2003 · 207 citations

Life Sciences, Microbiology, Toxicology +11

Inactivation of Gram-Negative Bacteria by Lysozyme, Denatured Lysozyme, and Lysozyme-Derived Peptides under High Hydrostatic Pressure

Barbara Masschalck, Rob Van Houdt, Ellen G. R. Van Haver et al. · Applied and Environmental Microbiology · 2001 · 171 citations · Full text

Life Sciences, Biochemistry, Microbiology +15

Inactivation of Escherichia coli in Milk by High-Hydrostatic-Pressure Treatment in Combination with Antimicrobial Peptides

Cristina Garcı́a-Graells, Barbara Masschalck, Chris W. Michiels · Journal of Food Protection · 1999 · 171 citations · Full text

Agriculture, Dairy Science, Microbiology +16

High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin

Barbara Masschalck, Rob Van Houdt, Chris W. Michiels · International Journal of Food Microbiology · 2001 · 125 citations

Life Sciences, Microbiology, Bacteriology +8

A New Family of Lysozyme Inhibitors Contributing to Lysozyme Tolerance in Gram-Negative Bacteria

L. Callewaert, Abram Aertsen, D. Deckers et al. · PLoS Pathogens · 2008 · 123 citations · Full text

Life Sciences, Biochemistry, Microbiology +14