Tina Beck Hansen

  1. 2016
  2. Accepted/In press
  3. Published

    ConFerm - A tool to predict the reduction of pathogens during the production of fermented and matured sausages. / Gunvig, A.; Borggaard, C.; Hansen, F.; Hansen, Tina Beck; Aabo, Søren.

    In: Food Control, Vol. 67, 2016, p. 9-17.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  4. Published

    Enterococci as indicator of potential growth of Salmonella in fresh minced meat at retail. / Hansen, Tina Beck; Nielsen, Niels L.; Christensen, Bjarke Bak; Aabo, Søren.

    In: Food Microbiology, Vol. 59, 2016, p. 92-96.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  5. Published

    Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. / Møller, Cleide Oliveira de Almeida; Sant'Ana, A.S.; Hansen, Solvej Katrine Holm; Nauta, Maarten; Silva, L. P.; Alvarenga, V. O.; Maffei, D.; Silva, F. F. P.; Lopes, J. T.; Franco, B. D. G. M.; Aabo, Søren; Hansen, Tina Beck.

    In: International Journal of Food Microbiology, Vol. 226, 2016, p. 42-52.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  6. Published

    FFIII - Nye trends: Baggrund for udvikling af beslutningsværktøjer. / Hansen, Tina Beck (Author); Møller, Cleide Oliveira de Almeida (Author).

    2016. DTU Fødevareinstituttet, Danmarks Tekniske Universitet.Strategidag mellem FVST og DTU Fødevareinstituttet, Glostrup, Denmark, 14/09/2016.

    Publication: CommunicationSound/Visual production (digital) – Annual report year: 2016

  7. Published

    Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation. / Birk, Tina; Henriksen, Sidsel; Müller, K.; Hansen, Tina Beck; Aabo, Søren.

    In: Meat Science, Vol. 121, 2016, p. 342-349.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  8. Published

    Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment. / Duan, Zhi; Hansen, Terese Holst; Hansen, Tina Beck; Dalgaard, Paw; Knøchel, Susanne.

    In: International Journal of Food Microbiology, Vol. 230, 2016, p. 45-57.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  9. Published

    Predictive food microbiology. / Hansen, Tina Beck (Author).

    2016. DTU Fødevareinstituttet, Danmarks Tekniske Universitet.University of Copenhagen, Copenhagen, Denmark, 04/12/2016.

    Publication: EducationSound/Visual production (digital) – Annual report year: 2016

  10. Published

    Robustness of a cross contamination model describing transfer of pathogens during grinding of meat. / Møller, Cleide Oliveira de Almeida; Sant’Ana, A. S.; Hansen, Solvej Katrine Holm; Nauta, Maarten; Silva, L. P.; Alvarenga, V. O.; Maffei, D.; Pacheco, F.; Lopes, J.; Franco, B. D. G. M.; Aabo, Søren; Hansen, Tina Beck.

    In: Procedia Food Science, Vol. 7, 2016, p. 97-100.

    Publication: Research - peer-reviewConference article – Annual report year: 2016

  11. Published

    Varmetolerance. / Hansen, Tina Beck (Author).

    2016. DTU Fødevareinstituttet, Danmarks Tekniske Universitet.Specialiseringskursus Listeria - Specialiserings-og aktualitetskursus for erfarne tilsynsførende i Fødevarestyrelsen, Glostrup, Denmark, 25/01/2016.

    Publication: CommissionedSound/Visual production (digital) – Annual report year: 2016

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