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 Publications

 

1. Demajo, J.K., Cassar, V., Farrugia, C., Millan, D., Sammut, C. Valdramidis V.P. , Camilleri Barbara, J. (2014). Effectiveness of disinfectants on antimicrobial and physical properties of dental impression materials. International Journal of Prosthodontics (Accepted).

 

 2. Millan Sango, D., McElhatton, A., Valdramidis V.P. (2015). Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherchia coli on inoculated lettuce leaves. Food Research International, 67, 145-154. doi:10.1016/j.foodres.2014.11.001

 

 3. Valdramidis V.P., Patterson, M.F., Linton, M. (2014). Modelling the recovery of Listeria monocytogenesin high pressure processed simulated cured meat. Food Control, 47, 353-358. doi:10.1016/j.foodcont.2014.07.022

 

 4. Meredith, H. Valdramidis V.P., Rotabakk, B.T., Sivertsvik, M. McDowell, D., Bolton, D.J. (2014). Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets. Food Microbiology, 44, 196-203.  doi:10.1016/j.fm.2014.06.005

 

5. Skara T., Valdramidis V.P., Rosnes J.T., Noriega, E., Van Impe J. (2014). A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua. Food Microbiology, 44, 64-70. doi: 10.1016/j.fm.2014.05.018

 

6. Millan Sango, D. , Abela, D., McElhatton, A. Valdramidis V.P. (2014). Assisted ultrasound applications for the production of safe foods. Journal of Applied Microbiology 116(5), 1067-1083. doi: 10.1111/jam.12468

 

7. Skara T., Stormo S.K., Skipnes D., Kondjoyan A., Sivertsen A., Gins G., Van Derlinden E., Valdramidis V.P., Van Impe J. (2014). Estimation of surface temperature and thermal load in short time heat treatment of surimi through reectance spectroscopy and heat transfer modeling. Journal of Food Engineering, 120, 75-80. doi:10.1016/j.jfoodeng.2013.07.022

 

8. Connolly J., Valdramidis V.P., Byrne E., Karatzas, K.A.G., Cullen P.J., Mosnier J.P., Keener K. (2013). Diagnostic and antimicrobial efficacy against E. coli of a helium plasma at atmospheric pressure created in a sealed plastic package. Journal of Physics D: Applied Physics, 46, 035401 (12pp). doi:10.1088/0022-3727/46/3/035401

 

9. Dolan K., Valdramidis V.P., Mishra D. (2013). Parameter estimation for dynamic microbial inactivation; which model, which precision? Food Control, 29(2), 401-408.  doi:10.1016/j.foodcont.2012.05.042

 

10. Skara T., Cappuyns A.M., Van Derlinden E., Rosnes J.T., Valdramidis V.P., Van Impe J. (2012). Growth kinetics of Listeria isolated from salmon and salmon processing environment: single strains versus cocktails. Journal of Food Protection, 75(7), 1227-1235. doi: 10.4315/0362-028X.JFP-11-536.

 

11. Patil S., Valdramidis V.P., Karatzas K.A.G., Cullen P.J., Bourke P. (2011). Assessing the microbial oxidative stress mechanism of ozone treatment through the responses of Escherichia coli mutants. Journal of Applied Microbiology, 111(1), 136-144. doi: 10.1111/j.1365-2672.2011.05021

 

12. Patil S., Valdramidis V.P., Tiwari B.K., Cullen P.J., Bourke P. (2011). Quantitative assessment of the shelf-life of ozonated apple juice. European Food Research and Technology, 232(3), 469-477. doi: 10.1007/s00217-010-1416-2

 

13. Valdramidis V.P., Geereard A.H., Tiwari B.K., Cullen P.J., Kondjoyan A., Van Impe J.F. (2011). Estimating the efficacy of mild heating processes taking into account microbial non-linearities: a case study on the thermisation of a food simulant. Food Control, 22(1), 137-142.   doi:10.1016/j.foodcont.2010.05.007

 

14. Patil S., Torres B., Tiwari B.K., Wijngaard H.H., Bourke P., Cullen P.J., O’Donnell C.P., Valdramidis V.P. (2010). Safety and quality assessment during the ozonation of cloudy apple juice. Journal of Food Science, 75(7), M437-M443. doi: 10.1111/j.1750-3841.2010.01750.x

 

15. Adekunte A., Valdramidis V.P., Tiwari B.K., Slone N., Cullen P.J., O’ Donnell C.P., Scannell A. (2010). Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: a quantitative approach on microbial responses. International Journal of Food Microbiology, 142(1-2), 53-59.  doi: 10.1016/j.ijfoodmicro.2010.05.028

 

16. Patil S., Valdramidis V.P., Cullen P.J., Frias J., Bourke P. (2010). Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column. Food Control, 21(12), 1723-1730. doi:10.1016/j.foodcont.2010.04.031

 

17. Patil S., Valdramidis V.P., Cullen P.J., Frias J., Bourke P. (2010). Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels. Food Microbiology, 27(6), 835-840.  doi: 10.1016/j.fm.2010.05.002doi: 10.1016/j.fm.2010.05.002

 

18. Cullen, P.J., Valdramidis V.P., Tiwari B., Patil S., Bourke, P., O’Donnell C.P. (2010). Ozone Processing For Food Preservation: An Overview On Fruit Juice Treatments. Ozone: Science and Engineering, 32(3), 166-179. doi:10.1080/01919511003785361

 

19. Valdramidis V.P., Tiwari B., Cullen P.J., O’Donnell C.P. (2010). Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. Journal of Food Engineering, 96, 449-454. doi:10.1016/j.jfoodeng.2009.08.025

 

20. Tiwari B., Valdramidis V.P., O’Donnell C.P., Muthukumarappan, K., Bourke, P., Cullen P.J., (2009). Application of natural antimicrobials for food preservation. Journal of Agricultural and Food Chemistry, 57(14), 5987-6000. doi: 10.1021/jf900668n

 

21. Valdramidis V.P., Graham W.D., Beattie A., Linton M., McKay A., Fearon A., and Patterson, M.F. (2009). Defining the stability interfaces of apple juice: implications on the optimisation and design of High Hydrostatic Pressure treatment. Innovative Food Science & Emerging Technologies, 10, 396-404. doi:10.1016/j.ifset.2009.02.006

 

22. Valdramidis V.P., Geeraerd A.H., Bernaerts K. and Van Impe J.F. (2008). Identification of nonlinear microbial inactivation kinetics under dynamic conditions. International Journal of Food Microbiology,128, 146-152. doi:10.1016/j.ijfoodmicro.2008.06.036

 

23. Janssen, M., Verhulst, A., Valdramidis V.P., Devlieghere, F., Van Impe J.F. and Geeraerd A.H. (2008). Inactivation model equations and their associated parameter values obtained under static acid stress conditions can not be used directly for predicting inactivation under dynamic conditions. International Journal of Food Microbiology, 128, 136-145. doi:10.1016/j.ijfoodmicro.2008.06.009

 

24. Valdramidis V.P., Peroval C.P., Portanguen S., Verhulst A.J., Van Impe J.F., Geeraerd A.H. and Kondjoyan A. (2008). Quantitative evaluation of thermal inactivation kinetics of free-floating versus surface attached Listeria innocua cells. Food and Bioprocess Technology, 1, 285-296.                    doi: 10.1007/s11947-007-0010-5

 

25. Valdramidis V.P., Geeraerd A.H., and Van Impe J.F. (2007). Stress adaptive responses by heat under the microscope of predictive microbiology. Journal of Applied Microbiology, 103 (5), 19221930. doi:10.1111/j.1365-2672.2007.03426.x

 

26. Valdramidis V.P., Geeraerd A.H., Poschet F., Ly-Nguyen B., Van Opstal I., Van Loey A.M., Michiels C.W., Hendrickx M.E. and Van Impe J.F. (2007). Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system. Journal of Food Engineering, 78, 1010-1021. doi:10.1016/j.jfoodeng.2005.12.051

 

27. Valdramidis V.P., Geeraerd A.H., Bernaerts K., and Van Impe J.F. (2006). Microbial dynamics versus mathematical model dynamics: the case of microbial heat resistance induction. Innovative Food Science & Emerging Technologies, 7 (1-2), 118-125. doi:10.1016/j.ifset.2005.09.005

 

28. Valdramidis V.P., Geeraerd A.H., Gaze J.E., Kondjoyan A., Boyd A.R., Shaw H.L. and Van Impe J.F. (2006). Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data. Journal of Food Engineering, 76 (1), 79-88. doi:10.1016/j.jfoodeng.2005.05.025

 

29. Gil M.M., Pereira P.M., Brandao T.R.S., Silva C.L.M., Kondjoyan A., Valdramidis V.P., Geeraerd A.H., Van Impe J.F.M. and James S. (2006). Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments-software development. Journal of Food Engineering, 76 (1), 95-103.  doi:10.1016/j.jfoodeng.2005.05.012

 

30. Valdramidis V.P., Geeraerd A.H., Bernaerts K., and Van Impe J.F. (2005). An alternative approach for non log-linear thermal microbial inactivation: modelling the number of log cycles reduction with respect to temperature. Food Technology and Biotechnology, 43 (4), 321-327. link

 

31. Karatzas K.A.G., Valdramidis V.P. and Wells-Bennik M.H.J. (2005). Contingency locus in ctsR of Listeria monocytogenes Scott A: strategy for inducing occurrence of abundant piezotolerant isolates within clonal populations. Applied and Environmental Microbiology, 71(12), 8390-8396. link

 

32. Geeraerd A.H., Valdramidis V.P. and Van Impe J.F. (2005). GInaFiT, a freeware tool to assess non-loglinear microbial survivor curves. International Journal of Food Microbiology 102, 95-105. link

 

33. Valdramidis V.P., Belaubre, N., Zuniga R., Foster A.M., Havet M., Geeraerd A.H., Swain M.J., Bernaerts K., Van Impe J.F. and Kondjoyan A. (2005). Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination. International Journal of Food Microbiology, 100, 261-274. link

 

34. Geeraerd A.H., Valdramidis V.P., Devlieghere F., Bernaert H., Debevere J. and Van Impe J.F. (2004). Development of a novel approach for secondary modeling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modeling. International Journal of Food Microbiology, 91, 229-244. link

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Last Updated: 21 January 2015

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