A5055662427- Fermentation and Sensory Analysis
- Enzyme Catalysis and Immobilization
- Infection Control in Healthcare
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Sensory Analysis and Statistical Methods
- Olfactory and Sensory Function Studies
- Freezing and Crystallization Processes
- Surfactants and Colloidal Systems
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Safety Warnings and Signage
- Analytical Chemistry and Chromatography
Wageningen University & Research
2019-2021
HES-SO University of Applied Sciences and Arts Western Switzerland
2016-2021
HES-SO Valais-Wallis
2020
Bacterial transmission from contaminated surfaces via hand contact plays a critical role in disease spread. However, the fomite-to-finger transfer efficiency of microorganisms during multiple sequential surface contacts with and without gloves has not been formerly investigated. We measured quantity Escherichia coli on fingertips participants after 1-8 inoculated plastic coupons nitrile gloves. A Bayesian approach was used to develop mechanistic model pathogen accretion examine finger...
We have developed a new methodology for measuring aroma release by coupling together two high performance instruments, proton-transfer-reaction mass spectrometer and closed-cell pressure-controlled rheometer. In this article we report the from aqueous solutions as function of different agitation levels, in connection with theoretical model transfer across interfaces. Two aspects are described more detail: (1) use parameters to fit curves, (2) underlying terms separate coefficients liquid...