{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,22]],"date-time":"2026-02-22T19:45:50Z","timestamp":1771789550583,"version":"3.50.1"},"reference-count":68,"publisher":"Springer Science and Business Media LLC","issue":"12","license":[{"start":{"date-parts":[[2017,9,18]],"date-time":"2017-09-18T00:00:00Z","timestamp":1505692800000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BPD\/65041\/2009"],"award-info":[{"award-number":["SFRH\/BPD\/65041\/2009"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BPD\/101179\/2014"],"award-info":[{"award-number":["SFRH\/BPD\/101179\/2014"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/MAR\/04292\/2013"],"award-info":[{"award-number":["UID\/MAR\/04292\/2013"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/Multi\/50016\/2013"],"award-info":[{"award-number":["UID\/Multi\/50016\/2013"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2017,12]]},"DOI":"10.1007\/s11947-017-1989-x","type":"journal-article","created":{"date-parts":[[2017,9,18]],"date-time":"2017-09-18T05:12:26Z","timestamp":1505711546000},"page":"2208-2225","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms\u2019 Inactivation: Tools for Model Comparison and Adequacy in Data Fitting"],"prefix":"10.1007","volume":"10","author":[{"given":"Maria M.","family":"Gil","sequence":"first","affiliation":[]},{"given":"F\u00e1tima A.","family":"Miller","sequence":"additional","affiliation":[]},{"given":"Teresa R. S.","family":"Brand\u00e3o","sequence":"additional","affiliation":[]},{"given":"Cristina L. M.","family":"Silva","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2017,9,18]]},"reference":[{"key":"1989_CR1","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/S0740-0020(89)80033-4","volume":"6","author":"C Adair","year":"1989","unstructured":"Adair, C., Kilsby, D. C., & Whittall, P. T. (1989). Comparison of the Schoolfield (non-linear Arrhenius) model and the square root model for predicting bacterial growth in foods. Food Microbiology, 6, 7\u201318.","journal-title":"Food Microbiology"},{"key":"1989_CR2","doi-asserted-by":"crossref","first-page":"3337","DOI":"10.1128\/AEM.58.10.3337-3342.1992","volume":"58","author":"SA Alber","year":"1992","unstructured":"Alber, S. A., & Schaffner, D. W. (1992). Evaluation of data transformations used with the square root and Schoolfield models for predicting bacterial growth rate. Applied and Environmental Microbiology, 58, 3337\u20133342.","journal-title":"Applied and Environmental Microbiology"},{"key":"1989_CR3","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1111\/j.1745-4530.1985.tb00308.x","volume":"7","author":"A Arabshahi","year":"1985","unstructured":"Arabshahi, A., & Lund, D. B. (1985). Considerations in calculating kinetic parameters from experimental data. Journal Food Process Engineering, 7, 239\u2013251.","journal-title":"Journal Food Process Engineering"},{"key":"1989_CR4","volume-title":"Nonlinear parameter estimation","author":"Y Bard","year":"1974","unstructured":"Bard, Y. (1974). Nonlinear parameter estimation. New York: Academic Press, Inc.."},{"key":"1989_CR5","doi-asserted-by":"crossref","DOI":"10.1002\/9780470316757","volume-title":"Nonlinear regression analysis and its applications","author":"DM Bates","year":"1988","unstructured":"Bates, D. M., & Watts, D. G. (1988). Nonlinear regression analysis and its applications. New York: John Wiley & Sons."},{"key":"1989_CR6","volume-title":"Statistics for experiments: an introduction to design, data analysis and model building","author":"GEP Box","year":"1978","unstructured":"Box, G. E. P., Hunter, W. G., & Hunter, J. S. (1978). Statistics for experiments: an introduction to design, data analysis and model building. New York: John Wiley and Sons."},{"key":"1989_CR7","unstructured":"Brand\u00e3o, T.R.S. (2004). Application of non-isothermal methods to the estimation of mass transfer parameters: analysis of the effect of experimental design and data analysis on the precision and accuracy of the estimates. Ph.D. dissertation, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Porto, Portugal."},{"key":"1989_CR8","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.foodcont.2008.02.004","volume":"20","author":"C Char","year":"2009","unstructured":"Char, C., Guerrero, S., & Alzamora, S. M. (2009). Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addiction. Food Control, 20, 67\u201374.","journal-title":"Food Control"},{"key":"1989_CR9","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1111\/j.1745-4549.1985.tb00726.x","volume":"9","author":"E Cohen","year":"1985","unstructured":"Cohen, E., & Saguy, I. (1985). Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses. Journal of Food Processing and Preservation, 9, 273\u2013290.","journal-title":"Journal of Food Processing and Preservation"},{"key":"1989_CR10","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1111\/j.1365-2621.1994.tb06922.x","volume":"59","author":"E Cohen","year":"1994","unstructured":"Cohen, E., Birk, Y., Mannheim, C. H., & Saguy, I. S. (1994). Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice. Journal of Food Science, 59, 155\u2013158.","journal-title":"Journal of Food Science"},{"key":"1989_CR11","doi-asserted-by":"crossref","first-page":"1268","DOI":"10.1046\/j.1365-2672.2003.02104.x","volume":"95","author":"MG Corradini","year":"2003","unstructured":"Corradini, M. G., & Peleg, M. (2003). A model of microbial survival curves in water treated with a volatile disinfectant. Journal of Applied Microbiology, 95, 1268\u20131276.","journal-title":"Journal of Applied Microbiology"},{"key":"1989_CR12","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1111\/j.1365-2672.1991.tb02933.x","volume":"70","author":"KR Davey","year":"1991","unstructured":"Davey, K. R. (1991). Applicability of the Davey (linear Arrhenius) predictive model to the lag phase of microbial growth. Journal of Applied Bacteriology, 70, 253\u2013257.","journal-title":"Journal of Applied Bacteriology"},{"key":"1989_CR13","doi-asserted-by":"crossref","first-page":"205","DOI":"10.4315\/0362-028X-56.3.205","volume":"56","author":"YH Duh","year":"1993","unstructured":"Duh, Y. H., & Schaffner, D. W. (1993). Modeling the effect of temperature on the growth rate and lag time of Listeria innocua and Listeria monocytogenes. Journal of Food Protection, 56, 205\u2013210 Quoted in Oscar TP (2002).","journal-title":"Journal of Food Protection"},{"key":"1989_CR14","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/0168-1605(88)90051-7","volume":"6","author":"AM Gibson","year":"1988","unstructured":"Gibson, A. M., Bratchell, N., & Roberts, T. A. (1988). Predicting microbial growth\u2014growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. International Journal of Food Microbiology, 6, 155\u2013178.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR15","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.jfoodeng.2005.05.017","volume":"76","author":"MM Gil","year":"2006","unstructured":"Gil, M. M., Brand\u00e3o, T. R. S., & Silva, C. L. M. (2006). A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions. Journal of Food Engineering, 76, 89\u201394.","journal-title":"Journal of Food Engineering"},{"key":"1989_CR16","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1007\/s12393-010-9032-2","volume":"3","author":"MM Gil","year":"2011","unstructured":"Gil, M. M., Miller, F. A., Brand\u00e3o, T. R. S., & Silva, C. L. M. (2011). On the use of the Gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal conditions. Food Engineering Reviews, 3, 17\u201325.","journal-title":"Food Engineering Reviews"},{"key":"1989_CR17","unstructured":"Gill, C.O., Phillips, D.M., & Loeffen, P.F. (1988). A computer program for assessing the remaining storage life of chilled red meats from product temperature histories. In: Refrigeration for food and people: Proceeding. Meeting. Community. C2, D1, D2\/3, E1 - International Institute of Refrigeration, Paris (p. 73\u201377). Quoted in Zwietering et al. (1991)."},{"key":"1989_CR18","volume-title":"Estat\u00edstica","author":"RC Guimar\u00e3es","year":"1997","unstructured":"Guimar\u00e3es, R. C., & Cabral, J. A. S. (1997). Estat\u00edstica. Lisboa: McGraw-Hill."},{"key":"1989_CR19","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1111\/j.1745-4549.1985.tb00715.x","volume":"9","author":"SG Haralampu","year":"1985","unstructured":"Haralampu, S. G., Saguy, I., & Karel, M. (1985). Estimation of Arrhenius model parameters using three least squares methods. Journal of Food Processing and Preservation, 9, 129\u2013143.","journal-title":"Journal of Food Processing and Preservation"},{"key":"1989_CR20","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1016\/j.jfoodeng.2008.07.011","volume":"90","author":"L Huang","year":"2009","unstructured":"Huang, L. (2009). Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions. Journal of Food Engineering, 90, 380\u2013387.","journal-title":"Journal of Food Engineering"},{"key":"1989_CR21","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.ijfoodmicro.2010.02.013","volume":"140","author":"LH Huang","year":"2010","unstructured":"Huang, L. H. (2010). Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140, 40\u201348.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR22","doi-asserted-by":"crossref","DOI":"10.1007\/978-1-4615-7473-6","volume-title":"Modern food microbiology","author":"JM Jay","year":"1996","unstructured":"Jay, J. M. (1996). Modern food microbiology. New York: Chapman Hall."},{"key":"1989_CR23","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/S0076-6879(85)17018-7","volume":"117","author":"ML Johnson","year":"1985","unstructured":"Johnson, M. L., & Frasier, S. G. (1985). Nonlinear least-squares analysis. Methods in Enzymology, 117, 301\u2013342.","journal-title":"Methods in Enzymology"},{"key":"1989_CR24","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/S0168-1605(01)00518-9","volume":"70","author":"VK Juneja","year":"2001","unstructured":"Juneja, V. K., Eblen, B. S., & Marks, H. M. (2001). Modelling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels. International Journal of Food Microbiology, 70, 37\u201351.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR25","doi-asserted-by":"crossref","first-page":"176","DOI":"10.4315\/0362-028X.JFP-10-258","volume":"74","author":"S Koseki","year":"2011","unstructured":"Koseki, S., Takizawa, Y., Miya, S., Takahashi, H., & Kimura, B. (2011). Modeling and predicting the simultaneous growth of Listeria monocytogenes and natural flora in minced tuna. Journal of Food Protection, 74, 176\u2013187.","journal-title":"Journal of Food Protection"},{"key":"1989_CR26","volume-title":"Theories of chemical reaction rates","author":"KJ Laidler","year":"1969","unstructured":"Laidler, K. J. (1969). Theories of chemical reaction rates. New York: McGraw-Hill."},{"key":"1989_CR27","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.ijfoodmicro.2006.12.016","volume":"116","author":"I Legu\u00e9rinel","year":"2007","unstructured":"Legu\u00e9rinel, I., Spegagne, I., Couvert, O., Corroler, L., & Mafart, P. (2007). Quantifying effects of heating temperature and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium. International Journal of Food Microbiology, 116, 88\u201395.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR28","first-page":"92","volume":"37","author":"DB Lund","year":"1983","unstructured":"Lund, D. B. (1983). Considerations in modeling food processes. Food Technology, 37, 92\u201394.","journal-title":"Food Technology"},{"key":"1989_CR29","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/S0168-1605(00)00160-4","volume":"55","author":"P Mafart","year":"2000","unstructured":"Mafart, P. (2000). Taking injuries of surviving bacteria into account for optimising heat treatments. International Journal of Food Microbiology, 55, 175\u2013179.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR30","doi-asserted-by":"crossref","first-page":"1835","DOI":"10.4315\/0362-028X-71.9.1835","volume":"71","author":"M Mataragas","year":"2008","unstructured":"Mataragas, M., Stergiou, V., & Nychas, G. J. E. (2008). Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki. Journal of Food Protection, 71, 1835\u20131845.","journal-title":"Journal of Food Protection"},{"key":"1989_CR31","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0168-1605(99)00126-9","volume":"52","author":"K McDonald","year":"1999","unstructured":"McDonald, K., & Sun, D. W. (1999). Predictive food microbiology for the meat industry: a review. International Journal of Food Microbiology, 52, 1\u201327.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR32","volume-title":"Predictive microbiology. Theory and application","author":"TA McMeekin","year":"1993","unstructured":"McMeekin, T. A., Olley, J., Ross, T., & Ratkowsky, D. A. (1993). Predictive microbiology. Theory and application. New York: John Wiley and Sons."},{"key":"1989_CR33","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1046\/j.1365-2672.1997.00367.x","volume":"82","author":"JM Membr\u00e9","year":"1997","unstructured":"Membr\u00e9, J. M., Thurette, J., & Catteau, M. (1997). Modelling the growth, survival and death of Listeria monocytogenes. Journal of Applied Microbiology, 82, 345\u2013350.","journal-title":"Journal of Applied Microbiology"},{"key":"1989_CR34","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1016\/j.foodcont.2009.03.007","volume":"20","author":"FA Miller","year":"2009","unstructured":"Miller, F. A., Gil, M. M., Brand\u00e3o, T. R. S., Teixeira, P., & Silva, C. L. M. (2009a). Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: influence of strain and growth phase. Food Control, 20, 1151\u20131157.","journal-title":"Food Control"},{"key":"1989_CR35","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.ijfoodmicro.2009.05.007","volume":"133","author":"FA Miller","year":"2009","unstructured":"Miller, F. A., Ramos, B. F., Gil, M. M., Brand\u00e3o, T. R. S., Teixeira, P., & Silva, C. L. M. (2009b). Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua. International Journal of Food Microbiology, 133, 121\u2013128.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR36","doi-asserted-by":"crossref","first-page":"1112","DOI":"10.1016\/j.fm.2010.07.018","volume":"27","author":"FA Miller","year":"2010","unstructured":"Miller, F. A., Ramos, B. F., Brand\u00e3o, T. R. S., Teixeira, P., & Silva, C. L. M. (2010). Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments. Food Microbiology, 27, 1112\u20131120.","journal-title":"Food Microbiology"},{"key":"1989_CR37","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodcont.2010.06.004","volume":"22","author":"FA Miller","year":"2011","unstructured":"Miller, F. A., Ramos, B. F., Gil, M. M., Brand\u00e3o, T. R. S., Teixeira, P., & Silva, C. L. M. (2011). Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions. Food Control, 22, 20\u201326.","journal-title":"Food Control"},{"key":"1989_CR38","first-page":"311","volume":"121","author":"PW Mohr","year":"1980","unstructured":"Mohr, P. W., & Krawiec, S. (1980). Temperature characteristics and Arrhenius plots for nominal psychrophiles, mesophiles and thermophiles. Journal of General Microbiology, 121, 311\u2013317.","journal-title":"Journal of General Microbiology"},{"key":"1989_CR39","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1096\/fasebj.1.5.3315805","volume":"1","author":"HJ Motulsky","year":"1987","unstructured":"Motulsky, H. J., & Ransnas, L. A. (1987). Fitting curves to data using nonlinear regression: a practical and nonmathematical review. FASEB Journal, 1, 365\u2013374.","journal-title":"FASEB Journal"},{"key":"1989_CR40","volume-title":"Applied linear statistical models","author":"J Neter","year":"1996","unstructured":"Neter, J., Kutner, M. H., Nachtsheim, C. J., & Wasserman, W. (1996). Applied linear statistical models (4th ed.). Chicago: McGraw-Hill Companies.","edition":"4"},{"key":"1989_CR41","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/S0168-1605(02)00025-9","volume":"76","author":"TP Oscar","year":"2002","unstructured":"Oscar, T. P. (2002). Development and validation of tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken. International Journal of Food Microbiology, 76, 177\u2013190.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR42","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1080\/10408699891274246","volume":"38","author":"M Peleg","year":"1998","unstructured":"Peleg, M., & Cole, M. B. (1998). Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition, 38, 353\u2013380.","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"1989_CR43","doi-asserted-by":"crossref","first-page":"1346","DOI":"10.1002\/jsfa.1175","volume":"82","author":"M Peleg","year":"2002","unstructured":"Peleg, M., Engel, R., Gonzalez-Martinez, C., & Corradini, M. G. (2002). Non-Arrhenius and non-WLF kinetics in food systems. Journal of the Science of Food and Agriculture, 82, 1346\u20131355.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"1989_CR44","doi-asserted-by":"crossref","first-page":"1297","DOI":"10.1109\/TPS.2006.878434","volume":"34","author":"S Perni","year":"2006","unstructured":"Perni, S., Deng, X. T., Shama, G., & Kong, G. (2006). Modelling the inactivation kinetics of Bacillus subtilis spores by nonthermal plasmas. IEEE Transactions on Plasma Sciences, 34, 1297\u20131303.","journal-title":"IEEE Transactions on Plasma Sciences"},{"key":"1989_CR45","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/JB.149.1.1-5.1982","volume":"149","author":"DA Ratkowsky","year":"1982","unstructured":"Ratkowsky, D. A., Olley, J., McMeekin, T. A., & Ball, A. (1982). Relationship between temperature and growth rate of bacterial cultures. Journal of Bacteriology, 149, 1\u20135.","journal-title":"Journal of Bacteriology"},{"key":"1989_CR46","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.1128\/JB.154.3.1222-1226.1983","volume":"154","author":"DA Ratkowsky","year":"1983","unstructured":"Ratkowsky, D. A., Lowry, R. K., McMeekin, T. A., Stokes, A. N., & Chandler, R. E. (1983). Model for bacterial culture growth rate throughout the entire biokinetic temperature range. Journal of Bacteriology, 154, 1222\u20131226.","journal-title":"Journal of Bacteriology"},{"key":"1989_CR47","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1111\/j.1365-2672.1996.tb03539.x","volume":"81","author":"T Ross","year":"1996","unstructured":"Ross, T. (1996). Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology, 81, 501\u2013508.","journal-title":"Journal of Applied Bacteriology"},{"key":"1989_CR48","volume-title":"Modelling microbial responses in food","author":"T Ross","year":"2004","unstructured":"Ross, T., & Dalgaard, P. (2004). Secondary models. In R. C. McKellar & X. Lu (Eds.), Modelling microbial responses in food. New York: CRC Press."},{"key":"1989_CR49","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/0168-1605(94)90155-4","volume":"23","author":"T Ross","year":"1994","unstructured":"Ross, T., & McMeekin, T. A. (1994). Predictive microbiology: a review. International Journal of Food Microbiology, 23, 241\u2013264.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR50","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1016\/j.biosystemseng.2010.06.005","volume":"106","author":"SG Rudra","year":"2010","unstructured":"Rudra, S. G., Chhibberc, S., & Shivhare, U. S. (2010). Thermal death kinetics of B. stearothermophilus in coriander leaf puree. Biosystems Engineering, 106, 544\u2013550.","journal-title":"Biosystems Engineering"},{"key":"1989_CR51","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/0168-1605(94)00155-Y","volume":"27","author":"DW Schaffner","year":"1995","unstructured":"Schaffner, D. W. (1995). The application of the WLF equation to predict lag time as a function of temperature for three psychotropic bacteria. Food Microbiology, 27, 107\u2013115.","journal-title":"Food Microbiology"},{"key":"1989_CR52","doi-asserted-by":"crossref","first-page":"719","DOI":"10.1016\/0022-5193(81)90246-0","volume":"88","author":"RM Schoolfield","year":"1981","unstructured":"Schoolfield, R. M., Sharpe, P. J. H., & Magnuson, C. E. (1981). Non-linear regression of biological temperature-dependent rate models based on absolute reaction-rate theory. Journal of Theoretical Biology, 88, 719\u2013731 Quoted in Ross, T. (2004).","journal-title":"Journal of Theoretical Biology"},{"key":"1989_CR53","doi-asserted-by":"crossref","DOI":"10.1002\/0471725315","volume-title":"Nonlinear regression","author":"GAF Seber","year":"1989","unstructured":"Seber, G. A. F., & Wild, C. J. (1989). Nonlinear regression. New York: John Wiley and Sons."},{"key":"1989_CR54","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1006\/fmic.2002.0495","volume":"19","author":"PN Skandamis","year":"2002","unstructured":"Skandamis, P. N., Davies, K. W., McClure, P. J., Koutsoumanis, K., & Tassou, C. (2002). A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads. Food Microbiology, 19, 405\u2013421.","journal-title":"Food Microbiology"},{"key":"1989_CR55","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.ijfoodmicro.2004.10.025","volume":"100","author":"VP Valdramidis","year":"2005","unstructured":"Valdramidis, V. P., Belaubre, N., Zuniga, R., Foster, A. M., Havet, M., Geeraerd, A. H., Swain, M. J., Bernaerts, K., Van Impe, J. F., & Kondjoyan, A. (2005a). Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination. International Journal of Food Microbiology, 100, 261\u2013274.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR56","first-page":"321","volume":"43","author":"VP Valdramidis","year":"2005","unstructured":"Valdramidis, V. P., Bernaerts, K., Van Impe, J. F., & Geeraerd, A. H. (2005b). An alternative approach to non-linear thermal microbial inactivation: modelling the number of log cycles reduction with respect to temperature. Food Technology and Biotechnology, 43, 321\u2013327.","journal-title":"Food Technology and Biotechnology"},{"key":"1989_CR57","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.ijfoodmicro.2005.08.014","volume":"107","author":"ED Asselt Van","year":"2006","unstructured":"Van Asselt, E. D., & Zwietering, M. H. (2006). A systematic approach to determine global thermal inactivation parameters for various food pathogens. International Journal of Food Microbiology, 107, 73\u201382.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR58","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1111\/j.1365-2621.1996.tb13138.x","volume":"61","author":"MAJS Boekel Van","year":"1996","unstructured":"Van Boekel, M. A. J. S. (1996). Statistical aspects of kinetic modelling for food science problems. Journal of Food Science, 61, 477\u2013486.","journal-title":"Journal of Food Science"},{"key":"1989_CR59","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1016\/j.fm.2010.05.007","volume":"28","author":"PR Velugoti","year":"2011","unstructured":"Velugoti, P. R., Bohra, L. K., Juneja, V. K., Huang, L., Wesseling, A. L., Subbiah, J., & Thippareddi, H. (2011). Dynamic model for predicting growth of Salmonella spp. in ground sterile pork. Food Microbiology, 28, 796\u2013803.","journal-title":"Food Microbiology"},{"key":"1989_CR60","volume-title":"Probability and statistics for engineers and scientists","author":"RE Walpole","year":"1993","unstructured":"Walpole, R. E., & Myers, R. H. (1993). Probability and statistics for engineers and scientists (5th ed.). New York: Macmillan Publishing Company.","edition":"5"},{"key":"1989_CR61","first-page":"113","volume":"48","author":"RC Whiting","year":"1994","unstructured":"Whiting, R. C., & Buchanan, R. L. (1994). Microbial modeling. A scientific status summary by the Institute of Food Technologists. Food Technology, 48, 113\u2013120.","journal-title":"Food Technology"},{"key":"1989_CR62","doi-asserted-by":"crossref","first-page":"3701","DOI":"10.1021\/ja01619a008","volume":"77","author":"ML William","year":"1955","unstructured":"William, M. L., Landel, R. F., & Ferry, J. D. (1955). The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemical Society, 77, 3701\u20133707.","journal-title":"Journal of the American Chemical Society"},{"key":"1989_CR63","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1006\/fmic.1998.0243","volume":"16","author":"R Xiong","year":"1999","unstructured":"Xiong, R., Xie, G., Edmondson, A. S., Linton, R. H., & Sheard, M. A. (1999). Comparison of the Baranyi model with the Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A. Food Microbiology, 16, 269\u2013279.","journal-title":"Food Microbiology"},{"key":"1989_CR64","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.ijfoodmicro.2004.11.004","volume":"2","author":"LL Zaika","year":"2005","unstructured":"Zaika, L. L., & Phillips, J. G. (2005). Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions. International Journal of Food Microbiology, 2, 179\u2013187.","journal-title":"International Journal of Food Microbiology"},{"key":"1989_CR65","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1006\/fstl.1997.0244","volume":"30","author":"B Zanoni","year":"1997","unstructured":"Zanoni, B., Peri, C., Garzaroli, C., & Pierucci, S. (1997). A dynamic mathematical model of the thermal inactivation of Enterococcus faecium during bologna sausage cooking. Lebensmittel Wissenschaft & Technologie, 30, 727\u2013734.","journal-title":"Lebensmittel Wissenschaft & Technologie"},{"key":"1989_CR66","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1016\/j.fm.2009.12.006","volume":"27","author":"DL Zhang","year":"2010","unstructured":"Zhang, D. L., McQuestin, J. O., Mellefont, L. A., & Ross, T. (2010). The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species. Food Microbiology, 27, 453\u2013459.","journal-title":"Food Microbiology"},{"key":"1989_CR67","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1128\/AEM.57.4.1094-1101.1991","volume":"57","author":"MH Zwietering","year":"1991","unstructured":"Zwietering, M. H., Koos, J. T., Hasenack, B. E., Wit, J. C., & Van\u2019t Riet, K. (1991). Modeling of bacterial growth as a function of temperature. Applied and Environmental Microbiology, 57, 1094\u20131101.","journal-title":"Applied and Environmental Microbiology"},{"key":"1989_CR68","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1128\/AEM.60.1.204-213.1994","volume":"60","author":"MH Zwietering","year":"1994","unstructured":"Zwietering, M. H., Wit, J. C., Cuppers, H. G. A. M., & Van\u2019t Riet, K. (1994). Modeling of bacterial growth with shifts in temperature. Applied and Environmental Microbiology, 60, 204\u2013213.","journal-title":"Applied and Environmental Microbiology"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-017-1989-x\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-017-1989-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-017-1989-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,10,17]],"date-time":"2020-10-17T20:11:22Z","timestamp":1602965482000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-017-1989-x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,9,18]]},"references-count":68,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2017,12]]}},"alternative-id":["1989"],"URL":"https:\/\/doi.org\/10.1007\/s11947-017-1989-x","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,9,18]]}}}