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Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market
2.
Understanding Preferences for Interventions To Reduce Microbiological Contamination in Dutch Vegetable Production
Home food making, belonging, and identity negotiation in Belgian Taiwanese immigrant women’s everyday food practices
3.
Quality of fish and fishery products, research at ILVO, Belgium
Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium
Objective measuring tools for general food safety in Belgium: the barometers of the safety of the food chain
Alternative processing solutions for Red oak (Quercus rubra) from converted forests in Flanders, Belgium
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Baseline concentration levels of trace elements as a function of clay and organic carbon contents in soils in Flanders (Belgium)
Guidelines for sampling in Flanders (Belgium)
Heavy metal contents in surface soils along the Upper Scheldt river (Belgium) affected by historical upland disposal of dredged materials