{"personrec":{"StatusID":1,"PersStatus":null,"Status":"Valid","PersID":27679,"PersName":"Goethals, Joke","PublicFlag":1,"CheckedFlag":0,"Surname":"Goethals","Firstname":"Joke","Initials":"J.","AddressedAs":null,"Function":null,"DateLastModified":{"date":"2023-05-02 10:08:18.393000","timezone_type":1,"timezone":"+00:00"},"PersTitle":null,"PersStatusID":null,"AbstractEnglish":null,"AbstractOtherLang":null,"AbstractLangCode":null,"AbstractLangID":null,"AutID":157822,"ND":"2013-04-24","UD":"2013-04-24"},"loaninfo":null,"pictures":[],"institutes":null,"pastins":[{"instituterec":{"InsID":7330,"FullOrigName":"Ghent University; Faculty of Bioscience Engineering; Department of Food Technology, Safety and Health; Laboratory of Food Microbiology and Food Preservation","Acronym":"LFMFP","Function":null,"BeginDay":null,"BeginMonth":null,"BeginYear":null,"EndDay":null,"EndMonth":null,"EndYear":null,"Notes":null,"Line1":null,"Line2":null,"Line3":null,"Line4":null,"Phone":null,"GSM":null,"Email":null,"FullStandardName":"Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid; Laboratorium voor Levensmiddelenmicrobiologie en -conservering"},"parent":null,"institutes":null,"references":null,"conferences":null,"datasets":null,"persons":null,"pastpers":null,"subpers":null,"projects":null,"urls":null,"pictures":null,"published":null,"affrefs":null,"collections":null,"thesterms":null,"taxterms":null,"geoterms":null,"thestermsFRIS":null,"nXtins":null,"previns":null,"spcols":null,"resmessage":"no id specified","complete":0,"participantrec":null,"peerrevs":null,"urlmaps":null}],"projects":[],"datasets":null,"references":{"A1":[{"BRefID":238444,"RR":"<b>Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F.</b> (2012). Effect of O<sub>2</sub> - CO<sub>2</sub> enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (<i>Crangon crangon</i>). <i>Intern. J. Food Microbiol. 160(1)</i>: 65-75. <a href=\"http://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018\" target=\"_blank\">dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018</a>","AutID":180541,"MonDate":null,"AnaDate":2012,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":222598,"RR":"<b>Noseda, B.; Dewulf, J.; Goethals, J.; Ragaert, P.; Van Bree, I.; Pauwels, D.; Van Langenhove, H.; Devlieghere, F.</b> (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp (<i>Crangon crangon</i>): volatile bases in MAP fishery products. <i>J. Agric. Food Chem. 58(22)</i>: 11864-11869. <a href=\"http://dx.doi.org/10.1021/jf1025218\" target=\"_blank\">http://dx.doi.org/10.1021/jf1025218</a>","AutID":157822,"MonDate":null,"AnaDate":2010,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}]},"urls":null,"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":{"SesID":62923,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2013-04-24"},"updses":{"SesID":62923,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2013-04-24"},"urlmaps":[],"resmessage":"no id specified","complete":1}