| Performance of drying technologies to ensure microbial safety of dried fruits and vegetables S Bourdoux, D Li, A Rajkovic, F Devlieghere, M Uyttendaele Comprehensive Reviews in Food Science and Food Safety 15 (6), 1056-1066, 2016 | 203 | 2016 |
| A critical review of methods for detecting human noroviruses and predicting their infectivity A Knight, D Li, M Uyttendaele, LA Jaykus Critical Reviews in Microbiology 39 (3), 295-309, 2013 | 158 | 2013 |
| Binding to histo-blood group antigen-expressing bacteria protects human norovirus from acute heat stress D Li, A Breiman, J Le Pendu, M Uyttendaele Frontiers in microbiology 6, 659, 2015 | 115 | 2015 |
| Molecular methods in food safety microbiology: interpretation and implications of nucleic acid detection S Ceuppens, D Li, M Uyttendaele, P Renault, P Ross, MV Ranst, ... Comprehensive Reviews in Food Science and Food Safety 13 (4), 551-577, 2014 | 104 | 2014 |
| Effect of grape seed extract on human norovirus GII. 4 and murine norovirus 1 in viral suspensions, on stainless steel discs, and in lettuce wash water D Li, L Baert, D Zhang, M Xia, W Zhong, E Van Coillie, X Jiang, ... Applied and environmental microbiology 78 (21), 7572-7578, 2012 | 87 | 2012 |
| Mechanism of inactivation of murine norovirus-1 by high pressure processing Q Tang, D Li, J Xu, J Wang, Y Zhao, Z Li, C Xue International Journal of Food Microbiology 137 (2-3), 186-189, 2010 | 85 | 2010 |
| Inactivation of food-borne viruses using natural biochemical substances D Li, L Baert, M Uyttendaele Food Microbiology 35 (1), 1-9, 2013 | 83 | 2013 |
| A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses A Knight, J Haines, A Stals, D Li, M Uyttendaele, A Knight, LA Jaykus International journal of food microbiology 216, 40-49, 2016 | 78 | 2016 |
| Fate of foodborne viruses in the “farm to fork” chain of fresh produce D Li, A De Keuckelaere, M Uyttendaele Comprehensive Reviews in Food Science and Food Safety 14 (6), 755-770, 2015 | 65 | 2015 |
| Critical studies on binding-based RT-PCR detection of infectious Noroviruses D Li, L Baert, E Van Coillie, M Uyttendaele Journal of virological methods 177 (2), 153-159, 2011 | 60 | 2011 |
| Evaluation of methods measuring the capsid integrity and/or functions of noroviruses by heat inactivation D Li, L Baert, M Xia, W Zhong, E Van Coillie, X Jiang, M Uyttendaele Journal of virological methods 181 (1), 1-5, 2012 | 57 | 2012 |
| Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into … Z Zhou, S Zuber, F Cantergiani, S Butot, D Li, T Stroheker, F Devlieghere, ... International Journal of Food Microbiology 257, 176-182, 2017 | 54 | 2017 |
| Anti-viral Effect of Bifidobacterium adolescentis against Noroviruses D Li, A Breiman, J Le Pendu, M Uyttendaele Frontiers in microbiology 7, 864, 2016 | 53 | 2016 |
| Effects of high-pressure processing on murine norovirus-1 in oysters (Crassostrea gigas) in situ D Li, Q Tang, J Wang, Y Wang, Q Zhao, C Xue Food Control 20 (11), 992-996, 2009 | 50 | 2009 |
| What makes a foodborne virus: comparing coronaviruses with human noroviruses D Li, MY Zhao, THM Tan Current opinion in food science 42, 1-7, 2021 | 49 | 2021 |
| Inactivation of Murine Norovirus 1, Coliphage φX174, and Bacillus fragilis Phage B40-8 on Surfaces and Fresh-Cut Iceberg Lettuce by Hydrogen Peroxide and UV … D Li, L Baert, M De Jonghe, E Van Coillie, J Ryckeboer, F Devlieghere, ... Applied and environmental microbiology 77 (4), 1399-1404, 2011 | 46 | 2011 |
| Monitoring of foodborne viruses in berries and considerations on the use of RT-PCR methods in surveillance D Li, S Butot, S Zuber, M Uyttendaele Food Control 89, 235-240, 2018 | 45 | 2018 |
| Application of long-range and binding reverse transcription-quantitative PCR to indicate the viral integrities of noroviruses D Li, A De Keuckelaere, M Uyttendaele Applied and Environmental Microbiology 80 (20), 6473-6479, 2014 | 34 | 2014 |
| Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic … M Zang, L Wang, Z Zhang, K Zhang, D Li, X Li, S Wang, H Chen International Journal of Food Science & Technology 55 (3), 978-987, 2020 | 32 | 2020 |
| A study on the food fraud of national food safety and sample inspection of China D Li, M Zang, X Li, K Zhang, Z Zhang, S Wang Food Control 116, 107306, 2020 | 31 | 2020 |
