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Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging

Food microbiology, 2018-04, Vol.70, p.7-16

2018

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A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model

International journal of food microbiology, 2017-04, Vol.247, p.38-47

2017

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Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor

Food microbiology, 2024-06, Vol.120, p.104457-104457, Article 104457

2024

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Influence of food processing environments on structure initiation of static biofilm of Listeria monocytogenes

Food control, 2014-01, Vol.35 (1), p.366-372

2014

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Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

Food microbiology, 2012-10, Vol.32 (1), p.129-134

2012

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Environmental monitoring program to support food microbiological safety and quality in food industries: A scoping review of the research and guidelines

Food control, 2021-12, Vol.130, p.108283-12, Article 108283

2021

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Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

Food research international, 2011-06, Vol.44 (5), p.1351-1363

2011

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Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces

Food microbiology, 2021-05, Vol.95, p.103705-103705, Article 103705

2021

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Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products

International journal of food microbiology, 2015-06, Vol.203, p.55-62

2015

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Growing insights into the safety of bacteriocins: the case of enterocin S37

Research in microbiology, 2011-02, Vol.162 (2), p.159-163

2011

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Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

Food science & technology, 2013-01, Vol.50 (1), p.50-56

2013

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Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

International journal of food microbiology, 2005-01, Vol.104 (3), p.309-324

2005

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Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR

Food microbiology, 2012-05, Vol.30 (1), p.173-179

2012

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Screening for anti-listerial bacteriocin-producing lactic acid bacteria from “Gueddid” a traditionally Tunisian fermented meat

Meat science, 2008-04, Vol.78 (4), p.513-521

2008

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Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis

Food microbiology, 2007-10, Vol.24 (7), p.678-686

2007

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Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

Food microbiology, 2005-10, Vol.22 (5), p.373-382

2005

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Evidence on correlation between number of disulfide bridge and toxicity of class IIa bacteriocins

Food microbiology, 2006-04, Vol.23 (2), p.175-183

2006

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Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

International journal of food microbiology, 2005-10, Vol.104 (3), p.309

2005

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Evidence on correlation between number of disulfide bridge and toxicity of clas IIa bacteriocins

Food microbiology, 2006, Vol.23 (2), p.175-183

2006

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Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

Food science & technology, 2012, Vol.50 (1), p.50-56

2012

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Identification of lactic acid bacteria involved in the spoilage of pasteurized “foie gras” products

Meat science, 2010-07, Vol.85 (3), p.467-471

2010

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Functional study of Lactococcus lactis RNase III in Escherichia coli

Plasmid, 2002-05, Vol.47 (3), p.246-250

2002

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Management of non-syndromic craniosynostoses in France in 2015: A national survey

Journal of cranio-maxillo-facial surgery, 2019-04, Vol.47 (4), p.556-560

2019

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The contribution of telemedicine to humanitarian surgery

Journal of cranio-maxillo-facial surgery, 2018-08, Vol.46 (8), p.1368-1372

2018

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Paracrine control of steroidogenesis by serotonin in adrenocortical neoplasms

Molecular and cellular endocrinology, 2015-06, Vol.408, p.198-204

2015

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Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging

A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model

Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor

Influence of food processing environments on structure initiation of static biofilm of Listeria monocytogenes

Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

Environmental monitoring program to support food microbiological safety and quality in food industries: A scoping review of the research and guidelines

Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces

Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products

Growing insights into the safety of bacteriocins: the case of enterocin S37

Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR

Screening for anti-listerial bacteriocin-producing lactic acid bacteria from “Gueddid” a traditionally Tunisian fermented meat

Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis

Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

Evidence on correlation between number of disulfide bridge and toxicity of class IIa bacteriocins

Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

Evidence on correlation between number of disulfide bridge and toxicity of clas IIa bacteriocins

Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

Identification of lactic acid bacteria involved in the spoilage of pasteurized “foie gras” products

Functional study of Lactococcus lactis RNase III in Escherichia coli

Management of non-syndromic craniosynostoses in France in 2015: A national survey

The contribution of telemedicine to humanitarian surgery

Paracrine control of steroidogenesis by serotonin in adrenocortical neoplasms

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