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Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Food control, 2011-08, Vol.22 (8), p.1357-1362

2011

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Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk Smear Cheese Reblochon de Savoie

Journal of dairy science, 2007-04, Vol.90 (4), p.1653-1661

2007

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Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

International journal of food microbiology, 2006-04, Vol.108 (1), p.125-129

2006

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Enterotoxin D producing strains of Staphylococcus aureus are typeable by pulsed-field gel electrophoresis (PFGE)

Food microbiology, 2005-04, Vol.22 (2-3), p.261-265

2005

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Effect of Partially Protected Sodium Butyrate on Performance, Digestive Organs, Intestinal Villi and E. coli Development in Broilers Chickens

International journal of poultry science, 2014-06, Vol.13 (7), p.390-396

2014

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Effect of Partially-Protected Sodium Butyrate and Virginiamycin on Nutrient Digestibility, Metabolizable Energy, Serum Metabolites and Performance of Broiler Chickens

International journal of poultry science, 2016-07, Vol.15 (8), p.304-312

2016

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Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

Journal of dairy research, 1997-02, Vol.64 (1), p.157-162

1997

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Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

Journal of dairy science, 1994-01, Vol.77 (1), p.24-33

1994

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Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2005-01, Vol.71 (1), p.29-38

2005

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Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese

International journal of systematic and evolutionary microbiology, 2008-12, Vol.58 (12), p.2687-2693

2008

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Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese

Journal of dairy research, 2004-08, Vol.71 (3), p.367-371

2004

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Effect of milk urea content on characteristics of matured Reblochon cheeses

Lait, 1997, Vol.77 (4), p.505-514

1997

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Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Food research international, 2000-04, Vol.33 (3), p.281-287

2000

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Salage de l'Emmental. I. Influence des conditions de saumurage sur l'absorption du sel et sa cinétique

Lait, 1988, Vol.68 (2), p.121-142

CHAMBA, J. F

1988

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Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lait, 2006, Vol.86 (1), p.21-41

2006

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Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite

Lait, 1989, Vol.69 (5), p.417-431

1989

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Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage : étude en conditions réelles de production

Productions animales (Paris. 1988), 2006, Vol.19 (1), p.15-28

2006

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Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types

Colloids and surfaces. A, Physicochemical and engineering aspects, 2015-10, Vol.483, p.70-80

2015

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Contribution of propionic acid bacteria to lipolysis of Emmental cheese

Lait, 2002, Vol.82 (1), p.33-44

2002

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Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Lait, 2001-09, Vol.81 (5), p.593-607

2001

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Pratiques d'élevage, production laitière et caractéristiques des fromages dans les Alpes du Nord

Productions animales (Paris. 1988), 1997, Vol.10 (3), p.195-205

1997

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Comparative study of the protein composition of three strains of Streptococcus thermophilus grown either in M17 medium or in milk

Lait, 2002-11, Vol.82 (6), p.645-656

2002

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Wood dust and asthma

Current opinion in allergy and clinical immunology, 2023-04, Vol.23 (2), p.76

2023

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Curvas de lactancia de cabras con funciones no lineales

Archivos de zootecnia, 2023, Vol.72 (279), p.178-182

2023

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Optimising and comparing source-extraction tools using objective segmentation quality criteria

Astronomy and astrophysics (Berlin), 2021, Vol.645, p.A107

2021

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Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk Smear Cheese Reblochon de Savoie

Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

Enterotoxin D producing strains of Staphylococcus aureus are typeable by pulsed-field gel electrophoresis (PFGE)

Effect of Partially Protected Sodium Butyrate on Performance, Digestive Organs, Intestinal Villi and E. coli Development in Broilers Chickens

Effect of Partially-Protected Sodium Butyrate and Virginiamycin on Nutrient Digestibility, Metabolizable Energy, Serum Metabolites and Performance of Broiler Chickens

Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis

Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese

Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese

Effect of milk urea content on characteristics of matured Reblochon cheeses

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Salage de l'Emmental. I. Influence des conditions de saumurage sur l'absorption du sel et sa cinétique

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite

Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage : étude en conditions réelles de production

Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types

Contribution of propionic acid bacteria to lipolysis of Emmental cheese

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Pratiques d'élevage, production laitière et caractéristiques des fromages dans les Alpes du Nord

Comparative study of the protein composition of three strains of Streptococcus thermophilus grown either in M17 medium or in milk

Wood dust and asthma

Curvas de lactancia de cabras con funciones no lineales

Optimising and comparing source-extraction tools using objective segmentation quality criteria

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