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Spatial Distribution of Bacterial Colonies in a Model Cheese

Applied and Environmental Microbiology, 2011-02, Vol.77 (4), p.1493-1500

2011

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Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders

Journal of dairy science, 2009-01, Vol.92 (1), p.58-70

2009

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Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9484-9490

2011

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Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg products

Journal of food protection, 2007-12, Vol.70 (12), p.2782-2791

2007

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Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

International dairy journal, 2006-04, Vol.16 (4), p.324-334

2006

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Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Journal of agricultural and food chemistry, 2009 (57)

2009

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Production of concentrated bifidobacterium bifidum

Journal of chemical technology and biotechnology (1986), 1992, Vol.53 (2), p.189-194

1992

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Concentrated starter productions in a two stage cell-recycle bioreactor plant

Biotechnology letters, 1992-07, Vol.14 (7), p.589-592

1992

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Propionic acid production in a membrane bioreactor

Enzyme and microbial technology, 1994, Vol.16 (10), p.883-886

1994

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Enumeration of propionibacteria in raw milk using a new selective medium [propionic acid bacteria]

Lait, 1995, Vol.75 (4-5), p.315-323

1995

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Retention of Listeria and Salmonella cells contaminating skim milk by tangential membrane microfiltration ("Bactocatch" process)

Lait, 1992, Vol.72 (3), p.327-332

1992

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Affinage de l'emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse

Lait, 1998, Vol.78 (5), p.521-542

1998

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Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement

Lait, 1994, Vol.74 (3), p.161-171

1994

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Growth of propionibacteria in cheese: comparison between 2 enumeration media [emmental, generation time, selective media]

Lait, 1994, Vol.74 (3)

1994

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Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses

Lait, 1998-09, Vol.78 (5)

1998

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Rétention de différentes espèces microbiennes lors de l'épuration du lait par microfiltration en flux tangentiel

Lait, 1991, Vol.71 (1), p.1-13

1991

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Retention of various microbial species during milk purification by cross-flow microfiltration

Lait, 1991, Vol.71 (1)

1991

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Spatial Distribution of Bacterial Colonies in a Model Cheese

Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders

Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg products

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Production of concentrated bifidobacterium bifidum

Concentrated starter productions in a two stage cell-recycle bioreactor plant

Propionic acid production in a membrane bioreactor

Enumeration of propionibacteria in raw milk using a new selective medium [propionic acid bacteria]

Retention of Listeria and Salmonella cells contaminating skim milk by tangential membrane microfiltration ("Bactocatch" process)

Affinage de l'emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse

Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement

Growth of propionibacteria in cheese: comparison between 2 enumeration media [emmental, generation time, selective media]

Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses

Rétention de différentes espèces microbiennes lors de l'épuration du lait par microfiltration en flux tangentiel

Retention of various microbial species during milk purification by cross-flow microfiltration

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