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Safety assessment of Gram-negative bacteria associated with traditional French cheeses

Food microbiology, 2019-06, Vol.79, p.1-10

2019

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Molecular characterization of O157:H7, O26:H11 and O103:H2 Shiga toxin-producing Escherichia coli isolated from dairy products

International journal of food microbiology, 2017-07, Vol.253, p.59-65

2017

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Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Journal of dairy science, 2011-03, Vol.94 (3), p.1132-1145

2011

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Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

International dairy journal, 2017-10, Vol.73, p.116-127

2017

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Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

International journal of food microbiology, 2013-01, Vol.160 (3), p.212-218

2013

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Control of Listeria monocytogenes in raw-milk cheeses

International journal of food microbiology, 2006-04, Vol.108 (1), p.105-114

2006

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Bacterial role in flavour development

Meat science, 1998, Vol.49, p.S111-S123

1998

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Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Food microbiology, 2008-05, Vol.25 (3), p.502-508

2008

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Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes

Journal of applied microbiology, 2005-01, Vol.98 (5), p.1198-1208

2005

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Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

International journal of food microbiology, 2007-05, Vol.116 (1), p.126-135

2007

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Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Meat science, 2002-06, Vol.61 (2), p.141-147

2002

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Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

International dairy journal, 2011-10, Vol.21 (10), p.815-822

2011

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Design and application of a Staphylococcus-specific single strand conformation polymorphism-PCR analysis to monitor Staphylococcus populations diversity and dynamics during production of raw milk cheese

Letters in applied microbiology, 2005-01, Vol.41 (2), p.169-174

2005

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Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Applied and Environmental Microbiology, 2003-07, Vol.69 (7), p.3840-3848

2003

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Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

International journal of food microbiology, 1999-11, Vol.52 (1-2), p.47-56

1999

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The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses

Journal of dairy science, 2005-11, Vol.88 (11), p.3840-3850

2005

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Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

Food microbiology, 2000-10, Vol.17 (5), p.563-570

2000

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Effect of Temperature and pH on Growth of Staphylococcus aureus in Co-Culture with Lactococcus garvieae

Current microbiology, 2008-04, Vol.56 (4), p.408-412

2008

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Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

International journal of food microbiology, 1999-08, Vol.49 (3), p.173-178

1999

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Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese

Journal of dairy science, 2016-07, Vol.99 (7), p.5224-5229

2016

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Diversity of lactic acid bacteria isolated from AOC Salers cheese

Journal of dairy research, 2004-05, Vol.71 (2), p.231-244

2004

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Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids

Meat science, 2000, Vol.54 (1), p.41-47

2000

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Histamine and tyramine production by bacteria from meat products

International journal of food microbiology, 1996-09, Vol.32 (1), p.199-207

1996

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Effects of starter cultures on the formation of flavour compounds in dry sausage

Meat science, 1993, Vol.35 (3), p.275-287

1993

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Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Food microbiology, 1996, Vol.13 (6), p.489-499

1996

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Safety assessment of Gram-negative bacteria associated with traditional French cheeses

Molecular characterization of O157:H7, O26:H11 and O103:H2 Shiga toxin-producing Escherichia coli isolated from dairy products

Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

Control of Listeria monocytogenes in raw-milk cheeses

Bacterial role in flavour development

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes

Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

Design and application of a Staphylococcus-specific single strand conformation polymorphism-PCR analysis to monitor Staphylococcus populations diversity and dynamics during production of raw milk cheese

Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses

Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

Effect of Temperature and pH on Growth of Staphylococcus aureus in Co-Culture with Lactococcus garvieae

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese

Diversity of lactic acid bacteria isolated from AOC Salers cheese

Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids

Histamine and tyramine production by bacteria from meat products

Effects of starter cultures on the formation of flavour compounds in dry sausage

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

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