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Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2004-09, Vol.70 (9), p.5628-5643

2004

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Safety assessment of dairy microorganisms: The Leuconostoc genus

International journal of food microbiology, 2008-09, Vol.126 (3), p.286-290

2008

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Bacterial biodiversity of traditional Zabady fermented milk

International journal of food microbiology, 2008-02, Vol.121 (3), p.295-301

2008

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Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process

Applied and Environmental Microbiology, 2007-11, Vol.73 (21), p.6980-6987

2007

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In situ gene expression in cheese matrices: Application to a set of enterococcal genes

Journal of microbiological methods, 2008-12, Vol.75 (3), p.485-490

2008

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Analysis of fungal diversity of grapes by application of temporal temperature gradient gel electrophoresis - potentialities and limits of the method

Journal of applied microbiology, 2006-12, Vol.101 (6), p.1340-1350

2006

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Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2002-08, Vol.68 (8), p.3691-3701

2002

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Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

International dairy journal, 2002, Vol.12 (5), p.447-454

2002

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Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

International dairy journal, 2001, Vol.11 (8), p.587-597

2001

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Multiparametric flow cytometry allows rapid assessment and comparison of lactic acid bacteria viability after freezing and during frozen storage

Cryobiology, 2007-08, Vol.55 (1), p.35-43

2007

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Raw cow milk bacterial population shifts attributable to refrigeration

Applied and Environmental Microbiology, 2004-09, Vol.70 (9), p.5644-5650

2004

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The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Brazilian journal of chemical engineering, 2002-12, Vol.19 (4), p.397-402

2002

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Safety assessment of dairy microorganisms : The Leuconostoc genus: Contribution to the Safety Assessment of Technological Microflora Found in Fermented Dairy Products

International journal of food microbiology, 2008, Vol.126 (3), p.286-290

2008

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Production d'éthanol a partir de biomasse lignocellulosique Ethanol Production from Lignocellulosic Biomass

Oil & gas science and technology, 2006-12, Vol.54 (1), p.67-94

2006

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Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Applied and environmental microbiology, 2002-08, Vol.68 (8), p.3691-3701

2002

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Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

International dairy journal, 2000, Vol.10 (10), p.733-737

2000

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Production d'éthanol a partir de biomasse lignocellulosique

Oil & gas science and technology, 1999-01, Vol.54 (1), p.67-94

1999

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Potential of TTGE for the bacterial study of several raw milks

Lait, 2004-04, Vol.84 (1-2), p.169-178

2004

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MHI Group reports fourth quarter/year end results

Business Wire, 1994, p.1

Ogier, J C

1994

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Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Lait, 2003, Vol.83 (1), p.31-43

2003

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MHI Group reports 4th quarter/fiscal 1995 results

Business Wire, 1995, p.1

Ogier Mathewes, J C

1995

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MHI Group names Clifford R. Hinkle president and CEO

Business Wire, 1995, p.1

Ogier Mathewes, J C

1995

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MHI Group completes acquisition of Crestview, Fla. funeral home and crematory

Business Wire, 1994, p.1

Ogier Mathewes, J C

1994

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MHI names David McLaurin CEO, Douglas Kinzer COO

Business Wire, 1994, p.1

Ogier Mathewes, J C

1994

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Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

Lait, 2003, Vol.83 (1), p.17-29

2003

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Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis

Safety assessment of dairy microorganisms: The Leuconostoc genus

Bacterial biodiversity of traditional Zabady fermented milk

Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process

In situ gene expression in cheese matrices: Application to a set of enterococcal genes

Analysis of fungal diversity of grapes by application of temporal temperature gradient gel electrophoresis - potentialities and limits of the method

Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

Multiparametric flow cytometry allows rapid assessment and comparison of lactic acid bacteria viability after freezing and during frozen storage

Raw cow milk bacterial population shifts attributable to refrigeration

The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Safety assessment of dairy microorganisms : The Leuconostoc genus: Contribution to the Safety Assessment of Technological Microflora Found in Fermented Dairy Products

Production d'éthanol a partir de biomasse lignocellulosique Ethanol Production from Lignocellulosic Biomass

Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

Production d'éthanol a partir de biomasse lignocellulosique

Potential of TTGE for the bacterial study of several raw milks

MHI Group reports fourth quarter/year end results

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

MHI Group reports 4th quarter/fiscal 1995 results

MHI Group names Clifford R. Hinkle president and CEO

MHI Group completes acquisition of Crestview, Fla. funeral home and crematory

MHI names David McLaurin CEO, Douglas Kinzer COO

Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

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