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Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

Meat science, 2007-09, Vol.77 (1), p.55-62

2007

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Food science & technology, 2010, Vol.43 (1), p.20-25

2010

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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

Meat science, 2007-05, Vol.76 (1), p.112-122

2007

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Biogenic amines in traditional fermented sausages produced in selected European countries

Food chemistry, 2008-03, Vol.107 (2), p.912-921

2008

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Formation of biofilm by Staphylococcus xylosus

International journal of food microbiology, 2006-05, Vol.109 (1), p.88-96

2006

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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Meat science, 2007-12, Vol.77 (4), p.570-579

2007

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Handbook of Fermented Meat and Poultry

Second edition., 2014

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Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages

Journal of applied microbiology, 2007-01, Vol.102 (1), p.238-244

2007

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Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food

Journal of applied microbiology, 2004-01, Vol.97 (5), p.1087-1094

2004

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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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Relationship between Spread of Methicillin-Resistant Staphylococcus aureus and Antimicrobial Use in a French University Hospital

Clinical infectious diseases, 2003-04, Vol.36 (8), p.971-978

2003

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Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue

Trends in microbiology (Regular ed.), 2009-04, Vol.17 (4), p.139-145

2009

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Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat

Meat science, 2008-07, Vol.79 (3), p.603-610

2008

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Bacterial role in flavour development

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

1998

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Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Journal of food protection, 2010-03, Vol.73 (3), p.524-528

2010

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Microbial ecology of a small-scale facility producing traditional dry sausage

Food control, 2006-06, Vol.17 (6), p.446-453

2006

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Methicillin-resistant Staphylococcus aureus in geriatric patients: usefulness of screening in a chronic-care setting

Infection control and hospital epidemiology, 2001-08, Vol.22 (8), p.505-509

2001

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Control of bioflavour and safety in fermented sausages: first results of a European project

Food research international, 2000-01, Vol.33 (3), p.171-180

2000

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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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Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species

Food microbiology, 2007-02, Vol.24 (1), p.44-51

2007

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Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

FEMS microbiology letters, 2001-07, Vol.201 (2), p.181-185

2001

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A new device for rapid evaluation of biofilm formation potential by bacteria

Journal of microbiological methods, 2007-03, Vol.68 (3), p.605-612

2007

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Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

International journal of food microbiology, 2008-08, Vol.126 (1), p.227-234

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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Le phénotypage de la qualité des produits animaux : enjeux et innovations

INRAE Productions Animales, 2014-08, Vol.27 (3), p.223-234

2014

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Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

Biogenic amines in traditional fermented sausages produced in selected European countries

Formation of biofilm by Staphylococcus xylosus

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Handbook of Fermented Meat and Poultry

Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages

Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food

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

Relationship between Spread of Methicillin-Resistant Staphylococcus aureus and Antimicrobial Use in a French University Hospital

Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue

Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat

Bacterial role in flavour development

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Microbial ecology of a small-scale facility producing traditional dry sausage

Methicillin-resistant Staphylococcus aureus in geriatric patients: usefulness of screening in a chronic-care setting

Control of bioflavour and safety in fermented sausages: first results of a European project

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

Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species

Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

A new device for rapid evaluation of biofilm formation potential by bacteria

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

Le phénotypage de la qualité des produits animaux : enjeux et innovations

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