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Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere

Food microbiology, 2016-09, Vol.58, p.43-55

2016

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Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products

Food microbiology, 2013-12, Vol.36 (2), p.254-259

2013

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Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

International journal of food microbiology, 2008-11, Vol.128 (1), p.101-107

2008

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Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration

International journal of food microbiology, 2002-03, Vol.73 (2), p.219-237

2002

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Modelling microbial growth in structured foods: towards a unified approach

International journal of food microbiology, 2002-03, Vol.73 (2), p.275-289

2002

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Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products

Applied and Environmental Microbiology, 2004-02, Vol.70 (2), p.1081-1087

2004

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Streptococcus thermophilus 580 Produces a Bacteriocin Potentially Suitable for Inhibition of Clostridium tyrobutyricum in Hard Cheese

Journal of dairy science, 2003-10, Vol.86 (10), p.3068-3074

2003

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Heat resistance of coliform species isolated from cooked ham, snail flesh, and ‘bouchées à la reine’

Letters in applied microbiology, 2006-02, Vol.42 (2), p.160-164

2006

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Safety and quality assessment of ready-to-eat pork products in the cold chain

Journal of food engineering, 2015-03, Vol.148, p.43-52

2015

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Cloning, expression, and nucleotide sequence of genes involved in production of lactococcin DR a bacteriocin from Lactococcus lactis subsp. lactis

Applied and Environmental Microbiology, 1994-05, Vol.60 (5), p.1652-1657

1994

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ESTIMATION OF THE CONFIDENCE BAND OF BACTERIAL GROWTH SIMULATION THE SYMPREVIUS APPROACH

Acta horticulturae, 2005 (674), p.415-420

2005

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Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food

International journal of food microbiology, 2005-04, Vol.100 (1), p.179-186

2005

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OPTIMISING FOOD PROCESS AND FORMULATION ON INTERNET: THE SYMPREVIUS EXPERIENCE

Acta horticulturae, 2005 (674), p.397-400

2005

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Modelling the influence of single acid and mixture on bacterial growth

International journal of food microbiology, 2005-04, Vol.100 (1), p.167-178

2005

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Modélisation des effets du pH, de l'acide lactique, du glycérol et du NaCl sur la croissance des cellules végétatives de Clostridium tyrobutyricum en milieu de culture

Lait, 1995, Vol.75 (6), p.585-593

1995

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Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'

Journal of applied microbiology, 2006-02, Vol.42 (2), p.160

2006

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The stereoselectivity of the use of lactic acid by Clostridium tyrobutyricum

Food microbiology, 1997-06, Vol.14 (3), p.227-230

1997

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Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720

Canadian journal of microbiology, 1995-09, Vol.41 (9), p.832-841

1995

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Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

Food science and technology international, 2001-10, Vol.7 (5), p.405-409

2001

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Development of a method for detection of lactic acid bacteria producing exclusively the L-(+)-isomer of lactic acid

Applied and Environmental Microbiology, 1992-12, Vol.58 (12), p.4064-4067

1992

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Inhibition of Clostridium tyrobutyricum by Bacteriocin-Like Substances Produced by Lactic Acid Bacteria

Journal of dairy science, 1991-04, Vol.74 (4), p.1145-1150

1991

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Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'

Letters in applied microbiology, 2006, Vol.42 (2), p.160-164

2006

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Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulation on/in food

International journal of food microbiology, 2005, Vol.100, p.1-3

2005

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Identification and characterization of Streptococcus thermophilus strains by pulsed-field gel electrophoresis

Journal of Applied Bacteriology, 1995-10, Vol.79 (4), p.454-458

1995

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Development and validation of experimental protocols for use of cardinal models for prediction of microorganisms growth in food products

Applied and environmental microbiology, 2004, Vol.70 (2)

2004

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Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere

Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products

Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration

Modelling microbial growth in structured foods: towards a unified approach

Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products

Streptococcus thermophilus 580 Produces a Bacteriocin Potentially Suitable for Inhibition of Clostridium tyrobutyricum in Hard Cheese

Heat resistance of coliform species isolated from cooked ham, snail flesh, and ‘bouchées à la reine’

Safety and quality assessment of ready-to-eat pork products in the cold chain

Cloning, expression, and nucleotide sequence of genes involved in production of lactococcin DR a bacteriocin from Lactococcus lactis subsp. lactis

ESTIMATION OF THE CONFIDENCE BAND OF BACTERIAL GROWTH SIMULATION THE SYMPREVIUS APPROACH

Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food

OPTIMISING FOOD PROCESS AND FORMULATION ON INTERNET: THE SYMPREVIUS EXPERIENCE

Modelling the influence of single acid and mixture on bacterial growth

Modélisation des effets du pH, de l'acide lactique, du glycérol et du NaCl sur la croissance des cellules végétatives de Clostridium tyrobutyricum en milieu de culture

Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'

The stereoselectivity of the use of lactic acid by Clostridium tyrobutyricum

Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720

Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

Development of a method for detection of lactic acid bacteria producing exclusively the L-(+)-isomer of lactic acid

Inhibition of Clostridium tyrobutyricum by Bacteriocin-Like Substances Produced by Lactic Acid Bacteria

Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'

Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulation on/in food

Identification and characterization of Streptococcus thermophilus strains by pulsed-field gel electrophoresis

Development and validation of experimental protocols for use of cardinal models for prediction of microorganisms growth in food products

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