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1. Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing

2. A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

3. Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere

4. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

5. Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods

7. Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

9. Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species

10. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear

11. Impact of water activity on the radial growth of fungi in a dairy environment

12. The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage

13. Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage

14. Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods

15. Trustworthy Identification of Resistance Biomarkers of Bacillus weihenstephanensis: Workflow of the Quality Assurance Procedure

16. Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time

17. Quantifying permeabilization and activity recovery of Bacillus spores in adverse conditions for growth

18. Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1

19. Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions

20. Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese

21. Differentiation of vegetative cells into spores: a kinetic model applied to Bacillus subtilis

22. Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

23. Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process

24. Modeling the Recovery of Heat-Treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 Spores at Suboptimal Temperature and pH Using Growth Limits

25. Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species

26. Investigating germination and outgrowth of bacterial spores at several scales

27. Preface: Microbial spoilers in food: Knowing the enemy

28. Influence of Long Chain Free Fatty Acids on the Thermal Resistance Reduction of Bacterial Spores

29. Prediction of Bacillus weihenstephanensis acid resistance: The use of gene expression patterns to select potential biomarkers

30. Walking dead: Permeabilization of heat-treated Geobacillus stearothermophilus ATCC 12980 spores under growth-preventing conditions

31. An integrative approach to identify Bacillus weihenstephanensis resistance biomarkers using gene expression quantification throughout acid inactivation

32. Modelling the effect of temperature, water activity and pH on the growth of Serpula lacrymans

33. Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

34. Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery

35. Modelling the influence of single acid and mixture on bacterial growth

36. Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries

37. Diversity and antibiotic resistance of uropathogenic bacteria from Abidjan

38. Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

39. mRNA biomarkers selection based on Partial Least Square algorithm in order to further predict Bacillus weihenstephanensis acid resistance

40. Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state

41. Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw

42. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH

43. Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods

44. The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history

45. Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story

46. Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3

47. Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

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

49. Impact of Roundup on the marine microbial community, as shown by an in situ microcosm experiment

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