204 results on '"Carlin, Frédéric"'
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2. Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain
3. A new fluorescence-based approach for direct visualization of coat formation during sporulation in Bacillus cereus
4. Proteome of spores from biological indicators in sterilization processes: Bacillus pumilus and Bacillus atrophaeus.
5. Proteome of spores from biological indicators in sterilization processes: Bacillus pumilus and Bacillus atrophaeus
6. A new fluorescence-based approach for direct visualization of coat formation during sporulation inBacillus cereus
7. Synthèse du chantier Agroécologie (AE) & Marché
8. Clostridium botulinum type C, D, C/D, and D/C: An update
9. Comparison of pesticide residue and specific nutrient levels in peeled and unpeeled apples
10. Comparison of pesticide residue and specific nutrient levels in peeled and unpeeled apples.
11. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
12. Fruits and Vegetables
13. The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus cereus
14. Contributor contact details
15. The morphogenetic protein CotE drives exosporium formation by positioning CotY and ExsY during sporulation of Bacillus cereus
16. Inferring an Augmented Bayesian Network to Confront a Complex Quantitative Microbial Risk Assessment Model with Durability Studies: Application to Bacillus Cereus on a Courgette Purée Production Chain
17. The spore coat is essential for Bacillus subtilis spore resistance to pulsed light, and pulsed light treatment eliminates some spore coat proteins
18. MICROBIOLOGY OF SOUS-VIDE PRODUCTS
19. Source attribution of foodborne diseases: Potentialities, hurdles, and future expectations
20. The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
21. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs
22. Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH
23. Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms
24. Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers
25. Investigating germination and outgrowth of bacterial spores at several scales
26. Beneficial and detrimental spore-formers: a world of diversity
27. Origine de la contamination en spores thermophiles de lignes de fabrication de conserves de légumes
28. Bacillus cereus cshA is expressed during the lag-phase and serves as a potential marker of early adaptation to low temperature and pH.
29. Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability
30. A mechanistic and probabilistic model estimating micronutrient losses in industrial food processing: Vitamin C and canned green beans, a case-study
31. Inactivation by Pulsed Light of Bacillus subtilis Spores with Impaired Protection Factors
32. Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores
33. Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
34. Hydrosols of orange blossom ( Citrus aurantium ), and rose flower ( Rosa damascena and Rosa centifolia ) support the growth of a heterogeneous spoilage microbiota
35. Caractérisation de la diversité génétique de Moorella et Geobacillus par M13-PCR
36. Prevalence, molecular identification and characterization of <italic>Bacillus cereus</italic> isolated from beef burgers.
37. Genomic heterogeneity in [i]Moorella thermoacetica/thermoautotrophica[/i] and [i]Geobacillus stearothermophilus[/i] as revealed by M13-PCR typing
38. Genomic heterogeneity in Moorella thermoacetica/thermoautotrophica and Geobacillus stearothermophilus as revealed by M13-PCR typing
39. Contamination pathways of spore-forming bacteria in a vegetable cannery
40. Highlights from the 8th International Conference on Predictive Modelling in Food (ICPMF8)
41. Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus
42. Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans
43. Glycosyl carotenoids from marine spore-forming Bacillus sp. strains are readily bioaccessible and bioavailable
44. A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1°C and pH 7, zT and zpH of Geobacillus stearothermophilus
45. Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment
46. Role of Pigmentation in Protecting Aspergillus niger Conidiospores Against Pulsed Light Radiation
47. Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw
48. Inferring an Augmented Bayesian Network to Confront a Complex Quantitative Microbial Risk Assessment Model with Durability Studies: Application toBacillus Cereuson a Courgette Purée Production Chain
49. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH
50. Decontamination of Sugar Syrup by Pulsed Light
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