Microbial calcite induction: a magic that fortifies and heals concrete von Ali, M. F., Mukhtar, H., Dufossé, L.

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Spectrocolorimetry in the CIE Lab color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses von Dufosse, L, Galaup, P, Carlet, E, Flamin, C, Valla, A

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Microbial Production of Food Grade Pigments von Dufosse, L

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Production of carotenoids by Brevibacterium linens : variation among strains, kinetic aspects and HPLC profiles von GUYOMARC'H, F, BINET, A, DUFOSSE, L

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Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality? von Dufossé, Laurent, Galaup, Patrick, Yaron, Anina, Arad, Shoshana Malis, Blanc, Philippe, Chidambara Murthy, Kotamballi N., Ravishankar, Gokare A.

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HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot... von Galaup, P., Flamin, C., Carlet, E., Dufossé, L.

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Evaluation of nitrogenous substrates such as peptones from fish : A new method based on Gompertz modeling of microbial growth von DUFOSSE, Laurent, DE LA BROISE, Denis, GUERARD, Fabienne

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Assessment of the Coloring Strength of Brevibacterium linens Strains: Spectrocolorimetry Versus Total Carotenoid Extraction/Quantification von Dufossé, L., Mabon, P., Binet, A.

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The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 ( Brevibacterium aurantiacum sp. nov.) involves a cytochrome P... von Dufossé, L., de Echanove, M.C.

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Separation and determination of the physico-chemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin von Péret-Almeida, L., Cherubino, A.P.F., Alves, R.J., Dufossé, L., Glória, M.B.A.

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Inhibition of marine bacteria by extracts of macroalgae: potential use for environmentally friendly antifouling paints von Hellio, C, De La Broise, D, Dufossé, L, Le Gal, Y, Bourgougnon, N

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Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase von Guérard, F, Dufossé, L, De La Broise, D, Binet, A

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In situ detoxification of the fermentation medium during gamma-decalactone production with the yeast Sporidiobolus salmonicolor von Dufosse, L. (Universite de Bretagne Occidentale, Quimper, France.), Souchon, I, Feron, G, Latrasse, A, Spinnler, H.E

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Metabolism of ricinoleic acid into γ-decalactone: β-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp von Blin-Perrin, Caroline, Molle, Daniel, Dufosse, Laurent, Le-Quere, Jean-Luc, Viel, Christophe, Mauvais, Geneviève, Feron, Gilles

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Separation of glyceride positional isomers by silver ion chromatography von Février, Pierrick, Binet, Adrien, Dufossé, Laurent, Grée, René, Yvergnaux, Florent

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Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating von Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufossé, L.

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Comparison of hydrodistillation methods for the deodorization of turmeric von Silva, L.V., Nelson, D.L., Drummond, M.F.B., Dufossé, L., Glória, M.B.A.

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Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus spp von Feron, G, Dufosse, L, Pierard, E, Bonnarme, P, Quere, J L, Spinnler, H

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Third International Congress on Pigments in Food von Pintea, Adela

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Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of γ-decalactone von Feron, Gilles, Dufossé, Laurent, Mauvais, Geneviève, Bonnarme, Pascal, Spinnler, Henry-Eric

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