Predicting and Preventing Mold Spoilage of Food Products von Dagnas, Stéphane, Membré, Jeanne-Marie

Volltext

Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH von Dagnas, Stéphane, Onno, Bernard, Membré, Jeanne-Marie

Volltext

Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products von Dagnas, Stéphane, Gougouli, Maria, Onno, Bernard, Koutsoumanis, Konstantinos P., Membré, Jeanne-Marie

Volltext

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment von den Besten, Heidy M.W., Amézquita, Alejandro, Bover-Cid, Sara, Dagnas, Stéphane, Ellouze, Mariem, Guillou, Sandrine, Nychas, George, O'Mahony, Cian, Pérez-Rodriguez, Fernando, Membré, Jeanne-Marie

Volltext

Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products von Dagnas, Stéphane, Gauvry, Emilie, Onno, Bernard, Membré, Jeanne-Marie

Volltext

Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time von Dagnas, Stéphane, Gougouli, Maria, Onno, Bernard, Koutsoumanis, Konstantinos P., Membré, Jeanne-Marie

Volltext

Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoilesd Bakery Products von Dagnas, Stéphane, Gauvry, Emilie, Onno, Bernard, Membré, Jeanne-Marie

Volltext