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Reconstitution of complex microbial communities for the inhibition of Listeri...
The objective aimed at determining if microbial diversity can be an asset to guarantee the microbial safety of raw milk cheeses against Listeria monocytogenes. The... -
Consequences of individual chewing strategies on bolus rheological properties...
Publication de la communication orale lors de l' International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Leeds, United Kingdom (Great... -
Nisin quantification by ELISA allows the modeling of its apparent diffusion c...
The diffusion of small solutes in cheese is of key importance for most enzymatic reactions involved in the ripening process. However, only a limited amount of data is... -
Prevalence and characterization of antibiotic resistant Enterococcus faecalis...
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Effect of time of inoculation, starter addition, oxygen level and salting on ...
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Effect of polyphenolic ingredients on physical characteristics of cheese
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Characterization of enterococci isolated from homemade Bulgarian cheeses and ...
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Sceening for antibacteriel activity of new isolated Lactobacilli from yogurt ...
The present study is a part of a research project (DOO2-187, funded by NSF) on characterization of Bulgarian LAB strains, possessing potential of bio-protecting agents... -
Biodiversity of coagulase-negative Staphylococci in French cheeses, dry ferme...
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L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur ...
Issued from cognitive sciences, computer sciences and applied mathematics, Knowledge (K) Engineering encompasses modelling and can be roughly defined by three steps:... -
Aux sources d'une tradition : l'utopie pastorale de la fruitière du Barrès
L'article retrace la création des premières fruitières (établissements de production laitière et fromagère) en Cerdagne, dans la mouvance du courant de pensée... -
Polyphenolic compounds as functional ingredients in cheese
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Mechanistic model to understand in vivo salt release and perception during th...
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Mechanistic model of in vitro salt release from model dairy gels based on sta...
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First assessment of diffusion coefficients in model cheese by fluorescence re...
Mass transfer of solutes like salt, moisture and metabolites, is very important for the final quality of cheese, through the control of the brining and ripening... -
The efficacy of nisin can drastically vary when produced in situ in model che...
Nisin, a bacteriocin produced by strains of Lactococcus lactis, has a broad inhibitory effect against Gram-positive bacteria. This study investigated the efficacy of... -
Evaluating the effect of modified atmosphere packaging on cheese characterist...
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Molecular systematics in the genus Mucor with special regards to species enco...
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Delineation of the texture of Salers cheese by sensory analysis and physical ...
International audience
