Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

по Régine Talon, Monique Zagorec
Опубликовано 2017-11-01

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

по Monique Zagorec, Marie-Christine Champomier-Vergès
Опубликовано 2017-09-01

Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories.

по Stéphane Chaillou, Isabelle Lucquin, Afef Najjari, Monique Zagorec, Marie-Christine Champomier-Vergès
Опубликовано 2013-01-01

Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

по Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec
Опубликовано 2019-11-01

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

по Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré
Опубликовано 2022-04-01