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Bernard Onno

Showing results (1-10 of 21) with videos related to

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International Journal of Food Microbiology|July 13, 2014
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pHStéphane Dagnas, Bernard Onno, Jeanne-Marie Membré
Journal of Food Protection|August 31, 2015
Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery ProductsStéphane Dagnas, Emilie Gauvry, Bernard Onno, et al.
International Journal of Food Microbiology|June 9, 2015
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristicsEmilie Lhomme, Servane Orain, Philippe Courcoux, et al.
Food Microbiology|July 7, 2007
Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresisMounir Ferchichi, Rosica Valcheva, Hervé Prévost, et al.
International Journal of Food Microbiology|June 22, 2016
Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery productsStéphane Dagnas, Maria Gougouli, Bernard Onno, et al.
Food Microbiology|November 28, 2015
Sourdough microbial community dynamics: An analysis during French organic bread-making processesEmilie Lhomme, Charlotte Urien, Judith Legrand, et al.
Journal of Food Science|March 8, 2017
Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread OdorCécile Pétel, Philippe Courcoux, Noémie Génovesi, et al.
International Journal of Food Microbiology|July 20, 2015
Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag timeStéphane Dagnas, Maria Gougouli, Bernard Onno, et al.
Journal of Food Protection|February 19, 2002
Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrationsNathalie Connil, Léon Plissoneau, Bernard Onno, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?Héliciane Clement, Carole Prost, Cécile Rannou, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|July 13, 2014
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pHStéphane Dagnas, Bernard Onno, Jeanne-Marie Membré
Journal of Food Protection|August 31, 2015
Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery ProductsStéphane Dagnas, Emilie Gauvry, Bernard Onno, et al.
International Journal of Food Microbiology|June 9, 2015
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristicsEmilie Lhomme, Servane Orain, Philippe Courcoux, et al.
Food Microbiology|July 7, 2007
Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresisMounir Ferchichi, Rosica Valcheva, Hervé Prévost, et al.
International Journal of Food Microbiology|June 22, 2016
Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery productsStéphane Dagnas, Maria Gougouli, Bernard Onno, et al.
Food Microbiology|November 28, 2015
Sourdough microbial community dynamics: An analysis during French organic bread-making processesEmilie Lhomme, Charlotte Urien, Judith Legrand, et al.
Journal of Food Science|March 8, 2017
Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread OdorCécile Pétel, Philippe Courcoux, Noémie Génovesi, et al.
International Journal of Food Microbiology|July 20, 2015
Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag timeStéphane Dagnas, Maria Gougouli, Bernard Onno, et al.
Journal of Food Protection|February 19, 2002
Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrationsNathalie Connil, Léon Plissoneau, Bernard Onno, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?Héliciane Clement, Carole Prost, Cécile Rannou, et al.
Pageof 3