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Food Microbiology|February 15, 2011
Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their propertiesStella Planchon, Claire Dargaignaratz, Caroline Levy, et al.Food Chemistry|May 9, 2021
Advanced characterization of polyphenols from Myrciaria jaboticaba peel and lipid protection in in vitro gastrointestinal digestionAdriana Gadioli Tarone, Pascale Goupy, Christian Ginies, et al.The British Journal of Nutrition|May 16, 2002
Effects of dietary oxysterols on coronary arteries in hyperlipidaemic hamstersAlexandra Meynier, Jeanine Lherminier, Joelle Demaison-Meloche, et al.Journal of Agricultural and Food Chemistry|January 22, 2009
Changes in volatiles and glycosides during fruit maturation of two contrasted tomato ( Solanum lycopersicum ) linesSimona Birtić, Christian Ginies, Mathilde Causse, et al.Proceedings of the National Academy of Sciences of the United States of America|March 21, 2012
Carotenoid oxidation products are stress signals that mediate gene responses to singlet oxygen in plantsFanny Ramel, Simona Birtic, Christian Ginies, et al.Food Chemistry|April 9, 2013
Home conservation strategies for tomato (Solanum lycopersicum): storage temperature vs. duration--is there a compromise for better aroma preservation?Catherine M G C Renard, Christian Ginies, Barbara Gouble, et al.Journal of Proteomics|September 20, 2023
S-layer is a key element in metabolic response and entry into the stationary phase in Bacillus cereus AH187Cécile Boutonnet, Christian Ginies, Béatrice Alpha-Bazin, et al.Phytochemistry|January 8, 2014
Relationship between pollination and cell wall properties in common fig fruitMehdi Trad, Christian Ginies, Badii Gaaliche, et al.International Journal of Food Microbiology|August 31, 2025
Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?Clarisse Breard, Camille Duc, Christian Ginies, et al.Journal of Agricultural and Food Chemistry|July 19, 2012
Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciationDaniella Pingret, Grégory Durand, Anne-Sylvie Fabiano-Tixier, et al.Pageof 4