Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Danièle Sohier

Showing results (1-10 of 14) with videos related to

Pageof 2
Sort By:
International Journal of Food Microbiology|October 25, 2007
Safety assessment of dairy microorganisms: bacterial taxonomyDanièle Sohier, Françoise Berthier, Joëlle Reitz
Food Microbiology|August 2, 2012
An integrative approach to identify Bacillus weihenstephanensis resistance biomarkers using gene expression quantification throughout acid inactivationNoémie Desriac, Louis Coroller, Danièle Sohier, et al.
Frontiers in Microbiology|February 27, 2014
Evolution of microbiological analytical methods for dairy industry needsDanièle Sohier, Sonia Pavan, Armelle Riou, et al.
Food Microbiology|May 17, 2011
Recent advances in quantitative PCR (qPCR) applications in food microbiologyFlorence Postollec, Hélène Falentin, Sonia Pavan, et al.
Food Microbiology|December 8, 2014
mRNA biomarkers selection based on Partial Least Square algorithm in order to further predict Bacillus weihenstephanensis acid resistanceNoémie Desriac, Louis Coroller, Frederic Jannic, et al.
International Journal of Food Microbiology|December 29, 2005
Yeast ecology in French cider and black olive natural fermentationsEmmanuel Coton, Monika Coton, Delphine Levert, et al.
International Journal of Food Microbiology|July 17, 2012
Tracking spore-forming bacteria in food: from natural biodiversity to selection by processesFlorence Postollec, Anne-Gabrielle Mathot, Muriel Bernard, et al.
International Journal of Food Microbiology|April 28, 2005
Modelling the influence of single acid and mixture on bacterial growthLouis Coroller, Virginie Guerrot, Véronique Huchet, et al.
Frontiers in Microbiology|October 10, 2013
Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkersNoémie Desriac, Véronique Broussolle, Florence Postollec, et al.
Food Microbiology|May 22, 2012
Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheeseDanièle Sohier, Emmanuel Jamet, Anne-Sophie Le Dizes, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
International Journal of Food Microbiology|October 25, 2007
Safety assessment of dairy microorganisms: bacterial taxonomyDanièle Sohier, Françoise Berthier, Joëlle Reitz
Food Microbiology|August 2, 2012
An integrative approach to identify Bacillus weihenstephanensis resistance biomarkers using gene expression quantification throughout acid inactivationNoémie Desriac, Louis Coroller, Danièle Sohier, et al.
Frontiers in Microbiology|February 27, 2014
Evolution of microbiological analytical methods for dairy industry needsDanièle Sohier, Sonia Pavan, Armelle Riou, et al.
Food Microbiology|May 17, 2011
Recent advances in quantitative PCR (qPCR) applications in food microbiologyFlorence Postollec, Hélène Falentin, Sonia Pavan, et al.
Food Microbiology|December 8, 2014
mRNA biomarkers selection based on Partial Least Square algorithm in order to further predict Bacillus weihenstephanensis acid resistanceNoémie Desriac, Louis Coroller, Frederic Jannic, et al.
International Journal of Food Microbiology|December 29, 2005
Yeast ecology in French cider and black olive natural fermentationsEmmanuel Coton, Monika Coton, Delphine Levert, et al.
International Journal of Food Microbiology|July 17, 2012
Tracking spore-forming bacteria in food: from natural biodiversity to selection by processesFlorence Postollec, Anne-Gabrielle Mathot, Muriel Bernard, et al.
International Journal of Food Microbiology|April 28, 2005
Modelling the influence of single acid and mixture on bacterial growthLouis Coroller, Virginie Guerrot, Véronique Huchet, et al.
Frontiers in Microbiology|October 10, 2013
Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkersNoémie Desriac, Véronique Broussolle, Florence Postollec, et al.
Food Microbiology|May 22, 2012
Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheeseDanièle Sohier, Emmanuel Jamet, Anne-Sophie Le Dizes, et al.
Pageof 2