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

Florence Baron

Showing results (21-30 of 42) with videos related to

Pageof 5
Sort By:
Journal of Food Protection|September 3, 2013
Biochemical and micrographic evidence of Escherichia coli membrane damage during incubation in egg white under bactericidal conditionsSophie Jan, Florence Baron, Mariah Alabdeh, et al.
Food Microbiology|November 10, 2019
Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream dessertsClarisse Techer, Sophie Jan, Anne Thierry, et al.
Journal of Food Protection|May 24, 2014
Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus groupFlorence Baron, Sophie Jan, Fabienne Gonnet, et al.
Biochimica Et Biophysica Acta|January 24, 2015
Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membraneMelanie Derde, Françoise Nau, Catherine Guérin-Dubiard, et al.
Journal of Agricultural and Food Chemistry|January 24, 2014
Dry-heating of lysozyme increases its activity against Escherichia coli membranesMelanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier, et al.
International Journal of Food Microbiology|July 20, 2010
A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in foodFlorence Postollec, Stéphane Bonilla, Florence Baron, et al.
Journal of Agricultural and Food Chemistry|September 20, 2013
Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranesMelanie Derde, Valérie Lechevalier, Catherine Guérin-Dubiard, et al.
Journal of Food Protection|December 22, 2007
Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg productsFlorence Baron, Marie-Françoise Cochet, Noël Grosset, et al.
Journal of Occupational Health|February 18, 2006
Workplace vaccination against influenza in Malaysia: does the employer benefit?Abu H Samad, Mohd H B H J Usul, Dalilah Zakaria, et al.
Frontiers in Microbiology|November 2, 2020
Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward <i>Salmonella</i> Enteritidis at 45°CFlorence Baron, Marie-Françoise Cochet, Mariah Alabdeh, et al.
Pageof 5

Showing results (21-30 of 42) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|September 3, 2013
Biochemical and micrographic evidence of Escherichia coli membrane damage during incubation in egg white under bactericidal conditionsSophie Jan, Florence Baron, Mariah Alabdeh, et al.
Food Microbiology|November 10, 2019
Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream dessertsClarisse Techer, Sophie Jan, Anne Thierry, et al.
Journal of Food Protection|May 24, 2014
Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus groupFlorence Baron, Sophie Jan, Fabienne Gonnet, et al.
Biochimica Et Biophysica Acta|January 24, 2015
Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membraneMelanie Derde, Françoise Nau, Catherine Guérin-Dubiard, et al.
Journal of Agricultural and Food Chemistry|January 24, 2014
Dry-heating of lysozyme increases its activity against Escherichia coli membranesMelanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier, et al.
International Journal of Food Microbiology|July 20, 2010
A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in foodFlorence Postollec, Stéphane Bonilla, Florence Baron, et al.
Journal of Agricultural and Food Chemistry|September 20, 2013
Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranesMelanie Derde, Valérie Lechevalier, Catherine Guérin-Dubiard, et al.
Journal of Food Protection|December 22, 2007
Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg productsFlorence Baron, Marie-Françoise Cochet, Noël Grosset, et al.
Journal of Occupational Health|February 18, 2006
Workplace vaccination against influenza in Malaysia: does the employer benefit?Abu H Samad, Mohd H B H J Usul, Dalilah Zakaria, et al.
Frontiers in Microbiology|November 2, 2020
Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward <i>Salmonella</i> Enteritidis at 45°CFlorence Baron, Marie-Françoise Cochet, Mariah Alabdeh, et al.
Pageof 5