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International Journal of Food Microbiology|December 22, 2020
Safety demonstration of a microbial species for use in the food chain: Weissella confusaFrançois Bourdichon, Vania Patrone, Alessandra Fontana, et al.Frontiers in Microbiology|January 5, 2026
Nanopore-based amplicon sequencing for rapid detection and identification of Bacillus spp. in plant-based productsMarta Bisaschi, Paolo Bellassi, Alessandra Fontana, et al.Journal of Food Protection|January 16, 2013
Low-water activity foods: increased concern as vehicles of foodborne pathogensLarry R Beuchat, Evangelia Komitopoulou, Harry Beckers, et al.International Journal of Food Microbiology|September 9, 2021
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?François Bourdichon, Roy Betts, Christophe Dufour, et al.Journal of AOAC International|December 6, 2017
Stakeholders' Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food AllergensBert Popping, Laura Allred, François Bourdichon, et al.International Journal of Food Microbiology|November 2, 2010
Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foodsOlivier Couvert, Anthony Pinon, Hélène Bergis, et al.FEMS Microbiology Letters|July 5, 2021
The forgotten role of food culturesFrançois Bourdichon, Emmanuelle Arias, Andrzej Babuchowski, et al.International Journal of Food Microbiology|January 20, 2012
Food fermentations: microorganisms with technological beneficial useFrançois Bourdichon, Serge Casaregola, Choreh Farrokh, et al.Pageof 1