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Jacques Mahillon

Showing results (131-140 of 143) with videos related to

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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 25, 2020
Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumerOgouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, et al.
Food Science & Nutrition|October 30, 2019
Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of <i>kilichi</i>, a grilled meat produced in NigerRamatou Boubacar Seydou, AbdoulKader Harouna, Yénoukounmè Euloge Kpoclou, et al.
Research in Microbiology|February 26, 2011
Characterization of a novel temperate phage originating from a cereulide-producing Bacillus cereus strainPierre R Smeesters, Pierre-Alexandre Drèze, Sabrina Bousbata, et al.
Food Science & Nutrition|July 10, 2018
Safety of ready-to-eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in <i>Escherichia coli</i> isolated from chicken samples of OuagadougouNamwin S Somda, Ouindgueta J I Bonkoungou, Cheikna Zongo, et al.
International Journal of Food Microbiology|May 16, 2025
Whole-genome sequencing of soil- and foodborne Bacillus cereus sensu lato indicates no clear association between their virulence repertoire, genomic diversity and food matrixBram Jacobs, Bert Bogaerts, Marie Verhaegen, et al.
Frontiers in Cellular and Infection Microbiology|July 16, 2021
At the Gate of Mutualism: Identification of Genomic Traits Predisposing to Insect-Bacterial Symbiosis in Pathogenic Strains of the Aphid Symbiont <i>Serratia symbiotica</i>François Renoz, Vincent Foray, Jérôme Ambroise, et al.
Food Science & Nutrition|May 30, 2019
Microbiological characteristics of smoked and smoked-dried fish processed in BeninDona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, et al.
World Journal of Microbiology & Biotechnology|January 20, 2018
Diversity and enzymatic potentialities of Bacillus sp. strains isolated from a polluted freshwater ecosystem in CubaJeny Adina Larrea-Murrell, Marcia Maria Rojas-Badia, Ivette García-Soto, et al.
Journal of the Science of Food and Agriculture|July 9, 2021
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish productsMahunan François Assogba, Ogouyôm Herbert Iko Afé, Roger Houèchénè Ahouansou, et al.
Clinical Nutrition (Edinburgh, Scotland)|June 28, 2014
Inulin-type fructans modulate intestinal Bifidobacterium species populations and decrease fecal short-chain fatty acids in obese womenNuria Salazar, Evelyne M Dewulf, Audrey M Neyrinck, et al.
Pageof 15

Showing results (131-140 of 143) with videos related to

Sort By:
Pageof 15
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 25, 2020
Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumerOgouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, et al.
Food Science & Nutrition|October 30, 2019
Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of <i>kilichi</i>, a grilled meat produced in NigerRamatou Boubacar Seydou, AbdoulKader Harouna, Yénoukounmè Euloge Kpoclou, et al.
Research in Microbiology|February 26, 2011
Characterization of a novel temperate phage originating from a cereulide-producing Bacillus cereus strainPierre R Smeesters, Pierre-Alexandre Drèze, Sabrina Bousbata, et al.
Food Science & Nutrition|July 10, 2018
Safety of ready-to-eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in <i>Escherichia coli</i> isolated from chicken samples of OuagadougouNamwin S Somda, Ouindgueta J I Bonkoungou, Cheikna Zongo, et al.
International Journal of Food Microbiology|May 16, 2025
Whole-genome sequencing of soil- and foodborne Bacillus cereus sensu lato indicates no clear association between their virulence repertoire, genomic diversity and food matrixBram Jacobs, Bert Bogaerts, Marie Verhaegen, et al.
Frontiers in Cellular and Infection Microbiology|July 16, 2021
At the Gate of Mutualism: Identification of Genomic Traits Predisposing to Insect-Bacterial Symbiosis in Pathogenic Strains of the Aphid Symbiont <i>Serratia symbiotica</i>François Renoz, Vincent Foray, Jérôme Ambroise, et al.
Food Science & Nutrition|May 30, 2019
Microbiological characteristics of smoked and smoked-dried fish processed in BeninDona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, et al.
World Journal of Microbiology & Biotechnology|January 20, 2018
Diversity and enzymatic potentialities of Bacillus sp. strains isolated from a polluted freshwater ecosystem in CubaJeny Adina Larrea-Murrell, Marcia Maria Rojas-Badia, Ivette García-Soto, et al.
Journal of the Science of Food and Agriculture|July 9, 2021
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish productsMahunan François Assogba, Ogouyôm Herbert Iko Afé, Roger Houèchénè Ahouansou, et al.
Clinical Nutrition (Edinburgh, Scotland)|June 28, 2014
Inulin-type fructans modulate intestinal Bifidobacterium species populations and decrease fecal short-chain fatty acids in obese womenNuria Salazar, Evelyne M Dewulf, Audrey M Neyrinck, et al.
Pageof 15