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Marcia Leyva Salas

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Microorganisms|July 13, 2017
Antifungal Microbial Agents for Food Biopreservation-A ReviewMarcia Leyva Salas, Jérôme Mounier, Florence Valence, et al.
Microorganisms|September 21, 2017
Bioprospecting for Exopolysaccharides from Deep-Sea Hydrothermal Vent Bacteria: Relationship between Bacterial Diversity and Chemical DiversityChristine Delbarre-Ladrat, Marcia Leyva Salas, Corinne Sinquin, et al.
Food Chemistry|August 13, 2019
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy productsMarcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Journal of Dairy Science|April 2, 2018
Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking modelLucille Garnier, Marcia Leyva Salas, Nicolas Pinon, et al.
Food Microbiology|April 28, 2019
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery productsMassinissa Ouiddir, Guessas Bettache, Marcia Leyva Salas, et al.
World Journal of Microbiology & Biotechnology|July 30, 2021
Dairy associations for the targeted control of opportunistic CandidaAida Aitzhanova, Yelena Oleinikova, Jérôme Mounier, et al.
International Journal of Food Microbiology|March 11, 2020
Antifungal activity of fermented dairy ingredients: Identification of antifungal compoundsLucille Garnier, Marine Penland, Anne Thierry, et al.
Frontiers in Microbiology|August 23, 2018
Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale ApplicationsMarcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Foods (Basel, Switzerland)|July 27, 2024
Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with MicrobiotaAmandine J Martin, Anne-Marie Revol-Junelles, Jérémy Petit, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Microorganisms|July 13, 2017
Antifungal Microbial Agents for Food Biopreservation-A ReviewMarcia Leyva Salas, Jérôme Mounier, Florence Valence, et al.
Microorganisms|September 21, 2017
Bioprospecting for Exopolysaccharides from Deep-Sea Hydrothermal Vent Bacteria: Relationship between Bacterial Diversity and Chemical DiversityChristine Delbarre-Ladrat, Marcia Leyva Salas, Corinne Sinquin, et al.
Food Chemistry|August 13, 2019
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy productsMarcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Journal of Dairy Science|April 2, 2018
Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking modelLucille Garnier, Marcia Leyva Salas, Nicolas Pinon, et al.
Food Microbiology|April 28, 2019
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery productsMassinissa Ouiddir, Guessas Bettache, Marcia Leyva Salas, et al.
World Journal of Microbiology & Biotechnology|July 30, 2021
Dairy associations for the targeted control of opportunistic CandidaAida Aitzhanova, Yelena Oleinikova, Jérôme Mounier, et al.
International Journal of Food Microbiology|March 11, 2020
Antifungal activity of fermented dairy ingredients: Identification of antifungal compoundsLucille Garnier, Marine Penland, Anne Thierry, et al.
Frontiers in Microbiology|August 23, 2018
Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale ApplicationsMarcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Foods (Basel, Switzerland)|July 27, 2024
Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with MicrobiotaAmandine J Martin, Anne-Marie Revol-Junelles, Jérémy Petit, et al.
Pageof 1