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International Journal of Food Microbiology|November 23, 2007
The logarithmic transformation should be avoided for stabilising the variance of mould growth ratePhilippe Dantigny, Maurice BensoussanInternational Journal of Food Microbiology|April 9, 2013
Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colonyAnaïs Burgain, Maurice Bensoussan, Philippe DantignyFood Microbiology|June 16, 2014
Lag time for germination of Penicillium chrysogenum conidia is induced by temperature shiftsSafaa Kalai, Maurice Bensoussan, Philippe DantignyInternational Journal of Food Microbiology|April 28, 2005
Basis of predictive mycologyPhilippe Dantigny, Audrey Guilmart, Maurice BensoussanInternational Journal of Food Microbiology|April 8, 2015
Validation of a predictive model for the growth of chalk yeasts on breadAnaïs Burgain, Maurice Bensoussan, Philippe DantignyInternational Journal of Food Microbiology|April 20, 2016
Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidiaSafaa Kalai, Lexane Anzala, Maurice Bensoussan, et al.International Journal of Food Microbiology|November 13, 2012
Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chrysogenumNadia Lattab, Safaa Kalai, Maurice Bensoussan, et al.International Journal of Food Microbiology|December 28, 2007
Inactivation of conidia of Penicillium chrysogenum, P. digitatum and P. italicum by ethanol solutions and vapoursThien Dao, Maurice Bensoussan, Patrick Gervais, et al.International Journal of Food Microbiology|July 5, 2014
A model for the effect of pH on the growth of chalk yeastsPhilippe Dantigny, Anaïs Burgain, Franck Deniel, et al.Pageof 2