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Philippe Dantigny

Showing results (1-10 of 33) with videos related to

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International Journal of Food Microbiology|September 19, 2009
Preparation of fungal conidia impacts their susceptibility to inactivation by ethanol vapoursThien Dao, Philippe Dantigny
International Journal of Food Microbiology|November 23, 2007
The logarithmic transformation should be avoided for stabilising the variance of mould growth ratePhilippe Dantigny, Maurice Bensoussan
Food Microbiology|June 16, 2014
Lag time for germination of Penicillium chrysogenum conidia is induced by temperature shiftsSafaa Kalai, Maurice Bensoussan, Philippe Dantigny
International Journal of Food Microbiology|April 8, 2015
Validation of a predictive model for the growth of chalk yeasts on breadAnaïs Burgain, Maurice Bensoussan, Philippe Dantigny
International Journal of Food Microbiology|April 28, 2005
Basis of predictive mycologyPhilippe Dantigny, Audrey Guilmart, Maurice Bensoussan
International Journal of Food Microbiology|March 3, 2009
Significance of the physiological state of fungal sporesPhilippe Dantigny, Sidjè Paule-Marina Nanguy
International 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 Dantigny
International Journal of Food Microbiology|January 25, 2016
Active packaging with antifungal activitiesN Nguyen Van Long, Catherine Joly, Philippe Dantigny
International Journal of Food Microbiology|February 8, 2022
Impact of temperature application and concentration of commercial sanitizers on inactivation of food-plant fungal sporesVincent Visconti, Karim Rigalma, Emmanuel Coton, 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.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
International Journal of Food Microbiology|September 19, 2009
Preparation of fungal conidia impacts their susceptibility to inactivation by ethanol vapoursThien Dao, Philippe Dantigny
International Journal of Food Microbiology|November 23, 2007
The logarithmic transformation should be avoided for stabilising the variance of mould growth ratePhilippe Dantigny, Maurice Bensoussan
Food Microbiology|June 16, 2014
Lag time for germination of Penicillium chrysogenum conidia is induced by temperature shiftsSafaa Kalai, Maurice Bensoussan, Philippe Dantigny
International Journal of Food Microbiology|April 8, 2015
Validation of a predictive model for the growth of chalk yeasts on breadAnaïs Burgain, Maurice Bensoussan, Philippe Dantigny
International Journal of Food Microbiology|April 28, 2005
Basis of predictive mycologyPhilippe Dantigny, Audrey Guilmart, Maurice Bensoussan
International Journal of Food Microbiology|March 3, 2009
Significance of the physiological state of fungal sporesPhilippe Dantigny, Sidjè Paule-Marina Nanguy
International 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 Dantigny
International Journal of Food Microbiology|January 25, 2016
Active packaging with antifungal activitiesN Nguyen Van Long, Catherine Joly, Philippe Dantigny
International Journal of Food Microbiology|February 8, 2022
Impact of temperature application and concentration of commercial sanitizers on inactivation of food-plant fungal sporesVincent Visconti, Karim Rigalma, Emmanuel Coton, 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.
Pageof 4