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Journal of Applied Microbiology|December 23, 2006
Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausagesS Corbiere Morot-Bizot, S Leroy, R TalonJournal of Microbiological Methods|January 5, 2002
Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometryR Talon, D Walter, C Viallon, et al.FEMS Microbiology Letters|June 5, 2002
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentationS Fadda, A Lebert, S Leroy-Sétrin, et al.Infection Control and Hospital Epidemiology|April 10, 2003
Contamination of trypan blue with Burkholderia cepacia in a cornea bankPascal C Morel, Nora Roubi, Daniel R Talon, et al.FEMS Microbiology Letters|September 12, 2000
Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strainG Engelvin, G Feron, C Perrin, et al.Letters in Applied Microbiology|November 27, 1998
Enumeration of Carnobacterium divergens V41, Carnobacterium piscicola V1 and Lactobacillus brevis LB62 by in situ hybridization-flow cytometryN Connil, X Dousset, B Onno, et al.Journal of Dairy Science|May 10, 2016
Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheeseS D Miszczycha, N Bel, P Gay-Perret, et al.International Journal of Food Microbiology|May 13, 2017
Molecular characterization of O157:H7, O26:H11 and O103:H2 Shiga toxin-producing Escherichia coli isolated from dairy productsT Douëllou, S Delannoy, S Ganet, et al.Meat Science|November 9, 2011
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatS Fadda, C Chambon, M C Champomier-Vergès, et al.International Journal of Food Microbiology|January 8, 2013
Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystemC Delbès-Paus, S Miszczycha, S Ganet, et al.Pageof 6