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FEMS Microbiology Letters|July 27, 2001
Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidationC Barrière, D Centeno, A Lebert, et al.Journal of Dairy Science|February 23, 2011
Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pasturesM Coppa, A Ferlay, F Monsallier, et al.Food Microbiology|September 1, 2006
Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous speciesS Planchon, B Gaillard-Martinie, S Leroy, et al.Food Microbiology|January 10, 2019
Safety assessment of Gram-negative bacteria associated with traditional French cheesesM Imran, N Desmasures, M Coton, et al.Meat Science|November 9, 2011
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing unitsI Lebert, S Leroy, P Giammarinaro, et al.International Journal of Food Microbiology|March 1, 2006
Formation of biofilm by Staphylococcus xylosusS Planchon, B Gaillard-Martinie, E Dordet-Frisoni, et al.Clinical Infectious Diseases : an Official Publication of the Infectious Diseases Society of America|April 10, 2003
Relationship between spread of methicillin-resistant Staphylococcus aureus and antimicrobial use in a French university hospitalArno A Muller, Frédéric Mauny, Maud Bertin, et al.Meat Science|November 9, 2011
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environmentsR Talon, I Lebert, A Lebert, et al.Journal of Food Protection|March 6, 2010
Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausagesM L Latorre-Moratalla, S Bover-Cid, R Talon, et al.Pageof 6