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Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations
Mohamad Mazen Hamoud-Agha
,
Sébastien Curet
,
Hélène Simonin
,
Lionel Boillereaux
Journal articles
hal-02315978v1
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Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network
Yves Waché
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Anil Kumar Anal
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Eng Seng Chan
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Paul Wan Sia Heng
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Dang Nghia Ngo
et al.
Journal articles
istex
hal-02402558v1
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Influence of cider-making process parameters on the odourant volatile composition of hard ciders
Angélique Villière
,
Gaëlle Arvisenet
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Remi Bauduin
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Jean-Michel Le Quéré
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Thierry Serot
et al.
Journal articles
hal-01938604v1
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Extremely rapid acclimation of Escherichia coli to high temperature over a few generations of a fed-batch culture during slow warming
Stéphane Guyot
,
Laurence Pottier
,
Alain Hartmann
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Mélanie Ragon
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Julia Hauck Tiburski
et al.
Journal articles
hal-02290963v1
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Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
Angélique Villière
,
Ronan Symoneaux
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David Roche
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Aïda Eslami
,
Nathalie Perrot
et al.
Journal articles
hal-02058685v1
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Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations
Stéphane Guyot
,
Laurence Pottier
,
Lucie Bertheau
,
Jennifer Dumont
,
Eminence Dorelle Hondjuila Miokono
et al.
Journal articles
hal-03174738v1
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Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study
Mohamad Mazen Hamoud-Agha
,
Sébastien Curet
,
Hélène Simonin
,
Lionel Boillereaux
Journal articles
hal-02332382v1
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Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments
Hélène Simonin
,
Stéphane André
,
Stephane Chaillou
,
Vanessa Jury
,
Marie M. de Lamballerie
et al.
2019, pp.17-22
Other publications
hal-02319042v1
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