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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 of Food Engineering, 2014, 143, pp.102-113. ⟨10.1016/j.jfoodeng.2014.06.043⟩
Journal articles hal-02315978v1

Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network

Yves Waché , Anil Kumar Anal , Eng Seng Chan , Paul Wan Sia Heng , Dang Nghia Ngo et al.
Biotechnology Journal, 2014, 9 (12), pp.1473-1475. ⟨10.1002/biot.201400485⟩
Journal articles istex hal-02402558v1

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Angélique Villière , Gaëlle Arvisenet , Remi Bauduin , Jean-Michel Le Quéré , Thierry Serot et al.
Journal of the Institute of Brewing, 2015, 121 (1), pp.95 - 105. ⟨10.1002/jib.197⟩
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 , Mélanie Ragon , Julia Hauck Tiburski et al.
MicrobiologyOpen, 2014, 3 (1), pp.52-63. ⟨10.1002/mbo3.146⟩
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 , David Roche , Aïda Eslami , Nathalie Perrot et al.
Data in Brief, 2019, 24, pp.103725. ⟨10.1016/j.dib.2019.103725⟩
Journal articles hal-02058685v1

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.
Microbial Biotechnology, 2021, 14 (4), pp.1445-1461. ⟨10.1111/1751-7915.13789⟩
Journal articles hal-03174738v1

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 of Food Engineering, 2013, ⟨10.1016/j.jfoodeng.2012.11.030⟩
Journal articles hal-02332382v1

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