E-LIB Suche - Ergebnisse für: Simonin, Hélène

1

La restauration collective, vecteur de reterritorialisation..:

Simonin, Hélène ; Tanguy, Corinne ; Petit, Gaëlle.
Économie rurale; Varia. 387 (2024) - p. 91-114 , 2024

Link: https://doi.org/10.4000/..

2

Inhibitory effect of high hydrostatic pressure, nisin, and ..:

Kmiha, Souhir ; Modugno, Chloé ; Aouadhi, Chedia...
High Pressure Research. 41 (2021) 3 - p. 328-340 , 2021

Link: https://doi.org/10.1080/..

3

Cycling versus Continuous High Pressure treatments at moder..:

Fekraoui, Fatima ; Ferret, Éric ; Paniel, Nathalie...
Innovative Food Science & Emerging Technologies. 74 (2021) - p. 102828 , 2021

Link: https://doi.org/10.1016/..

4

Understanding the Effects of High Pressure on Bacterial Spo..:

Modugno, Chloé ; Peltier, Caroline ; Simonin, Hélène...
Frontiers in Microbiology. 10 (2020) - p. , 2020

Link: https://doi.org/10.3389/..

5

Time-resolved Fluorescence and Generalized Polarization: In..:

Bechoua, Shaliha ; Winckler, Pascale ; Jossier, Audrey...
Cryobiology. 91 (2019) - p. 69-76 , 2019

Link: https://doi.org/10.1016/..

6

High pressure sensitization of heat-resistant and pathogeni..:

Modugno, Chloé ; Kmiha, Souhir ; Simonin, Hélène...
Food Microbiology. 84 (2019) - p. 103244 , 2019

Link: https://doi.org/10.1016/..

7

Effect of high pressure on the antimicrobial activity and s..:

Modugno, Chloé ; Loupiac, Camille ; Bernard, Antoine...
Innovative Food Science & Emerging Technologies. 47 (2018) - p. 9-15 , 2018

Link: https://doi.org/10.1016/..

8

Improving total glutathione and trehalose contents in Sacch..:

Câmara Júnior, Antonio de Anchieta ; Nguyen, Thanh Dat ; Jossier, Audrey...
Process Biochemistry. 69 (2018) - p. 45-51 , 2018

Link: https://doi.org/10.1016/..

9

How dehydration with glycerol protects bacteria cell membra..:

Simonin, Hélène ; Winckler, Pascale ; Gros, Alexis..
Cryobiology. 71 (2015) 3 - p. 549 , 2015

Link: https://doi.org/10.1016/..

10

Holding time effect on microwave inactivation of Escherichi..:

Hamoud-Agha, Mohamad Mazen ; Curet, Sébastien ; Simonin, Hélène.
Journal of Food Engineering. 143 (2014) - p. 102-113 , 2014

Link: https://doi.org/10.1016/..

11

Contributors:

, In: Emerging Technologies for Food Processing,

Allende, Ana ; Artés, Francisco ; Atungulu, Griffiths G.... - p. xv-xvi , 2014

Link: https://doi.org/10.1016/..

12

High-Pressure Processing of Meats and Seafood:

, In: Emerging Technologies for Food Processing,

Duranton, Frédérique ; Simonin, Hélène ; Guyon, Claire.. - p. 35-63 , 2014

Link: https://doi.org/10.1016/..

13

Microwave inactivation of Escherichia coli K12 CIP 54.117 i..:

Hamoud-Agha, Mohamad Mazen ; Curet, Sébastien ; Simonin, Hélène.
Journal of Food Engineering. 116 (2013) 2 - p. 315-323 , 2013

Link: https://doi.org/10.1016/..

14

Optimization of nutrient-induced germination of Bacillus sp..:

Aouadhi, Chedia ; Simonin, Hélène ; Maaroufi, Abderrazak.
Food Microbiology. 36 (2013) 2 - p. 320-326 , 2013

Link: https://doi.org/10.1016/..

15

Inactivation of Bacillus sporothermodurans LTIS27 spores by..:

Aouadhi, Chedia ; Simonin, Hélène ; Prévost, Hervé...
LWT - Food Science and Technology. 50 (2013) 1 - p. 50-56 , 2013

Link: https://doi.org/10.1016/..