Microbiologie prévisionnelle : Un outil pour soutenir l'HACCP = Predictive microbiology : an help to HACCPBOURGEOIS, C. M.Revue laitière française. 1997, Num 575, pp 30-31, issn 0035-3590Article

Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720ALI, D; LACROIX, C; THUAULT, D et al.Canadian journal of microbiology. 1995, Vol 41, Num 9, pp 832-841, issn 0008-4166Article

Identification and characterization of Streptococcus thermophilus strains by pulsed-field gel electrophoresisBOUTROU, R; THUAULT, D; BOURGEOIS, C. M et al.Journal of applied bacteriology. 1995, Vol 79, Num 4, pp 454-458, issn 0021-8847Article

The precipitation of bovine blood plasma proteins by anionic polysaccharides. 1 - Study of the precipitation conditions = Précipitation des protéines de plasma de sang de boeuf par des polysaccharides anioniques. 1 - Etude des conditions de précipitationGONCALVES, M. P; BOURGEOIS, C. M.Sciences des aliments. 1986, Vol 6, Num 2, pp 137-145, issn 0240-8813Article

A survey of microbiological aspects of cider making = Revue des aspects microbiologiques de la fabrication du cidreSALIH, A. G; DRILLEAU, J. F; CAVIN, F. F et al.Journal of the Institute of Brewing. 1988, Vol 94, Num 1, pp 5-8, issn 0046-9750Article

Croissance de lactobacilles sélectionnés inoculés dans des produits carnés = Growth of selected lactobacilli inoculated in meat productsBOURGEOIS, C. M; ABGRALL, B; CHAVE, E et al.Sciences des aliments. 1983, Vol 3, Num 3, pp 381-395, issn 0240-8813Article

The stereoselectivity of the use of lactic acid by Clostridium tyrobutyricumHUCHET, V; THUAULT, D; BOURGEOIS, C. M et al.Food microbiology. 1997, Vol 14, Num 3, pp 227-230, issn 0740-0020Article

Development of a method for detection of lactic acid bacteria producting exclusively the L-(+)-isomer of lactic acidJEHANNO, D; THUAULT, D; BOURGEOIS, C. M et al.Applied and environmental microbiology (Print). 1992, Vol 58, Num 12, pp 4064-4067, issn 0099-2240Article

Sélection de souches de bactéries lactiques inhibitrices de Pseudomonas putida: essai d'application à la conservation de la viande hachée = Selection of lactic acid bacteria for their inhibitory activity against Pseudomonas putida. Application to fresh ground meat preservationBELIARD, E; ABGRALL, B; BOURGEOIS, C. M et al.Sciences des aliments. 1989, Vol 9, Num 4, pp 665-684, issn 0240-8813Article

Essai d'évaluation des caractéristiques organoleptiques des cidres par analyses instrumentales = Tentatives of sensory evaluation of ciders by instrumental analysisLEGUERINEL, I; CLERET, J. J; BOURGEOIS, C. M et al.Sciences des aliments. 1987, Vol 7, Num 2, pp 223-239, issn 0240-8813Article

Dietary fibres : Nutritional and technological interestTHEBAUDIN, J. Y; LEFEBVRE, A. C; HARRINGTON, M et al.Trends in food science & technology (Regular ed.). 1997, Vol 8, Num 2, pp 41-48, issn 0924-2244Article

Modélisation des effets du pH, de l'acide lactique, du glycérol et du NaCl sur la croissance des cellules végétatives de Clostridium tyrobutyricum en milieu de culture = Development of a model predicting the effects of pH, lacti acid, glycerol and sodium chloride content on the growth of vegetative cells of Clostridium tyrobutyricum in a culture mediumHUCHET, V; THUAULT, D; BOURGEOIS, C. M et al.Le Lait (Print). 1995, Vol 75, Num 6, pp 585-593, issn 0023-7302Article

Detection of irradiated deep-frozen foodstuffs by comparison of DEFT and APC countsCOPIN, M.-P; JEHANNO, D; BOURGEOIS, C. M et al.Journal of applied bacteriology. 1993, Vol 75, Num 3, pp 254-258, issn 0021-8847Article

Cinétiques de croissance de Escherichia coli et de Saccharomyces cerevisiae en culture sur membranes filtrantes = Growth kinetics of Escherichia coli and Saccharomyces cerevisiae cultivated on membrane filtersMAFART, P; CLERET, J. J; BOURGEOIS, C. M et al.Annales de microbiologie. 1985, Vol 136, Num 2, pp 247-259, issn 0300-5410Article

Sélection de bactéries lactiques produisant uniquement l'isomère L(+) de l'acide lactique. Application à l'amélioration de la qualité nutritionnelle de produits végétaux fermentés = Selection of lactic acid bacteria producing exclusively L(+) isomer of lactic acid. Application to the improvement of the nutritional quality of lactic acid fermented vegetable productsJehanno, Dominique; Bourgeois, C.-M.1990, 169 p.Thesis

Physical and sensory properties of model foods supplemented with cauliflower fiberFEMENIA, A; LEFEBVRE, A.-C; THEBAUDIN, J.-Y et al.Journal of food science. 1997, Vol 62, Num 4, pp 635-639, issn 0022-1147Article