Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli
Cao-Hoang, L, Marechal, P. A, Le-Thanh, M, Gervais, P
Published in Applied microbiology and biotechnology (01.05.2008)
Published in Applied microbiology and biotechnology (01.05.2008)
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Journal Article
Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
Romero-Guido, Cynthia, Belo, Isabel, Ta, Thi Minh Ngoc, Cao-Hoang, Lan, Alchihab, Mohamed, Gomes, Nelma, Thonart, Philippe, Teixeira, Jose A, Destain, Jacqueline, Waché, Yves
Published in Applied microbiology and biotechnology (01.02.2011)
Published in Applied microbiology and biotechnology (01.02.2011)
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Journal Article
Web Resource
New insights into the effect of medium-chain-length lactones on yeast membranes. Importance of the culture medium
Ta, Thi Minh Ngoc, Cao-Hoang, Lan, Phan-Thi, Hanh, Tran, Hai Dang, Souffou, Nadhuirata, Gresti, Joseph, Marechal, Pierre-André, Cavin, Jean-François, Waché, Yves
Published in Applied microbiology and biotechnology (01.07.2010)
Published in Applied microbiology and biotechnology (01.07.2010)
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Journal Article
A shift to 50°C provokes death in distinct ways for glucose- and oleate-grown cells of Yarrowia lipolytica
Ta, Thi Minh Ngoc, Cao-Hoang, Lan, Romero-Guido, Cynthia, Lourdin, Morgane, Phan-Thi, Hanh, Goudot, Sébastien, Marechal, Pierre-André, Waché, Yves
Published in Applied microbiology and biotechnology (01.03.2012)
Published in Applied microbiology and biotechnology (01.03.2012)
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Journal Article
Production of β-carotene-derived Aroma Compounds by Co-oxidation of β-carotene Nanoemulsion
Published in Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
(2010)
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