Zobrazeno 11 - 20
of 81
pro vyhledávání: '"Florence Dubois-Brissonnet"'
Autor:
Arnaud Bridier, Dominique Le Coq, Florence Dubois-Brissonnet, Vincent Thomas, Stéphane Aymerich, Romain Briandet
Publikováno v:
PLoS ONE, Vol 6, Iss 1, p e16177 (2011)
The formation of multicellular communities known as biofilms is the part of bacterial life cycle in which bacteria display cooperative behaviour and differentiated phenotypes leading to specific functions. Bacillus subtilis is a Gram-positive bacteri
Externí odkaz:
https://doaj.org/article/28693d914a3d489db6a18a375724015d
Autor:
Cédric Saint Martin, Nelly Caccia, Maud Darsonval, Marina Grégoire, Arthur Combeau, Grégory Jubelin, Florence Dubois-Brissonnet, Sabine Leroy, Romain Briandet, Mickaël Desvaux
Functional diversity within isogenic spatially organized bacterial populations has been shown to trigger emergent community properties such as stress tolerance. Taking advantage of confocal laser scanning microscopy combined with a transcriptional fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d1d11113626f53d361e828a87180403
https://hal.inrae.fr/hal-03993592/document
https://hal.inrae.fr/hal-03993592/document
Publikováno v:
Food Microbiology. 110:104170
Listeria monocytogenes is a psychrotrophic food-borne pathogen mostly associated with consumption of ready-to eat foods. Due to its high prevalence in raw materials, it is fundamental to control its growth at low temperature. In lipid-rich products,
Autor:
Cédric Saint Martin, Maud Darsonval, Marina Grégoire, Nelly Caccia, Lucas Midoux, Sophie Berland, Sabine Leroy, Florence Dubois-Brissonnet, Mickaël Desvaux, Romain Briandet
Publikováno v:
Food Microbiology
Food Microbiology, 2022, 103, pp.103965. ⟨10.1016/j.fm.2021.103965⟩
Food Microbiology, Elsevier, 2022, 103, pp.103965. ⟨10.1016/j.fm.2021.103965⟩
Food Microbiology, 2022, 103, pp.103965. ⟨10.1016/j.fm.2021.103965⟩
Food Microbiology, Elsevier, 2022, 103, pp.103965. ⟨10.1016/j.fm.2021.103965⟩
International audience; The spatial organisation of bacterial pathogens in food matrices remains poorly understood, but is important in improving risk assessment and preventing infection of consumers by contaminated foodstuff. By combining confocal l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cacf50fe557dd8cbcc7a33b31c74bf49
https://hal.science/hal-03480607/document
https://hal.science/hal-03480607/document
Autor:
Cédric Saint Martin, Grégory Jubelin, Maud Darsonval, Sabine Leroy, Charlène Leneveu‐Jenvrin, Ghaya Hmidene, Lysiane Omhover, Valérie Stahl, Laurent Guillier, Romain Briandet, Mickaël Desvaux, Florence Dubois‐Brissonnet
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety
Comprehensive Reviews in Food Science and Food Safety, 2022, 25 (1), pp.4294-4326. ⟨10.1111/1541-4337.13020⟩
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2022, ⟨10.1111/1541-4337.13020⟩
Comprehensive Reviews in Food Science and Food Safety, 2022, 25 (1), pp.4294-4326. ⟨10.1111/1541-4337.13020⟩
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2022, ⟨10.1111/1541-4337.13020⟩
International audience; In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single-cell level. This review provides an overview of spatiotemporal drivers of phenotypic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4972c1ffb95be9b64c7efcb4d1e2170a
https://hal.inrae.fr/hal-03762779/document
https://hal.inrae.fr/hal-03762779/document
Publikováno v:
Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (1), pp.30-38. ⟨10.1016/j.cnd.2019.12.001⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (1), pp.30-38. ⟨10.1016/j.cnd.2019.12.001⟩
International audience; Each year, food poisoning affects about 1.5 million people in France and causes about 250 deaths. Diseases are either caused by infectious microorganisms or related to the activity of a preformed microbial toxin. Foods can be
Autor:
Florence Dubois-Brissonnet, Michael Zestas, Stavroula Ornithopoulou, Danae Strantzali, Efstathios Giaouris, Dimitra Kostoglou, Aikaterini Perikleous
Publikováno v:
Food Control
Food Control, Elsevier, 2021, 129, pp.108239. ⟨10.1016/j.foodcont.2021.108239⟩
Food Control, Elsevier, 2021, 129, pp.108239. ⟨10.1016/j.foodcont.2021.108239⟩
International audience; Nowadays there is a need to develop cost-effective, safe, and preferably eco-friendly methods to combat the pathogenic and other detrimental robust biofilms. Ιn this work, the disinfection actions of thymol (THY), a phytocomp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::922eeda38628e9b1222af8473002beab
https://hal-agroparistech.archives-ouvertes.fr/hal-03462809
https://hal-agroparistech.archives-ouvertes.fr/hal-03462809
Autor:
Cédric Saint Martin, Nelly Caccia, Grégoire, M., Midoux, L., Maud Darsonval, Florence Dubois-Brissonnet, Sabine Leroy, Romain Briandet, Mickael Desvaux
Publikováno v:
17ème Congrès de la Société Française de Microbiologie
17ème Congrès de la Société Française de Microbiologie, Sep 2021, Nantes, France
HAL
17ème Congrès de la Société Française de Microbiologie, Sep 2021, Nantes, France
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::78b25680ca34fea8683be9a024baccfc
https://hal.inrae.fr/hal-03417208
https://hal.inrae.fr/hal-03417208
Autor:
Marie-Noëlle Maillard, Aurélia Pernin, Florence Dubois-Brissonnet, Marine Masson, Stéphanie Roux, Véronique Bosc
Publikováno v:
Journal of the Science of Food and Agriculture. 98:5401-5408
Phenolic compounds present a potential solution to ensure food quality and safety. Indeed, they can limit oxidation reactions and bacterial growth in food products. Although their antioxidant mechanisms of action are well known, their antibacterial o
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2019, 80, pp.18-24. ⟨10.1016/j.fm.2018.12.010⟩
Food Microbiology, Elsevier, 2019, 80, pp.18-24. ⟨10.1016/j.fm.2018.12.010⟩
Phenolic compounds are well known for their antimicrobial activity. They may provide an interesting solution to ensure food safety by preventing the growth of foodborne pathogens while addressing the wishes of consumers for the use of natural preserv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::999573ce67c3311c7ab98af79705fb44
https://hal.archives-ouvertes.fr/hal-01986595
https://hal.archives-ouvertes.fr/hal-01986595