Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sophie Jeanson"'
Autor:
Sophie Jeanson, Nicolas Michinov
Publikováno v:
Human Factors
Human Factors, SAGE Publications, 2021, pp.001872082110483. ⟨10.1177/00187208211048301⟩
Human Factors, SAGE Publications, 2021, pp.001872082110483. ⟨10.1177/00187208211048301⟩
Objective The aim of this study was to examine the potential benefits of multidisciplinarity among agri-food researchers working in small groups to generate ideas to stimulate innovation in the context of a laboratory project. Background Research on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7238eeccc72ac57c089ceb6280a0e3f0
https://hal.univ-rennes2.fr/hal-03368824
https://hal.univ-rennes2.fr/hal-03368824
Autor:
Estelle Michinov, Sophie Jeanson
Publikováno v:
Current Psychology
Current Psychology, 2018, ⟨10.1007/s12144-017-9778-2⟩
Current Psychology-New Brunswick
Current Psychology-New Brunswick-, Springer Verlag (Germany), 2020, 39 (2), pp.518-527. ⟨10.1007/s12144-017-9778-2⟩
Current Psychology, 2020, 39 (2), pp.518-527. ⟨10.1007/s12144-017-9778-2⟩
Current Psychology, 2018, ⟨10.1007/s12144-017-9778-2⟩
Current Psychology-New Brunswick
Current Psychology-New Brunswick-, Springer Verlag (Germany), 2020, 39 (2), pp.518-527. ⟨10.1007/s12144-017-9778-2⟩
Current Psychology, 2020, 39 (2), pp.518-527. ⟨10.1007/s12144-017-9778-2⟩
International audience; The job satisfaction of academics and researchers has been investigated recently, but the influence of different levels of social identification (organizational, workgroup and professional identification) has never been examin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaa05e9e26f44ae6c3a8083f4bf2642c
https://hal.archives-ouvertes.fr/hal-01679401
https://hal.archives-ouvertes.fr/hal-01679401
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2014, 80 (22), pp.7028-7035. ⟨10.1128/AEM.02287-14⟩
Applied and Environmental Microbiology, 2014, 80 (22), pp.7028-7035. ⟨10.1128/AEM.02287-14⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2014, 80 (22), pp.7028-7035. ⟨10.1128/AEM.02287-14⟩
Applied and Environmental Microbiology, 2014, 80 (22), pp.7028-7035. ⟨10.1128/AEM.02287-14⟩
Staphylococcus aureus is a major cause of food poisoning outbreaks associated with dairy products, because of the ingestion of preformed enterotoxins. The biocontrol of S. aureus using lactic acid bacteria (LAB) offers a promising opportunity to figh
Publikováno v:
Microbiology / Mikrobiologiya
Microbiology / Mikrobiologiya, MAIK Nauka/Interperiodica, 2012, 158, pp.2936-2945. ⟨10.1099/mic.0.062554-0⟩
Microbiology / Mikrobiologiya, MAIK Nauka/Interperiodica, 2012, 158, pp.2936-2945. ⟨10.1099/mic.0.062554-0⟩
The widely used plasmid-free Lactococcus lactis strain MG1363 was derived from the industrial dairy starter strain NCDO712. This strain carries a 55.39 kb plasmid encoding genes for lactose catabolism and a serine proteinase involved in casein degrad
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 133 (2), pp.551-556. ⟨10.1016/j.foodchem.2012.01.030⟩
Food Chemistry, Elsevier, 2012, 133 (2), pp.551-556. ⟨10.1016/j.foodchem.2012.01.030⟩
Mass transfer of solutes like salt, moisture and metabolites, is very important for the final quality of cheese, through the control of the brining and ripening processes. Numerous studies have reported salt and water transfer properties in cheese, b
Autor:
Marina Cretenet, Sergine Even, Sophie Jeanson, Michel Piot, Yves Le Loir, Laurence Girbal, Vincent Ulvé, Pascal Loubière, Sébastien Nouaille, Valérie Laroute, Muriel Cocaign-Bousquet, Sylvie Lortal
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L. lactis has to face several stress-generating conditions that result from its own modification of the environment as well as externa
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284 ⟩
Frontiers in Microbiology article 1284 (6), . (2015)
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩
Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284 ⟩
Frontiers in Microbiology article 1284 (6), . (2015)
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩
Bacteria, either indigenous or added, are immobilized in solid foods where they grow as colonies. Since the 80's, relatively few research groups have explored the implications of bacteria growing as colonies and mostly focused on pathogens in large c
Autor:
Marie-Bernadette Maillard, Sylvie Lortal, Anne Thierry, Clémentine Le Boucher, Valérie Briard-Bion, Valérie Gagnaire, Sophie Jeanson, Gaud Dervilly-Pinel, Bruno Le Bizec, Julien Jardin
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩
In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objec
Publikováno v:
Frontiers in Microbiology 1178 (6), 1-9. (2015)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2015, 6 (1178), pp.1-9. ⟨10.3389/fmicb.2015.01178⟩
Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2015, 6 (1178), pp.1-9. ⟨10.3389/fmicb.2015.01178⟩
Frontiers in Microbiology, Vol 6 (2015)
Predictive models are mathematical expressions that describe the growth, survival, inactivation, or biochemical processes of foodborne bacteria. During processing of contaminated raw materials and food preparation, bacteria are entrapped into the foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2a2899a391d3a0a1a465a1e4ffbb568
http://prodinra.inra.fr/record/336854
http://prodinra.inra.fr/record/336854
Autor:
Sophie Jeanson, Anne Thierry
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1440), pp.1-2. ⟨10.3389/fmicb.2015.01440⟩
Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology article 1440 (6), 1-2. (2015)
Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques
Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1440), pp.1-2. ⟨10.3389/fmicb.2015.01440⟩
Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology article 1440 (6), 1-2. (2015)
Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques
Bacteria are present in all foods, whether they are indigenous or inoculated. They can be beneficial to the quality of foods, responsible for food spoilage, or even pathogens. In solid food products, bacteria are immobilized. They thus grow as coloni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d85d232e93448eff775cbe37222a8011
https://hal.archives-ouvertes.fr/hal-01454568
https://hal.archives-ouvertes.fr/hal-01454568