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A. Lebert

Institut national de la recherche agronomique

21

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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

2007 Meat Science
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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

2007 Meat Science
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Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables.

2005 Meat Science
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Effect of aw, controlled by the addition of solutes or by water content, on the growth of Listeria innocua in broth and in a gelatine model

2004 International Journal of Food Microbiology
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MEAT | Eating Quality

2003
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Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation

2002 Fems Microbiology Letters
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Application of recurrent neural network to predict bacterial growth in dynamic conditions.

2002 International Journal of Food Microbiology
- M. Cheroutre-Vialette
- A. Lebert
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Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

2001 Fems Microbiology Letters
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Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat

2000 International Journal of Food Microbiology
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Effects of pH or aw stress on growth of Listeria monocytogenes

1998 International Journal of Food Microbiology
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Citations (64)