F. Zuber

发表

Impact of indirect and ohmic heating sterilization processes on quality parameters of apple puree: application in a real industrial line

G. Vignali, S. Georgé, L. Cattani, 2021 .

Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.

S. André, F. Remize, F. Zuber, 2013, International journal of food microbiology.

Validation and Use of an Enzymic Time‐Temperature Integrator to Monitor Thermal Impacts Inside a Solid/Liquid Model Food

M. Hendrickx, E. Dintwa, A. V. Van Loey, 2002, Biotechnology progress.

Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts

M. Hendrickx, A. V. Van Loey, Y. Guiavarc'h, 2004, Biotechnology and bioengineering.

Risk assessment of proteolytic Clostridium botulinum in canned foie gras.

S. André, C. Thorin, J. Membré, 2015, International journal of food microbiology.

High pressure and pasteurization effect on duck foie gras

G. Demazeau, A. Largeteau, M. Montury, 2007 .

Modulated expression of promoters containing upstream curved DNA sequences by the Escherichia coli nucleoid protein H‐NS

H. Buc, D. Kotlarz, S. Rimsky, 1994, Molecular microbiology.

Evaluation of peracetic acid sanitizers efficiency against spores isolated from spoiled cans in suspension and on stainless steel surfaces.

S. André, F. Remize, F. Zuber, 2012, Journal of food protection.

Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety

F. Remize, J. Cayol, J. Tholozan, 2013 .