M. Penland

Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

H. Falentin, S. Deutsch, A. Thierry, 2020, Frontiers in Microbiology.

Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations.

H. Falentin, S. Deutsch, M. Maillard, 2022, Food research international.

Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations.

S. Deutsch, J. Mounier, M. Coton, 2021, Food research international.

Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds.

A. Thierry, M. Maillard, J. Jardin, 2020, International journal of food microbiology.

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening.

H. Falentin, S. Deutsch, A. Thierry, 2021, International journal of food microbiology.

Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation.

A. Thierry, M. Maillard, J. Mounier, 2021, Food research international.

An Extension to the Theory of Fluctuations in an Equilibrium Convective Ensemble

J. Bao, M. Penland, 2012 .

The Effects of Internal Waves on Acoustic Normal Modes.

M. Penland, 1984 .