Vasseur V - Search Results

1

Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species.

Nguyen Van Long N, Vasseur V, Coroller L, Dantigny P, Le Panse S, Weill A, Mounier J, Rigalma K. Nguyen Van Long N, et al. Among authors: vasseur v. Int J Food Microbiol. 2017 Jan 16;241:151-160. doi: 10.1016/j.ijfoodmicro.2016.10.022. Epub 2016 Oct 18. Int J Food Microbiol. 2017. PMID: 27780083

2

Standardisation of methods for assessing mould germination: a workshop report.

Dantigny P, Bensoussan M, Vasseur V, Lebrihi A, Buchet C, Ismaili-Alaoui M, Devlieghere F, Roussos S. Dantigny P, et al. Among authors: vasseur v. Int J Food Microbiol. 2006 Apr 25;108(2):286-91. doi: 10.1016/j.ijfoodmicro.2005.12.005. Int J Food Microbiol. 2006. PMID: 16673468

3

Isolation and analysis of differentially expressed genes in Penicillium glabrum subjected to thermal stress.

Nevarez L, Vasseur V, Le Dréan G, Tanguy A, Guisle-Marsollier I, Houlgatte R, Barbier G. Nevarez L, et al. Among authors: vasseur v. Microbiology (Reading). 2008 Dec;154(Pt 12):3752-3765. doi: 10.1099/mic.0.2008/021386-0. Microbiology (Reading). 2008. PMID: 19047743 Free article.

4

Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatized mineral water.

Nevarez L, Vasseur V, Le Madec A, Le Bras MA, Coroller L, Leguérinel I, Barbier G. Nevarez L, et al. Among authors: vasseur v. Int J Food Microbiol. 2009 Apr 15;130(3):166-71. doi: 10.1016/j.ijfoodmicro.2009.01.013. Epub 2009 Jan 23. Int J Food Microbiol. 2009. PMID: 19233496

5

Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.

Le Dréan G, Mounier J, Vasseur V, Arzur D, Habrylo O, Barbier G. Le Dréan G, et al. Among authors: vasseur v. Int J Food Microbiol. 2010 Mar 31;138(1-2):100-7. doi: 10.1016/j.ijfoodmicro.2009.12.013. Epub 2009 Dec 16. Int J Food Microbiol. 2010. PMID: 20060187

6

Application of denaturing high-performance liquid chromatography (DHPLC) for yeasts identification in red smear cheese surfaces.

Mounier J, Le Blay G, Vasseur V, Le Floch G, Jany JL, Barbier G. Mounier J, et al. Among authors: vasseur v. Lett Appl Microbiol. 2010 Jul;51(1):18-23. doi: 10.1111/j.1472-765X.2010.02852.x. Epub 2010 Apr 12. Lett Appl Microbiol. 2010. PMID: 20477955

7

Modelling the effect of temperature, water activity and pH on the growth of Serpula lacrymans.

Maurice S, Coroller L, Debaets S, Vasseur V, Le Floch G, Barbier G. Maurice S, et al. Among authors: vasseur v. J Appl Microbiol. 2011 Dec;111(6):1436-46. doi: 10.1111/j.1365-2672.2011.05161.x. Epub 2011 Oct 17. J Appl Microbiol. 2011. PMID: 21951641

8

Application of capillary electrophoresis single-stranded conformation polymorphism (CE-SSCP) analysis for identification of fungal communities in cheese.

Hermet A, Mounier J, Keravec M, Vasseur V, Barbier G, Jany JL. Hermet A, et al. Among authors: vasseur v. Food Microbiol. 2014 Aug;41:82-90. doi: 10.1016/j.fm.2014.01.013. Epub 2014 Jan 30. Food Microbiol. 2014. PMID: 24750816

9

Cladosporium lebrasiae, a new fungal species isolated from milk bread rolls in France.

Razafinarivo J, Jany JL, Crous PW, Looten R, Gaydou V, Barbier G, Mounier J, Vasseur V. Razafinarivo J, et al. Among authors: vasseur v. Fungal Biol. 2016 Aug;120(8):1017-1029. doi: 10.1016/j.funbio.2016.04.006. Epub 2016 Apr 23. Fungal Biol. 2016. PMID: 27521633

10

Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods.

Nguyen Van Long N, Rigalma K, Coroller L, Dadure R, Debaets S, Mounier J, Vasseur V. Nguyen Van Long N, et al. Among authors: vasseur v. Food Microbiol. 2017 Dec;68:7-15. doi: 10.1016/j.fm.2017.06.014. Epub 2017 Jun 17. Food Microbiol. 2017. PMID: 28800827

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