Nombre de documents archivés : 6.
Shankar, Shiv, Follett, Peter, Ayari, Samia, Hossain, Farah, Salmieri, Stéphane et Lacroix, Monique
ORCID: https://orcid.org/0000-0002-2042-4033
(2020).
Microbial radiosensitization using combined treatments of essential oils and irradiation- part B: Comparison between gamma-ray and X-ray at different dose rates
Microbial Pathogenesis
, vol. 143
, nº 104118.
p. 1-7.
DOI: 10.1016/j.micpath.2020.104118.
Ayari, Samia, Shankar, Shiv, Follett, Peter, Hossain, Farah et Lacroix, Monique
ORCID: https://orcid.org/0000-0002-2042-4033
(2020).
Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A
Microbial Pathogenesis
, vol. 141
, nº 104008.
p. 1-8.
DOI: 10.1016/j.micpath.2020.104008.
Ayari, Samia, Han, Jaejoon, Vu, Khanh Dang et Lacroix, Monique
(2016).
Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef
Food Control
, vol. 64
.
p. 173-180.
DOI: doi.org/10.1016/j.foodcont.2015.12.034.
Ayari, Samia, Dussault, Dominic, Hamdi, Moktar et Lacroix, Monique
(2016).
Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol
LWT - Food Science and Technology
, vol. 72
.
p. 19-25.
DOI: 10.1016/j.lwt.2016.04.025.
Lacroix, Monique, Ayari, Samia, Dussault, Dominic, Turgis, Mélanie, Salmieri, Stéphane, Takala, Perlette et Vu, Khanh Dang
(2013).
Irradiation in combined treatments and food safety
Journal of Radioanalytical and Nuclear Chemistry
, vol. 296
, nº 2.
p. 1065-1069.
DOI: 10.1007/s10967-012-2041-2.
Ayari, Samia, Dussault, Dominic, Hayouni, El Akrem, Hamdi, Moktar et Lacroix, Monique
(2013).
Radiation tolerance of Bacillus cereus pre-treated with carvacrol alone or in combination with nisin after exposure to single and multiple sub-lethal radiation treatment
Food Control
, vol. 32
, nº 2.
p. 693-701.
DOI: 10.1016/j.foodcont.2013.01.019.
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