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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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