Document quand l'auteur est "Hamdi, Moktar"

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 . pp. 19-25. DOI: 10.1016/j.lwt.2016.04.025.

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. pp. 693-701. DOI: 10.1016/j.foodcont.2013.01.019.

Ayari, Samia; Dussault, Dominic; Jerbi, Taieb; Hamdi, Moktar et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2012). Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde Radiation Physics and Chemistry , vol. 81 , nº 8. pp. 1173-1176. DOI: 10.1016/j.radphyschem.2012.02.022.

Ayari, Samia; Dussault, Dominic; Hayouni, El Akrem; Vu, Khanh Dang; Hamdi, Moktar et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2012). Response of Bacillus cereus vegetative cells after exposure to repetitive sublethal radiation processing in combination with nisin Food Microbiology , vol. 32 , nº 2. pp. 361-370. DOI: 10.1016/j.fm.2012.07.016.

Ayari, Samia; Dussault, Dominic; Millette, Mathieu; Hamdi, Moktar et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2010). Response of Bacillus cereus to gamma-Irradiation in Combination with Carvacrol or Mild Heat Treatment Journal of Agricultural and Food Chemistry , vol. 58 , nº 14. pp. 8217-8224. DOI: 10.1021/jf101044f.

Ayari, Samia; Dussault, Dominic; Millette, Mathieu; Hamdi, Moktar et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2009). Changes in membrane fatty acids and murein composition of Bacillus cereus and Salmonella Typhi induced by gamma irradiation treatment International Journal of Food Microbiology , vol. 135 , nº 1. pp. 1-6. DOI: 10.1016/j.ijfoodmicro.2009.07.012.