Coton E - Search Results

1

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.

Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y. Even S, et al. Among authors: coton e. Int J Food Microbiol. 2010 Apr 30;139(1-2):87-95. doi: 10.1016/j.ijfoodmicro.2010.02.019. Epub 2010 Feb 23. Int J Food Microbiol. 2010. PMID: 20226555

2

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods.

Cardin M, Cardazzo B, Mounier J, Novelli E, Coton M, Coton E. Cardin M, et al. Among authors: coton e, coton m. Foods. 2022 Oct 26;11(21):3379. doi: 10.3390/foods11213379. Foods. 2022. PMID: 36359992 Free PMC article. Review.

3

Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling.

Cardin M, Mounier J, Coton E, Cardazzo B, Perini M, Bertoldi D, Pianezze S, Segato S, Di Camillo B, Cappellato M, Coton M, Carraro L, Currò S, Lucchini R, Mohammadpour H, Novelli E. Cardin M, et al. Among authors: coton e. Food Res Int. 2024 Feb;178:113975. doi: 10.1016/j.foodres.2024.113975. Epub 2024 Jan 5. Food Res Int. 2024. PMID: 38309918 Free article.

4

Cytotoxic Effects of Major and Emerging Mycotoxins on HepaRG Cells and Transcriptomic Response after Exposure of Spheroids to Enniatins B and B1.

Coulet F, Coton M, Iperi C, Belinger Podevin M, Coton E, Hymery N. Coulet F, et al. Among authors: coton e. Toxins (Basel). 2024 Jan 18;16(1):54. doi: 10.3390/toxins16010054. Toxins (Basel). 2024. PMID: 38251270 Free PMC article.

5

A new cheese population in Penicillium roqueforti and adaptation of the five populations to their ecological niche.

Crequer E, Ropars J, Jany JL, Caron T, Coton M, Snirc A, Vernadet JP, Branca A, Giraud T, Coton E. Crequer E, et al. Among authors: coton e. Evol Appl. 2023 Jul 10;16(8):1438-1457. doi: 10.1111/eva.13578. eCollection 2023 Aug. Evol Appl. 2023. PMID: 37622099 Free PMC article.

6

Biodiversity of coagulase-negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples.

Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R. Coton E, et al. Among authors: coton m. Int J Food Microbiol. 2010 Feb 28;137(2-3):221-9. doi: 10.1016/j.ijfoodmicro.2009.11.023. Epub 2009 Dec 3. Int J Food Microbiol. 2010. PMID: 20061042

7

Origin of the putrescine-producing ability of the coagulase-negative bacterium Staphylococcus epidermidis 2015B.

Coton E, Mulder N, Coton M, Pochet S, Trip H, Lolkema JS. Coton E, et al. Among authors: coton m. Appl Environ Microbiol. 2010 Aug;76(16):5570-6. doi: 10.1128/AEM.00441-10. Epub 2010 Jun 25. Appl Environ Microbiol. 2010. PMID: 20581187 Free PMC article.

8

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

Coton M, Romano A, Spano G, Ziegler K, Vetrana C, Desmarais C, Lonvaud-Funel A, Lucas P, Coton E. Coton M, et al. Among authors: coton e. Food Microbiol. 2010 Dec;27(8):1078-85. doi: 10.1016/j.fm.2010.07.012. Epub 2010 Jul 16. Food Microbiol. 2010. PMID: 20832688

9

Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products.

Coton M, Denis C, Cadot P, Coton E. Coton M, et al. Among authors: coton e. Food Microbiol. 2011 Apr;28(2):252-60. doi: 10.1016/j.fm.2010.03.017. Epub 2010 Apr 1. Food Microbiol. 2011. PMID: 21315981

10

Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers.

Ladero V, Coton M, Fernández M, Buron N, Martín MC, Guichard H, Coton E, Alvarez MA. Ladero V, et al. Among authors: coton e, coton m. Food Microbiol. 2011 May;28(3):554-61. doi: 10.1016/j.fm.2010.11.005. Epub 2010 Nov 19. Food Microbiol. 2011. PMID: 21356464

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