1. A rapid method for the assessment of the vitality of microorganisms using flow cytometry. Issue 7 (8th April 2022) Authors: Bouix, Marielle; Ghorbal, Sarrah; Picque, Daniel; Perret, Bruno; Saulou‐Bérion, Claire Journal: Cytometry Issue: Volume 101:Issue 7(2022) Page Start: 577 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Life cycle assessment of the production of stabilized lactic acid bacteria for the environmentally-friendly preservation of living cells. (20th May 2018) Authors: Pénicaud, Caroline; Monclus, Vincent; Perret, Bruno; Passot, Stéphanie; Fonseca, Fernanda Journal: Journal of cleaner production Issue: Volume 184(2018) Page Start: 847 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology. (May 2019) Authors: Pénicaud, Caroline; Ibanescu, Liliana; Allard, Thomas; Fonseca, Fernanda; Dervaux, Stéphane; Perret, Bruno; Guillemin, Hervé; Buchin, Solange; Salles, Christian; Dibie, Juliette; Guichard, Elisabeth Journal: International dairy journal Issue: Volume 92(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database. (July 2021) Authors: Guichard, Elisabeth; Thomas-Danguin, Thierry; Buchin, Solange; Perret, Bruno; Guillemin, Hervé; Pénicaud, Caroline; Salles, Christian Journal: International dairy journal Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗