Mounier, Jérôme

Antifungal Microbial Agents for Food Biopreservation—A Review

Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 349

Filamentous fungi and mycotoxins in cheese: A review

Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., & Coton, E. (2014) · Comprehensive Reviews in Food Science and Food Safety

Mycotoxins in Agriculture and FoodFood Nutrient Composition and Product Development

Cited by 215

Microbial interactions in cheese: Implications for cheese quality and safety

Irlinger, F., & Mounier, J. (2009) · Current Opinion in Biotechnology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 208

Diversity of spoilage fungi associated with various French dairy products

Garnier, L., Valence, F., Pawtowski, A., Auhustsinava-Galerne, L., Frotté, N., Baroncelli, R., Deniel, F., Coton, E., & Mounier, J. (2017) · International Journal of Food Microbiology

Yeasts and Rust Fungi StudiesMycotoxins in Agriculture and Food

Cited by 141

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Ouiddir, M., Bettache, G., Leyva Salas, M., Pawtowski, A., Donot, C., Brahimi, S., Mabrouk, K., Coton, E., & Mounier, J. (2019) · Food Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 67