Talon R - Search Results

1

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives.

Ras G, Bailly X, Chacornac JP, Zuliani V, Derkx P, Seibert TM, Talon R, Leroy S. Ras G, et al. Among authors: talon r. Int J Food Microbiol. 2018 Feb 2;266:310-316. doi: 10.1016/j.ijfoodmicro.2017.11.005. Epub 2017 Nov 13. Int J Food Microbiol. 2018. PMID: 29150355

2

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

Ras G, Leroy S, Talon R. Ras G, et al. Among authors: talon r. Int J Food Microbiol. 2018 Oct 3;282:28-34. doi: 10.1016/j.ijfoodmicro.2018.06.002. Epub 2018 Jun 7. Int J Food Microbiol. 2018. PMID: 29890305

3

Editorial - 3rd International Symposium of Fermented Meat.

Talon R, Leroy S. Talon R, et al. Int J Food Microbiol. 2019 Nov 16;310:108309. doi: 10.1016/j.ijfoodmicro.2019.108309. Epub 2019 Aug 22. Int J Food Microbiol. 2019. PMID: 31520835 No abstract available.

4

Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus.

Leroy S, Lebert I, Andant C, Talon R. Leroy S, et al. Among authors: talon r. Int J Food Microbiol. 2020 Aug 2;326:108653. doi: 10.1016/j.ijfoodmicro.2020.108653. Epub 2020 May 1. Int J Food Microbiol. 2020. PMID: 32449679

5

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A. Talon R, et al. Int J Food Microbiol. 2008 Aug 15;126(1-2):227-34. doi: 10.1016/j.ijfoodmicro.2008.05.031. Epub 2008 Jun 21. Int J Food Microbiol. 2008. PMID: 18573561

6

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R. Leroy S, et al. Among authors: talon r. Int J Food Microbiol. 2009 Aug 31;134(1-2):46-51. doi: 10.1016/j.ijfoodmicro.2008.12.012. Epub 2008 Dec 24. Int J Food Microbiol. 2009. PMID: 19157614

7

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.

Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R. Leroy S, et al. Among authors: talon r. Food Microbiol. 2010 Apr;27(2):294-301. doi: 10.1016/j.fm.2009.11.005. Epub 2009 Nov 10. Food Microbiol. 2010. PMID: 20141949

8

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: talon r. 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

9

Ferritin, an iron source in meat for Staphylococcus xylosus?

Vermassen A, Talon R, Leroy S. Vermassen A, et al. Among authors: talon r. Int J Food Microbiol. 2016 May 16;225:20-6. doi: 10.1016/j.ijfoodmicro.2016.03.005. Epub 2016 Mar 8. Int J Food Microbiol. 2016. PMID: 26971013

10

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation.

Ras G, Zuliani V, Derkx P, Seibert TM, Leroy S, Talon R. Ras G, et al. Among authors: talon r. Front Microbiol. 2017 Apr 6;8:598. doi: 10.3389/fmicb.2017.00598. eCollection 2017. Front Microbiol. 2017. PMID: 28428778 Free PMC article.

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