SADO KAMDEM, SYLVAIN LEROY
SADO KAMDEM, SYLVAIN LEROY
DIP. DI PROTEZIONE E VALORIZZAZIONE AGROALIMENTARE - DIPROVAL
S. SADO KAMDEM; S. SADO KAMDEN; SADO S.; KAMDEM S. S.; KAMDEM S.; SADO KAMDEM S.; S. SADO; KAMDEN SADO S.
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity
2008 Ndagijimana M.; Vannini L.; Sado S.; Montanari C.; Vernocchi P.; Guerzoni M. E.
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae.
2007 Belletti N.; Lanciotti R.; Sado Kamdem S.; Patrignani F.; Gardini F.
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression
2007 Belletti N.; Kamdem S. S.; Patrignani F.; Lanciotti R.; Covelli A.; Gardini F.
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens)
2008 Sado Kamdem S.; Vernocchi P.; Maffei M.; Belletti N.; Gardini F.; Guerzoni M. E.; Lanciotti R.
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication
2006 C. Medici; S. Sado Kamdem; L. Di Biase; L. Vannini; D. Serrazanetti; M. E. Guerzoni
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages
2004 Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E.
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis
2006 Kamden Sado S.; Ndagijimana M.; Vannini L.; Guerzoni M.E.
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis
2007 S. Sado Kamden; M. Ndagijimana; L. Vannini; M.E. Guerzoni
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus
2009 Sado S.; Vannini L.; Guerzoni M.E.
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis
2008 Serraznetti D.; Kamdem S.; Ndagijimana M.; Gianotti A.; Ehrmann M.; Vogel R.; Corsetti A.; Guerzoni M. E.
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione
2006 Kamden Sado S.; Vannini L.; Spiller E.; Guerzoni M.E.
Influence of chicken diet and tray disposition of breast packaged in high oxygen modified atmosphere on the dishomogeneity of microbial population, discoloration and oxidation dynamics
2005 Sado S.; Gianotti A.; Guerzoni M.E.
Influence of enviromental parameter variation on the growth rate, growth-no growth probability of Staphylococcus aureus in the presence of selected free fatty acids and on their minimal inhibitory concentration
2006 S. Sado Kamdem; L. Vannini; M.E. Guerzoni
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus
2006 S. Sado Kamdem; K. Maeda; L. Vannini; M.E. Guerzoni
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne
2006 CAVANI C.; BIANCHI M.; PETRACCI M.; VENTURI L.; CREMONINI M.A.; ROMANI S.; ROCCULI P.; LERCKER G.; CABONI M.F.; FERIOLI F.; VANNINI L.; IUCCI L.; SADO S.; VALLICELLI M.; GUERZONI M.E.
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes
2008 A. Gianotti; D. Serrazanetti; S. Sado Kamdem; M. E. Guerzoni
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions
2005 Sado S.; Vannini L.; Belletti N.; Guerzoni M.E.
Microbiological quality and vitality after striped venus clam (Chamelea gallina L.) depuration
2008 Vernocchi P.; Belletti N.; Sado S.; Maffei M.; Lanciotti R.; Guerzoni M.E.; Gardini F.
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment
2010 N. Belletti; S. Sado Kamdem; G. Tabanelli; R. Lanciotti; F. Gardini
Modelling pathogen thermal inactivation potential of two industrial processes for precooked meat patties: the case of Listeria monocytogenes
2007 L. Vannini; S. Sado Kamden; F. Ferioli; M.F. Caboni; M.E. Guerzoni