Authors:
Stentelaire, C
Antoine, N
Cabrol, C
Feron, G
Durand, A
Citation: C. Stentelaire et al., Development of a rapid and highly sensitive biochemical method for the measurement of fungal spore viability. An alternative to the CFU method, ENZYME MICR, 29(8-9), 2001, pp. 560-566
Authors:
Stentelaire, C
Lesage-Meessen, L
Oddou, J
Bernard, O
Bastin, G
Ceccaldi, BC
Asther, M
Citation: C. Stentelaire et al., Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level by Pycnoporus cinnabarinus, J BIOSCI BI, 89(3), 2000, pp. 223-230
Authors:
Oddou, J
Stentelaire, C
Lesage-Meessen, L
Asther, M
Ceccaldi, BC
Citation: J. Oddou et al., Improvement of ferulic acid bioconversion into vanillin by use of high-density cultures of Pycnoporus cinnabarinus, APPL MICR B, 53(1), 1999, pp. 1-6
Authors:
Lomascolo, A
Stentelaire, C
Asther, M
Lesage-Meessen, L
Citation: A. Lomascolo et al., Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry, TRENDS BIOT, 17(7), 1999, pp. 282-289
Authors:
Lesage-Meessen, L
Stentelaire, C
Lomascolo, A
Couteau, D
Asther, M
Moukha, S
Record, E
Sigoillot, JC
Asther, M
Citation: L. Lesage-meessen et al., Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin, J SCI FOOD, 79(3), 1999, pp. 487-490