| Predicting and preventing mold spoilage of food products S Dagnas, JM Membré Journal of food protection 76 (3), 538-551, 2013 | 151 | 2013 |
| Next generation of microbiological risk assessment: Potential of omics data for exposure assessment HMW den Besten, A Amézquita, S Bover-Cid, S Dagnas, M Ellouze, ... International journal of food microbiology 287, 18-27, 2018 | 82 | 2018 |
| Quantifying effect of lactic, acetic, and propionic acids on growth of molds isolated from spoilesd bakery products S Dagnas, E Gauvry, B Onno, JM Membré Journal of Food Protection 78 (9), 1689-1698, 2015 | 67 | 2015 |
| Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH S Dagnas, B Onno, JM Membré International journal of food microbiology 186, 95-104, 2014 | 59 | 2014 |
| Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products S Dagnas, M Gougouli, B Onno, KP Koutsoumanis, JM Membré International journal of food microbiology 240, 75-84, 2017 | 58 | 2017 |
| Modeling red cabbage seed extract effect on Penicillium corylophilum: relationship between germination time, individual and population lag time S Dagnas, M Gougouli, B Onno, KP Koutsoumanis, JM Membré International Journal of Food Microbiology 211, 86-94, 2015 | 26 | 2015 |
| Modeling microbial responses: Application to food spoilage JM Membré, S Dagnas Modeling in Food Microbiology, 33-60, 2016 | 9 | 2016 |
| A gamma-type model to describe the effect of water activity, temperature and pH on the proliferation rate of three moulds isolated from spoiled bakery products S Dagnas, B Onno, JM Membré | | |
| Assessing Red Cabbage Seed Extract As A Potential “Clean-label” Antifungal Solution In Food S Dagnas, B Onno, JM Membré | | |
| Validation of a predictive model describing mould growth in bakery products S Dagnas, B Onno, JM Membré | | |
