Philippe Veisseire

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Isabelle Verdier‐Metz, Geneviève Gagné, Stéphanie Bornes et al. · Applied and Environmental Microbiology · 2011 · 162 citations · Full text

Biology, Microbial Systematics, Food Fermentation +14

Effects of zinc and influence of Acremonium lolii on growth parameters, chlorophyll a fluorescence and antioxidant enzyme activities of ryegrass ( Lolium perenne L. cv Apollo)

Muriel Bonnet, Olivier Camarès, Philippe Veisseire · Journal of Experimental Botany · 2000 · 81 citations · Full text

Physiological Plant Pathology, L. Cv Apollo, Engineering +15

Effects of abscisic acid and high concentrations of PEG on Hevea brasiliensis somatic embryos development

Laurent Linossier, Philippe Veisseire, Françoise Cailloux et al. · Plant Science · 1997 · 72 citations

Biology, High Concentrations, Developmental Biology +9

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Céline Delbès-Paus, Sylvie Pochet, Sandra Hélinck et al. · Food Microbiology · 2011 · 51 citations

Food Fermentation, Gram-negative Bacteria, Food Microbiology +4

Influence of manufacturing processes on in vitro properties of the probiotic strain Lactobacillus rhamnosus Lcr35®

Adrien Nivoliez, Olivier Camarès, Marylise Paquet-Gachinat et al. · Journal of Biotechnology · 2012 · 38 citations

Probiotic, Biomanufacturing, Food Fermentation +9