Export 48 results:
Théolier, J., Hammami R., Fliss I., & Jean J. (2014).  Antibacterial and antifungal activity of water-soluble extracts from Mozzarella, Gouda, Swiss, and Cheddar commercial cheeses produced in Canada. Dairy science & technology. 94(5), 427-438.
Arbi, M. El, Théolier J., Pigeon P., Jellali K., Trigui F., Top S., et al. (2014).  Antibacterial properties and mode of action of new triaryl butene citrate compounds. European journal of medicinal chemistry. 76, 408-413.
Théolier, J., Fliss I., Jean J., & Hammami R. (2014).  Antimicrobial peptides of dairy proteins: From fundamental to applications. Food reviews international. 30(2), 134-154.
Hanchi, H., Hammami R., Kourda R., Ben Hamida J., & Fliss I. (2014).  Bacteriocinogenic properties and in vitro probiotic potential of enterococci from Tunisian dairy products. Archives of microbiology. 196(5), 331-344.
Théolier, J., Fliss I., Jean J., & Hammami R. (2014).  MilkAMP: a comprehensive database of antimicrobial peptides of dairy origin. Dairy Science & Technology. 94(2), 181-193.
Fernandez, B., Hammami R., Savard P., Jean J., & Fliss I. (2014).  Pediococcus acidilactici UL 5 and L actococcus lactis ATCC 11454 are able to survive and express their bacteriocin genes under simulated gastrointestinal conditions. Journal of applied microbiology. 116(3), 677-688.
Hammami, R., Fernandez B., Lacroix C., & Fliss I. (2013).  Anti-infective properties of bacteriocins: an update. Cellular and molecular life sciences. 70(16), 2947-2967.


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