Florentina Radoi

Summary

Country: France

Publications

  1. ncbi request reprint Relationship between spore germination kinetics and lag time during growth of Mucor racemosus
    P Dantigny
    Laboratoire de Microbiologie, UMR INRA 1082, ENS BANA, Dijon, France
    Lett Appl Microbiol 35:395-8. 2002
  2. ncbi request reprint Modelling the effect of ethanol on growth rate of food spoilage moulds
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 98:261-9. 2005
  3. ncbi request reprint Basis of predictive mycology
    Philippe Dantigny
    Laboratoire de Microbiologie, ENS BANA, UMR INRA 1232 Université de Bourgogne, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 100:187-96. 2005
  4. ncbi request reprint Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Université de Bourgogne, INRA 1232, ENS BANA, Dijon, France
    J Food Prot 68:1203-7. 2005
  5. ncbi request reprint Standardisation of methods for assessing mould germination: a workshop report
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 108:286-91. 2006
  6. ncbi request reprint Mould germination: data treatment and modelling
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 114:17-24. 2007
  7. ncbi request reprint The logarithmic transformation should be avoided for stabilising the variance of mould growth rate
    Philippe Dantigny
    Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, ENS BANA, Universite de Bourgogne, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 121:225-8. 2008
  8. doi request reprint A new model for germination of fungi
    Philippe Dantigny
    Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, Agro Sup Dijon, Universite de Bourgogne, France
    Int J Food Microbiol 146:176-81. 2011

Collaborators

Detail Information

Publications8

  1. ncbi request reprint Relationship between spore germination kinetics and lag time during growth of Mucor racemosus
    P Dantigny
    Laboratoire de Microbiologie, UMR INRA 1082, ENS BANA, Dijon, France
    Lett Appl Microbiol 35:395-8. 2002
    ..This paper aims at establishing a relationship between the percentage of germinated spores and parameters easily available from visible development...
  2. ncbi request reprint Modelling the effect of ethanol on growth rate of food spoilage moulds
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 98:261-9. 2005
    ..harzianum (E(max) 2.14%) and P. variotii (E(max) 6.43%). Ethanol would appear an effective additional barrier to inhibit fungal growth in food products and would represent an interesting alternative to the use of preservatives...
  3. ncbi request reprint Basis of predictive mycology
    Philippe Dantigny
    Laboratoire de Microbiologie, ENS BANA, UMR INRA 1232 Université de Bourgogne, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 100:187-96. 2005
    ..However, some mould specificities should be taken into account. The use of specific models for predicting germination and growth of fungi was advocated previously []. This paper provides a short review of fungal modelling studies...
  4. ncbi request reprint Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Université de Bourgogne, INRA 1232, ENS BANA, Dijon, France
    J Food Prot 68:1203-7. 2005
    ..At 3.5 and 4%, some spores formed abnormal germ tubes and others were inhibited at the swelling stage. The inhibiting effect of ethanol was reversible under these experimental conditions...
  5. ncbi request reprint Standardisation of methods for assessing mould germination: a workshop report
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 108:286-91. 2006
    ..Recommendations were made when a large consensus was obtained. In order to facilitate the study of germination, alternative methods to microscopic examination were examined...
  6. ncbi request reprint Mould germination: data treatment and modelling
    Philippe Dantigny
    Laboratoire de Microbiologie, UMR Universite de Bourgogne INRA 1232, ENS BANA, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 114:17-24. 2007
    ..Future studies should be conducted for assessing whether the distributions assumed in this paper are in accordance with the experimental distributions that are still unknown...
  7. ncbi request reprint The logarithmic transformation should be avoided for stabilising the variance of mould growth rate
    Philippe Dantigny
    Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, ENS BANA, Universite de Bourgogne, 1 Esplanade Erasme, F 21000 Dijon, France
    Int J Food Microbiol 121:225-8. 2008
    ..flavus. In contrast the square-root transformation appeared suitable for stabilising the variance of mould growth rate in all cases...
  8. doi request reprint A new model for germination of fungi
    Philippe Dantigny
    Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, Agro Sup Dijon, Universite de Bourgogne, France
    Int J Food Microbiol 146:176-81. 2011
    ..In contrast to the logistic model, the new model is by essence asymmetric. Therefore, its use is consistent with skewed distributions of the individual germination times that were observed experimentally in many cases...