First Evidence of Aerobic Biodegradation of BTEX Compounds by Pure Cultures of Marinobacter by Berlendis, Sabrina, Cayol, Jean-Luc, Verhé, Frédéric, Laveau, Sophie, Tholozan, Jean-Luc, Ollivier, Bernard, Auria, Richard

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Characterization of filamentous fungi isolated from Moroccan olive and olive cake: Toxinogenic potential of Aspergillus strains by Roussos, Sevastianos, Zaouia, Nabila, Salih, Ghislane, Tantaoui-Elaraki, Abdelrhafour, Lamrani, Khadija, Cheheb, Mostafa, Hassouni, Hicham, Verhé, Fréderic, Perraud-Gaime, Isabelle, Augur, Christopher, Ismaili-Alaoui, Mustapha

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Study of a hexane-degrading consortium in a biofilter and in liquid culture: biodiversity, kinetics and characterization of degrading strains by Amouric, Agnès, Verhé, Frédéric, Auria, Richard, Casalot, Laurence

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Inactivation of tryptic activity by a human-derived strain of Bacteroides distasonis in the large intestines of gnotobiotic rats and mice by Ramare, F, Hautefort, I, Verhe, F, Raibaud, P, Iovanna, J

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Study of a hexane-degrading consortium in a biofilterand in liquid culture : biodiversity, kinetics and characterization of degrading strains by AMOURIC, Agnès, VERHE, Frédéric, AURIA, Richard, CASALOT, Laurence

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Inactivation of tryptic activity by a human-derived strain of Bacteroides disasonis in the large intestines of gnotobiotic rats and mice by Ramare, Francoise, Hautefort, Isabelle, Verhe, Frederic, Raibaud, Pierre, Iovanna, Juan

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Optimization of the blanching process to reduce acrylamide in fried potatoes by Mestdagh, Frédéric, De Wilde, Tineke, Fraselle, Stéphanie, Govaert, Yasmine, Ooghe, Wilfried, Degroodt, Jean-Marie, Verhé, Roland, Van Peteghem, Carlos, De Meulenaer, Bruno

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Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003 by De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Vandeburie, Stephan, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland

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Influence of Storage Practices on Acrylamide Formation during Potato Frying by De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Vandeburie, Stephan, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland

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Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying by De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland

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Comparison of potato varieties between seasons and their potential for acrylamide formation by De Meulenaer, Bruno, De Wilde, Tineke, Mestdagh, Frédéric, Govaert, Yasmine, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland

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