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Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps.
Food Microbiol. 2021 Sep;98:103795. doi: 10.1016/j.fm.2021.103795. Epub 2021 Mar 26.
Food Microbiol. 2021.
PMID: 33875223
Free article.
Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt.
Chaillou S, Ramaroson M, Coeuret G, Rossero A, Anthoine V, Champomier-Vergès M, Moriceau N, Rezé S, Martin JL, Guillou S, Zagorec M.
Chaillou S, et al. Among authors: reze s.
Microorganisms. 2022 Feb 16;10(2):456. doi: 10.3390/microorganisms10020456.
Microorganisms. 2022.
PMID: 35208910
Free PMC article.
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Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere.
Poirier S, Luong NM, Anthoine V, Guillou S, Membré JM, Moriceau N, Rezé S, Zagorec M, Feurer C, Frémaux B, Jeuge S, Robieu E, Champomier-Vergès M, Coeuret G, Cauchie E, Daube G, Korsak N, Coroller L, Desriac N, Desmonts MH, Gohier R, Werner D, Loux V, Rué O, Dohollou MH, Defosse T, Chaillou S.
Poirier S, et al. Among authors: reze s.
Data Brief. 2020 Mar 20;30:105453. doi: 10.1016/j.dib.2020.105453. eCollection 2020 Jun.
Data Brief. 2020.
PMID: 32300619
Free PMC article.
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A combined 15N tracing/proteomics study in Brassica napus reveals the chronology of proteomics events associated with N remobilisation during leaf senescence induced by nitrate limitation or starvation.
Desclos M, Etienne P, Coquet L, Jouenne T, Bonnefoy J, Segura R, Reze S, Ourry A, Avice JC.
Desclos M, et al. Among authors: reze s.
Proteomics. 2009 Jul;9(13):3580-608. doi: 10.1002/pmic.200800984.
Proteomics. 2009.
PMID: 19609964
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Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham.
Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M.
Ramaroson M, et al. Among authors: reze s.
Int J Food Microbiol. 2018 Jul 2;276:28-38. doi: 10.1016/j.ijfoodmicro.2018.04.010. Epub 2018 Apr 7.
Int J Food Microbiol. 2018.
PMID: 29655009
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