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Page 1
A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions.
Foods. 2022 Apr 13;11(8):1114. doi: 10.3390/foods11081114.
Foods. 2022.
PMID: 35454701
Free PMC 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: anthoine v.
Microorganisms. 2022 Feb 16;10(2):456. doi: 10.3390/microorganisms10020456.
Microorganisms. 2022.
PMID: 35208910
Free PMC article.
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Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging.
Luong NM, Jeuge S, Coroller L, Feurer C, Desmonts MH, Moriceau N, Anthoine V, Gavignet S, Rapin A, Frémaux B, Robieu E, Zagorec M, Membré JM, Guillou S.
Luong NM, et al. Among authors: anthoine v.
Food Res Int. 2020 Nov;137:109501. doi: 10.1016/j.foodres.2020.109501. Epub 2020 Jul 4.
Food Res Int. 2020.
PMID: 33233145
Free 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: anthoine v.
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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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: anthoine v.
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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