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Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.

artículo científico publicado en 2011

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares).

artículo científico publicado en 2017

Effect of bacterial interactions on the spoilage of cold-smoked salmon

artículo científico publicado en 2006

Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.

artículo científico publicado en 2005

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.

artículo científico publicado en 2013

Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031.

artículo científico publicado en 2010

Lay and scientific categorizations of new breeding techniques: Implications for food policy and genetically modified organism legislation

artículo científico publicado en 2020

Mass spectrometry based sensor strategies for the authentication of oysters according to geographical origin

scientific article published on 21 December 2007

Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques

artículo científico publicado en 2007

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

artículo científico publicado en 2014

Perception of oyster-based products by French consumers. The effect of processing and role of social representations

artículo científico publicado en 2012

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.

artículo científico publicado en 2015

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis ⬇️

artículo científico publicado el 13 de abril de 2011

Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.

artículo científico publicado en 1998

The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement.

artículo científico publicado en 2017

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