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

Public understanding of science (Bristol, England), 2020-07, Vol.29 (5), p.524-543

2020

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Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

Frontiers in microbiology, 2020-01, Vol.10, p.3103-3103

2020

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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

International journal of food microbiology, 2013-01, Vol.160 (3), p.227-238

2013

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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

Food research international, 2017-10, Vol.100 (Pt 1), p.151-160

2017

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Multiblock modeling for complex preference study. Application to European preferences for smoked salmon

Food quality and preference, 2014-03, Vol.32 (Part A), p.56-64

2014

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Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

Frontiers in Marine Science, 2017-05, Vol.4, p.1-15

2017

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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Foods, 2021-11, Vol.10 (11), p.2517

2021

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Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers

British food journal (1966), 2023-08, Vol.125 (9), p.3468-3488

2023

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Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents’ school canteens

Appetite, 2022-11, Vol.178, p.106005-106005, Article 106005

2022

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Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

Food research international, 2020-08, Vol.134, p.109254-109254, Article 109254

2020

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Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon ( Salmo salar)

Food research international, 2000, Vol.33 (10), p.857-865

2000

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Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

International journal of food microbiology, 2015-11, Vol.213, p.79-87

2015

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

Appetite, 2012-12, Vol.59 (3), p.844-852

2012

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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

Food microbiology, 2012-05, Vol.30 (1), p.164-172

2012

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Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics

Food science & technology, 2018-05, Vol.91, p.431-438

2018

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

Journal of applied microbiology, 2018-02, Vol.124 (2), p.559-571

2018

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

Food microbiology, 2014-06, Vol.40, p.9-17

2014

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Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

Aquaculture, 2015-11, Vol.448, p.569-577

2015

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Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems

Food control, 2011-05, Vol.22 (5), p.708-717

2011

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Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C

International journal of food microbiology, 2012-01, Vol.152 (3), p.82-90

2012

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Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C

International journal of food microbiology, 2012-01, Vol.152 (3), p.82-90

2012

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Effects of the smoking process on odour characteristics of smoked herring ( Clupea harengus) and relationships with phenolic compound content

Food chemistry, 2006-05, Vol.96 (1), p.137-146

2006

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Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment

International journal of food science & technology, 2011-09, Vol.46 (9), p.1775-1782

2011

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

Letters in applied microbiology, 2010-04, Vol.50 (4), p.357-361

2010

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

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

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

Multiblock modeling for complex preference study. Application to European preferences for smoked salmon

Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers

Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents’ school canteens

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon ( Salmo salar)

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

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

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

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

Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics

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

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

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C

Effects of the smoking process on odour characteristics of smoked herring ( Clupea harengus) and relationships with phenolic compound content

Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment

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

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