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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

Meat science, 2020-04, Vol.162, p.108035-108035, Article 108035

2020

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The impact of oregano (Origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by Escherichia coli O157:H7

FEMS microbiology letters, 2015-01, Vol.362 (1), p.1-7

2015

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Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

Heliyon, 2022-09, Vol.8 (9), p.e10605, Article e10605

2022

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The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium

Foods, 2023-11, Vol.12 (21), p.4019

2023

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Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

Dairy (Basel), 2024-06, Vol.5 (2), p.271-286

2024

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Correction: Establishing a Belgian Nutrition Society (BNS): Filling the Void

Archives of public health = Archives belges de santé publique, 2023-01, Vol.81 (1), p.1-1, Article 6

2023

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State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products

Frontiers in sustainable food systems, 2023-02, Vol.6

2023

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La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

INRAE productions animales (En ligne), 2023-05, Vol.36 (1)

2023

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Review: On-farm and processing factors affecting bovine carcass and meat quality

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100426, Article 100426

2022

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Construction of beef quality through official quality signs, the example of Label Rouge

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100357, Article 100357

2022

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Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria

Food science & nutrition, 2014-07, Vol.2 (4), p.403-416

2014

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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

International journal of food microbiology, 2020-12, Vol.334, p.108853-108853, Article 108853

2020

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Les modèles de croissance en microbiologie prévisionnelle pour la maitrise de la sécurité des aliments (synthèse bibliographique)

Biotechnologie, agronomie, société et environnement, 2012-07, Vol.16 (3), p.369

2012

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Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

Meat science, 2024-05, Vol.211, p.109441-109441, Article 109441

2024

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Review: Quality of animal-source foods

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100376, Article 100376

2022

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Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Meat science, 2019-02, Vol.148, p.198-205

2019

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Oxidative Stability and Microbial Ecology of Fresh Beef with Extremely Long Shelf-Life

Journal of food processing and preservation, 2023-03, Vol.2023, p.1-13

2023

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The Enterotoxin Gene Profiles and Enterotoxin Production of IStaphylococcus aureus/I Strains Isolated from Artisanal Cheeses in Belgium

Foods, 2023-11, Vol.12 (21)

2023

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Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high‐oxygen atmosphere

Journal of food processing and preservation, 2018-05, Vol.42 (5), p.e13603-n/a

2018

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Microbiological safety and quality aspects of the short supply chain: SWOT analysis of the Belgian case study

British food journal (1966), 2015-01, Vol.117 (9), p.2250-2264

2015

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Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

Meat science, 2004-01, Vol.66 (1), p.45-54

2004

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Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

Meat science, 2006-11, Vol.74 (3), p.522-531

2006

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Retrospective analysis of a Listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools

Journal of food protection, 2012-12, Vol.75 (12), p.2122-2135

Delhalle, Laurent

2012

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Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

Canadian journal of animal science, 2015-09, Vol.95 (3), p.465-473

2015

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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

The impact of oregano (Origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by Escherichia coli O157:H7

Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium

Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

Correction: Establishing a Belgian Nutrition Society (BNS): Filling the Void

State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products

La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

Review: On-farm and processing factors affecting bovine carcass and meat quality

Construction of beef quality through official quality signs, the example of Label Rouge

Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

Les modèles de croissance en microbiologie prévisionnelle pour la maitrise de la sécurité des aliments (synthèse bibliographique)

Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

Review: Quality of animal-source foods

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Oxidative Stability and Microbial Ecology of Fresh Beef with Extremely Long Shelf-Life

The Enterotoxin Gene Profiles and Enterotoxin Production of IStaphylococcus aureus/I Strains Isolated from Artisanal Cheeses in Belgium

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high‐oxygen atmosphere

Microbiological safety and quality aspects of the short supply chain: SWOT analysis of the Belgian case study

Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

Qualité des aliments d'origine animale: Production et transformation

Retrospective analysis of a Listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools

Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

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