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CA-101: Comparaison du pronostic materno-fœtal des grossesses avec diabète gestationnel objectivé avant ou après 24 SA

Diabetes & metabolism, 2016-03, Vol.42, p.A62-A63

2016

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CA-111: Complications mécaniques des pompes à insuline dans le réseau Provence : les données 2014

Diabetes & metabolism, 2016-03, Vol.42, p.A65-A65

2016

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L’âge à la thyroïdectomie est-il un facteur pronostique des patients NEM2 opérés hors recommandations ?

Annales d'endocrinologie, 2016-09, Vol.77 (4), p.398-398

2016

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Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.600-605

2010

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Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Journal of food science, 2007-08, Vol.72 (6), p.S388-S395

2007

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Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Journal of food science, 2007-10, Vol.72 (8), p.S551-S559

2007

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Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Journal of food protection, 2014-05, Vol.77 (5), p.828-831

2014

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Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

Journal of food science, 2007-06, Vol.72 (5), p.S324-S332

2007

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Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Food chemistry, 2011-09, Vol.128 (2), p.299-307

2011

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Meat science, 2014-08, Vol.97 (4), p.568-574

2014

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Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

Journal of food protection, 2014, Vol.77 (1), p.83-86

2014

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Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Journal of food protection, 2014-05, Vol.77 (5), p.781-787

2014

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Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Foodborne pathogens and disease, 2014-06, Vol.11 (6), p.462

2014

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Irradiation-induced cured ham color fading and regeneration

Journal of food science, 2005-05, Vol.70 (4), p.C281-C285

2005

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Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Foodborne pathogens and disease, 2014-01, Vol.11 (1), p.50

2014

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Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Journal of food protection, 2012-06, Vol.75 (6), p.1063-1070

2012

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Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

Journal of extension, 2012-02, Vol.50 (1)

2012

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effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Journal of food science, 2005-05, Vol.70 (4), p.S262-S266

2005

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Restructured pork from hot processed sow meat: effect of encapsulated food acids

Journal of food protection, 1985-11, Vol.48 (11), p.965-968

1985

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Restructured pork from hot processed sow meat: effect of mechanical tenderization and liquid smoke

Journal of food protection, 1986-08, Vol.49 (8), p.639-642

1986

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Comparison of three methods for estimating surface bacteria on pork carcasses

Journal of food protection, 1985-07, Vol.48 (7), p.582-584

1985

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Restructured pork from hot-processed sow meat : effect of particle size and blend ratio

Journal of food protection, 1989-08, Vol.52 (8), p.581-585

1989

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Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets

Journal of food science, 1987-03, Vol.52 (2), p.275-278

1987

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Restructured beef steaks from hot-boned and cold-boned carcasses [Chemical analysis, sensory evaluation, shear force and tensile strength, statistical analysis]

Journal of food science, 1984, Vol.49 (1), p.164-167

1984

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Restructured beef steaks manufactured using carbon dioxide, oxygen and carbon monoxide gas

Journal of food protection, 1984-12, Vol.47 (12), p.975-977

1984

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CA-101: Comparaison du pronostic materno-fœtal des grossesses avec diabète gestationnel objectivé avant ou après 24 SA

CA-111: Complications mécaniques des pompes à insuline dans le réseau Provence : les données 2014

L’âge à la thyroïdectomie est-il un facteur pronostique des patients NEM2 opérés hors recommandations ?

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Irradiation-induced cured ham color fading and regeneration

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Restructured pork from hot processed sow meat: effect of encapsulated food acids

Restructured pork from hot processed sow meat: effect of mechanical tenderization and liquid smoke

Comparison of three methods for estimating surface bacteria on pork carcasses

Restructured pork from hot-processed sow meat : effect of particle size and blend ratio

Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets

Restructured beef steaks from hot-boned and cold-boned carcasses [Chemical analysis, sensory evaluation, shear force and tensile strength, statistical analysis]

Restructured beef steaks manufactured using carbon dioxide, oxygen and carbon monoxide gas

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