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Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food—a review

Journal of applied microbiology, 2016-10, Vol.121 (4), p.907-918

2016

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Pulsed-light system as a novel food decontamination technology: a review

Canadian journal of microbiology, 2007-07, Vol.53 (7), p.813

2007

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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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Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria

Food microbiology, 2009-09, Vol.26 (6), p.638-644

2009

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Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach

International journal of food microbiology, 2009-04, Vol.131 (1), p.20-29

2009

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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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Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage

Food microbiology, 2013-09, Vol.35 (2), p.99-107

2013

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Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

Journal of food protection, 2009-02, Vol.72 (2), p.365-374

2009

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Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

International journal of food microbiology, 2001-06, Vol.66 (3), p.175-184

2001

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Biodiversity of Listeria monocytogenes sensitivity to bacteriocin‐producing Carnobacterium strains and application in sterile cold‐smoked salmon

Journal of applied microbiology, 2004-01, Vol.97 (5), p.1029-1037

2004

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Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

Food research international, 2001-01, Vol.34 (9), p.797-806

2001

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Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method

Journal of food protection, 2000-04, Vol.63 (4), p.502-508

2000

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Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5°C storage predicted using factorial design

Journal of food protection, 2000-09, Vol.63 (9), p.1222-1227

2000

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Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters

Journal of applied microbiology, 2001-04, Vol.90 (4), p.578-587

2001

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Response of Listeria monocytogenes to liquid smoke

Journal of applied microbiology, 2008-06, Vol.104 (6), p.1744-1753

2008

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Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments

Journal of applied microbiology, 2005-01, Vol.98 (5), p.1230-1238

2005

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

International journal of food microbiology, 2006-10, Vol.112 (1), p.51-61

2006

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

International journal of food microbiology, 2005-01, Vol.104 (3), p.309-324

2005

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Sensory characteristics of cold-smoked Atlantic salmon ( Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Food research international, 2004-01, Vol.37 (2), p.181-193

2004

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Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

Letters in applied microbiology, 2000-06, Vol.30 (6), p.437-442

2000

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Development of a sterile cold‐smoked fish model

Journal of applied microbiology, 1998-12, Vol.85 (6), p.991-998

1998

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Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C

International journal of food microbiology, 1999-03, Vol.47 (1), p.33-42

1999

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

International journal of food microbiology, 1998-01, Vol.39 (1/2), p.111-121

1998

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

International journal of food microbiology, 1998, Vol.39 (1), p.111-121

1998

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Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design

Journal of food protection, 2000-09, Vol.63 (9), p.1222

2000

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Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food—a review

Pulsed-light system as a novel food decontamination technology: a review

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

Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria

Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach

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

Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

Biodiversity of Listeria monocytogenes sensitivity to bacteriocin‐producing Carnobacterium strains and application in sterile cold‐smoked salmon

Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method

Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5°C storage predicted using factorial design

Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters

Response of Listeria monocytogenes to liquid smoke

Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments

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

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

Sensory characteristics of cold-smoked Atlantic salmon ( Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

Development of a sterile cold‐smoked fish model

Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C

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

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

Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design

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