Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Véronique Zuliani"'
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 28 (2017)
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring t
Externí odkaz:
https://doaj.org/article/2fb3b1f37e574a8abb02439899caa149
Autor:
Andrés Moya, Giuseppe D'Auria, Giorgia Foca, Alessandro Ulrici, Tiziana Maria Sirangelo, Maddalena Rossi, Jakob Søltoft-Jensen, Alan Leonardi, Stefano Raimondi, Alberto Amaretti, Rosaria Luciani, Véronique Zuliani, Tim Martin Seibert
Publikováno v:
International Journal of Food Microbiology. 289:200-208
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E), after storage at 7 °C to simulate thermal abuse. Five more lots, rejected from the market beca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9d44db0aff9c2f726cc2db04815ba5e
https://doi.org/10.1016/j.ijfoodmicro.2018.09.017
https://doi.org/10.1016/j.ijfoodmicro.2018.09.017
Autor:
Véronique Zuliani, Patrick M. F. Derkx, Jean-Paul Chacornac, Sabine Leroy, Xavier Bailly, Tim Martin Seibert, Geoffrey Ras, Régine Talon
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International audience; As part of the microbial community of meat or as starter cultures, coagulase-negative staphylococci (CNS) serve several essential technological purposes in meat products, such as color development through the reduction of nitr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::655869e880cbfcb8c0c4e5663a6fc0d1
https://hal.inrae.fr/hal-02621244
https://hal.inrae.fr/hal-02621244
Autor:
Geoffrey, Ras, Véronique, Zuliani, Patrick, Derkx, Tim M, Seibert, Sabine, Leroy, Régine, Talon
Publikováno v:
Frontiers in Microbiology
Staphylococcus xylosus is used as a starter culture in fermented meat products and contributes to color formation by the reduction of nitrate to nitrite. Nitrite is a food additive that is chemically turned to nitric oxide (NO) in meat but its safety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b6b0a2ccc1bc0541984f1bfd9ace5705
https://pubmed.ncbi.nlm.nih.gov/28428778
https://pubmed.ncbi.nlm.nih.gov/28428778
Publikováno v:
Risk Analysis. 31:237-254
To assess the impact of the manufacturing process on the fate of Listeria monocytogenes, we built a generic probabilistic model intended to simulate the successive steps in the process. Contamination evolution was modeled in the appropriate units (br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa22ac74613b40aae9b007afc60cbf25
https://doi.org/10.1111/j.1539-6924.2010.01494.x
https://doi.org/10.1111/j.1539-6924.2010.01494.x
Autor:
Véronique Zuliani, Jean-Luc Vendeuvre, A. Lebert, Pascal Garry, Jean-Christophe Augustin, Isabelle Lebert
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2006, 41 (10), pp.1197-1206. ⟨10.1111/j.1365-2621.2006.01185.x⟩
International Journal of Food Science and Technology, Wiley, 2006, 41 (10), pp.1197-1206. ⟨10.1111/j.1365-2621.2006.01185.x⟩
International audience; The influence of four heat-processing regimes and a storage phase on the behaviour of Listeria monocytogenes in ground pork was studied. The effects of pH and water activity (aw) were also tested. During the heat process pha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d8eae42b00f7d70f91acc127e6adc09
https://doi.org/10.1111/j.1365-2621.2006.01185.x
https://doi.org/10.1111/j.1365-2621.2006.01185.x
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 28 (2017)
Microorganisms
Microorganisms
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676a9f5ffc767cffe3642e9f268e2c7d
https://doi.org/10.3390/microorganisms5020028
https://doi.org/10.3390/microorganisms5020028
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2011, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 28 (4), pp.639-647. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 4, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, Elsevier, 2011, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 28 (4), pp.639-647. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 4, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩
International audience; Competition between background microflora and microbial pathogens raises questions about the application of predictive microbiology in situ, i.e., in non-sterile naturally contaminated foods. In this article, we present a revi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4758cbc6b7174a12d5b3d8b4612f399
https://hal.archives-ouvertes.fr/hal-00539513
https://hal.archives-ouvertes.fr/hal-00539513
Autor:
H. Bergis, Jean-Christophe Augustin, Marie Cornu, Laurent Guillier, Eric Mettler, F Bourdichon, Olivier Couvert, Valérie Stahl, Frédéric Carlin, Anthony Pinon, Véronique Zuliani, Catherine Denis, Dominique Thuault, Nathalie Gnanou Besse, Emmanuel Jamet
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2010, 144 (2), pp.236-242. ⟨10.1016/j.ijfoodmicro.2010.09.024⟩
International Journal of Food Microbiology, Elsevier, 2010, 144 (2), pp.236-242. ⟨10.1016/j.ijfoodmicro.2010.09.024⟩
International audience; A stochastic modelling approach was developed to describe the distribution of Listeria monocytogenes contamination in foods throughout their shelf life. This model was designed to include the main sources of variability leadin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b096b2fc8922ec9ea0cf1f3a8666507a
https://hal.univ-brest.fr/hal-00560934
https://hal.univ-brest.fr/hal-00560934
Autor:
Marie Cornu, Jean-Christophe Augustin, Olivier Couvert, Valérie Stahl, Graziella Midelet-Bourdin, Véronique Zuliani, Michèle Vialette, Véronique Huchet, H. Bergis, Sabrina Lemonnier, Anthony Pinon, Catherine Denis
Publikováno v:
Food microbiology. 28(4)
The assessment of the evolution of micro-organisms naturally contaminating food must take into account the variability of biological factors, food characteristics and storage conditions. A research project involving eight French laboratories was cond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a75cd6518259e5ee061f0af1ff3cc869
https://pubmed.ncbi.nlm.nih.gov/21511135
https://pubmed.ncbi.nlm.nih.gov/21511135