Frédérique Duranton

New Insights into the High‐Pressure Processing of Meat and Meat Products

Hélène Simonin, Frédérique Duranton, Marie de Lamballerie · Comprehensive Reviews in Food Science and Food Safety · 2012 · 207 citations

High Hydrostatic Pressure, Engineering, New Applications +19

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Gaëlle Petit, Vanessa Jury, Marie de Lamballerie et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 120 citations

Sodium Chloride, Nutrition, Novel Food +21

Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

Gina Villamonte, Hélène Simonin, Frédérique Duranton et al. · Innovative Food Science & Emerging Technologies · 2012 · 86 citations

Food Chemistry, Animal Physiology, Sodium Chloride +14

Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

Frédérique Duranton, Hélène Simonin, Romuald Chéret et al. · Journal of Food Science · 2012 · 53 citations

Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

Frédérique Duranton, Sandrine Guillou, Hélène Simonin et al. · Innovative Food Science & Emerging Technologies · 2012 · 46 citations

Raw Pork Meat, High Pressure, Endogenous Microflora +5