Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

Emmanuel Jaffrès, Valérie Lalanne, Sabrina Macé, +5

International Journal of Food Microbiology

Microbial InactivationTropical ShrimpsVolatile CompoundsFood SpoilageMicrobial Contamination +7

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

Sabrina Macé, Josiane Cornet, Frédérique Chevalier, +4

Food Microbiology

Raw SalmonMicrobial InactivationFood PackagingMicrobial ContaminationFood Spoilage +11

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

Sabrina Macé, Jean‐Jacques Joffraud, Mireille Cardinal, +7

International Journal of Food Microbiology

Microbial InactivationSpoiled Raw SalmonFood PackagingAtmosphere PackagingFood Spoilage +10

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

Jean‐Jacques Joffraud, Mireille Cardinal, Josiane Cornet, +3

International Journal of Food Microbiology

Microbial InactivationMicrobial ContaminationFood SpoilageFoodborne PathogensFood Microbiology +6

Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems

Luísa M.P. Valente, Josiane Cornet, C. Donnay-Moreno, +7

Food Control

Gilthead Sea BreamEngineeringAquacultureQuality DifferencesSouthern Europe +3

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Sabrina Macé, Mireille Cardinal, Emmanuel Jaffrès, +7

Food Microbiology

Microbial InactivationAtmosphere PackagingFood PackagingEngineeringFood Spoilage +13

Effects of the smoking process on odour characteristics of smoked herring () and relationships with phenolic compound content

Mireille Cardinal, Josiane Cornet, Thierry Sérot, +1

Food Chemistry

Food ChemistrySmoking ProcessPhenolic Compound ContentToxicologySmoked Herring +1

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

Françoise Leroi, Josiane Cornet, Frédérique Chevalier, +4

International Journal of Food Microbiology

Cold-smoked Salmon SpoilageBiotechnologyFood MicrobiologyFood PreservationMicrobiology +2

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

Sébastien Matamoros, Françoise Leroi, Mireille Cardinal, +4

Journal of Food Protection

Vacuum-packaged CookedMicrobial ContaminationLactic Acid BacteriaFood MicrobiologyMicrobial Ecology +8

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4 °C

Adèle Silbande, Sandra Adenet, C Chopin, +4

International Journal of Food Microbiology