Sabine Jeuge

Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Ngoc-Du Martin Luong, Sabine Jeuge, Louis Coroller et al. · Food Research International · 2020 · 30 citations · Full text

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

Sarah Lebrun, Tom Van Nieuwenhuysen, Sébastien Crèvecoeur et al. · International Journal of Food Microbiology · 2020 · 30 citations

Microbial Toxin, Toxinology, Biochemistry +10

Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process

Louis Coroller, Sabine Jeuge, Olivier Couvert et al. · Food Microbiology · 2014 · 22 citations

Microbial Contamination, Foodborne Illness, Pathogenesis +9

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Monika Coton, F. Déniel, Jérôme Mounier et al. · Frontiers in Microbiology · 2021 · 18 citations · Full text

Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere

Simon Poirier, Ngoc-Du Martin Luong, Valérie Anthoine et al. · Data in Brief · 2020 · 15 citations · Full text

Microbial Inactivation, Food Processing Facilities, Lactate Concentration +21