Concepedia

Author

Sabine Jeuge

Institut du PorcORCID

Also Known As

Jeuge, Sabine, S. Jeuge, Sabine Jeuge

10

Publications

128

Citations

6

H-Index

26

Concepts

All Affiliations

Institut du PorcInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementUniversité de Bretagne OccidentaleUniversity of LiègeLaboratoire de Biodiversité et Biotechnologies Microbiennes
SJ

About

Sabine Jeuge is an author at Institut du Porc specializing in microbiology, medicine, and food safety.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

3

3

65

2

Health Sciences

2

2

28

3

Metabolism

2

2

43

4

Public Health

1

1

15

5

Biochemistry

1

1

30

Sabine Jeuge

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6

Publications

128

Citations

6

H-Index

YearCitations

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

Ngoc-Du Martin Luong, Sabine Jeuge, Louis Coroller,

Food Research International

2020

30

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,

International Journal of Food Microbiology

2020

30

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,

Food Microbiology

2014

22

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

Monika Coton, F. Déniel, Jérôme Mounier,

Frontiers in Microbiology

2021

18

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,

Data in Brief

2020

15

Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

Françoise Guéraud, Charline Buisson, Aurélie Promeyrat,

npj Science of Food

2023

13

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