Valérie Anthoine

Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

M. Lerasle, Michel Fédérighi, Hélène Simonin et al. · Innovative Food Science & Emerging Technologies · 2014 · 49 citations

Atmosphere Packaging, Meat Packaging, Food Packaging +9

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

Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations

M. Lerasle, Sandrine Guillou, Hélène Simonin et al. · International Journal of Food Microbiology · 2014 · 29 citations

Ready-to-cook Poultry Meat, Potassium Lactate Concentrations, Microbial Contamination +10

Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Mihanta Ramaroson, Sandrine Guillou, Albert Rossero et al. · International Journal of Food Microbiology · 2018 · 29 citations

Selection Procedure, Microbial Contamination, Biotechnology +7

Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates

Lenaïg Brulé, Boris Misery, Guillaume Baudouin et al. · Foods · 2024 · 16 citations · Full text