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H

Hélène Simonin

Institut Agro

H指数:21

被引数:1,211

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Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores?

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-12-0111

OAAI

Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy

FRONTIERS IN MICROBIOLOGY

IF4.5

2020-01-3126

OAAI

Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying

PROCESS BIOCHEMISTRY

IF4

2018-06-0117

PREAI

Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-06-0127

PREAI

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2016-09-014

OAAI

Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-12-0120

PREAI

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

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2014-09-0123

PREAI

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

气调包装与高压联合使用延长生禽香肠货架期

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2014-06-0145

PREAI

The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans spores

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2013-05-2023

PREAI

Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study

凝胶介质中大肠杆菌K12 CIP 54.117的微波灭活: 实验和数值研究

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-05-0137

PREAI

Formation and stability of amylose ligand complexes formed by high pressure treatment

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2013-04-0148

PREAI

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2013-04-0174

PREAI

Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-01-0124

OAAI

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2012-10-0137

PREAI

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

JOURNAL OF FOOD SCIENCE

IF3.4

2012-08-0347

PREAI

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

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2012-04-09170

PRE

Starch filler and osmoprotectants improve the survival of rhizobacteria in dried alginate beads

JOURNAL OF MICROENCAPSULATION

IF3.2

2012-02-2966

PREAI

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-04-0131

OAAI

Controlling the membrane fluidity of yeasts during coupled thermal and osmotic treatments

BIOTECHNOLOGY AND BIOENGINEERING

IF3.6

2007-12-1332

PREAI