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J

Jeanne-Marie Membré

secalim

H指数:36

被引数:3,730

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Holistic assessment of the lentil food system in France: current situation and 2050 prospects

法国小扁豆食品系统的整体评估：现状与2050年展望

IF8.2

2026-07-270

OAAI

Quantifying the variability in the survival of Campylobacter jejuni strains on broiler fillets under refrigerated conditions

在冷藏条件下定量评估空肠弯曲杆菌菌株在鸡胸肉上的存活变异性

IF6.3

2026-07-130

OAAI

Development of a machine learning-based early warning system to anticipate climate change impacts: application to the detection of Salmonella in poultry in France

基于机器学习的早期预警系统开发，以预测气候变化影响：在法国家禽中沙门氏菌检测的应用

IF6.3

2026-06-270

OAAI

Microbial risk and health burden associated with the domestic preparation of lentils in France and Hungary

微生物风险及与法国和匈牙利家庭制备鹰嘴豆相关的健康负担

Microbial Risk Analysis

IF4

2025-10-280

OAAI

Microbiological and chemical risks in foods: Public perception versus risk ranking

食品中的微生物和化学风险：公众认知与风险排序

Food Research International

IF8

2025-09-220

PREAI

Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative

FRONTIERS IN MICROBIOLOGY

IF4.5

2024-12-180

OAAI

A multicriteria assessment of food safety measures for a large dairy farm in hot weather conditions

MICROBIAL RISK ANALYSIS

IF4

2024-12-010

OA

Holistic risk assessments of food systems

GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT

IF9.6

2024-12-010

OAAI

Microbiological risk assessment of Bacillus cereus in popular hot dishes eaten by plant-based diet consumers in France

MICROBIAL RISK ANALYSIS

IF4

2024-12-010

OA

Risk-benefit assessment of foods and its role to inform policy decisions: outcome of an international workshop

FRONTIERS IN NUTRITION

IF5.1

2024-09-250

OAAI

Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-09-014

OAAI

Systematic risk ranking of microbiological hazards in infant foods

婴幼儿食品中微生物危害的系统风险排序

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-010

OAAI

When the Weibull model helps in deciphering bacterial resistance variability related to survival behaviour

MICROBIAL RISK ANALYSIS

IF4

2024-04-010

PRE

Ranking food products based on estimating and combining their microbiological, chemical and nutritional risks: Method and application to Ready-To-Eat dishes sold in France

根据估计和结合其微生物，化学和营养风险对食品进行排名: 在法国销售的即食菜肴的方法和应用

FOOD RESEARCH INTERNATIONAL

IF8

2023-07-015

OAAI

Farm-to-fork risk assessment of aflatoxin M1 in milk under climate change scenarios-A comparative study of France and Ireland

IF6.3

2023-07-019

OAAI

Raw milk quality in large-scale farms under hot weather conditions: Learnings from one-year quality control data

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-04-011

OAAI

Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in Europe

FOOD RESEARCH INTERNATIONAL

IF8

2023-04-017

OAAI

Evaluation of climate change effects on food sustainability, safety and quality

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-08-010

PRE

Strategies to mitigate food safety risk while minimizing environmental impacts in the era of climate change

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-08-0122

OAAI

A second-order Monte Carlo simulation model to describe coagulase-positive Staphylococci growth in mayonnaise served in Algerian pizzerias

MICROBIAL RISK ANALYSIS

IF4

2022-04-011

OA