Ngoc-Du Martin Luong

Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage.

V. Cariou, M. Zagorec, L. Coroller, 2021, International journal of food microbiology.

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

M. Zagorec, L. Coroller, J. Membré, 2020, Microorganisms.

Database of SARS-CoV-2 and coronaviruses kinetics relevant for assessing persistence in food processing plants

M. Sanaa, C. Batéjat, I. Leclercq, 2022, Scientific Data.

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

M. Zagorec, L. Coroller, J. Membré, 2022, Foods.

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

M. Zagorec, L. Coroller, J. Membré, 2020, Food research international.

An agent-based model to simulate SARS-CoV-2 contamination of surfaces and meat cuts in processing plants.

L. Guillier, S. Duret, S. Martin-Latil, 2023, International journal of food microbiology.