J. Vendeuvre

发表

Listeria monocytogenes in pork slaughtering and cutting plants. Use of RAPD, PFGE and PCR-REA for tracing and molecular epidemiology.

G. Salvat, G. Ermel, G Salvat, 1999, International journal of food microbiology.

Physicochemical surface properties of five Listeria monocytogenes strains from a pork‐processing environment in relation to serotypes, genotypes and growth temperature

G. Salvat, G. Ermel, M. Bellon-Fontaine, 2000, Journal of applied microbiology.

Tracing of Salmonella spp. in two pork slaughter and cutting plants using serotyping and macrorestriction genotyping

G. Salvat, G. Ermel, V. Carlier, 2001, Journal of applied microbiology.

Surface properties and adhesion of Bacillus cereus and Bacillus subtilis to polyurethane - Influence of growth temperature

M. Bellon-Fontaine, J. Vendeuvre, P. Garry, 1998 .

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

N. Naud, F. Guéraud, F. Pierre, 2010, Cancer Prevention Research.

Emerging research approaches benefit to the study of cooked cured ham flavour

J. L. Quéré, J. Vendeuvre, A. Guillard, 1997 .

Calcium inhibits promotion by hot dog of 1,2‐dimethylhydrazine‐induced mucin‐depleted foci in rat colon

N. Naud, F. Guéraud, F. Pierre, 2013, International journal of cancer.

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism.

C. Lopez, J. Chardigny, C. Genot, 2013, Progress in lipid research.

Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts

J. Augustin, A. Lebert, I. Lebert, 2007, Journal of applied microbiology.

Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats

N. Naud, F. Guéraud, F. Pierre, 2017, Nutrition and cancer.

Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature

J. Augustin, A. Lebert, I. Lebert, 2006 .

Beef sausage structure affected by sodium chloride and potassium lactate.

Richard G. Taylor, T. Astruc, R. Labas, 2008, Meat science.

Sausage Structure Analysis

Richard G. Taylor, J. L. Martin, J. Vendeuvre, 2001 .

Effects of animal and muscle characteristics on collagen and consequences for ham production.

B. Boutten, J. Vendeuvre, A. Morel, 2000, Meat science.

Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.

D. Attaix, N. Naud, F. Guéraud, 2013, The American journal of clinical nutrition.

Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats

N. Naud, F. Guéraud, F. Pierre, 2017, Nutrition and Cancer.