Linda Saucier

Discipline

Economies et finances (4)

Type de document

Autres (25)

Co-auteur

Source

Mot-clé

viande (17) Meat (17) Control (10) Growth (9) Escherichia coli (9) Growth (9) température (8) Temperature (8) Process (Law) (8) Cooking (8) Temperature (8) Time (7) Quality (7) temps (durée) (6) effet (6) Heat (6) Beef (6) Animals (6) perte (5) conservation (5) Food (5) Conservation (5) Methods (5) Value (5) Muscles (5) Days (5) Color (5) Cells (5) Methods (5) Processing (5)

Documents écrit par Linda Saucier (25) | parle de Linda Saucier (0)

Stabilization of swine fecal samples influences taxonomic and functional results in microbiome analyses
Xavier C. Monger et al.
Comparison of black soldier fly larvae pre-treatments and drying techniques on the microbial load and physico-chemical characteristics
Marie-Hélène Deschamps et al.
Antibiotic resistance : from pig to meat
Xavier C. Monger et al.
Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality
Anne-Sophie Larivière-Lajoie et al.
Escherichia coli heat shock protein DnaK : production and consequences in terms of monitoring cooking
Karine Seyer et al.
Anticrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle
Mounia Oussalah et al.
Shelf life of ground poultry meat stored under modified atmosphere
Claude Gariépy et al.
A model study of Escherichia coli O157:H7 survival in fermented dry sausages – Influence of inoculum preparation, inoculum procedure, and selected process parameters
Fadia Naim et al.
Improvement of physicochemical quality of fresh pork loin during storage by natural polyphenol diet supplementation
Marie Fortier et al.
Description of a simple detection assay for in situ production of bacteriocin on meat
Linda Saucier et al.
Postprocessing in vitro digestion challenge to evaluate survival of Escherichia coli O157:H7 in fermented dry sausages
Fadia Naim et al.
Mycobacterium avium subsp. paratuberculosis in dairy products, meat and drinking water
C. O. Gill et al.
Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality
Amenan Prisca Nadège Koné et al.
Visible and near-infrared light transmission : a hybrid imaging method for non-destructive meat quality evaluation
Adel Ziadi et al.
Heat inactivation of Listeria monocytogenes and Salmonella enterica serovar Typhi in a typical bologna matrix during an industrial cooking-cooling cycle
Lamjed Sallami et al.
Heat inactivation of mycobacterium avium subsp. paratuberculosis in aseptically prepared ground beef
Éveline Plamondon et al.
Induction of DnaK upon γ-irradiation at high and low rates in Escherichia coli
Anthony Guernec et al.
Physiological adaptation of Escherichia coli after transfer onto refrigerated ground meat and other solid matrices : a molecular approach
Anthony Guernec et al.
Whole-Genome transcriptional analysis of Escherichia coli during heat inactivation processes related to industrial cooking
Anthony Guernec et al.
Effect of feed texture, meal frequency and pre-slaughter fasting on behaviour, stomach content and carcass microbial quality in pigs
Dave Bernier et al.
Development of an encapsulation system for the protection and controlled release of antimicrobial nisin at meat cooking temperature
Yves Desjardins et al.
Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)
Jorge Castro-Albarràn et al.
Inhibitory effects of commercial and enriched green tea extracts on the growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli
Elodie Rozoy et al.
Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat
Amenan Prisca Nadège Koné et al.
Microbial spoilage, quality and safety within the context of meat sustainability
Linda Saucier