2007

Publications dans des revues avec comité de lecture

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Biochimie
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Chéret Romuald, Delbarre-Ladrat Christine, De Lamballerie-Anton Marie,
(2007). Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chemistry, 101 (4), 1491-1496, 2007.
http://archimer.ifremer.fr/doc/00000/3646/

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Biochimie
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Technologie-Procédés
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Chéret Romuald, Delbarre-Ladrat Christine,
, De Lamballerie-Anton Marie (2007). Effect of high pressure on the calpain-calpastatin system in fish muscle. Journal of Food Science, 72 (6), C313-C316.
http://archimer.ifremer.fr/doc/00000/2786/

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Biochimie
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, Kone Matenin, Sérot Thierry (2007). Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes. Food Chemistry, 105 (1), 126-132.
http://archimer.ifremer.fr/doc/00000/2786/

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Technologie-Procédés
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Elmnasser Noura, Ritz Magali,
, Orange Nicole, Bakhrouf Amina, Federighi Michel (2007). Bacterial inactivation using pulsed light. Acta Alimentaria, 36 (3),401-408.
http://archimer.ifremer.fr/doc/00000/3041/

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Technologie-Procédés
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Elmnasser Noura, Guillou Sandrine,
, Orange Nicole, Bakhrouf Amina, Federighi Michel (2007). Pulsed-light system as a novel food decontamination technology: a review. Canadian Journal of Microbiology, 53 (7), 813-821.
http://archimer.ifremer.fr/doc/00000/7372/

Modélisation-Simulation
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Lassus Patrick, Amzil Zouher,
, Séchet Véronique, Barillé Laurent, Abadie Eric, Bardouil Michèle, Sibat Manuela, Truquet Philippe, Bérard Jean-Baptiste, Gueguen Marielle (2007). Modelling the accumulation of PSP toxins in Thau Lagoon oysters (Crassostrea gigas) from trials using mixed cultures of Alexandrium catenella and Thalassiosira weissflogii. Aquatic Living Resources, 20, 59-67.
http://archimer.ifremer.fr/doc/00000/2624/

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Biochimie

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Le Foll Christelle, Corporeau Charlotte, Le Guen Valérie,
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, Delarue Jacques (2007). Long chain n-3 polyunsaturated fatty acids dissociate phosphorylation of Akt from phosphatidylinositol 3’-kinase activity in rats. AJP: Endocrinology and Metabolism, 292 (4), E1223-E1230.
http://dx.doi.org/10.1152/ajpendo.00446.2006

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Biochimie

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Le Néchet Sandrine, Dubois Nolwenn,
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(2007). Lipid composition of the liver oil of the ray Himantura bleekeri. Food Chemistry, 104 : 559-564.
http://archimer.ifremer.fr/doc/00000/3129/

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Biochimie

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Technologie-Procédés
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Ruiz Nicolas, Dubois Nolwenn, Wielgosz-Collin Gaëtane, Robiou du Pont Thibaut,
, Pouchus Yves-François, Barnathan Gilles (2007).Comparative studies of fatty acid compositions of a marine-derived Trichoderma longibrachiatum strain cultured by agar surface and submerged fermentations. Process Biochemistry, 42 (4), 676-680.
http://http://archimer.ifremer.fr/doc/00000/3129/

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Biologie Moléculaire
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Sevilla Rafael G., Diez Amalia, Norén Michael, Mouchel Olivier,
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, Van Pelt Hilde, Favre-Krey Laurence, Krey Grigorios (2007). Primers and polymerase chain reaction conditions for DNA barcoding teleost fish based on the mitochondrial cytochrome b and nuclear rhodopsin genes. Molecular Ecology Notes, 7 (4), 730-734.
http://http://archimer.ifremer.fr/doc/00000/3034/

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Analyse sensorielle

Semenou Michel, Courcoux Philippe,
, Nicod Huguette, Ouisse Alexandra (2007). Preference study using a latent class approach. Analysis of European preferences for smoked salmon. Food Quality and Preference, 18 (5), 720-728.
http://archimer.ifremer.fr/doc/00000/2677/

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Technologie-Procédés
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Analyse sensorielle

Varlet Vincent, Sérot Thierry,
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, Monteau Fabrice, Le Bizec Bruno, Prost Carole (2007). Organoleptic characterization and PAH content of salmon (salmo salar) fillets smoked according to four industrial smoking techniques. Journal of the Science of Food and Agriculture, 87, 847-854.
http://archimer.ifremer.fr/doc/00000/2550/

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Technologie-Procédés
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Analyse sensorielle

Varlet Vincent, Sérot Thierry,
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Prost Carole (2007).Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques. Journal of Agricultural and Food Chemistry, 55, 451-525.
http://archimer.ifremer.fr/doc/00000/3129/

Ouvrages ou chapitres d’ouvrages

Thorkelsson Gudjon, Sigurgisladottir Sjofn, Geirsdottir Margret, Jóhannsson Ragnar, Guérard Fabienne, Chabeaud Aurélie, Bourseau Patrick, Vandanjon Laurent, Jaouen Pascal, Chaplain-Derouiniot Maryse, Fouchereau-Péron Martine, Martinez-Alvarez Oscar, Le Gal Yves, Ravallec-Plé Rozenn, Picot Laurent, Bergé Jean-Pascal, Delannoy Charles, Jakobsen Greta, Johansson Inez, Batista Ireneu and Pires Carla (2007). Mild processing techniques and development of functional marine protein and peptide ingredients. In « Improving seafood products for the consumer ». Ed.Torger Børresen. Woodhead, Cambridge.

Thèses, brevets et HDR

Leroi Françoise (2007). « Qualité et sécurité des produits de la mer ». HDR École doctorale de chimie biologie, Université de Nantes, soutenue le 2 mars.

Bergé Jean-Pascal, Delannoy Charles, Dhaler Didier, Raeder Henrik, Tilset Bente, Torp Eddy (2007). Method of oil purification, and uses thereof for food and feed. Norwegian patent application n° 20064993.