2011

Publications (ACL)

PB
Biochimie
PB
PB

Technologie-Procédés
PB
Analyse sensorielle

Buzin Florence, Baudon Violaine,
, Barille Laurent, Haure Joel (2011).Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment. International Journal Of Food Science And Technology, 46(9), 1775-1782.
http://archimer.ifremer.fr/doc/00041/15245/

PB
Biochimie

PB

PB
PB
Analyse sensorielle

Jaffrès Emmanuel, Lalanne Valérie, Macé Sabrina,
,
, Sérot Thierry, Dousset Xavier,
(2011). Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps sing SPME-GC-MS analysis. International Journal of Food Microbiology, 147, 195-202.
http://archimer.ifremer.fr/doc/00040/15089/

Modélisation-Simulation
PB
PB
PB

PB
PB
PB

Guéguen Marielle,
, Bardouil Michèle, Truquet Philippe, Haberkorn Hansy, Lassus Patrick, Barillé Laurent,Amzil Zouher (2011). Modelling of paralytic shellfish toxin biotransformations in the course of Crassostrea gigas detoxification kinetics. Ecological modelling, 22 (18), 3394-3402.
http://dx.doi.org/10.1016/j.ecolmodel.2011.07.007

PB
Biochimie
PB
PB

PB
PB
PB

Nguyen Huong Thi My, Sylla Kkalifa Serigne Babakar, Randriamahatody Zo, Donnay-Moreno Claire, Moreau Jacques, Luyen Thi My,
(2011). Enzymatic hydrolysis of Yellowfin Tuna ( Thunnus albacares) by-products using protamex protéase. Food Technology and Biotechnology, 49, 48-55.
: http://archimer.ifremer.fr/doc/00030/14142/

PB
Biochimie
PB
PB

PB
PB
Analyse sensorielle

 
,
,
,
,
, Rocha Eduardo Jurge Sousa, Soares S., Escorcio C., Borges Pedro Alexandre Coelho, Valente Luisa Maria Pinheiro (2011). Seasonal variation of physical, chemical ans sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in southern europe. Food Control, 22, 574-585.
: http://archimer.ifremer.fr/doc/00016/12757/

PB

PB
PB

 
(2011). Biopreservation of lightly preserved seafood products. Infofish International, 4, 41-46.

Modélisation-Simulation
PB
PB
PB

Technologie-Procédés
PB
PB

Pérez-Galvez Raul, Guadix Antonio, Almécija M. Carmen, Guadix Emilia M. and Bergé Jean-Pascal (2011). Responce surface modelling of the multiphase juice composition from the compaction of sardine discards. Food and Bioprocess Technology, online.
: http://www.springerlink.com/content/c221n2hu65359623/fulltext.pdf/

PB
PB
PB
PB

Technologie-Procédés
PB
PB

Pérez-Gálvez Raúl, Almécija M., Guadix Emilia M., Bergé Jean-Pascal, Guadix Antonio (2011). Ceramic Membranes in the Treatment of Fish Processing Effluents. Journal Of Membrane Science, 384 ,1-2 ,142-148.
http://archimer.ifremer.fr/doc/00052/16290/

PB
Biochimie
PB
PB

PB
PB
Analyse sensorielle

Valente Luisa Maria Pinheiro, 
,  
,  
, 
, Bacelar M., Escorcio C., Rocha Eduardo Jurge Sousa, Malhao F., Cardinal Mireille (2011).Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi intensive or extensive system. Food Control, 22, 708-717.
http://archimer.ifremer.fr/doc/00021/13208/

PB
Biochimie
PB
PB

PB
PB
Analyse sensorielle

Whala Khaled, Ben Amar Raja, Massé Anthony, Bourseau Patrick,
,
, Prost Carole, Jaouen Pascale (2011). Aromas recovery from Tuna Cooking juice by nanofiltration. Food Science and Technology, 44, 153-157.
http://archimer.ifremer.fr/doc/00016/12711/

Publications (revues sans CL)

OS - Ouvrages scientifiques (ou chapitres de ces ouvrages)

Verrez-Bagnis Véronique (2011). Detection of adulterations: addition of foreign proteins. Chapitre In « Safety Analysis of Foods of Animal Origin », Nollet L. and Toldra F. eds., CRC Press / Taylor & Francis, Boca Raton, Etats-Unis., p.603-614

Colloques