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Journal of Breath Research|January 21, 2021
Monitoring of endogenous nitric oxide exhaled by pig lungs during ex-vivo lung perfusionThibaut Chollier, Lucile Richard, Daniele Romanini, et al.
Food Microbiology|July 9, 2026
Optimization of a capsid integrity RT-qPCR method to quantify thermally inactivated hepatitis E virus in suspensions and in deli meat samplesAudrey Fraisse, Marie Pellerin, Carole Feurer, et al.
International Journal of Food Microbiology|April 15, 2018
Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked hamMihanta Ramaroson, Sandrine Guillou, Albert Rossero, et al.
Cerebral Cortex (New York, N.Y. : 1991)|February 21, 2012
An ion transport-independent role for the cation-chloride cotransporter KCC2 in dendritic spinogenesis in vivoHubert Fiumelli, Adrian Briner, Martin Puskarjov, et al.
Microorganisms|February 25, 2022
Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite SaltStéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, et al.
Food and Waterborne Parasitology|May 30, 2023
Inactivation of <i>Toxoplasma gondii</i> in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to productionFilip Dámek, Bastien Fremaux, Dominique Aubert, et al.
NPJ Science of Food|October 7, 2023
Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 ratsFrançoise Guéraud, Charline Buisson, Aurélie Promeyrat, et al.
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