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Journal of Food Protection|September 24, 2019
Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature DataSandrine Guillou, Jeanne-Marie MembréJournal of Food Protection|March 7, 2013
Predicting and preventing mold spoilage of food productsStéphane Dagnas, Jeanne-Marie MembréFood Research International (Ottawa, Ont.)|March 28, 2018
Quantitative microbiological risk assessment in food industry: Theory and practical applicationJeanne-Marie Membré, Géraldine BouéInternational Journal of Food Microbiology|November 30, 2010
A probabilistic approach to determine thermal process setting parameters: application for commercial sterility of productsJeanne-Marie Membré, André van ZuijlenFood Research International (Ottawa, Ont.)|May 22, 2017
Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessmentAnna Roccato, Mieke Uyttendaele, Jeanne-Marie MembréInternational Journal of Food Microbiology|July 13, 2014
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pHStéphane Dagnas, Bernard Onno, Jeanne-Marie MembréJournal of Food Protection|October 12, 2013
Meta-analysis of Campylobacter spp. survival data within a temperature range of 0 to 42°CJeanne-Marie Membré, Michel Laroche, Catherine MagrasFood Research International (Ottawa, Ont.)|March 13, 2023
Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in EuropeOurania Misiou, Konstantinos Koutsoumanis, Jeanne-Marie MembréJournal of Food Protection|June 19, 2019
Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie MayonnaiseJeanne-Marie Membré, Virginie Majchrzak, Isabelle JollyWater Science and Technology : a Journal of the International Association on Water Pollution Research|June 1, 2018
Meta-analysis of the reduction of antibiotic-sensitive and antibiotic-resistant Escherichia coli as a result of low- and medium-pressure UV lampsEithne O'Flaherty, Jeanne-Marie Membré, Enda CumminsPageof 7