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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031.Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares).Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement.Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.Effect of bacterial interactions on the spoilage of cold-smoked salmonMass spectrometry based sensor strategies for the authentication of oysters according to geographical originOlfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniquesPerception of oyster-based products by French consumers. The effect of processing and role of social representationsLay and scientific categorizations of new breeding techniques: Implications for food policy and genetically modified organism legislation
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M Cardinal
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M Cardinal
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M Cardinal
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M Cardinal
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M Cardinal
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M Cardinal
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0000-0001-8327-5429