Detalhe da pesquisa
1.
Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents' school canteens.
Appetite;
178: 106005, 2022 11 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35537658
2.
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.
Food Microbiol;
40: 9-17, 2014 Jun.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24549192
3.
Perception of oyster-based products by French consumers. The effect of processing and role of social representations.
Appetite;
59(3): 844-52, 2012 Dec.
Artigo
em Inglês
| MEDLINE
| ID: mdl-22940688
4.
Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.
Food Microbiol;
30(1): 164-72, 2012 May.
Artigo
em Inglês
| MEDLINE
| ID: mdl-22265297
5.
Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.
Foods;
10(11)2021 Oct 20.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34828798
6.
Lay and scientific categorizations of new breeding techniques: Implications for food policy and genetically modified organism legislation.
Public Underst Sci;
29(5): 524-543, 2020 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32538315
7.
Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions.
Food Res Int;
134: 109254, 2020 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32517917
8.
Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.
Front Microbiol;
10: 3103, 2019.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32038547
9.
Mass spectrometry based sensor strategies for the authentication of oysters according to geographical origin.
J Agric Food Chem;
56(2): 321-7, 2008 Jan 23.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18095649
10.
Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon.
J Food Prot;
71(11): 2198-207, 2008 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-19044261
11.
Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques.
J Agric Food Chem;
55(11): 4518-25, 2007 May 30.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17488025
12.
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.
Food Res Int;
100(Pt 1): 151-160, 2017 10.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28873674
13.
Effect of bacterial interactions on the spoilage of cold-smoked salmon.
Int J Food Microbiol;
112(1): 51-61, 2006 Oct 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-16949172
14.
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.
Int J Food Microbiol;
104(3): 309-24, 2005 Oct 25.
Artigo
em Inglês
| MEDLINE
| ID: mdl-15979753
15.
Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.
Int J Food Microbiol;
213: 79-87, 2015 Nov 20.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26044337
16.
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.
ISME J;
9(5): 1105-18, 2015 May.
Artigo
em Inglês
| MEDLINE
| ID: mdl-25333463
17.
Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.
Int J Food Microbiol;
160(3): 227-38, 2013 Jan 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-23290229
18.
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.
Int J Food Microbiol;
152(3): 82-90, 2012 Jan 16.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21835482
19.
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
Int J Food Microbiol;
147(3): 195-202, 2011 Jun 30.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21531471