| Pulsed-light system as a novel food decontamination technology: a review N Elmnasser, S Guillou, F Leroi, N Orange, A Bakhrouf, M Federighi Canadian journal of microbiology 53 (7), 813-821, 2007 | 405 | 2007 |
| Next generation of microbiological risk assessment: Potential of omics data for exposure assessment HMW den Besten, A Amézquita, S Bover-Cid, S Dagnas, M Ellouze, ... International journal of food microbiology 287, 18-27, 2018 | 74 | 2018 |
| Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage M Lerasle, M Federighi, H Simonin, V Anthoine, S Rezé, R Chéret, ... Innovative Food Science & Emerging Technologies 23, 54-60, 2014 | 72 | 2014 |
| Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat F Duranton, S Guillou, H Simonin, R Chéret, M de Lamballerie Innovative Food Science & Emerging Technologies 16, 373-380, 2012 | 65 | 2012 |
| Role of the Cj1371 periplasmic protein and the Cj0355c two-component regulator in the Campylobacter jejuni NCTC 11168 response to oxidative stress caused by paraquat A Garénaux, S Guillou, G Ermel, B Wren, M Federighi, M Ritz Research in microbiology 159 (9-10), 718-726, 2008 | 62 | 2008 |
| Inactivation of Saccharomyces cerevisiae in solution by low‐amperage electric treatment S Guillou, N El Murr Journal of Applied Microbiology 92 (5), 860-865, 2002 | 58 | 2002 |
| Effect of high pressure and salt on pork meat quality and microstructure F Duranton, H Simonin, R Chéret, S Guillou, M de Lamballerie Journal of Food science 77 (8), E188-E194, 2012 | 55 | 2012 |
| Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data NDM Luong, L Coroller, M Zagorec, JM Membré, S Guillou Microorganisms 8 (8), 1198, 2020 | 50 | 2020 |
| Public health risk-benefit assessment associated with food consumption–a review G Boué, S Guillou, JP Antignac, BL Bizec, JM Membré European Journal of Nutrition & Food Safety 5 (1), 32-58, 2014 | 50 | 2014 |
| A systematic review of beef meat quantitative microbial risk assessment models V Tesson, M Federighi, E Cummins, J de Oliveira Mota, S Guillou, G Boué International Journal of Environmental Research and Public Health 17 (3), 688, 2020 | 47 | 2020 |
| Latest developments in foodborne pathogen risk assessment JM Membre, S Guillou Current Opinion in Food Science 8, 120-126, 2016 | 46 | 2016 |
| Estimation of the burden of disease attributable to red meat consumption in France: influence on colorectal cancer and cardiovascular diseases JDO Mota, G Boué, S Guillou, F Pierre, JM Membré Food and chemical toxicology 130, 174-186, 2019 | 45 | 2019 |
| Public health risks and benefits associated with breast milk and infant formula consumption G Boué, E Cummins, S Guillou, JP Antignac, B Le Bizec, JM Membré Critical Reviews in Food Science and Nutrition 58 (1), 126-145, 2018 | 40 | 2018 |
| Viability of Saccharomyces cerevisiae cells exposed to low-amperage electrolysis as assessed by staining procedure and ATP content S Guillou, V Besnard, N El Murr, M Federighi International journal of food microbiology 88 (1), 85-89, 2003 | 36 | 2003 |
| Influence of lactate and acetate removal on the microbiota of French fresh pork sausages A Bouju-Albert, MF Pilet, S Guillou Food microbiology 76, 328-336, 2018 | 32 | 2018 |
| Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham M Ramaroson, S Guillou, A Rossero, S Rezé, V Anthoine, N Moriceau, ... International Journal of Food Microbiology 276, 28-38, 2018 | 31 | 2018 |
| Review of quantitative microbial risk assessment in poultry meat: The central position of consumer behavior T Khalid, A Hdaifeh, M Federighi, E Cummins, G Boué, S Guillou, ... Foods 9 (11), 1661, 2020 | 28 | 2020 |
| High‐pressure processing of meat and meat products S Guillou, M Lerasle, H Simonin, M Federighi Emerging technologies in meat processing: Production, processing and …, 2017 | 27 | 2017 |
| Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations M Lerasle, S Guillou, H Simonin, V Anthoine, R Chéret, M Federighi, ... International journal of food microbiology 186, 74-83, 2014 | 27 | 2014 |
| Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging NDM Luong, S Jeuge, L Coroller, C Feurer, MH Desmonts, N Moriceau, ... Food Research International 137, 109501, 2020 | 26 | 2020 |
Jeanne-Marie MembréResearcher, SECALIM, INRAE, Oniris, FranceGeverifieerd e-mailadres voor oniris-nantes.fr
