Publications by authors named "Antoine Collignan"

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Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.
Timoty Savouré, Manuel Dornier, Isabelle Maraval, Antoine Collignan

J Texture Stud· June 2021

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Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions.
Timoty Savouré, Manuel Dornier, Laurent Vachoud, Antoine Collignan

J Texture Stud· June 2020

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Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors.
Felicitas E Mukumbo, Elodie Arnaud, Antoine Collignan, Louwrens C Hoffman, Adriana M Descalzo

J Food Sci Technol· December 2018

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Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa.
Thomas Petit, Yanis Caro, Anne-Sophie Petit, Sunita J Santchurn, Antoine Collignan

Meat Sci· March 2014

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Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin.
Aline Chaine, Elodie Arnaud, Alain Kondjoyan, Antoine Collignan, Samira Sarter

Int J Food Microbiol· April 2013

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Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.
Manuela Bros, Elodie Arnaud, Gérard Loiseau, Régine Talon, Antoine Collignan

J Food Sci· August 2012

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Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins.
Jean-Yves Lecompte, Alain Kondjoyan, Samira Sarter, Stéphane Portanguen, Antoine Collignan

Int J Food Microbiol· September 2008

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The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage.
François Deumier, Antoine Collignan

Meat Sci· November 2003

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