Publications by authors named "N Chapleau"

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Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon.
M Ritz, F Jugiau, M Federighi, N Chapleau, M de Lamballerie

J Food Prot· August 2008

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Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets.
E Alizadeh, N Chapleau, M de Lamballerie, A Lebail

J Food Sci· June 2007

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Experimental and numerical study of heterogeneous pressure-temperature-induced lethal and sublethal injury of Lactococcus lactis in a medium scale high-pressure autoclave.
K V Kilimann, P Kitsubun, A Delgado, M G Gänzle, N Chapleau

Biotechnol Bioeng· July 2006

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Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system.
N Chapleau, M Ritz, S Delépine, F Jugiau, M Federighi

Int J Food Microbiol· February 2006

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High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk.
F Speroni, M C Puppo, N Chapleau, M de Lamballerie, O Castellani

J Agric Food Chem· July 2005

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