Publications by authors named "Pierre Malle"

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Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
François Leduc, Frédéric Krzewinski, Bruno Le Fur, Assi N'Guessan, Pierre Malle

J Sci Food Agric· September 2012

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Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
Guillaume Duflos, François Leduc, Assi N'Guessan, Frederic Krzewinski, Ossarath Kol, Pierre Malle

J Sci Food Agric· December 2010

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Quantitative PCR method for evaluating freshness of whiting (Merlangius merlangus) and plaice (Pleuronectes platessa).
Guillaume Duflos, Laurence Theraulaz, Gerard Giordano, Vincent Mejean, Pierre Malle

J Food Prot· July 2010

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Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon.
Graziella Midelet-Bourdin, Annie Beaufort, Françoise Leroi, Mireille Cardinal, Sylvie Rudelle, Pierre Malle

J Food Prot· November 2008

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Variable adhesion of Listeria monocytogenes isolates from food-processing facilities and clinical cases to inert surfaces.
Odile Tresse, Kelly Shannon, Anthony Pinon, Pierre Malle, Michèle Vialette

J Food Prot· July 2007

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Evaluation of the international reference methods NF EN ISO 11290-1 and 11290-2 and an in-house method for the isolation of Listeria monocytogenes from retail seafood products in france.
Graziella Midelet-Bourdin, Guylaine Leleu, Pierre Malle

J Food Prot· April 2007

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Amino acid decarboxylase activity and other chemical characteristics as related to freshness loss in iced cod (Gadus morhua).
M Manuela Hernández-Herrero, Guillaume Duflos, Pierre Malle, Stéphane Bouquelet

J Food Prot· July 2002

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A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%).
Pierre Malle, Martine Poumeyrol

J Food Prot· June 1989

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