Publications by authors named "Regine Talon"

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Contribution of omics to biopreservation: Toward food microbiome engineering.
Frédéric Borges, Romain Briandet, Cécile Callon, Marie-Christine Champomier-Vergès, Souad Christieans, Régine Talon

Front Microbiol· August 2022

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Investigation of O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion.
Diane de La Pomelie, Sabine Leroy, Régine Talon, Philippe Ruiz, Philippe Gatellier

Foods· October 2021

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Investigating Extracellular DNA Release in Biofilm In Vitro.
Sabine Leroy, Isabelle Lebert, Carine Andant, Pierre Micheau, Régine Talon

Microorganisms· October 2021

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Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species.
Roumeila Bader, Samira Becila, Philippe Ruiz, Fairouz Djeghim, Ibtissem Sanah, Régine Talon

Meat Sci· January 2021

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Transcriptomic Analysis of in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind.
Sabine Leroy, Sergine Even, Pierre Micheau, Anne de La Foye, Valérie Laroute, Régine Talon

Microorganisms· November 2020

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Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus.
Sabine Leroy, Isabelle Lebert, Carine Andant, Régine Talon

Int J Food Microbiol· August 2020

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Editorial - 3rd International Symposium of Fermented Meat.
Régine Talon, Sabine Leroy

Int J Food Microbiol· November 2019

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Cell-Wall Hydrolases as Antimicrobials against Staphylococcus Species: Focus on Sle1.
Aurore Vermassen, Régine Talon, Carine Andant, Christian Provot, Mickaël Desvaux

Microorganisms· November 2019

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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.
Angela Ratsimba, Danielle Rakoto, Victor Jeannoda, Herizo Andriamampianina, Régine Talon

Food Sci Nutr· August 2019

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Tetracycline Gene Transfer in During Sausage Fermentation.
Sabine Leroy, Souad Christieans, Régine Talon

Front Microbiol· March 2019

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Cell Wall Hydrolases in Bacteria: Insight on the Diversity of Cell Wall Amidases, Glycosidases and Peptidases Toward Peptidoglycan.
Aurore Vermassen, Sabine Leroy, Régine Talon, Christian Provot, Magdalena Popowska

Front Microbiol· February 2019

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Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?
Geoffrey Ras, Sabine Leroy, Régine Talon

Int J Food Microbiol· October 2018

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Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
Frédéric Leroy, Teresa Aymerich, Marie-Christine Champomier-Vergès, Luca Cocolin, Luc De Vuyst, Régine Talon

Int J Food Microbiol· June 2018

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Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives.
Geoffrey Ras, Xavier Bailly, Jean-Paul Chacornac, Véronique Zuliani, Patrick Derkx, Régine Talon

Int J Food Microbiol· February 2018

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Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.
Régine Talon, Monique Zagorec

Microorganisms· November 2017

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Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products.
Sabine Leroy, Aurore Vermassen, Geoffrey Ras, Régine Talon

Microorganisms· August 2017

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Colonisation of Meat by O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.
Caroline Chagnot, Annie Venien, Sandra Renier, Nelly Caccia, Régine Talon

Front Microbiol· July 2017

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Staphylococcal ecosystem of kitoza, a traditional malagasy meat product.
Angela Ratsimba, Sabine Leroy, Jean Paul Chacornac, Danielle Rakoto, Elodie Arnaud, Régine Talon

Int J Food Microbiol· April 2017

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Evidence for Nitric Oxide Synthase Activity in Mediating Nitrosoheme Formation.
Geoffrey Ras, Véronique Zuliani, Patrick Derkx, Tim M Seibert, Sabine Leroy, Régine Talon

Front Microbiol· April 2017

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Consumer acceptance and sensory profiling of reengineered kitoza products.
Ana I E Pintado, Maria J P Monteiro, Régine Talon, Sabine Leroy, Valérie Scislowski

Food Chem· May 2016

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Ferritin, an iron source in meat for Staphylococcus xylosus?
Aurore Vermassen, Régine Talon, Sabine Leroy

Int J Food Microbiol· May 2016

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Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.
Aurore Vermassen, Emilie Dordet-Frisoni, Anne de La Foye, Pierre Micheau, Valérie Laroute, Régine Talon

Front Microbiol· February 2016

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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.
Stéphane Chaillou, Aurélie Chaulot-Talmon, Hélène Caekebeke, Mireille Cardinal, Souad Christieans, Régine Talon

ISME J· May 2015

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Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress.
Aurore Vermassen, Anne de la Foye, Valentin Loux, Régine Talon, Sabine Leroy

Front Microbiol· January 2015

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Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli.
Caroline Chagnot, Nelly Caccia, Estelle Loukiadis, Sarah Ganet, Alexandra Durand, Régine Talon

Int J Food Microbiol· October 2014

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