Stability of acrylamide in model systems and its reactivity with selected nucleophiles
Adams, An, Hamdani, Samira, Lancker, Fien Van, Méjri, Slah, De Kimpe, Norbert
Published in Food research international (01.06.2010)
Published in Food research international (01.06.2010)
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Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology
Aouadhi, Chedia, Simonin, Hélène, Prévost, Hervé, de Lamballerie, Marie, Maaroufi, Abderrazak, Mejri, Slah
Published in Food science & technology (01.01.2013)
Published in Food science & technology (01.01.2013)
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Quality differences between pre‐pressed and solvent extracted rapeseed oil
Van Hoed, Vera, Ali, Cyrine Ben, Slah, Méjri, Verhé, Roland
Published in European journal of lipid science and technology (01.11.2010)
Published in European journal of lipid science and technology (01.11.2010)
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High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin
Modugno, Chloé, Kmiha, Souhir, Simonin, Hélène, Aouadhi, Chedia, Diosdado Cañizares, Esther, Lang, Emilie, André, Stéphane, Mejri, Slah, Maaroufi, Abderrazak, Perrier-Cornet, Jean-Marie
Published in Food microbiology (01.12.2019)
Published in Food microbiology (01.12.2019)
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Journal Article
Inhibitory effect of high hydrostatic pressure, nisin, and moderate heating on the inactivation of Paenibacillus sp. and Terribacillus aidingensis spores isolated from UHT milk
Kmiha, Souhir, Modugno, Chloé, Aouadhi, Chedia, Simonin, Hélène, Mejri, Slah, Perrier-Cornet, Jean-Marie, Maaroufi, Abderrazak
Published in High pressure research (03.07.2021)
Published in High pressure research (03.07.2021)
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Journal Article
Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology
AOUADHI, Chedia, SIMONIN, Hélène, PREVOST, Herve, DE LAMBALLERIE, Marie, MAAROUFI, Abderrazak, MEJRI, Slah
Published in Food science & technology (2012)
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Published in Food science & technology (2012)
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