Gwendoline Coeuret
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Explore the profile of Gwendoline Coeuret including associated specialties, affiliations and a list of published articles.
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16
Citations
120
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Recent Articles
1.
Poirier S, Coeuret G, Champomier-Verges M, Desmonts M, Werner D, Feurer C, et al.
Front Microbiol
. 2023 Nov;
14:1286661.
PMID: 37920261
Background: The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is...
2.
Manthou E, Coeuret G, Chaillou S, Nychas G
Food Res Int
. 2022 Jul;
158:111563.
PMID: 35840252
Ready-to-eat (RTE) and fresh-cut vegetables meet the current needs for healthy and easy-to-prepare food. However, raw vegetables are widely known to harbor large and diverse bacterial communities promoting spoilage and...
3.
Chaillou S, Ramaroson M, Coeuret G, Rossero A, Anthoine V, Champomier-Verges M, et al.
Microorganisms
. 2022 Feb;
10(2).
PMID: 35208910
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of...
4.
Manthou E, Coeuret G, Chaillou S, Nychas G
Food Microbiol
. 2021 Mar;
97:103736.
PMID: 33653515
The international market of fresh-cut products has witnessed dramatic growth in recent years, stimulated by consumer's demand for healthy, nutritious and convenient foods. One of the main challenging issues for...
5.
Verplaetse E, Andre-Leroux G, Duhutrel P, Coeuret G, Chaillou S, Nielsen-Leroux C, et al.
Appl Environ Microbiol
. 2020 Jul;
86(18).
PMID: 32680867
is a nonpathogenic lactic acid bacterium and a natural inhabitant of meat ecosystems. Although red meat is a heme-rich environment, does not need iron or heme for growth, although it...
6.
Zagdoun M, Coeuret G, Ndione M, Champomier-Verges M, Chaillou S
Food Microbiol
. 2020 Jun;
91:103547.
PMID: 32539984
Cooked ham production involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham...
7.
Poirier S, Luong N, Anthoine V, Guillou S, Membre J, Moriceau N, et al.
Data Brief
. 2020 Apr;
30:105453.
PMID: 32300619
Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics...
8.
Poirier S, Rue O, Coeuret G, Champomier-Verges M, Loux V, Chaillou S
BMC Res Notes
. 2018 Nov;
11(1):802.
PMID: 30409220
Objectives: Sequencing of 16S rDNA V3-V4 region is widely applied for food community profiling. However, two different universal forward primers (named here MUYZER-primer1 and KLINDWORTH-primer2) targeting an identical conservative sequence...
9.
Poirier S, Rue O, Peguilhan R, Coeuret G, Zagorec M, Champomier-Verges M, et al.
PLoS One
. 2018 Sep;
13(9):e0204629.
PMID: 30252901
Meat and seafood spoilage ecosystems harbor extensive bacterial genomic diversity that is mainly found within a small number of species but within a large number of strains with different spoilage...
10.
Poirier S, Coeuret G, Champomier-Verges M, Chaillou S
Genome Announc
. 2018 Jun;
6(24).
PMID: 29903812
In this study, we present the draft genome sequences of nine strains from various psychrotrophic species identified in meat products and being recognized as important emerging food spoilers. Many of...