J L Vendeuvre
Overview
Explore the profile of J L Vendeuvre including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
8
Citations
84
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Michalski M, Genot C, Gayet C, Lopez C, Fine F, Joffre F, et al.
Prog Lipid Res
. 2013 Apr;
52(4):354-73.
PMID: 23624223
On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex...
2.
Boutten B, Brazier M, Morche N, Morel A, Vendeuvre J
Meat Sci
. 2011 Nov;
55(2):233-8.
PMID: 22061089
The effect of biological and technological factors on ham production were studied by analyzing collagen pyridinoline cross-linking and the thermal stability of type I collagen. The type of muscle affected...
3.
Giovannacci I, Queguiner S, Ragimbeau C, Salvat G, Vendeuvre J, Carlier V, et al.
J Appl Microbiol
. 2001 Jan;
90(1):131-47.
PMID: 11155132
Aims: The origin of Salmonella contamination of pork products is not well established. In order to further this knowledge, the transmission of Salmonella spp. from live pigs to pork cuts...
4.
Giovannacci I, Ermel G, Salvat G, Vendeuvre J, Bellon-Fontaine M
J Appl Microbiol
. 2000 Jun;
88(6):992-1000.
PMID: 10849175
Physicochemical surface properties, related to electrostatic, van der Waals and Lewis acid-base interactions, of five Listeria monocytogenes strains isolated from pork-processing environments were determined after two subcultures at 37 degrees...
5.
Giovannacci I, Ragimbeau C, Queguiner S, Salvat G, Vendeuvre J, Carlier V, et al.
Int J Food Microbiol
. 2000 Jan;
53(2-3):127-40.
PMID: 10634704
In order to determine the origin of pork cuts contamination by Listeria monocytogenes, 287 isolates, collected from five French pork slaughtering and cutting plants, from live pigs to pork cuts,...
6.
Durand P, Vendeuvre J
Ann Nutr Aliment
. 1980 Jan;
34(5-6):1019-24.
PMID: 7258903
1 256 french meat products samples belonging to the most popular types: 435 saucissons cuits (course ground cooked sausage); 226 saucisses de Strasbourg and 165 saucisses de Francfort (both finely...
7.
Frouin A, Thenot M, Jondeau D, Barraud C, Grimault M, Durand P, et al.
Ann Nutr Aliment
. 1976 Jan;
30(5-6):773-88.
PMID: 1030222
The authors search the form under which nitrite is in cured products. Nitrate formation found by official methods is not confirmed by qualitative characterization. The calculations, according to the chemical...
8.
Durand P, Vendeuvre J, Hamelin M
Ann Nutr Aliment
. 1976 Jan;
30(5-6):743-50.
PMID: 1030218
The test laboratory of the "Centre technique de la salaison, de la charcuterie et des conserves de viandes" has evaluated the nitrite and nitrate salts contents of 1 468 cooked...