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Nicolas Moriceau

Explore the profile of Nicolas Moriceau including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 45
Followers 0
Related Specialties
Microbiology
Biotechnology
Nutritional Sciences
Top 10 Co-Authors
Valerie Anthoine
Monique Zagorec
Sandrine Guillou
Louis Coroller
Jeanne-Marie Membre
Ngoc-Du Martin Luong
Sandrine Reze
Gwendoline Coeuret
Jean-Luc Martin
Marie Champomier-Verges
Published In
Foods
Food Microbiol
Food Res Int
Int J Food Microbiol
Microorganisms
Affiliations
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Recent Articles
1.
Evaluation of the Microbial Quality of Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates
Brule L, Misery B, Baudouin G, Yan X, Guidou C, Trespeuch C, et al.
Foods . 2024 May; 13(10). PMID: 38790886
In the context of climate change and depletion of natural resources, meeting the growing demand for animal feed and human food through sufficient, nutritious, safe, and affordable sources of protein...
2.
A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions
Luong N, Coroller L, Zagorec M, Moriceau N, Anthoine V, Guillou S, et al.
Foods . 2022 Apr; 11(8). PMID: 35454701
Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different...
3.
Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt
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.
Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging
Luong N, Jeuge S, Coroller L, Feurer C, Desmonts M, Moriceau N, et al.
Food Res Int . 2020 Nov; 137:109501. PMID: 33233145
Fresh poultry and pork meat products represent highly perishable products which are susceptible to spoil within a few days after production. Lactate addition and modified atmosphere packaging are common preservation...
5.
Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate...
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...
6.
Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham
Ramaroson M, Guillou S, Rossero A, Reze S, Anthoine V, Moriceau N, et al.
Int J Food Microbiol . 2018 Apr; 276:28-38. PMID: 29655009
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination....
7.
Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging
Rouger A, Moriceau N, Prevost H, Remenant B, Zagorec M
Food Microbiol . 2017 Nov; 70:7-16. PMID: 29173642
Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life...