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Dernière mise à jour : Mai 2018

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Books and Book chapters

Book supervision

Livre publié en 2016 (3)
  • Membré, J.-M. and V. Valdramidis, éds. 2016. Modeling in Food Microbiology: from predictive microbiology to exposure assessment, ISTE Press and Elsevier. 102 pages. ISBN: 9781785481550.

Associated chapter:

    • Membré, J. M. and S. Dagnas 2016. Modelling microbial responses: application to food spoilage. Modeling in Food Microbiology: from predictive microbiology to exposure assessment. J. M. Membré and P. Valdramidis, éds., ISTE Press and Elsevier. Chapter 4: pp., 9781785481550.
metagenome
  • Champomier Vergès, M.-C., M. Zagorec. 2015. La métagénomique : Développements et futures applications. ISBN: 978-2-7592-2293-3, Editions Quae.

Associated chapters:

    • Renault, P., M. Zagorec and M.-C. Champomier Vergès 2015. Communautés microbiennes des aliments. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 57-70, ISBN: 978-2-7592-2293-3.
    • Champomier Vergès, M.-C. and M. Zagorec 2015. Synthèse et perspectives. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 109-114, ISBN: 978-2-7592-2293-3.
flores pro
  • Zagorec, M., Christeans, S. 2013. Les flores protectrices pour la conservation des aliments : utilisation, efficacité et interactions dans l’écosystème microbien.ISBN: 978-2-7592-1920-9.  Editions Quae.

Associated chapters:

    • Christieans, S., Delbès-Paus, C., Denis, C., Montel, M.-C., Prévost, H., Rivollier, M., Stahl, V. 2013. Chapitre 2 - Mécanismes d'action. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Denis, C., Champomier-Vergès, M., Zagorec, M., Talon, R., Michel, V. 2013. Chapitre 1 - Critères de sélection des micro-organismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Feurer, C., Christieans, S., Rivollier, M., Leroy, S., Talon, R., Champomier-Vergès, M., Zagorec, M., Desmonts, M. 2013. Chapitre 4 - Applications dans la filière des produits carnés. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Le Fur, B., Wacogne, D., Lorre, S., Pilet, M.-F., Leroi, F. 2013. Chapitre 5 - Applications dans la filière des produits de la mer. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Spinnler, H.-E., Zagorec, M., Christieans, S. 2013. Chapitre 7 - Vers une règlementation appropriée des flores protectrices. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Zagorec, M., Champomier-Vergès, M., Christieans, S. 2013. Introduction - La biopréservation et les microorganismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.

Book chapters

lawrie
  • Zagorec, M. and M.-C. Champomier Vergès 2017. Meat microbiology and spoilage. Lawrie's meat science. F. Toldra, éd., Elsevier - Woodhead Publishing: pp. 187-230, 978-0-08-100694-8.
proteomics in food science
  • Tresse, O. 2017. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. Proteomics in Food Science. M. Colgrave, éd., Academic Press Chapter 27: pp. 538, 9780128040072
emerging_meat
  • Guillou, S., M. Lerasle, H. Simonin and M. Federighi 2016. High pressure processing of meat and meat products. Emerging Technologies in Meat Processing. E. J. Cummins and J. Lyng, éds., John Wiley & Sons, Ltd. First Edition. pp. 35-99, 978-1-118-35068-3.
campylo
  • Rodrigues, C. R., N. Haddad and O. Tresse 2017. Methods for proteome analysis of Campylobacter jejuni using 2-D electrophoresis. Campylobacter jejuni: Methods and Protocols (Methods in Molecular Biology) J. Butcher and A. Stintzi, éds.,  New York, Springer: pp. 233-244, 978-1-4939-6534-2.
qsafe_book
  • Membré, J.-M. and G. Boué 2017. Quantitative microbial risk assessment during food processing. Textbook on quantitative tools for sustainable food and energy in the food chain. P. Valdramidis, E. Cummins and J. F. M. Van Impe, éds.,  Ghent, Belgium, EUROSIS-ETI Publications: pp. 183-201, 978-90-77381-19-60.
ready_to_eat
  • Membré, J.-M. 2016. Microbiological risk assessment in food industry. Food Hygiene and Toxicology in Ready-to-Eat Foods. P. Kotzekidou, éd.,  UK, Elsevier, Inc.: pp. 337-349.
food_health
  • Dousset, X., E. Jaffrès and M. Zagorec 2016. Spoilage: Bacterial Spoilage. The Encyclopedia of Food and Health. B. Caballero, P. M. Finglas and F. Toldra, éds.,  Oxford, UK, Academic Press 5: pp. 106-112.  
proteomics in foods
  • Rul, F., M. Zagorec and M.-C. Champomier-Vergès 2015. Lactic acid bacteria in fermented foods. Proteomics in foods, principles and applications. F. Toldra, éd.,  New York, USA, Springer
campylobacter
  • Rodrigues, R., V. Bronnec, O. Tresse, J.-M. Cappelier and N. Haddad 2015. A Review of Campylobacter jejuni Pathogenesis: Main Virulence Factors and Their Use As Biomarkers. Campylobacter Infections: Epidemiology, Clinical Management and Prevention. B. A. Bertucci, éd.,  New York, Nova Science Publishers INC: pp., 978-1-63463-874-6
encyclo_food_health
  • Dousset, X., E. Jaffrès and M. Zagorec 2015. Spoilage – bacterial spoilage. Encyclopedia of Food & Health. F. Toldra, éd.,  Oxford UK, Elsevier Ltd, Academic Press Chapter 649: pp.
handbook_fermented
  • Anba-Mondoloni, J., M.-C. Champomier-Vergès, M. Zagorec, S. Leroy, E. Dordet-Frisoni, S. Planchon and R. Talon 2015. The Genetics of Microbial Starters. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 19: pp. 161-168.
  • Champomier-Vergès, M.-C. and M. Zagorec 2015. Spoilage microorganisms: Risk and Control. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 45: pp. 385-388.
biotechnol_lab
  • Champomier-Vergès, M. C. and M. Zagorec 2015. Lactobacillus sakei in meat fermentation. Biotechnology of Lactic Acid Bacteria: novel applications. F. Mozzi, R. R. Raya and G. M. Vignolo, éds., John Wiley & Sons, Ltd. Second Edition. Chapter 13: pp. 209-215.
encyclopedia
  • Membré, J.-M. 2014. Hazard Appraisal (HACCP). Establishment of performance criteria (MS 155). Encyclopedia of Food Microbiology. C. Batt and M.-L. Tortorello, éds., Elsevier: pp., ISBN 9780123847300.
  • Zagorec, M., M.-C. Champomier Vergès and C. Cailliez-Grimal 2014. Identification Methods/DNA fingerprinting: whole genome sequencing. Encyclopedia of Food Microbiology. C. A. Batt and M. L. Tortorello, éds.,  Oxford, UK, Elsevier Ltd, Academic Press pp. 295-299, ISBN 9780123847300.
progress
  • Membré, J.M. 2012. Setting of Thermal Processes in a Context of Food Safety Objectives (FSOs) and Related Concepts. In: Valdramidis, V.P., Van Impe, J.F.M., (Eds.), Progress on quantitative approaches of thermal food processing, vol. Chapter 12. Nova Science Publishers, Inc., New York, USA. 297-326.
potective
  • Pilet, M.F., Leroi, F. 2011. Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products. In: Lacroix, C., (Ed.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Abington Hall, Abington, Cambridge, CB21 6AH, England.

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