Publications dans des revues internationales

Synthesis and antibacterial activity of new peptides from Alfalfa RuBisCO protein hydrolysates and mode of action via a membrane damage mechanism against Listeria innocua, S. Kobbi, N. Nedjar, N.-E. Chihib, R. Balti, M. Chevalier, A. Silvain, S. Chaabouni, P. Dhulster, A. Bougatef, Microbial Pathogenesis, 2018, 115, 41-49, doi:10.1016/j.micpath.2017.12.009
Comment vieillit une poudre de lait ?, R. Jeantet, G. Delaplace, Recherches et innovations pour l’Aliment et les Bioproduits - Inra CEPIA, 2018
Identification of the first bacteriocin isolated in Lebanon extracted via a modified adsorption-desorption method and its potential food application, I. Al Kassaa, M. ZAYLAA, S. Hussein, K. El Omari, N.-E. Chihib, M. Hamze, H. Yusef, F. Dabboussi, The International Arabic Journal of Antimicrobial Agents, 2018, 8;1, doi:10.3823/817
Comparative study of growth temperature impact on the susceptibility of biofilm-detached and planktonic Staphylococcus aureus cells to benzalkonium chloride, S. Khelissa, M. Abdallah, c. Jama, A. Gharsallaoui, N.-E. Chihib, Annals of Microbiology, 2018, 69;3, 291-298, doi:10.1007/s13213-018-1419-y
Formation of β-Lactoglobulin Aggregates from Quite, Unfolded Conformations upon Heat Activation, P. Peres De Sa Peixoto Jr, X. Trivelli, C. Andre, A. Moreau, G. Delaplace, Langmuir, 2018, 35;2, 446-452, doi:10.1021/acs.langmuir.8b03459
Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities, A.C. Camargo, S.D. Todorov, N.-E. Chihib, D. Drider, L.A. Nero, Molecular Biotechnology, 2018, 60, 712-726, doi:10.1007/s12033-018-0108-1
Homogenization of liquids inside a new soft elastic reactor: Revealing mixing behavior through dimensional analysis, G. Delaplace, Y. Gu, M. Liu, R. Jeantet, J. Xiao, X.D. Chen, Chemical Engineering Science, 2018, 192, 1071-1080, doi:10.1016/j.ces.2018.08.023
Antifouling Amphiphilic Silicone Coatings for Dairy Fouling Mitigation of Stainless Steel, S. Zouaghi, M.E. Barry, S. Bellayer, J. Lyskawa, C. Andre, G. Delaplace, M.A. Grunlan, M. Jimenez, Biofouling, 2018, 34;7, 769-783, doi:10.1080/08927014.2018.1502275
Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces - a growth curve -fitting approach to building a comprehensive tool for studying surface contamination dynamics, C. Cunault, C. Faille, R. Briandet, E. Trottier, F. Postollec, N. Desirac, T. Benezech, Food Bioprod Process, 2018, 107-70-87, doi:10.1016/j.fbp.2017.11.001
The absence of N-acetylglucosamine in wall teichoic acids of Listeria monocytogenes modifies biofilm architecture and tolerance to rinsing and cleaning procedures, T. Brauge, C. Faille, I. Sadovskaya, A. Charbit, T. Benezech, Y. Shen, M.J. Loessner, J.R. Bautista, G. Midelet-Bourdin, Z.T. Wen, PLoS One, 2018, 13, e0190879, doi:10.1371/journal.pone.0190879
Graphite-Based Composites for Whey Protein Fouling and Bacterial Adhesion Management, S. Zouaghi, M. Abdallah, C. Andre, N.-E. Chihib, S. Bellayer, G. Delaplace, A. Celzard, M. Jimenez, International Dairy Journal, 2018, 86, 69-75, doi:10.1016/j.idairyj.2018.07.004
Contribution of the shear wave ultrasonic reflectometry to the stickiness measurements, N. Collier, P. Debreyne, G. Delaplace, B. Chen, D. Callens, P. Campistron, B. Nongaillard, Ultrasonics, 2018, 89, 187-194, doi:10.1016/j.ultras.2018.05.001
Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns, C. Faille, C. Cunault, T. Dubois, T. Benezech, Innovative Food Science & Emerging Technologies, 2018, 46, 65-73, doi:10.1016/j.ifset.2017.10.002
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility, S. Nasser, A. Hedoux, A. Giuliani, C. Le Floch-Fouéré, V. Santé-Lhoutellier, I. De Waele, G. Delaplace, Journal of the science of food and agriculture, 2018, 98, 2243-2250, doi:10.1002/jsfa.8711
Atmospheric pressure plasma spraying of silane-based coatings targeting whey protein fouling and bacterial adhesion management, S. Zouaghi, T. Six, S. Bellayer, Y. Coffinier, M. Abdallah, N.-E. Chihib, C. Andre, G. Delaplace, M. Jimenez, Applied Surface Science, 2018, 455, 392-402, doi:10.1016/j.apsusc.2018.06.006
Comparative evaluation of DNA extraction methods for amplification by qPCR of superficial vs intracellular DNA from Bacillus spores, T. Brauge, C. Faille, G. Inglebert, T. Dubois, P. Morieux, C. Slomianny, G. Midelet-Bourdin, International Journal of Food Microbiology, 2018, 266, 289-294, doi:10.1016/j.ijfoodmicro.2017.12.012
Mixing in a Soft-Elastic Reactor (SER) Characterized Using an RGB based Image Analysis Method, J. Xiao, C. Zou, M. Liu, G. Zhang, G. Delaplace, R. Jeantet, X.D. Chen, Chemical Engineering Science, 2018, 181, 272-285, doi:10.1016/j.ces.2018.02.019
Influence of stainless steel surface properties on whey protein fouling under industrial processing conditions, S. Zouaghi, T. Six, N. Nuns, P. Simon, S. Bellayer, S. Moradi, S.G. Hatzikiriakos, C. Andre, G. Delaplace, M. Jimenez, Journal of Food Engineering, 2018, 228, 38-49, doi:10.1016/j.jfoodeng.2018.02.009
Two-phase kinetics of biofilm removal during CIP. Respective roles of mechanical and chemical effects on the detachment of single cells vs cell clusters from a Pseudomonas fluorescens biofilm, T. Benezech, C. Faille, Journal of Food Engineering, 2018, 219, 121-128, doi:10.1016/j.jfoodeng.2017.09.013
Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena, M. Khaldi, T. Croguennec, C. Andre, G. Ronse, M. Jimenez, S. Bellayer, P. Blanpain Avet, L. Bouvier, T. Six, S. Bornaz, R. Jeantet, G. Delaplace, International Dairy Journal, 2018, 78, 1-10, doi:10.1016/j.idairyj.2017.10.002
Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications, S. Nasser, P. Peres De Sa Peixoto Jr, A. Moreau, T. Croguennec, F. Bray, C. Rolando, F. Tessier, A. Hedoux, G. Delaplace, Journal of agricultural and food chemistry, 2018, 66, 39, doi:10.1021/acs.jafc.7b06147