CV HAL - Laurence Pottier

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Venien et al.

Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩

Article dans une revue hal-03352818v1

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan et al.

Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩

Article dans une revue hal-02980650v1

Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Stéphane Guyot , Laurence Pottier , Lucie Bertheau , Jennifer Dumont , Eminence Dorelle Hondjuila Miokono et al.

Microbial Biotechnology, 2021, 14 (4), pp.1445-1461. ⟨10.1111/1751-7915.13789⟩

Article dans une revue hal-03174738v1

Ham processing: effects of tumbling, cooking and high pressure on proteins

Anja Rakotondramavo , Hanitra Rabesona , Christian Brou , Marie de Lamballerie , Laurence Pottier

European Food Research and Technology, 2019, 245 (2), pp.273 - 284. ⟨10.1007/s00217-018-3159-4⟩

Article dans une revue hal-02537056v1

Whey proteins-epicatechin interactions in a model specialized food product treated by high pressure

Valentin Clion , Laurence Pottier , Marie de Lamballerie

High Pressure Research, 2019, 39 (2), pp.374-384. ⟨10.1080/08957959.2019.1608986⟩

Article dans une revue hal-02537063v1

Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Anja Rakotondramavo , Lucie Ribourg , Anne Meynier , Claire Guyon , Marie de Lamballerie et al.

Heliyon, 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩

Article dans une revue hal-02537071v1

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Gaelle Petit , Vanessa Jury , Marie Lamballerie , Frédérique Duranton , Laurence Pottier et al.

Comprehensive Reviews in Food Science and Food Safety, 2019, 18 (5), pp.1453-1473. ⟨10.1111/1541-4337.12478⟩

Article dans une revue hal-02381627v1

Biopréservation et hautes pressions: des outils pour la maîtrise des dangers microbiologiques dans les aliments.

Hélène Simonin , Stephane André , Stephane Chaillou , Marie-Christine Champomier-Verges , Carole Feurer et al.

Industries Alimentaires et Agricoles, 2019, 61, pp.34-38

Article dans une revue hal-02618848v1

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets

Cécilia Arnaud , Marie de Lamballerie , Laurence Pottier

High Pressure Research, 2018, 38 (1), pp.62 - 79. ⟨10.1080/08957959.2017.1399372⟩

Article dans une revue hal-01820343v1

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

Gina Villamonte , Laurence Pottier , Marie de Lamballerie

European Food Research and Technology, 2017, 243 (9), pp.1567-1576. ⟨10.1007/s00217-017-2865-7⟩

Article dans une revue hal-01560274v1

Applications of high pressure for healthier foods

Laurence Pottier , Gina Villamonte , Marie de Lamballerie

Current Opinion in Food Science, 2017, 16, pp.21 - 27. ⟨10.1016/j.cofs.2017.06.009⟩

Article dans une revue istex hal-01820330v1

Le procédé par hautes pressions appliqué aux produits carnés

Laurence Pottier , Claire Guyon , Anja Rakotondramavo , Gina Villamonte , Cécilia Arnaud et al.

La revue française de la recherche en viandes et produits carnés, 2016, 32-4-6, pp.1-6

Article dans une revue hal-01808435v1

Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)

Gina Villamonte , Laurence Pottier , Marie de Lamballerie

European Food Research and Technology, 2016, 242 (5), pp.667 - 675. ⟨10.1007/s00217-015-2574-z⟩

Article dans une revue hal-01527548v1

Extremely rapid acclimation of Escherichia coli to high temperature over a few generations of a fed-batch culture during slow warming

Stéphane Guyot , Laurence Pottier , Alain Hartmann , Mélanie Ragon , Julia Hauck Tiburski et al.

MicrobiologyOpen, 2014, 3 (1), pp.52-63. ⟨10.1002/mbo3.146⟩

Article dans une revue hal-02290963v1

Physiological responses of Escherichia coli exposed to different heat-stress kinetics

Stéphane Guyot , Laurence Pottier , Eric Ferret , Laurent Gal , Patrick Gervais

Archives of Microbiology, 2010, 192 (8), pp. 651 - 661. ⟨10.1007/s00203-010-0597-1⟩

Article dans une revue istex hal-01789685v1

Numerical investigation of hydrodynamic and mixing conditions in a torus photobioreactor

Jeremy Pruvost , Laurence Pottier , Jack Legrand

Chemical Engineering Science, 2006, 61 (14), pp.4476-4489. ⟨10.1016/j.ces.2006.02.027⟩

Article dans une revue hal-00700061v1

A fully predictive model for one-dimensional light attenuation by Chlamydomonas reinhardtii in a torus photobioreactor

Laurence Pottier , Jeremy Pruvost , J. Deremetz , Jack Legrand , C.G. G Dussap et al.

Biotechnology and Bioengineering, 2005, 91 (5), pp.569-582. ⟨10.1002/bit.20475⟩

Article dans une revue hal-02534059v1

MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION

Laurence Pottier , Anja Rakotondramavo , Marie de Lamballerie , M. Zagorec

70th International Congress of Meat Science and Technology, Aug 2024, Foz do Iguaçu, Brazil

Communication dans un congrès hal-05416226v1

Effects of high-pressure on the structure of salmon muscle

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Vénien et al.

Virtual international Conference on High Pressure Bioscience and Biotechnology (HPBB), The International Association of High Pressure Bioscience and Biotechnology (HPBB), Jul 2021, On line Conference, France

Communication dans un congrès hal-04298544v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France

Communication dans un congrès hal-03173776v1

Food process models for training purpose through knowledge engineering methods

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia

Communication dans un congrès hal-03125592v1

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

SFGP 2019, Oct 2019, Nantes, France

Communication dans un congrès hal-03173861v1

Impact of the ham manufacturing process on protein digestibility

Anja-Muriel Rakotondramavo , Laurence Pottier , Marie de Lamballerie

56th European High Pressure Research Group Meeting, Sep 2018, Aveiro, Portugal

Communication dans un congrès hal-01973317v1

Preservation of Pecten maximus scallop for a crude consumption using high-pressure processing

Cécilia Arnaud , Laurence Pottier , Marie de Lamballerie

47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland

Communication dans un congrès hal-01973347v1

Understanding the effect of ionic strength on the pressure denaturation of myofibrillar proteins

Gina Villamonte , Laurence Pottier , Marie de Lamballerie , Dominique Chevalier-Lucia , Laetitia Picart-Palmade

2017 IFT-EFFoST International Nonthermal Processing Conference / Workshop, May 2017, Chicago, United States

Communication dans un congrès hal-01973413v1

Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins

Cécilia Arnaud , L. Lestienne , Claire Guyon , Laurence Pottier , Marie de Lamballerie

47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland

Communication dans un congrès hal-01973377v1

Monitoring changes of high-pressure treated muscle proteins: from in situ fluorescence spectroscopy to functional properties

Laurence Pottier , Gina Villamonte , Marie de Lamballerie , Dominique Chevalier-Lucia , Laetitia Picart-Palmade

9th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2016), Jul 2016, Toronto, Canada

Communication dans un congrès hal-01973448v1

High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study

Gina Villamonte , Claire Guyon , Laurence Pottier , Marie de Lamballerie

61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France

Communication dans un congrès hal-02573422v1

Effect of high pressure treatment on protein oxidation in minced beef raw meat

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie

12th International Congress on Engineering and Food, Jun 2015, Quebec, Canada

Communication dans un congrès hal-02573430v1

Thermotolerance induced by heating kinetics of Saccharomyces cerevisiae

Stéphane Guyot , Laurent Beney , Laurence Pottier , Eric Ferret , Patrick Gervais

XIIIème Congrès de la Société Française de Génie des Procédés, Nov 2011, Lille, France

Communication dans un congrès hal-05289850v1

Effet du procédé par hautes pressions sur l’oxydation des protéines du lait maternel

Claire Guyon , Antoine Dariche , Laurence Pottier , jean lesage , Lucie Marousez et al.

18ème congrès de la Société Française de Génie des Procédés (SFGP), Nov 2022, Toulouse, France

Poster de conférence hal-05395471v1

Modifications of protein-related compounds of salmon treated by high pressure

Camille Renaud , Claire Guyon , Marie de Lamballerie , Laurence Pottier

11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), Jul 2022, Copenhagen, Denmark

Poster de conférence hal-04298459v1

Digestibilité de protéines de pois : effet des Hautes Pressions

Tiffany Amat , Claire Guyon , Valentin Clion , Carine Dion , Laurence Pottier et al.

Journées Francophones de Nutrition, Nov 2019, Rennes, France

Poster de conférence hal-02573443v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

Séminaire Agreenium et IMT, Mar 2019, Paris, France

Poster de conférence hal-04413985v1

Bioavailability of lactoserum protein and epicatechin in specialized food product treated by high pressure

V. Clion , Laurence Pottier , Marie de Lamballerie

The 10th International Conference on High Pressure Bioscience and Biotechnology (HPBB2018), Sep 2018, Numazu, Japan

Poster de conférence hal-01973689v1

Formulation of an edible oleogel to be used as a marinade of a seafood dish

Cécilia Arnaud , Laurence Pottier , Marie de Lamballerie , Nuria C. Acevedo

2017 AOCS Annual Meeting, Apr 2017, Orlando, United States

Poster de conférence hal-01973736v1

High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier

62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland

Poster de conférence hal-01905472v1

Use of high pressure on meat products: commercial developments and research trends in food science

Laurence Pottier , Carole Tonello , Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie

62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland

Poster de conférence hal-01905468v1

Protein and lipid oxidation in pressurized meat: a review

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie

Food Factory (FF), Oct 2016, Laval, France

Poster de conférence hal-01905476v1

Effets des hautes pressions sur l’oxydation des lipides et des protéines du jambon cuit

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier

Journées des Sciences du Muscle et de la Technologie de la Viande (JSMTV), Nov 2016, Paris, France

Poster de conférence hal-01905484v1

Rosemary extract reduces high pressure-induced oxidation of pork meat

Laurence Pottier , Philippe Miszczak , Nathan Mougin , Claire Guyon , Marie de Lamballerie et al.

Food Factory (FF), Oct 2016, Laval, France

Poster de conférence hal-01905481v1

Effect of high pressure treatment on organoleptic characteristics of pork and beef minced meats

Laurence Pottier , Marie de Lamballerie , Claire Guyon

International Nonthermal Processing Workshop, Nov 2015, Athens, Greece

Poster de conférence hal-02573261v1

Cell death induced by electric fields: a comprehensive model coupling physical and biological aspects

Eric Ferret , Stéphane Guyot , Laurence Pottier , Cyril Iaconelli , Patrick Gervais

XIIIème Congrès de la Société Française de Génie des Procédés, Nov 2011, Lille, France

Poster de conférence hal-05290365v1

Effect of thermal variations induced by electric fields treatments on microorganism destruction

Eric Ferret , Laurence Pottier , Stéphane Guyot , Patrick Gervais

1st International CIGR on Food Safety: Advances and trends, Apr 2011, Dijon, France

Poster de conférence hal-05290138v1

How to destroy and preserve microorganisms at a high level of temperature by controlling heat kinetics

Stéphane Guyot , Laurence Pottier , Eric Ferret , Patrick Gervais

1st International CIGR on Food Safety: Advances and trends, Apr 2011, Dijon, France

Poster de conférence hal-05290131v1

Manipulation of meat quality: high pressure treatment

Laurence Pottier , Marie de Lamballerie , Alaa El-Din A. Bekhit , Haiyan Yang , Amauri Rosenthal

Alaa El-Din A. Bekhit. Advances in meat processing technology, CRC Press, pp.169-218, 2017, ISBN 9781498700481

Chapitre d'ouvrage hal-01973293v1

Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments

Hélène Simonin , Stéphane André , Stephane Chaillou , Vanessa Jury , Marie de Lamballerie et al.

2019, pp.17-22

Autre publication scientifique hal-02319042v1

Étude des désignations du chardon d'après les données du <i>Thesaurus occitan (THESOC)</i>

Laurence Pottier

Sciences de l'Homme et Société. 2020

Mémoire d'étudiant dumas-02972702v1

Laurence Pottier

Publications

Publications

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Ham processing: effects of tumbling, cooking and high pressure on proteins

Whey proteins-epicatechin interactions in a model specialized food product treated by high pressure

Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Biopréservation et hautes pressions: des outils pour la maîtrise des dangers microbiologiques dans les aliments.

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

Applications of high pressure for healthier foods

Le procédé par hautes pressions appliqué aux produits carnés

Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)

Extremely rapid acclimation of Escherichia coli to high temperature over a few generations of a fed-batch culture during slow warming

Physiological responses of Escherichia coli exposed to different heat-stress kinetics

Numerical investigation of hydrodynamic and mixing conditions in a torus photobioreactor

A fully predictive model for one-dimensional light attenuation by Chlamydomonas reinhardtii in a torus photobioreactor

MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION

Effects of high-pressure on the structure of salmon muscle

Modélisation &amp; Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Food process models for training purpose through knowledge engineering methods

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Impact of the ham manufacturing process on protein digestibility

Preservation of Pecten maximus scallop for a crude consumption using high-pressure processing

Understanding the effect of ionic strength on the pressure denaturation of myofibrillar proteins

Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins

Monitoring changes of high-pressure treated muscle proteins: from in situ fluorescence spectroscopy to functional properties

High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study

Effect of high pressure treatment on protein oxidation in minced beef raw meat

Thermotolerance induced by heating kinetics of Saccharomyces cerevisiae

Effet du procédé par hautes pressions sur l’oxydation des protéines du lait maternel

Modifications of protein-related compounds of salmon treated by high pressure

Digestibilité de protéines de pois : effet des Hautes Pressions

Modélisation &amp; Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage

Bioavailability of lactoserum protein and epicatechin in specialized food product treated by high pressure

Formulation of an edible oleogel to be used as a marinade of a seafood dish

High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

Use of high pressure on meat products: commercial developments and research trends in food science

Protein and lipid oxidation in pressurized meat: a review

Effets des hautes pressions sur l’oxydation des lipides et des protéines du jambon cuit

Rosemary extract reduces high pressure-induced oxidation of pork meat

Effect of high pressure treatment on organoleptic characteristics of pork and beef minced meats

Cell death induced by electric fields: a comprehensive model coupling physical and biological aspects

Effect of thermal variations induced by electric fields treatments on microorganism destruction

How to destroy and preserve microorganisms at a high level of temperature by controlling heat kinetics

Manipulation of meat quality: high pressure treatment

Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments

Étude des désignations du chardon d'après les données du <i>Thesaurus occitan (THESOC)</i>

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage