Laurence Pottier

Identifiants chercheurs

IdHAL :

laurence-pottier

ORCID :

0000-0002-9884-7116

IdRef :

096148675

Publications

Article dans une revue (15)

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) Camille Renaud,Marie de Lamballerie,Claire Guyon,Thierry Astruc,Annie Venienet 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 Kondjoyanet 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 Miokonoet al. Microbial Biotechnology, 2021, 14 (4), pp.1445-1461. ⟨10.1111/1751-7915.13789⟩ Article dans une revue hal-03174738v1
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 Feureret al. Industries Alimentaires et Agricoles, 2019, 61, pp.34-38 Article dans une revue hal-02618848v1
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
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
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 Lamballerieet 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 Pottieret 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
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 Arnaudet 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 Tiburskiet 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

Communication dans un congrès (12)

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 Vénienet 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
Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet al. SFGP 2019, Oct 2019, Nantes, France Communication dans un congrès hal-03173861v1
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp) Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet 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 Kondjoyanet al. 13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia Communication dans un congrès hal-03125592v1
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
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
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
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
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
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

Poster de conférence (15)

Effet du procédé par hautes pressions sur l’oxydation des protéines du lait maternel Claire Guyon,Antoine Dariche,Laurence Pottier,jean lesage,Lucie Marousezet 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 Pottieret 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 Kondjoyanet 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
Rosemary extract reduces high pressure-induced oxidation of pork meat Laurence Pottier,Philippe Miszczak,Nathan Mougin,Claire Guyon,Marie de Lamballerieet al. Food Factory (FF), Oct 2016, Laval, France Poster de conférence hal-01905481v1
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
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
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

Chapitre d'ouvrage (1)

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

Autre publication scientifique (1)

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 Lamballerieet al. 2019, pp.17-22 Autre publication scientifique hal-02319042v1

Mémoire d'étudiant (1)

Étude des désignations du chardon d'après les données du &lt;i&gt;Thesaurus occitan (THESOC)&lt;/i&gt; Laurence Pottier Sciences de l'Homme et Société. 2020 Mémoire d'étudiant dumas-02972702v1