Ngoc-du M. Luong
Maisons-les-soulaines, France
Last Updated: 09/26/2026
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Found 9 publications
Mitigating COVID-19 in meat processing plants: what have we learned from cluster investigations?
Journal: Frontiers in public health
Published: May 13, 2024
Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios.
Journal: Frontiers in microbiology
Published: August 31, 2023
An agent-based model to simulate SARS-CoV-2 contamination of surfaces and meat cuts in processing plants.
Journal: International journal of food microbiology
Published: March 03, 2023
A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions.
Journal: Foods (Basel, Switzerland)
Published: March 15, 2022
Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage.
Journal: International journal of food microbiology
Published: December 18, 2020
Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data.
Journal: Microorganisms
Published: July 24, 2020
Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging.
Journal: Food research international (Ottawa, Ont.)
Published: February 13, 2020
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 concentration and packaging atmosphere.
Journal: Data in brief
Published: February 10, 2020
Showing 1-9 of 9
Last Updated: 09/26/2026