Biochimie des Produits Aquatiques (BPA)

Qualité Sécurité des Aliments (QSA)


Publications 2017

Diop, M., Net, S., Howsam, M., Lencel, P., Watier, D., Grard, T., Duflos, G., Diouf, A. et Amara, R. (2017). Concentrations and potential human health risks of trace metals (Cd, Pb, Hg) and selected organic pollutants (PAHs, PCBs) in fish and seafood from the Senegalese coast. International Journal of Environmental Research, 1-10

Gnouma, A., Sadovskaya, I., Souissi, A., Sebai, K., Medhioub, A., Grard, T. et Souissi, S. (2017) Changes in fatty acids profile, monosaccharide profile and protein content during batch growth of Isochrysis galbana (T.iso). Aquaculture Research

Bojolly, D., Doyen, P., Le Fur, B., Christaki, U., Verrez-Bagnis, V. et Grard, T. (2017) Development of a qPCR method for the identification and quantification of two closely related tuna species, bigeye tuna (Thunnus obesus) and yellowfin tuna (Thunnus albacares) in canned tuna, Journal of Agricultural and Food Chemistry, 65, pp 913-920

Karoui, R., Hassoun, A. et Ethuin, P. (2017) Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets. Journal of Food Engineering


Publications 2016

Renzi, F., Ittig, S. J., Sadovskaya, I., Hess, E., Lauber, F., Dol, M., Shin, H., Mally, M., Fiechter, C., Sauder, U., Chami, M. et Cornelis, G. R. (2016) Evidence for a LOS and a capsular polysaccharide in Capnocytophaga canimorsus. Scientific Reports 6, p 38914.

Brauge, T., Sadovskaya, I., Faille, C., Benezech, T., Maes, E., Guerardel, Y. et Midelet-Bourdin, G. (2016) Teichoic acid is the major polysaccharide present in the Listeria monocytogenes biofilm matrix. FEMS Microbiology Letters 363, 2.

Cornelissen, A., Sadovskaya, I., Vinogradov, E., Blangy, S., Spinelli, S., Casey, E., Mahony, J., Noben, J.-P., Dal Bello, F., Cambillau, C. et van Sinderen, D. (2016) The baseplate of Lactobacillus delbrueckii bacteriophage Ld17 harbours a glycerophosphodiesterase. Journal of Biological Chemistry.

Dehaut, A., Duthen, S., Grard, T., Krzewinski, F., N’Guessan, A., Brisabois, A. et Duflos, G. (2016a) Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets. Journal of the Science of Food and Agriculture, 6, 3787-3794.

Dehaut, A., Krzewinski, F., Grard, T., Chollet, M., Jacques, P., Brisabois, A. et Duflos, G. (2016b) Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting. Journal of the Science of Food and Agriculture 96, 6, pp 2080-2089.

Diop, M., Watier, D., Masson, P.-Y., Diouf, A., Amara, R., Grard, T. et Lencel, P. (2016) Assessment of freshness and freeze-thawing of sea bream fillets (Sparus aurata) by a cytosolic enzyme: Lactate dehydrogenase. Food Chemistry 210, pp 428-434.

Havrez, C., Lepreux, S., Lebrun, Y., Haudegond, S., Ethuin, P. et Kolski, C. (2016) A Design Model for Tangible Interaction: Case Study in Waste Sorting. IFAC-PapersOnLine 49, 19, pp 373-378.

Le Bris, C., Cudennec, B., Dhulster, P., Drider, D., Duflos, G. et Grard, T. (2016) Melanosis in Penaeus monodon: involvement of the laccase-like activity of hemocyanin. Journal of Agricultural and Food Chemistry 64, 3, pp 663-670.

Vinogradov, E., Sadovskaya, I., Grard, T. et Chapot-Chartier, M. P. (2016) Structural studies of the rhamnose-rich cell wall polysaccharide of Lactobacillus casei BL23. Carbohydr Res 435, pp 156-161.


Publications 2015

Ayé, A., Bonnin-Jusserand, M., Brian-Jaisson, F., Ortalo-Magné, A., Culioli, G., Koffi, N. R., Rabah, N., Blache, Y. et Molmeret, M. (2015) Modulation of violacein production and phenotypes associated with biofilm by exogenous quorum sensing AHLs in the marine bacterium Pseudoalteromonas ulvae TC14. Microbiology (Reading, England).

Dehaut, A., Krzewinski, F., Grard, T., Chollet, M., Jacques, P., Brisabois, A. et Duflos, G. (2015) Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting. Journal of the Science of Food and Agriculture, 96, 2080 – 2089.

Ethuin, P., Marlard, S., Delosière, M., Carapito, C., Delalande, F., Van Dorsselaer, A., Dehaut, A., Lencel, V., Duflos, G. et Grard, T. (2015) Differentiation between fresh and frozen–thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis. Food Chemistry 176, pp 294-301.

Jennings, L. K., Storek, K. M., Ledvina, H. E., Coulon, C., Marmont, L. S., Sadovskaya, I., Secor, P. R., Tseng, B. S., Scian, M., Filloux, A., Wozniak, D. J., Howell, P. L. et Parsek, M. R. (2015) Pel is a cationic exopolysaccharide that cross-links extracellular DNA in the Pseudomonas aeruginosa biofilm matrix. Proc Natl Acad Sci U S A 112, 36, pp 11353-8.

Vinogradov, E., Sadovskaya, I., Cornelissen, A. et van Sinderen, D. (2015) Structural investigation of cell wall polysaccharides of Lactobacillus delbrueckii subsp. bulgaricus 17. Carbohydr Res 413, pp 93-9.



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