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37

Hélène Simonin - publications


Journal articles24 documents

  • Hélène Simonin, Stéphane André, Stephane Chaillou, Vanessa Jury, Marie de Lamballerie, et al.. Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments. IAA La revue des industries agroalimentaires, PPI, 2019, pp.17-22. ⟨hal-02319042⟩
  • Shaliha Bechoua, Pascale Winckler, Audrey Jossier, Caroline Peltier, Frédéric Delize, et al.. Time-resolved Fluorescence and Generalized Polarization: Innovative tools to assess bull sperm membrane dynamics during slow freezing. Cryobiology, Elsevier, 2019, ⟨10.1016/j.cryobiol.2019.10.196⟩. ⟨hal-02354329⟩
  • Chloé Modugno, Souhir Kmiha, Hélène Simonin, Chedia Aouadhi, Esther Diosdado Cañizares, et al.. High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin. Food Microbiology, Elsevier, 2019, 84, pp.103244. ⟨10.1016/j.fm.2019.103244⟩. ⟨hal-02173746⟩
  • Chloé Modugno, Camille Loupiac, Antoine Bernard, Audrey Jossier, Fabrice Neiers, et al.. Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 47, pp.9 - 15. ⟨10.1016/j.ifset.2018.01.006⟩. ⟨hal-01723399⟩
  • Antonio de Anchieta Câmara Júnior, Thanh Dat Nguyen, Audrey Jossier, Anne Endrizzi, Rémi Saurel, et al.. Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying. Process Biochemistry, Elsevier, 2018, 69, pp.45 - 51. ⟨10.1016/j.procbio.2018.03.013⟩. ⟨hal-01896053⟩
  • S. Guillou, M. Lerasle, Hélène Simonin, V. Anthoine, R. Chéret, et al.. Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry. International Journal of Food Microbiology, Elsevier, 2016, 233, pp.60 - 72. ⟨10.1016/j.ijfoodmicro.2016.05.027⟩. ⟨hal-01485162⟩
  • Chloé Modugno, Hélène Simonin, Mélanie Ragon, Marie-France Pilet, Monique Zagorec, et al.. La biopréservation: une stratégie d’avenir pour la conservation des aliments. RIA. Revue Economique et Technique de l'Industrie Alimentaire Européenne, 2015, pp.18-20. ⟨hal-02319067⟩
  • Yves Waché, Phu-Ha Ho, Hanh Phan-Thi, Hélène Simonin, Thi Thuy Le Do, et al.. Explorer la biodiversité pour trouver de nouvelles souches microbiennes pour les innovations de produits alimentaires. IAA La revue des industries agroalimentaires, PPI, 2015. ⟨hal-02319123⟩
  • Hélène Simonin, I.M. Bergaoui, Jean-Marie Perrier-Cornet, Patrick Gervais. Cryopreservation of Escherichia coli K12TG1: Protection from the damaging effects of supercooling by freezing. Cryobiology, Elsevier, 2015, 70 (2), pp.115-121. ⟨10.1016/j.cryobiol.2014.12.006⟩. ⟨hal-02315975⟩
  • Marion Lerasle, Sandrine Guillou, Hélène Simonin, V. Antoine, Romuald Chéret, et al.. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology, Elsevier, 2014, 186, pp.74-83. ⟨10.1016/j.ijfoodmicro.2014.06.019⟩. ⟨hal-02315987⟩
  • Marion Lerasle, M. Federighi, Hélène Simonin, V. Anthoine, S. Rezé, et al.. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. Innovative Food Science & Emerging Technologies, 2014, 23, pp.54-60. ⟨10.1016/j.ifset.2014.02.009⟩. ⟨hal-02316001⟩
  • Mohamad Mazen Hamoud-Agha, Sébastien Curet, Hélène Simonin, Lionel Boillereaux. Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations. Journal of Food Engineering, Elsevier, 2014, 143, pp.102-113. ⟨10.1016/j.jfoodeng.2014.06.043⟩. ⟨hal-02315978⟩
  • Chedia Aouadhi, Hélène Simonin, Hervé Prévost, Marie de Lamballerie, Abderrazak Maaroufi, et al.. Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. LWT - Food Science and Technology, Elsevier, 2013, 50 (1), pp.50 - 56. ⟨10.1016/j.lwt.2012.07.015⟩. ⟨pasteur-01375119⟩
  • C. Aouadhi, Hélène Simonin, S. Mejri, A. Maaroufi. The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans spores.. Journal of Applied Microbiology, Wiley, 2013, 115 (1), pp.147-55. ⟨10.1111/jam.12220⟩. ⟨pasteur-00997849⟩
  • Mohamad Mazen Hamoud-Agha, Sébastien Curet, Hélène Simonin, Lionel Boillereaux. Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study. Journal of Food Engineering, Elsevier, 2013, ⟨10.1016/j.jfoodeng.2012.11.030⟩. ⟨hal-02332382⟩
  • Chedia Aouadhi, Hélène Simonin, Abderrazak Maaroufi, Slah Mejri. Optimization of nutrient-induced germination of Bacillus sporothermodurans spores using response surface methodology.. Food Microbiology, Elsevier, 2013, 36 (2), pp.320-6. ⟨10.1016/j.fm.2013.06.021⟩. ⟨pasteur-00861242⟩
  • Flore Duranton, Romuald Chéret, Hélène Simonin, Marie de Lamballerie, Sandrine Guillou. Hautes pressions et sel : impact sur la qualité technologique et microbiologique de la viande de porc. IAA La revue des industries agroalimentaires, PPI, 2012, pp.22-23. ⟨hal-02320007⟩
  • C. Aouadhi, Hélène Simonin, H. Prévost, M De Lamballerie, A. Maaroufi, et al.. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.. Food Microbiology, Elsevier, 2012, 30 (1), pp.1-7. ⟨10.1016/j.fm.2011.12.006⟩. ⟨pasteur-00751506⟩
  • Hélène Simonin, Laurent Beney, Patrick Gervais. Controlling the membrane fluidity of yeasts during coupled thermal and osmotic treatments. Biotechnology and Bioengineering, Wiley, 2008, 100 (2), pp.325-333. ⟨10.1002/bit.21749⟩. ⟨hal-02292207⟩
  • Laurent Beney, Hélène Simonin, Yannick Mille, Patrick Gervais. Membrane physical state as key parameter for the resistance of the gram-negative Bradyrhizobium japonicum to hyperosmotic treatments. Archives of Microbiology, Springer Verlag, 2007, 187 (5), pp.387-396. ⟨10.1007/s00203-006-0203-8⟩. ⟨hal-02294035⟩
  • Hoa Tran Thanh, Laurent Beney, Hélène Simonin, Thi Xuan Sam Nguyen, Patrick Gervais, et al.. Toxicity of fatty acid hydroperoxides towards Yarrowia lipolytica: Implication of their membrane fluidizing action. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2007, 1768 (9), pp.2256-2262. ⟨10.1016/j.bbamem.2007.05.016⟩. ⟨hal-02294049⟩
  • Hélène Simonin, Laurent Beney, Patrick Gervais. Sequence of occurring damages in yeast plasma membrane during dehydration and rehydration: Mechanisms of cell death. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2007, 1768 (6), pp.1600-1610. ⟨10.1016/j.bbamem.2007.03.017⟩. ⟨hal-02291880⟩
  • Hélène Simonin, Laurent Beney, Patrick Gervais. Cell Death Induced by Mild Physical Perturbations Could Be Related to Transient Plasma Membrane Modifications. Journal of Membrane Biology, Springer Verlag (Germany), 2007, 216 (1), pp.37-47. ⟨10.1007/s00232-007-9027-y⟩. ⟨hal-02292300⟩
  • Céline Laroche, Hélène Simonin, Laurent Beney, Patrick Gervais. Phase transitions as a function of osmotic pressure in Saccharomyces cerevisiae whole cells, membrane extracts and phospholipid mixtures. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2005, 1669 (1), pp.8-16. ⟨10.1016/j.bbamem.2005.01.007⟩. ⟨hal-02292230⟩

Conference papers9 documents

  • Jean-Marie Perrier-Cornet, Hélène Simonin. Understanding low hydration state of bacteria spores. ISOPOW14, Aug 2019, Dijon, France. ⟨hal-02316236⟩
  • Chloé Modugno, Caroline Peltier, Hélène Simonin, Laurence Dujourdy, Francesco Capitani, et al.. Are bacterial spores activated by High Pressure treatment at 20°C ?. Innovations in Food Science & Technology, Jun 2019, Amsterdam, Netherlands. ⟨hal-02316260⟩
  • Hélène Simonin, Chloé Modugno, Jean-Marie Perrier-Cornet. Are bacterial spores activated by High Pressure treatment at 20°C ?. Forum Hautes Pressions, Oct 2018, Sète, France. ⟨hal-02316269⟩
  • Chloe Modugno, Souhir Kmiha, Hélène Simonin, Stéphane André, Chedia Aouadhi, et al.. The Synergistic Effect of High Pressure and Nisin on the Inactivation of Heat-Resistant and Pathogenic Spores in Food Matrices. IAFP's 13th European Symposium on Food Safety, Mar 2017, brussels, Belgium. ⟨hal-01533446⟩
  • Hélène Simonin, Chloé Modugno, Dominique Champion, Patrick Gervais, Jean-Marie Perrier-Cornet. The role of water in bacteria spore resistance. ISOPOW 13, International Symposium on the Properties of Water, Jun 2016, Lausanne, Switzerland. ⟨hal-02316070⟩
  • Chloe Modugno, Hélène Simonin, E. Diodanos, Jean-Marie Perrier-Cornet. High pressure treatment at mild temperature induces irreversible sensitization of bacterial spores to antimicrobial agents. Congrés HPBB, Jul 2016, Toronto, Canada. ⟨hal-02316476⟩
  • Pauline Loison, Chloe Modugno, Neveen Hosny, Marina Kuimova, Hélène Simonin, et al.. Cartographie de la fluidité des membranes de spores de B. subtilis par microscopie de fluorescence résolue en temps. Congrès sur les bactéries sporulantes pathogènes ou d’intérêt technologique (SFM), Jul 2015, Paris, France. ⟨hal-02317692⟩
  • Hélène Simonin, Pascale Winckler, Alexis Gros, Jean-Marie Perrier-Cornet, Patrick Gervais. How dehydration with glycerol protects bacteria cell membranes against deleterious effects of supercooling. Cryo 2015, 52nd annual meeting of the society for cryobiology, Jun 2015, Ostrava, Czech Republic. pp.549, ⟨10.1016/j.cryobiol.2015.10.051⟩. ⟨hal-02316221⟩
  • Antonio Camarasa Junior, Thanh Dat Nguyen, Hélène Simonin, Rémi Saurel, Anne Endrizzi, et al.. Environmentally eco-reasoned design process for functional yeast production and stabilization. 3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France. ⟨hal-02266908⟩

Book sections3 documents

  • Sandrine Guillou, Marion Lerasle, Hélène Simonin, Michel Federighi. High-pressure processing of meat and meat products. Emerging Technologies in Meat Processing : Production, Processing and Technology, John Wiley and Sons, pp.35-99, 2017, 9781118350683. ⟨10.1002/9781118350676.ch3⟩. ⟨hal-01508788⟩
  • Flore Duranton, Hélène Simonin, C. Guyon, S. Junge. High Pressure Processing of meat and Seafood. Emerging technologies for food processing, second edition, ⟨Elsevier⟩, pp.35-63, 2014, 9780124114791. ⟨hal-02316056⟩
  • Jean-Marie Perrier-Cornet, Marwen Moussa, Hélène Simonin, Laurent Beney, Patrick Gervais. Effect of Combined Physical Stresses on Cells: The Role of Water. David S. Reid; Tanaboon Sajjaanantakul; Peter J. Lillford; Sanguansri Charoenrein. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, Wiley, pp.71-85, 2010, 9780813812731. ⟨10.1002/9780470958193.ch6⟩. ⟨hal-01625897⟩

Directions of work or proceedings1 document

  • L. Boillereaux, S. Curet, M.M. Hamoud-Agha, Hélène Simonin. Model-Based Settings of a Conveyorized Microwave Oven for Minced Beef Simultaneous Cooking and Pasteurization. 12th IFAC Symposium on Computer Applications in Biotechnology The International Federation of Automatic Control, Dec 2013, Mumbai, India. IFAC Proceedings Volumes, 46 (31), pp.193-198, 2013, ⟨10.3182/20131216-3-IN-2044.00014⟩. ⟨hal-02316033⟩