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22篇 您的检索式：作者名="JOFFRAUD"

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	题名	作者	年代	出处	被引量
1	Study of the microbial ecology of cold-smoked salmon during storage at 8°C显示文摘	Fran?oise Leroi Jean-Jacques Joffraud Frédérique Chevalier Mireille Cardinal	1998	International Journal of Food Microbiology1998，，1：	1
2	Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon ( Salmo salar) fillets stored under modified atmosphere packaging显示文摘	Mace S Joffraud J Cardinal M	2013	International Journal of Food Microbiology2013，160，：	1
3	Development of a sterile cold-smoked fish model显示文摘	JOFFRAUD J J LEROI F CHEVALIER F	1998	Journal of Applied Bacteriology1998，85，18：	1
4	Biodiversity and dynamics of the bacterial community of packaged king scallop(Pecten maximus)meat during cold storage显示文摘	COTON M JOFFRAUD J J MEKHTICHE L		0，，02：	1
5	Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon(Salmo salar)fillets stored under modified atmosphere packaging显示文摘	MAC(E)S JOFFRAUD J J CARDINAL M	2013	International Journal of Food Microbiology2013，160，3：	1
6	Biodiversity and dynamics of the bacterial community of packaged king scallop(Pecten maximus) meat during cold storage显示文摘	Coton M Joffraud J J Mekhtiche L	2013	Food Microbiology2013，35，2：	1
7	Study of the microbial ecology of cold-smoked salmon during storage at 8 ℃显示文摘	Leroi F Joffraud J J Chevalier F	1998	International Journal of Food Microbiology1998，39，1：	1
8	Regulation of PSGL-1 interactions with L-selectin, P-selectin, and E-selectin 显示文摘	Martinez M Joffraud M Giraud S	2005	J Biol Chem2005，280，7：	1
9	Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp ( Penaeus vannamei ) stored under modified atmosphere packaging显示文摘	Sabrina Macé Mireille Cardinal Emmanuel Jaffrès Josiane Cornet Valérie Lalanne Frédérique Chevalier Thierry Sérot Marie-France Pilet Xavier Dousset Jean-Jacques Joffraud	2014	Food Microbiology2014，，：	1
10	SIRT1 enhances glucose tolerance by potentiating brown adipose tissue function 显示文摘	BOUTANT M JOFFRAUD M KULKARNI S S	2015	Molecular Metabo- lism2015，4，2：	1
11	Characterisation of the spoilage microbiota in raw salmon ( Salmo salar ) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE显示文摘	Sabrina Macé Josiane Cornet Frédérique Chevalier Mireille Cardinal Marie-France Pilet Xavier Dousset Jean-Jacques Joffraud	2011	Food Microbiology2011，，1：	1
12	Study of the microbial ecology of cold - smoked salmon during storage at 8℃ 显示文摘	Leroi F Joffraud J J Chevalier F	1998	Int J Food Microbiol1998，39，：	1
13	Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon显示文摘	LEROI F ARBEY N JOFFRAUD J J	1996	International Journal of Food Science & Technology1996，31，6：	1
14	Study of the microbial ecology of cold-smoked salmon during storage at 8°C显示文摘	Leroi F Joffraud J J Chevalier F	1998	Int J Food Microbiol1998，39，：	1
15	SIRT1 enhances glucose tolerance by potentiating brown adipose tissue function 显示文摘	Boutant M Joffraud M Kulkarni SS	2014	Mol Metab2014，4，2：	1
16	Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar)fillets stored under modified atmosphere packaging 显示文摘	Mac6 S Joffraud J-J Cardinal M	2013	International Journal of Food Nicrobiology2013，160，3：	1
17	Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters显示文摘	Leroi F Joffraud J J Chevalier F Cardinal M	2001	J Appl Microbiol2001，90，：	1
18	Glucagon-like peptide 1 increases beta cell glucose competence and proliferation by translational induction of insu lin like growth factor-1 receptor expression显示文摘	Cornu M Modi H Kawamori D Kulkarni R N Joffraud M Thorens B	2010	J Biol Chem2010，285，10：	1
19	Study of the microbial ecology of cold-smoked salmon during storage at 8℃显示文摘	Leroi F Joffraud J J Chevalier F	1998	Int J Food Microbiol1998，39，：	1
20	Study of the microbial ecology of cold-smoked salmon during storage at 8℃显示文摘	Leroi F Joffraud J Chevalier F	1998	International Journal of Food Microbiology1998，39，12：	1

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