{"personrec":{"StatusID":1,"PersStatus":null,"Status":"Valid","PersID":41771,"PersName":"Mahillon, Jacques","PublicFlag":1,"CheckedFlag":0,"Surname":"Mahillon","Firstname":"Jacques","Initials":"J.","AddressedAs":null,"Function":null,"DateLastModified":{"date":"2023-05-02 10:08:18.393000","timezone_type":1,"timezone":"+00:00"},"PersTitle":null,"PersStatusID":null,"AbstractEnglish":null,"AbstractOtherLang":null,"AbstractLangCode":null,"AbstractLangID":null,"AutID":194973,"ND":null,"UD":null},"loaninfo":null,"pictures":[],"institutes":[{"instituterec":{"OrderNr":1,"Acronym":null,"ENFunction":null,"InsIDtmp":15088,"OrigNameLangCode":"en","OrigNameLangID":15,"FullOrigName":"Université Catholique de Louvain; Earth and Life Institute; Applied Microbiology pole; Laboratory of Food and Environmental Microbiology","InsID":15088,"Function":null,"BeginDay":null,"BeginMonth":null,"BeginYear":null,"Begindate":"","Enddate":"","PIAdrID":null,"AdrID":164941,"Line1":"2, Croix du sud / L07.05.12","Line2":"Bâtiment Kellner, Floor 1","Line3":"1348 Louvain-la-Neuve","Line4":null,"Phone":null,"GSM":null,"Email":null,"EnvName":"Belgium","EncAddress":"2, Croix du sud / L07.05.12, Bâtiment Kellner, Floor 1, 1348 Louvain-la-Neuve, Belgium","FullStandardName":"Université Catholique de Louvain; Laboratory of Food and Environmental Microbiology","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null},"parent":null,"institutes":null,"references":null,"conferences":null,"datasets":null,"persons":null,"pastpers":null,"subpers":null,"projects":null,"urls":null,"pictures":null,"published":null,"affrefs":null,"collections":null,"thesterms":null,"taxterms":null,"geoterms":null,"thestermsFRIS":null,"nXtins":null,"previns":null,"spcols":null,"resmessage":"no id specified","complete":0,"participantrec":null,"peerrevs":null,"urlmaps":null}],"pastins":[],"projects":[],"datasets":null,"references":{"A1":[{"BRefID":353413,"RR":"<b>Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B.</b> (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. <i>J. Sci. Food Agric. 102(2)</i>: 851-861. <a href=\"https://dx.doi.org/10.1002/jsfa.11421\" target=\"_blank\">https://dx.doi.org/10.1002/jsfa.11421</a>","AutID":494151,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":354038,"RR":"<b>Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L.</b> (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. <i>Food Control 126</i>: 108089. <a href=\"https://dx.doi.org/10.1016/j.foodcont.2021.108089\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodcont.2021.108089</a>","AutID":497209,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":353244,"RR":"<b>Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J.</b> (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. <i>Journal of Food Processing and Preservation 45(11)</i>: e15919. <a href=\"https://dx.doi.org/10.1111/jfpp.15919\" target=\"_blank\">https://dx.doi.org/10.1111/jfpp.15919</a>","AutID":492963,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337761,"RR":"<b>Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. <i>Food Science & Nutrition 8(9)</i>: 4822-4830. <a href=\"https://hdl.handle.net/10.1002/fsn3.1763\" target=\"_blank\">https://hdl.handle.net/10.1002/fsn3.1763</a>","AutID":450207,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":337787,"RR":"<b>Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L.</b> (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review. <i>Food Chem. Toxicol. 141</i>: 111372. <a href=\"https://hdl.handle.net/10.1016/j.fct.2020.111372\" target=\"_blank\">https://hdl.handle.net/10.1016/j.fct.2020.111372</a>","AutID":450467,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337542,"RR":"<b>Duchatelet, L.; Moris, V.C.; Tomita, T.; Mahillon, J.; Sato, K.; Behets, C.; Mallefet, J.</b> (2020). The megamouth shark, <i>Megachasma pelagios</i>, is not a luminous species. <i>PLoS One 15(11)</i>: e0242196. <a href=\"https://hdl.handle.net/10.1371/journal.pone.0242196\" target=\"_blank\">https://hdl.handle.net/10.1371/journal.pone.0242196</a>","AutID":498179,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":354224,"RR":"<b>Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.</b> (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. <i>Cogent Food & Agriculture 5(1)</i>: 1641255. <a href=\"https://dx.doi.org/10.1080/23311932.2019.1641255\" target=\"_blank\">https://dx.doi.org/10.1080/23311932.2019.1641255</a>","AutID":498189,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":312263,"RR":"<b>Duchatelet, L.; Delroisse, J.; Flammang, P.; Mahillon, J.; Mallefet, J.</b> (2019). <i>Etmopterus spinax</i>, the velvet belly lanternshark, does not use bacterial luminescence. <i>Acta Histochemica 121(4)</i>: 516-521. <a href=\"https://dx.doi.org/10.1016/j.acthis.2019.04.010\" target=\"_blank\">https://dx.doi.org/10.1016/j.acthis.2019.04.010</a>","AutID":383040,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":354222,"RR":"<b>Massih, M.A.; Planchon, V.; Pitchugina, E.; Mahillon, J.</b> (2019). Enumeration of lactic acid bacteria: lacuna and improvement areas highlighted by proficiency testing. <i>Accreditation and Quality Assurance 24(5)</i>: 381-385. <a href=\"https://dx.doi.org/10.1007/s00769-019-01391-x\" target=\"_blank\">https://dx.doi.org/10.1007/s00769-019-01391-x</a>","AutID":498179,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":246840,"RR":"<b>Henriet, O.; Fourmentin, J.; Delincé, B.; Mahillon, J.</b> (2014). Exploring the diversity of extremely halophilic archaea in food-grade salts. <i>Intern. J. Food Microbiol. 191</i>: 36-44. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.019\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.019</a>","AutID":194973,"MonDate":null,"AnaDate":2014,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}]},"urls":null,"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":null,"updses":null,"urlmaps":[],"resmessage":"no id specified","complete":1}