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Publications by Jean‐Luc Martin
Salt Intake From Processed Meat Products: Benefits, Risks and Evolving Practices
Comprehensive Reviews in Food Science and Food Safety
Food Science
Related publications
Association Between Red and Processed Meat Intake and Mortality Among Colorectal Cancer Survivors
Journal of Clinical Oncology
Cancer Research
Medicine
Oncology
Salt Intake From Noodle.
The Japanese Journal of Nutrition and Dietetics
Nanoclays in Food Products: Benefits and Possible Risks (Literature Review)
Health Risk Analysis
Health Policy
Public Health
Occupational Health
Environmental
Health Informatics
Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Heterocyclic Aromatic Amines as Chemical Hazard in Thermally Processed Meat Products
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Capillary Electrophoresis to Approach Sorbate Usage in Processed Meat Products in Brazil
Journal of Food Science and Technology
Food Science
Risks and Benefits
Nature Nanotechnology
Electronic Engineering
Condensed Matter Physics
Materials Science
Optics
Molecular Physics,
Nanoscience
Electrical
Atomic
Bioengineering
Nanotechnology
Biomedical Engineering
Selling Meat and Meat Products
Red Meat, Processed Meat and Cancer in South Africa
South African Medical Journal
Medicine
