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261

Dr Véronique Santé-Lhoutellier Food Sciences and Nutrition


Journal articles138 documents

  • Susana Ribes, Mélany Genot, Laurent Aubry, Pau Talens, Annie Vénien, et al.. Oral impairments decrease the nutrient bioaccessibility of bread in the elderly. Food Hydrocolloids, Elsevier, 2023, 135, pp.108202. ⟨10.1016/j.foodhyd.2022.108202⟩. ⟨hal-03808321⟩
  • Antoine Clinquart, Marie-Pierre Ellies-Oury, Jean-François J.-F. Hocquette, Laurent Guillier, Véronique Santé-Lhoutellier, et al.. Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2022, 16, pp.100426. ⟨10.1016/j.animal.2021.100426⟩. ⟨hal-03545364⟩
  • Susana Ribes, Mélany Genot, Laurent Aubry, Pau Talens, Annie Vénien, et al.. Oral impairments decrease the nutrient bioaccessibility of bread in the elderly. Food Hydrocolloids, Elsevier, 2022, 135, pp.108202. ⟨10.1016/j.foodhyd.2022.108202⟩. ⟨hal-03851884⟩
  • Sophie Prache, Camille Adamiec, Thierry Astruc, Elisabeth Baéza, Pierre-Etienne E Bouillot, et al.. Review: Quality of animal-source foods. Animal, 2022, 16 (1), ⟨10.1016/j.animal.2021.100376⟩. ⟨hal-03445602⟩
  • Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, et al.. In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract. Food Chemistry: X, Elsevier, 2022, 16, pp.100474. ⟨10.1016/j.fochx.2022.100474⟩. ⟨hal-03814710⟩
  • Eléna Keuleyan, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, et al.. Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat. Foods, MDPI, 2021, 10 (9), pp.2230. ⟨10.3390/foods10092230⟩. ⟨hal-03369552⟩
  • Laurent Aubry, Thierry Sayd, Claude Ferreira, Christophe Chambon, Annie Vénien, et al.. Detection of Frozen–Thawed Duck Fatty Liver by MALDI-TOF Mass Spectrometry: A Chemometrics Study. Molecules, 2021, 26 (12), pp.3508. ⟨10.3390/molecules26123508⟩. ⟨hal-03352815⟩
  • Marie-Agnès Peyron, T. Sayd, J. Sicard, P-S. Mirade, J. Pinguet, et al.. Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling. Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩. ⟨hal-03272749⟩
  • Aline Bonifacie, Laurent Aubry, Philippe Gatellier, Veronique Sante-Lhoutellier, Laetitia Théron. Determination of nitroso-compounds in food products. MethodsX, Elsevier, 2021, 8, pp.101289. ⟨10.1016/j.mex.2021.101289⟩. ⟨hal-03193766⟩
  • Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, et al.. Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment. Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩. ⟨hal-03294474⟩
  • Aline Bonifacie, Aurélie Promeyrat, Gilles Nassy, Philippe Gatellier, Veronique Sante-Lhoutellier, et al.. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chemistry, Elsevier, 2021, 348, pp.129073. ⟨10.1016/j.foodchem.2021.129073⟩. ⟨hal-03150033⟩
  • Diane de La Pomelie, Sabine Leroy, Régine Talon, Philippe Ruiz, Philippe Gatellier, et al.. Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion. Foods, MDPI, 2021, 10, ⟨10.3390/foods10102415⟩. ⟨hal-03408256⟩
  • Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, et al.. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation. Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩. ⟨hal-03296265⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Antoine Vautier, Claude Ferreira, et al.. Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams. Meat and Muscle Biology, 2020, 4 (2), ⟨10.22175/mmb.11156⟩. ⟨hal-03369642⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Antoine Vautier, Claude de Oliveira Ferreira, et al.. Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma. Food Control, Elsevier, 2020, 109, ⟨10.1016/j.foodcont.2019.106929⟩. ⟨hal-02622914⟩
  • Julia Bechaux, Vincenza Ferraro, Thierry Sayd, Christophe C. Chambon, Jean François Le Page, et al.. Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches. Food Research International, Elsevier, 2020, 132, pp.109123. ⟨10.1016/j.foodres.2020.109123⟩. ⟨hal-02519431⟩
  • Laurent Aubry, Claude De-Oliveira-Ferreira, Veronique Sante-Lhoutellier, Vincenza Ferraro. Redox Potential and Antioxidant Capacity of Bovine Bone Collagen Peptides towards Stable Free Radicals, and Bovine Meat Lipids and Proteins. Effect of Animal Age, Bone Anatomy and Proteases—A Step Forward towards Collagen-Rich Tissue Valorisation. Molecules, MDPI, 2020, 25 (22), pp.5422. ⟨10.3390/molecules25225422⟩. ⟨hal-03027151⟩
  • Axel Malgoire, Veronique Sante-Lhoutellier, Thierry Astruc, Marie-Pierre Ellies-Oury. The packaging developed by the meat industry is increasingly innovative and efficient. Viandes et Produits Carnés, 2020, 36, pp.1-9. ⟨hal-03086095⟩
  • Angéline Duval, Thierry Sayd, Laurent Aubry, Claude de Oliveira Ferreira, Vincenza Ferraro, et al.. Development of a Statistical Workflow for Screening Protein Extracts Based on their Nutritional Composition and Digestibility: Application to Elderly. Foods, MDPI, 2020, 9 (10), pp.1499. ⟨10.3390/foods9101499⟩. ⟨hal-02972426⟩
  • Jean-Louis Peyraud, Joël Aubin, Marc Barbier, René Baumont, Cécile Berri, et al.. Quelle science pour les élevages de demain ? Une réflexion prospective conduite à l’INRA. INRA Productions Animales, 2019, 32 (2), pp.323-338. ⟨10.20870/productions-animales.2019.32.2.2591⟩. ⟨hal-02352483⟩
  • Julia Bechaux, Philippe Gatellier, Jean-François Le Page, Yoan Drillet, Veronique Sante-Lhoutellier. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6244-6266. ⟨10.1039/C9FO01546A⟩. ⟨hal-02618711⟩
  • Marie-Agnès Peyron, Veronique Sante-Lhoutellier, Dominique Dardevet, M. Hennequin, Didier Remond, et al.. Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator. Food Hydrocolloids, Elsevier, 2019, 97, pp.105229. ⟨10.1016/j.foodhyd.2019.105229⟩. ⟨hal-02318545⟩
  • Laetitia L. Theron, Thierry Sayd, Christophe Chambon, Annie Venien, Didier Viala, et al.. Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale. Food Chemistry, Elsevier, 2019, 270, pp.359-366. ⟨10.1016/j.foodchem.2018.07.081⟩. ⟨hal-02626910⟩
  • Diane de La Pomelie, Veronique Sante-Lhoutellier, Thierry Sayd, Laetitia L. Theron, Philippe Gatellier. Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit. Food Chemistry, Elsevier, 2019, 281, pp.231-235. ⟨10.1016/j.foodchem.2018.12.094⟩. ⟨hal-02628476⟩
  • Julia Bechaux, Diane de La Pomelie, Laetitia L. Theron, Veronique Sante-Lhoutellier, Philippe Gatellier. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chemistry, 2018, 268, pp.27-39. ⟨10.1016/j.foodchem.2018.06.018⟩. ⟨hal-02621446⟩
  • Chantal C. Septier, Mathilde Vandenberghe-Descamps, M. Peyron, Martine Hennequin, Veronique Sante-Lhoutellier, et al.. Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés. Nutrition Clinique et Métabolisme, Elsevier Masson, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩. ⟨hal-02141146⟩
  • Sarah Nasser, Alain Hédoux, Alexandre A. Giuliani, Cécile Le Floch-Fouéré, Veronique Sante-Lhoutellier, et al.. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: Consequences on solubility. Journal of the Science of Food and Agriculture, Wiley, 2018, 98 (6), pp.2243-2250. ⟨10.1002/jsfa.8711⟩. ⟨hal-02621245⟩
  • S. Nasser, Alain Hédoux, A. Giuliani, Cécile Le Floch-Fouéré, Veronique Sante-Lhoutellier, et al.. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility. Journal of the Science of Food and Agriculture, Wiley, 2018, 98, pp.2243-2250. ⟨10.1002/jsfa.8711⟩. ⟨hal-02044448⟩
  • Marie-Agnès Peyron, Veronique Sante-Lhoutellier, Olivier François, Martine Hennequin. Oral declines and mastication deficiencies cause alteration of food bolus properties. Food and Function, Cambridge : Royal Society of Chemistry, 2018, 9 (2), pp.1112-1122. ⟨10.1039/C7FO01628J⟩. ⟨hal-01694176⟩
  • Océane Martin, Nathalie Naud, Sylviane Taché, Laurent Debrauwer, Sylvie S. Chevolleau, et al.. Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption. Cancer Prevention Research, 2018, 11 (9), pp.569-580. ⟨10.1158/1940-6207.CAPR-17-0361⟩. ⟨hal-01901456⟩
  • Anne Duconseille, Cedric Gaillard, Veronique Sante-Lhoutellier, Thierry Astruc. Molecular and structural changes in gelatin evidenced by Raman microspectroscopy. Food Hydrocolloids, Elsevier, 2018, 77, pp.777-786. ⟨10.1016/j.foodhyd.2017.11.020⟩. ⟨hal-02622549⟩
  • Thierry Sayd, Claire Dufour, Christophe Chambon, Caroline Buffière, Didier Remond, et al.. Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion. Food Chemistry, Elsevier, 2018, 249, pp.111-118. ⟨10.1016/j.foodchem.2018.01.013⟩. ⟨hal-02621622⟩
  • Laetitia L. Theron, Christophe Chambon, Thierry Sayd, Diane de La Pomelie, Veronique Sante-Lhoutellier, et al.. To what extent does the nitrosation of meat proteins influence their digestibility?. Food Research International, Elsevier, 2018, 113, pp.175-182. ⟨10.1016/j.foodres.2018.06.071⟩. ⟨hal-02623387⟩
  • Diane de La Pomelie, Veronique Sante-Lhoutellier, Thierry Sayd, Philippe Gatellier. Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: consequences in terms of nutritional and health values of meat. Food Chemistry, Elsevier, 2018, 243, pp.295-304. ⟨10.1016/j.foodchem.2017.09.135⟩. ⟨hal-02623814⟩
  • Claire Dufour, Michele Loonis, Mylène Delosière, Caroline Buffière, Noureddine Hafnaoui, et al.. The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility. Food Chemistry, Elsevier, 2018, 240, pp.314-322. ⟨10.1016/j.foodchem.2017.07.104⟩. ⟨hal-02621108⟩
  • Adeline Boire, Antoine Bouchoux, Said Bouhallab, Anne Laure Chapeau, Thomas Croguennec, et al.. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩. ⟨hal-01608238⟩
  • Diane de La Pomelie, Veronique Sante-Lhoutellier, Philippe Gatellier. Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model. Food Chemistry, Elsevier, 2017, pp.86-93. ⟨10.1016/j.foodchem.2017.06.092⟩. ⟨hal-01602788⟩
  • Anne Duconseille, Mounir Traikia, Marie Lagrée, Cyril Jousse, Guilhem Pagès, et al.. The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin.. Food Hydrocolloids, Elsevier, 2017, 66, pp.246-258. ⟨10.1016/j.foodhyd.2016.11.034⟩. ⟨hal-01546098⟩
  • Anne Duconseille, Frank Wien, Fabrice Audonnet, Amidou Traore, Matthieu Refregiers, et al.. The effect of origin of the gelatine and ageing on the secondary structure and water dissolution. Food Hydrocolloids, Elsevier, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩. ⟨hal-01608331⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Jean-Dominique Daudin, Alain Kondjoyan, Valérie Scislowski, et al.. Digestion des protéines des viandes en fonction de la cuisson. Influence de la température de cuisson sur la digestion des protéines des viandes : approches in vitro et in vivo. Viandes et Produits Carnés, 2017, 33. ⟨hal-02907301⟩
  • Diane de La Pomelie, Veronique V. Sante-Lhoutellier, Philippe P. Gatellier. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model. Food Chemistry, Elsevier, 2017, 218, pp.487-495. ⟨10.1016/j.foodchem.2016.08.131⟩. ⟨hal-02620328⟩
  • Caroline Buffière, Claire C. Gaudichon, Noureddine Hafnaoui, Carole Migné, Valérie Scislowsky, et al.. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. The American Journal of Clinical Nutrition, Oxford University Press, 2017, 106 (5), pp.1257-1266. ⟨10.3945/ajcn.117.158113⟩. ⟨hal-01592552⟩
  • Vincenza Ferraro, Brigitte Gaillard-Martinie, Thierry Sayd, Christophe Chambon, Marc Anton, et al.. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules, Elsevier, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩. ⟨hal-01606537⟩
  • Anne Duconseille, Donato Andueza, Fabienne Picard, Veronique V. Sante-Lhoutellier, Thierry T. Astruc. Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study. Food Hydrocolloids, Elsevier, 2017, 63, pp.108-119. ⟨10.1016/j.foodhyd.2016.08.001⟩. ⟨hal-02617810⟩
  • T. Bohn, F. Carriere, L. Day, Amélie Deglaire, L. Egger, et al.. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?. Critical Reviews in Food Science and Nutrition, 2017, 58 (13), n.p. ⟨10.1080/10408398.2017.1315362⟩. ⟨hal-01604241⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Jean-Dominique Daudin, Alain Kondjoyan, Valérie Scislowski, et al.. Digestion des protéines des viandes en fonction de la cuisson. Influence de la température de cuisson sur la digestion des protéines des viandes : approches in vitro et in vivo. La revue française de la recherche en viandes et produits carnés, 2017, 33, pp.1-3. ⟨hal-02618614⟩
  • Vincenza Ferraro, Marc Anton, Veronique V. Sante-Lhoutellier. The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application. Trends in Food Science and Technology, Elsevier, 2016, 51, pp.65 - 75. ⟨10.1016/j.tifs.2016.03.006⟩. ⟨hal-02638184⟩
  • S. Denis, Thierry Sayd, Christophe C. Chambon, Sandrine Chalancon, Veronique Sante-Lhoutellier, et al.. Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry. Food and Function, 2016, 7 (6), pp.2682-2691. ⟨10.1039/C6FO00120C⟩. ⟨hal-02640992⟩
  • Anne Duconseille, Donato Andueza, Fabienne Picard, Veronique Sante-Lhoutellier, Thierry Astruc. Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy. Food Hydrocolloids, Elsevier, 2016, 61, pp.496-503. ⟨10.1016/j.foodhyd.2016.06.007⟩. ⟨hal-02636043⟩
  • Mylène Delosière, Veronique Sante-Lhoutellier, Céline Chantelauze, Denys Durand, Agnes Thomas, et al.. Quantification of 4-hydroxy-2-nonenal-protein adducts in in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation. Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (8), pp.3497-3504. ⟨10.1039/C6FO00413J⟩. ⟨hal-01901450⟩
  • Wiesław Przybylski, Barbara Sionek, Danuta Jaworska, Veronique V. Sante-Lhoutellier. The application of biosensors for drip loss analysis and glycolytic potential evaluation. Meat Science, Elsevier, 2016, 117, pp.7-11. ⟨10.1016/j.meatsci.2016.02.025⟩. ⟨hal-02638812⟩
  • Khaled Oueslati, Diane de La Pomelie, Veronique V. Sante-Lhoutellier, Philippe P. Gatellier. Impact of the fenton process in meat digestion as assessed using an in vitro gastro-intestinal model. Food Chemistry, Elsevier, 2016, 209, pp.43-49. ⟨10.1016/j.foodchem.2016.04.041⟩. ⟨hal-02634896⟩
  • Marion Oberli, Annaig Lan, Nadezda Khodorova, Véronique Santé-Lhoutellier, Francine Walker, et al.. Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon. Journal of Nutrition, American Society for Nutrition, 2016, 146 (8), pp.1506 - 1513. ⟨10.3945/jn.116.230839⟩. ⟨hal-01455213⟩
  • Thierry Sayd, Christophe C. Chambon, Veronique Sante-Lhoutellier. Quantification of peptides released during in vitro digestion of cooked meat. Food Chemistry, Elsevier, 2016, 197, pp.1311-1323. ⟨10.1016/j.foodchem.2015.11.020⟩. ⟨hal-02632867⟩
  • Marie Bourin, Elisabeth Baéza, Amandine Mika, Estelle Godet, Pascal P. Chartrin, et al.. Oxydation des viandes de dindes : Quels sont les facteurs impliqués ?. TeMA, 2016, 37, pp.43-50. ⟨hal-02630206⟩
  • Karima Laleg, Cecile Barron, Veronique Sante-Lhoutellier, Stéphane Walrand, Valerie Micard. Protein enriched pasta: structure and digestibility of its protein network. Food and Function, 2016, 7 (2), pp.1196-1207. ⟨10.1039/C5FO01231G⟩. ⟨hal-02641217⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique Sante-Lhoutellier. Modeling of pepsin digestibility of myofibrillar proteins and of variations due to heating. Food Chemistry, Elsevier, 2015, 172, pp.265-271. ⟨hal-02629682⟩
  • Véronique Santé Lhoutellier. 61st International Congress of Meat Science and Technology. Meat Science, Elsevier, 2015, 109, pp.1. ⟨10.1016/j.meatsci.2015.05.028⟩. ⟨hal-02636300⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique V. Sante-Lhoutellier. Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating. Food Chemistry, Elsevier, 2015, 172, pp.265 - 271. ⟨10.1016/j.foodchem.2014.08.110⟩. ⟨hal-02634726⟩
  • Marion Oberli, Agnès Marsset-Baglieri, Gheorghe Airinei, Véronique Santé-Lhoutellier, Nadezda Khodorova, et al.. High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking. Journal of Nutrition, 2015, 145 (10), pp.2221-2228. ⟨10.3945/jn.115.216838⟩. ⟨hal-01455216⟩
  • Anne Duconseille, Thierry T. Astruc, Naira Quintana, Filip Meersman, Veronique Sante-Lhoutellier. Gelatin structure and composition linked to hard capsule dissolution: a review. Food Hydrocolloids, 2015, 43, pp.360-376. ⟨10.1016/j.foodhyd.2014.06.006⟩. ⟨hal-02640384⟩
  • Claire Dufour, David Page, Mylène Gobert, Didier Remond, Michele Loonis, et al.. Bioaccessibility and antioxidant properties of polyphenols and carotenoids fro m fruit and vegetables in the gastrointestinal tract. Innovations Agronomiques, INRAE, 2014, 36, pp.69-82. ⟨hal-02629729⟩
  • Alina-Violeta Ursu, Alain Marcati, Thierry Sayd, Veronique Sante-Lhoutellier, Gholamreza Djelveh, et al.. Extraction, fractionation and functional properties of proteins from the microalgae chlorella vulgaris. Bioresource Technology, Elsevier, 2014, 157, pp.134-139. ⟨10.1016/j.biortech.2014.01.071⟩. ⟨hal-02638158⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique V. Sante-Lhoutellier, et al.. Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food and Function, Cambridge : Royal Society of Chemistry, 2014, 5, pp.2166-2174. ⟨10.1039/c4fo00269e⟩. ⟨hal-02631724⟩
  • Philippe P. Gatellier, Thierry Sayd, Aurélie Promeyrat, Mylène Gobert, Christophe C. Chambon, et al.. Identification de marqueurs protéomiques prédictifs de l’oxydation des viandes. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2014. ⟨hal-02630136⟩
  • Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui, Claire C. Gaudichon, Isabelle Savary-Auzeloux, et al.. Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs. PLoS ONE, Public Library of Science, 2013, 8 (4), pp.e61252. ⟨10.1371/journal.pone.0061252⟩. ⟨hal-01547489⟩
  • Marie-Laure Bax, Thierry Sayd, Laurent Aubry, Claude C. de Oliveira Ferreira, Didier D. Viala, et al.. Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers. Food Chemistry, Elsevier, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩. ⟨hal-02648745⟩
  • Renata R. Schmidt Filgueras, Thierry T. Astruc, Roland R. Labas, Annie A. Venien, Frederic Peyrin, et al.. Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles. Food Chemistry, Elsevier, 2012, 132 (3), pp.1387-1394. ⟨10.1016/j.foodchem.2011.11.126⟩. ⟨hal-02646195⟩
  • Pere Gou, Z y Zhen, M Hortos, Jacint Arnau, Alejando Diestre, et al.. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.. Meat Science, Elsevier, 2012, 92 (4), pp.346-53. ⟨10.1016/j.meatsci.2012.06.018⟩. ⟨hal-02649460⟩
  • Renata Schmidt Filgueras, Thierry Astruc, Annie Venien, Frederic Peyrin, Roland Labas, et al.. Histological and ultrastructural characterisation of Rhea Americana muscles. Food Chemistry, Elsevier, 2012, 132, pp.1387-1394. ⟨hal-03708798⟩
  • Martin Skrlep, Nathalie Robert, Veronique V. Sante-Lhoutellier, Pere Gou. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraski prsut and their dependence on processing. Meat Science, Elsevier, 2012, 92 (4), pp.360-365. ⟨10.1016/j.meatsci.2012.06.021⟩. ⟨hal-02649255⟩
  • Wiesław Przybylski, Danuta Jaworska, Veronique Sante-Lhoutellier. Technological and sensory pork quality in relation to muscle and drip loss protein profiles. European Food Research and Technology, Springer Verlag (Germany), 2012, 234 (5), pp.883-894. ⟨10.1007/s00217-012-1705-z⟩. ⟨hal-02651409⟩
  • Souleymane Traore, Laurent Aubry, Philippe P. Gatellier, Wieslaw Przybylski, Danuta Jaworska, et al.. Effect of heat treatment on protein oxidation in pig meat. Meat Science, Elsevier, 2012, 91 (1), pp.14-21. ⟨10.1016/j.meatsci.2011.11.037⟩. ⟨hal-02651729⟩
  • Souleymane Traore, Laurent Aubry, Philippe P. Gatellier, Wieslaw Przybylski, Danuta Jaworska, et al.. Higher drip loss is associated with protein oxidation. Meat Science, Elsevier, 2012, 90 (4), pp.917-924. ⟨10.1016/j.meatsci.2011.11.033⟩. ⟨hal-02647838⟩
  • Marie-Laure Bax, Laurent Aubry, Claude C. de Oliveira Ferreira, Jean-Dominique Daudin, Didier Remond, et al.. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩. ⟨hal-02652331⟩
  • Veronique Sante-Lhoutellier, Nathalie Robert, Jean-Francois Martin, Pere Gou, M. Hortós, et al.. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in french dry-cured ham jambon de bayonne and their dependence on salt reduction.. Meat Science, Elsevier, 2012, 92 (4), pp.354-359. ⟨10.1016/j.meatsci.2012.06.022⟩. ⟨hal-02651216⟩
  • Laetitia L. Theron, Thierry Sayd, Jérémy Pinguet, Christophe C. Chambon, Nathalie Robert, et al.. Proteomic analysis of semimenbranosus and biceps femoris muscles frome Bayonne dry-cured ham.. Meat Science, Elsevier, 2011, 88 (1), pp.82-90. ⟨10.1016/j.meatsci.2010.12.006⟩. ⟨hal-02643404⟩
  • Katarzyna Kajak-Siemaszko, Laurent Aubry, Frederic Peyrin, Marie-Laure Bax, Philippe Gatellier, et al.. Characterization of protein aggregates following a heating and freezing process. Food Research International, 2011, 44 (10), pp.3160-3166. ⟨10.1016/j.foodres.2011.07.043O⟩. ⟨hal-01191075⟩
  • Martin Skrlep, Stanislav Mandelc, Branka Javornik, Pere Gou, Christophe C. Chambon, et al.. Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness. Meat Science, Elsevier, 2011, 88 (4), pp.657-667. ⟨10.1016/j.meatsci.2011.02.025⟩. ⟨hal-02650432⟩
  • Renata R. Schmidt Filgueras, Philippe P. Gatellier, Claude C. de Oliveira Ferreira, Claudecir C. Zambiazi, Veronique V. Sante-Lhoutellier. Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana. Meat Science, Elsevier, 2011, 88 (4), pp.645-651. ⟨10.1016/j.meatsci.2011.02.023⟩. ⟨hal-00939807⟩
  • Renata R. Schmidt Filgueras, Philippe P. Gatellier, Claude C. de Oliveira Ferreira, Claudezir Zambiazi, Veronique Sante-Lhoutellier. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. Meat Science, Elsevier, 2011, 89 (1), pp.6-12. ⟨10.1016/j.meatsci.2011.02.028⟩. ⟨hal-02650870⟩
  • Martin Skrlep, Veronique Sante-Lhoutellier, Pere Gou. Dry-cured ham Kraski prsut seasoning losses as affected by PRKAG3 and CAST polymorphisms. Italian Journal of Animal Science, 2011, 10 (1), pp.27-32. ⟨10.4081/ijas.2011.e6⟩. ⟨hal-02645309⟩
  • Hugues Magne, Isabelle Savary-Auzeloux, Emilie Vazeille, Agnes Claustre, Didier Attaix, et al.. Lack of muscle recovery after immobilization in old rats does not result from a defect in normalization of the ubiquitin-proteasome and the caspase-dependent apoptotic pathways. The Journal of Physiology, Wiley, 2011, 589 (3), pp.511-524. ⟨10.1113/jphysiol.2010.201707⟩. ⟨hal-02644713⟩
  • Thierry T. Astruc, Philippe P. Gatellier, Roland R. Labas, Veronique Sante-Lhoutellier, Penka P. Marinova. Microstructural changes in m. rectus abdominis bovine muscle after heating. Meat Science, Elsevier, 2010, 85 (4), pp.743-751. ⟨10.1016/j.meatsci.2010.03.035⟩. ⟨hal-00939536⟩
  • Martin Skrlep, T Kavar, Boris Zlender, M Hortos, P Gou, et al.. Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain. Livestock Science, Elsevier, 2010, 128 (1-3), pp.60-66. ⟨10.1016/j.livsci.2009.10.015⟩. ⟨hal-02664115⟩
  • Veronique Sante-Lhoutellier, Philippe P. Gatellier, I. Fiot, Denys Durand, Didier D. Micol, et al.. Specific features of muscles and meat from ‘AOC’ guaranteed-origin Taureau de Camargue beef cattle. Livestock Science, Elsevier, 2010, 129 (1-3), pp.31-37. ⟨10.1016/j.livsci.2009.12.008⟩. ⟨hal-02665792⟩
  • Alain Kondjoyan, Sylvie S. Chevolleau, Eléonore E. Greve, Philippe P. Gatellier, Veronique Sante-Lhoutellier, et al.. Formation of heterocyclic amines in slices of longissimus thoracis beef muscle subjected to jets of superheated steam. Food Chemistry, 2010, 119 (1), pp.19-26. ⟨10.1016/j.foodchem.2009.02.081⟩. ⟨hal-00939535⟩
  • Laetitia L. Theron, Pascal Tournayre, Alain Kondjoyan, Saïd Abou El Karam, Veronique Sante-Lhoutellier, et al.. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. Meat Science, Elsevier, 2010, 85 (3), pp.453-460. ⟨10.1016/j.meatsci.2010.02.015⟩. ⟨hal-02659945⟩
  • Renata R. Schmidt Filgueras, Philippe P. Gatellier, Laurent Aubry, Agnès Thomas, Dominique Bauchart, et al.. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes. Meat Science, Elsevier, 2010, 86 (3), pp.665-673. ⟨10.1016/j.meatsci.2010.06.003⟩. ⟨hal-02667399⟩
  • Aurélie Promeyrat, Marie-Laure Bax, Souleymane Traore, Laurent Aubry, Veronique Sante-Lhoutellier, et al.. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature. Meat Science, Elsevier, 2010, 85 (4), pp.625-631. ⟨10.1016/j.meatsci.2010.03.015⟩. ⟨hal-02657248⟩
  • Martin Skrlep, Stanislav Mandelc, Branka Javomik, Veronique Sante-Lhoutellier, Pere Gou. Green ham pH value affects proteomic profile of dry-cured ham. Italian Journal of Animal Science, 2010, 9 (2), pp.153-156. ⟨10.4081/ijas.2010.e29⟩. ⟨hal-02665158⟩
  • Wieslaw Przybylski, Daniela Jaworska, Elzbieta Olczak, I. Namyslaw, Katarzyna Kajak-Siemaszko, et al.. Characteristic of slaughter value and meat quality of three synthetic pig lines. South African Journal of Animal Science, South African Society for Animal Science, 2010, 40 (3), pp.198-203. ⟨hal-02659327⟩
  • Alain Kondjoyan, Sylvie S. Chevolleau, Eléonore Greve, Philippe P. Gatellier, Veronique Sante-Lhoutellier, et al.. Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air. Food Chemistry, 2010, 123 (3), pp.659-668. ⟨10.1016/j.foodchem.2010.05.028⟩. ⟨hal-02662176⟩
  • Aurélie Promeyrat, Philippe P. Gatellier, Bénédicte Lebret, K. Kajak-Siemaszko, Laurent Aubry, et al.. Evaluation of protein aggregation in cooked meat. Food Chemistry, Elsevier, 2010, 121 (2), pp.412-417. ⟨10.1016/j.foodchem.2009.12.057⟩. ⟨hal-02661091⟩
  • Philippe P. Gatellier, Alain Kondjoyan, Stéphane Portanguen, Veronique Sante-Lhoutellier. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Science, Elsevier, 2010, 85 (4), pp.645-650. ⟨10.1016/j.meatsci.2010.03.018⟩. ⟨hal-02666437⟩
  • Martin Skrlep, Veronique Sante-Lhoutellier. Effect of I199V polymorphism on prkag3 gene on carcass and meat quality traits in slovenian commercial pigs. Journal of Muscle Foods, Wiley, 2009, 20 (3), pp.367-376. ⟨10.1111/j.1745-4573.2009.00158.x⟩. ⟨hal-02669232⟩
  • Philippe P. Gatellier, Veronique Sante-Lhoutellier, Stéphane S. Portanguen, Alain Kondjoyan. Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Science, Elsevier, 2009, 83 (4), pp.651-656. ⟨10.1016/j.meatsci.2009.07.015⟩. ⟨hal-02661372⟩
  • Philippe P. Gatellier, Veronique Sante-Lhoutellier. Digestion study of proteins from cooked meat using an enzymatic microreactor. Meat Science, Elsevier, 2009, 81 (2), pp.405-409. ⟨10.1016/j.meatsci.2008.09.002⟩. ⟨hal-02661575⟩
  • Wieslaw Przybylski, Joanna Gromadzka-Ostrowska, Elzbieta Olczak, Danuta Jaworska, Sara Niemyjski, et al.. Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs. Journal of Animal and Feed Sciences, Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 2009, 18 (2), pp.296-304. ⟨hal-02660501⟩
  • Laetitia L. Theron, Laëtitia Chevarin, Nathalie Robert, Christophe Dutertre, Veronique Sante-Lhoutellier. Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.. Meat Science, Elsevier, 2009, 82 (2), pp.272-277. ⟨10.1016/j.meatsci.2009.01.021⟩. ⟨hal-02658027⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe C. Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Specific proteins allow classification of pigs according to sire breed, rearing environment and gender. Livestock Science, Elsevier, 2009, 122 (2-3), pp.119-129. ⟨10.1016/j.livsci.2008.08.003⟩. ⟨hal-02661581⟩
  • Philippe P. Gatellier, Alain Kondjoyan, Stéphane S. Portanguen, Eléonore Greve, Kang Woo Yoon, et al.. Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: implications for nutritional quality of meat. Food Chemistry, Elsevier, 2009, 114 (3), pp.1074-1078. ⟨10.1016/j.foodchem.2008.10.009⟩. ⟨hal-02668998⟩
  • Elisabeth Le Bihan-Duval, Martine Debut, Cécile Berri, Nadine N. Sellier, Veronique Sante-Lhoutellier, et al.. Chicken meat quality : genetic variability and relationship with growth and muscle characteristics. BMC Genetics, BioMed Central, 2008, 10 (53), 6 p. ⟨10.1186/1471-2156-9-53⟩. ⟨hal-02663667⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Penka Marinova, Eléonore Greve, Philippe Gatellier. Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (4), pp.1488-1494. ⟨10.1021/jf072999g⟩. ⟨hal-02902926⟩
  • Claudia Terlouw, Anthony Kwasiborski, Thierry Sayd, C. Chambon, Veronique Sante-Lhoutellier, et al.. Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality. Meat Science, Elsevier, 2008, 80 (4), pp.982-996. ⟨10.1016/j.meatsci.2008.04.032⟩. ⟨hal-02658495⟩
  • Anthony Kwasiborski, Thierry Sayd, C. Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender. Meat Science, Elsevier, 2008, 80 (4), pp.968-981. ⟨10.1016/j.meatsci.2008.04.028⟩. ⟨hal-02659777⟩
  • Philippe P. Gatellier, Suzana Gomez, Vérane Gigaud, Cécile Berri, Elisabeth Le Bihan-Duval, et al.. Use of fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science, Elsevier, 2007, 76, pp.543-547. ⟨10.1016/j.meatsci.2007.01.006⟩. ⟨hal-02658957⟩
  • Thierry Astruc, Penka Marinova, Roland R. Labas, Philippe Gatellier, Veronique Sante-Lhoutellier. Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (23), pp.9554-9558. ⟨10.1021/jf0717586⟩. ⟨hal-02659615⟩
  • Cécile Berri, Elisabeth Le Bihan-Duval, Martine Debut, Veronique Sante-Lhoutellier, Elisabeth Baéza, et al.. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. Journal of Animal Science, American Society of Animal Science, 2007, 85, pp.2005-2011. ⟨10.2527/jas.2006-398⟩. ⟨hal-02660807⟩
  • Cécile Berri, Elisabeth Le Bihan-Duval, Martine Debut, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Hypertrophie des fibres musculaires. Conséquence pour la qualité technologique du filet de poulet. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2006, 25 (3), pp.95-98. ⟨hal-02660613⟩
  • Claudia Terlouw, Thierry T. Astruc, Alban Berne, Elisabeth Laville, Veronique Lhoutellier-Sante, et al.. Elevage estival de porcs en extérieur. Effet de la génétique et des conditions d'abattage sur le comportement, la physiologie et les qualités des viandes. La revue française de la recherche en viandes et produits carnés, 2006, 25 (2), pp.43-53. ⟨hal-02658347⟩
  • Brigitte B. Picard, Veronique Sante-Lhoutellier, Cédric Ameslant, Didier D. Micol, Alain Boissy, et al.. Physiological characteristics of a group of fighting bulls (Brava breed). Revue de Médecine Vétérinaire, 2006, 157 (5), pp.293-301. ⟨hal-02664859⟩
  • Elisabeth Laville, Thierry Sayd, Veronique Sante-Lhoutellier, Martine Morzel, Roland R. Labas, et al.. Characterisation of PSE zones in semimembranosus pig muscle. Meat Science, Elsevier, 2005, 70 (1), pp.167-172. ⟨10.1016/j.meatsci.2004.12.008⟩. ⟨hal-02678531⟩
  • Martine Debut, Cécile Berri, Cécile Arnould, Daniel D. Guemene, Veronique Sante-Lhoutellier, et al.. Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress. British Poultry Science, Taylor & Francis, 2005, 46 (5), pp.527-535. ⟨10.1080/00071660500303032⟩. ⟨hal-02679226⟩
  • Aurélie Chanson, Thierry Sayd, Edmond Rock, Christophe C. Chambon, Veronique Sante-Lhoutellier, et al.. Proteomic analysis reveals changes in the liver protein pattern of rats exposed to dietary folate deficiency. Journal of Nutrition, American Society for Nutrition, 2005, 135 (11), pp.2524-2529. ⟨hal-02675636⟩
  • Cécile Berri, Martine Debut, Veronique Sante-Lhoutellier, Cécile Arnould, B. Boutten, et al.. Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death. British Poultry Science, Taylor & Francis, 2005, 46 (5), pp.572-579. ⟨10.1080/00071660500303099⟩. ⟨hal-02680216⟩
  • Martine Morzel, Christophe Chambon, Muriel Hamelin, Veronique Sante-Lhoutellier, Thierry Sayd, et al.. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Science, Elsevier, 2004, 67 (4), pp.689-696. ⟨10.1016/j.meatsci.2004.01.008⟩. ⟨hal-02871098⟩
  • Elisabeth Le Bihan-Duval, Cécile Berri, Elisabeth Baéza, Veronique Sante-Lhoutellier, Thierry Astruc, et al.. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genetics Selection Evolution, BioMed Central, 2003, 35 (6), pp.623-635. ⟨10.1051/gse:2003043⟩. ⟨hal-02677240⟩
  • Elisabeth Le Bihan-Duval, Cécile Berri, Elisabeth Baéza, Véronique Santé, Thierry Astruc, et al.. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genetics Selection Evolution, BioMed Central, 2003, 35 (6), pp.623-635. ⟨10.1051/gse:2003043⟩. ⟨hal-00894466⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, Elisabeth Le Bihan-Duval, Cécile Berri, et al.. Effects of the rate of post mortem pH fall on the processing ability of turkey meat. British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨hal-02672470⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, Elisabeth Duval, Cécile Berri, et al.. Effect of the rate of muscle postmortem pH fall on the technological quality of turkey meat. British Poultry Science, 2002, 43, pp.245-252. ⟨10.1080/00071660120121463⟩. ⟨hal-01594141⟩
  • Xavier Fernandez, Eric Neyraud, Thierry Astruc, Veronique Sante-Lhoutellier. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum. Meat Science, 2002, 62 (4), pp.429-437. ⟨10.1016/S0309-1740(02)00034-7⟩. ⟨hal-02680363⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, Elisabeth Le Bihan-Duval, Cécile Berri, et al.. Post mortem metabolism and meat quality in three genotypes of turkey.. British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469. ⟨hal-02681087⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, E. Lebihan-Duval, Cécile Berri, et al.. Post mortem muscle metabolism and meat quality in three genetic types of turkey. British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469. ⟨10.1080/00071660120070604⟩. ⟨hal-02670134⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, Jean-Pierre Renou. Nouvelles méthodes de mesure de la qualité des viandes de volaille. Productions animales, Institut National de la Recherche Agronomique, 2001, 14 (4), pp.247-254. ⟨hal-02683103⟩
  • Veronique Sante-Lhoutellier, Gilles Le Pottier, Thierry Astruc, Maud Mouchoniere, Xavier Fernandez. Effect of stunning current frequency on carcass downgrading and meat quality of turkey. Poultry Science, 2000, 79 (8), pp.1208-1214. ⟨10.1093/ps/79.8.1208⟩. ⟨hal-01575117⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez. The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle. Meat Science, Elsevier, 2000, 55 (4), pp.503-506. ⟨10.1016/S0309-1740(99)00174-6⟩. ⟨hal-02689516⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier. Electronarcose des volailles : quels paramètres techniques ?. Filières Avicoles, 2000, pp.136-138. ⟨hal-02692492⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renoux. De nouvelles techniques au service de la qualité. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (6), pp.245-250. ⟨hal-02685223⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renou. Viandes de volailles. De nouvelles techniques au service de la qualité. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (6), pp.245-250. ⟨hal-02696436⟩
  • Veronique Sante-Lhoutellier, M. Mouchonière, P. Salé, G. Le Pottier. Conditions d'électronarcose dans des abattoirs de volaille en France. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1996, 17 (4), pp.157-160. ⟨hal-02698252⟩
  • Veronique Sante-Lhoutellier, G. Le Pottier, L. Aubry, P. Salé. Influence des conditions d'électronarcose sur la cinétique de chute de pH dans le muscle pectoralis superficialis de dinde. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1996, 17 (6), pp.303-306. ⟨hal-02695792⟩
  • Veronique Sante-Lhoutellier, A. Lacourt. The effect of dietary alpha-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat. Journal of the Science of Food and Agriculture, Wiley, 1994, 65 (4), pp.503-507. ⟨hal-02702153⟩
  • Veronique Sante-Lhoutellier, Michel Renerre, A. Lacourt. Effect of modified atmosphere packaging on color stability and on microbiology of turkey breast meat. Journal of Food Quality, Wiley, 1994, 17, pp.177-195. ⟨hal-02706011⟩
  • Veronique Sante-Lhoutellier, A. Lacourt. Influence d'une supplémentation nutritionnelle en vitamine C sur la stabilité de la couleur de la viande de dinde. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1992, 13 (5), pp.151-152. ⟨hal-02702004⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, P. Lacourt, A. Miri, Florence Guignot, et al.. Installation de la rigor mortis dans le muscle de dinde et comparaison avec d'autres especes animales. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1990, 11 (6), pp.279. ⟨hal-02709657⟩
  • Gérard Fonty, P. Gouet, Veronique Sante-Lhoutellier. Influence d'une bacterie methanogene sur l'activite cellulolytique et le metabolisme de deux especes de champignons cellulolytiques du rumen in vitro. Resultats preliminaires. Reproduction Nutrition Development, EDP Sciences, 1988, 28 (1), pp.133-134. ⟨hal-02728682⟩
  • G. Fonty, Ph. Gouet, Véronique Sante. Influence d'une bactérie méthanogène sur l'activité cellulolytique et le métabolisme de deux espèces de champignons cellulolytiques du rumen in vitro. Résultats préliminaires. Reproduction Nutrition Développement, 1988, 28 (1), pp.133-134. ⟨hal-00898744⟩

Conference papers82 documents

  • Imen Jebalia, Magdalena Kritiawan, Didier Dupont, Veronique Sante-Lhoutellier, Antoine Germain, et al.. Functional and nutritional properties of fava bean ingredients processed using extrusion. 8th International Conference on Food Chemistry & Technology, Oct 2022, Rome, Italy. ⟨hal-03842069⟩
  • Véronique Santé-Lhoutellier, Thierry Sayd, Marie-Agnès Peyron. Development of meat models with fiber enrichment adapted to masticatory deficiency in Elderly. 7. International Conference on Food Digestion, May 2022, Cork, Ireland. ⟨hal-03758355⟩
  • Sabine Leroy, Diane de La Pomelie, Veronique Sante-Lhoutellier, Régine Talon. Physiologie d’un Escherichia coli O157:H7 au cours de la digestion gastrique d’une viande hachée de bœuf. 17ème Congrès de la Société Française de Microbiologie, Sep 2021, Nantes, France. ⟨hal-03417201⟩
  • Marie-Agnès Peyron, Mélany Genot, Thierry Sayd, Guilhem Pagès, Vincenza Ferraro, et al.. Digestion du pain: rôle de la phase orale, de la variété de blé et du procédé de panification dans la modulation de la digestion du gluten de pain. Journées Francophones de Nutrition, Nov 2021, LIlle, France. ⟨hal-03758348⟩
  • Bonifacie Aline, Philippe Gatellier, Gilles Nassy, Aurélie Promeyrat, Veronique Sante-Lhoutellier, et al.. Towards the reduction of nitrite in cured meat role of ascorbate?. International Congress of Meat Science and Technology, Aug 2020, Floride, United States. ⟨hal-02962686⟩
  • Thierry Sayd, Laetitia Theron, Christophe Chambon, Jason Sicard, Pierre-Sylvain Mirade, et al.. Development of a workflow to apprehend dynamic digestion of a mix of proteins: application of meat product for elderly. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02073383⟩
  • Julia Bechaux, Philippe Gatellier, Thierry Sayd, Jean François Le Page, Yoan Drillet, et al.. Evaluation of the stability of biological activities generated by protein hydrolysates from porcine byproducts during gastro-intestinal digestion. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734528⟩
  • Veronique Sante-Lhoutellier, Thierry Sayd, Diane de La Pomelie, Benoît Henry, Laetitia Theron, et al.. Conception of meat product adapted to chewing deficiency of Elderly. 65. International Congress of Meat Science and Technology (Icomst), Aug 2019, Potsdam, Germany. ⟨hal-02734908⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. The chemical reactivity of proteins during in vitro dynamic meat digestion. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734403⟩
  • Marie-Agnès Peyron, Thierry Sayd, Veronique Sante-Lhoutellier. Reduced In vitro nutrient bioaccessibility after gastric digestion in elderly presenting a deficient mastication. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734401⟩
  • Veronique Sante-Lhoutellier, Thierry Sayd, J. Pinguet, D. Richard, Christophe Chambon, et al.. La cinétique de digestion chez le Sénior des protéines d’une émulsion de viande type knack diffère de celle de l’adulte : cartographie des protéines modulées. JFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France. ⟨hal-01927462⟩
  • Laetitia Theron, Christophe Chambon, Thierry Sayd, Diane de La Pomelie, Veronique Sante-Lhoutellier, et al.. To what extent oxidation and nitrosation of meat proteins influence their digestibility?. 5. International Conference on Foodomics, Jan 2018, Cesena, Italy. ⟨hal-02735676⟩
  • A. Vautier, Thierry Lhommeau, Aurélie Promeyrat, Thierry Sayd, Veronique Sante-Lhoutellier. Antioxidant supplementationis ineffective to reducethe frequency of pse-like zones in porkhams. International Congress of Meat Science and Technology, 2018, Melbourne, Australia. ⟨hal-02963059⟩
  • Laetitia L. Theron, Thierry Sayd, Christophe Chambon, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. Meat digestion provides antidiabetic activity throughout the whole digestive process. 2. Conference on Food Bioactive and Health, 2018, Lisbonne, Portugal. ⟨hal-02735112⟩
  • Vincenza Ferraro, Veronique Sante-Lhoutellier. Biologically active peptides from bovine bone collagen hydrolysed by non-specific enzymes. Antioxidant power for food and non-food applications. Biopolymer 2017: Key ingredients for the food transition, in Special Session: Food for tomorrow, Dec 2017, Nantes, France. ⟨hal-02733626⟩
  • Arturo-Schaan, L, Roger L, Veronique Sante-Lhoutellier, Ambrois S. Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs ?. International Congress of Meat Science and Technology, 2017, Cork, Ireland. ⟨hal-02963075⟩
  • Vincenza Ferraro, Mathieu Réfrégiers, Franck Wien, Veronique Sante-Lhoutellier. Secondary structure and thermodynamics of natural collagen extracted from bovine bones, by synchrotron radiation circular dichroism. EPF2017 - European Polymer Congress, Jul 2017, Lyon, France. ⟨hal-02734437⟩
  • Anne Duconseille, Amidou Traore, Fabrice Audonnet, Thierry Astruc, Veronique Sante-Lhoutellier. Gelatin dissolution is more affected by the structure than the water mobility. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. ⟨hal-01602216⟩
  • Marie-Christine Bourin, Elisabeth Baéza, Amandine Mika, Estelle Godet, Pascal Chartrin, et al.. Quels sont les facteurs d’élevage qui conduisent à l’oxydation des brochettes de dindes ?. 16. Journées Sciences du Muscle et Technologies des Viandes, Association pour le Développement de l'Industrie de la Viande (ADIV). FRA., Nov 2016, Paris, France. ⟨hal-02744043⟩
  • Thierry Sayd, Marie-Agnès Peyron, Samuel Viet, Veronique Sante-Lhoutellier. Impact of mastication on the gastric digestion of frankfurters : case of elderly. 62. International Congress of Meat Science and Technology (ICoMST), Aug 2016, Bangkok, Thailand. ⟨hal-01602806⟩
  • Thierry Astruc, Annie Venien, Veronique Sante-Lhoutellier, Philippe Gatellier, Thierry Sayd, et al.. Structural changes of meat during cooking Impact on quality and in vitro digestibility. 5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p. ⟨hal-01608335⟩
  • Marie Bourin, Elisabeth Baéza, A. Mika, Estelle Godet, Pascal P. Chartrin, et al.. Quels sont les facteurs d’élevage qui conduisent à l’oxydation des brochettes de dinde ?. 11. Journées de la Recherche Avicole et des Palmipèdes à Foie Gras, Mar 2015, Tours, France. ⟨hal-02741615⟩
  • Anne Duconseille, Guilhem Pages, Mounir Traïkia, Marie Lagrée, Cyril Jousse, et al.. Towards the discrimination of gelatin by hrmas: role of processing on its chemical composition. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02742338⟩
  • Alexandre Hennequin, Marie-Agnès Peyron, Claude C. de Oliveira Ferreira, Laurent Aubry, Veronique Sante-Lhoutellier. Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro mastication. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739386⟩
  • Elisabeth Baéza, Marie Bourin, Amandine Mika, Estelle Godet, Pascal P. Chartrin, et al.. What are the rearing factors that favor oxidation of turkey meat?. 22.European Symposium on the Quality of Poultry Meat, May 2015, Nantes, France. ⟨hal-02739116⟩
  • Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, Didier Remond, Claire Dufour. Matrix impact on the bioaccessibility of plant polyphenols in the gastric tract. 7. International Conference on Polyphenols and Health, Oct 2015, Tours, France. ⟨hal-02799208⟩
  • Anne Duconseille, Fabrice Audonnet, Thierry Astruc, Veronique Sante-Lhoutellier. Effect of the production sites and aging on gelatin structure. 29. EFFoST International Conference, Nov 2015, Athene, Greece. ⟨hal-01935635⟩
  • Philippe P. Gatellier, Anne Meynier, Claire Dufour, Catherine Caris-Veyrat, Pascale Goupy, et al.. Characterisation of the free radical chemistry in physicochemical conditions of the digestive tract. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739383⟩
  • Philippe P. Gatellier, Thierry Sayd, Mylène Delosière, Aurélie Promeyrat, Christophe C. Chambon, et al.. Towards the prediction of oxidation in meat industry. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739535⟩
  • Aurélie Promeyrat, Thierry T. Astruc, Annie A. Venien, Claude C. de Oliveira Ferreira, Veronique V. Sante-Lhoutellier. Toward the development of functional foods for elderly. 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Nov 2014, Uppsala, Sweden. 1 p. ⟨hal-02738904⟩
  • Laetitia L. Theron, Annie A. Venien, Mike Boland, Lovedeep Kaur, Olivier Loison, et al.. Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry. 60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay. ⟨hal-02743471⟩
  • Anne-Laure Chapeau, Aurélie Promeyrat, Thierry T. Astruc, Annie A. Venien, Claude C. de Oliveira Ferreira, et al.. Monitoring the lipid structure of frankfurters: toward a food model to better understand the perception of fat. 60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay. ⟨hal-02742928⟩
  • Marion Oberli, A. Marsset-Baglieri, Gheorghe Airinei, Véronique Santé-Lhoutellier, Didier Remond, et al.. Impact of cooking processes on protein digestion in Humans. 3th International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. ⟨hal-01619320⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique Sante-Lhoutellier, et al.. Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs. 3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p. ⟨hal-02738906⟩
  • Mylène Gobert, Thierry Sayd, Philippe P. Gatellier, Veronique Sante-Lhoutellier. Application to proteomics to understand and modify meat quality. 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta del Este, Uruguay. ⟨10.1016/j.meatsci.2014.06.035⟩. ⟨hal-02744064⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Stéphane Portanguen, Laurent Aubry, Veronique Sante-Lhoutellier. A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat. 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta Del Este, Uruguay. 4p. ⟨hal-02741373⟩
  • Marion M. Oberli, Agnès A. Marsset-Baglieri, Gheorge G. Airinei, Veronique Sante-Lhoutellier, Didier Remond, et al.. Impact des barèmes de cuisson sur la digestion des protéines de viande chez l'Homme. 11. Journées Francophones de Nutrition, JFN 2013, Dec 2013, Bordeaux, France, France. pp.S45-S46, ⟨10.1016/S0985-0562(13)70316-9⟩. ⟨hal-01004355⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique Sante-Lhoutellier. Prediction of the incidence of marinating and cooking on the in vitro protein digestibility of beef meat - A first step using a simple modeling approach. Séminaire CEPIA du Programme Modaltube, Mar 2013, Paris, France. ⟨hal-02745052⟩
  • Jean-François J.-F. Hocquette, Pierre-Michel Rosner, Veronique Sante-Lhoutellier. Résumé des présentations du congrès « International Congress of Meat Science and Technology ». Réunion de l’Académie de la Viande, Oct 2012, Paris, France. 31 p. ⟨hal-02802665⟩
  • Marie-Laure Bax, Thierry Sayd, Thierry Astruc, Didier Remond, Veronique Santé-Lhoutellier. Protein biomarkers of in vitro digestion parameters of raw and cooked meat. Food Structure Digestion and Health congress, Mar 2012, Palmerston North, New Zealand. ⟨hal-02904615⟩
  • Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, Caroline Buffière, Didier Remond, et al.. Polyphenol bioaccessibility and lipid protection in gastric digestion in mini-pigs. 26. International Conference on Polyphenols, Jul 2012, Florence, Italy. ⟨hal-02745670⟩
  • Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui, Claire Gaudichon, Veronique Sante-Lhoutellier, et al.. La température de cuisson de la viande permet de moduler la vitesse de digestion des protéines, sans affecter la digestibilité dans l’intestin grêle. 14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France. 2 p. ⟨hal-01186797⟩
  • Mylène Gobert, Thierry Sayd, Philippe P. Gatellier, Veronique Sante-Lhoutellier. Meat protein aggregation: First investigations on the role of the lipid oxidation product, 4-hydroxy-2-nonenal. 58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada. 4 p. ⟨hal-02744950⟩
  • Didier Remond, Caroline Buffière, Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, et al.. Plant polyphenols protect lipids from gastric oxidation although, once extracted from their matrix, they decrease protein digestibility. 3. Management Committee and Working Groups Meeting of COST Action FA 1005, Oct 2012, Leatherhead, United Kingdom. ⟨hal-02747142⟩
  • Amidou A. Traore, Laurent Aubry, Philippe P. Gatellier, Wieslaw Przybylski, Daniela Jaworska, et al.. Electrophoretic pattern changes in muscle proteins following heat treatment. 57. International Congress of Meat Science and Technology (ICOMST), Belgian Association of Meat Science and Technology (BAMST). BEL., Aug 2011, Ghent, Belgium. 4 p. ⟨hal-02746461⟩
  • Ahmad Hassoun, Veronique Sante-Lhoutellier, André Lebert, Alain Kondjoyan, Jean-Dominique Daudin. Incidence of various process parameters on in vitro protein digestibility of beef meat. 57. International Congress of Meat Science and Technology (ICOMST), Aug 2011, Ghent, Belgium. 714 p. ⟨hal-02750213⟩
  • Verane Gigaud, Veronique Sante-Lhoutellier, E. Parafita, Elisabeth Le Bihan-Duval, Cécile Berri. Electrical or gas stunning: which consequences for the meat quality in three chicken genotypes?. 13. European Poultry Conference (EPC 2010), Aug 2010, Tours, France. ⟨hal-02758198⟩
  • Annie A. Venien, Penka Marinova, Veronique Sante-Lhoutellier, Philippe P. Gatellier, Thierry Astruc. Caractérisation in situ de l'évolution de la structure moléculaire des protéines musculaires au cours du chauffage. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02756560⟩
  • Aurélie Promeyrat, Philippe P. Gatellier, Veronique Sante-Lhoutellier, Jean-Dominique Daudin. Développement d'un modèle mimétique de la viande pour l'étude des modifications physicochimiques des protéines au chauffage. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02750798⟩
  • Souleymane Traore, Laurent Aubry, Philippe P. Gatellier, Wieslaw Przybylski, Daniela Jaworska, et al.. Modification du profil électrophorètique des protéines musculaires après traitement thermique. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02758056⟩
  • Benet M, Thierry Astruc, Claude de Oliveira Ferreira, Annie Venien, Veronique Santé-Lhoutellier. The effect of raw meat enrihed woth n-9 fatty acids on nutritional profile and physicochemical characteristics of frankfurters. Colloque Biopolymères 2010: matrices alimentaires, Dec 2010, Nantes, France. ⟨hal-02904597⟩
  • Marie-Laure Bax, Philippe P. Gatellier, Didier Remond, Veronique Sante-Lhoutellier. Paramètres de digestion in vitro des protéines carnées. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02757260⟩
  • Cécile Berri, Elisabeth Le Bihan-Duval, Frederique Pitel, Veronique Sante-Lhoutellier, Y. Jégo, et al.. QualViVol approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité chez le poulet. 7. Colloque AGENAE-GENANIMAL, Oct 2009, Tours, France. ⟨hal-02752683⟩
  • Cécile Berri, Elisabeth Le Bihan-Duval, Frederique Pitel, Veronique Sante-Lhoutellier, Y. Jégo, et al.. QualViVol - Approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité technologique des viandes chez le poulet. 6. Séminaire AGENAE-GENANIMAL, Oct 2008, La Rochelle, France. ⟨hal-02752026⟩
  • Didier Remond, Isabelle Savary-Auzeloux, Philippe P. Gatellier, Veronique Sante-Lhoutellier. Propriétés nutritionnelles des peptides et protéines de la viande : Impact des procédés de transformation. 12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France. ⟨hal-02751588⟩
  • Laetitia L. Theron, N. Robert, C Dutertre, Jean-Louis Berdagué, Veronique Sante-Lhoutellier. Empreinte peptidique de la fraction prot éique soluble du jambon de Bayonne. 12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France. 2 p. ⟨hal-02752783⟩
  • Brigitte Picard, Veronique Sante-Lhoutellier, Didier D. Micol, Denys Durand. Particularités des muscles des bovins de l’AOC Taureau de Camargue. 14. Rencontres autour des Recherches sur les Ruminants, Dec 2007, Paris, France. ⟨hal-02752160⟩
  • Philippe Gatellier, Susana Gómez, Verane Gigaud, Cécile Berri, Elisabeth Le Bihan-Duval, et al.. Utilisation d'une méthode rapide et non destructive de mesure de l'oxydation des lipides dans la viande de poulet. Comparaison des génotypes standard, certifié et label.. 7èmes Journées de la Recherche Avicole, 2007, Tours, France. ⟨hal-02757002⟩
  • Brigitte B. Picard, Denys Durand, Veronique Sante-Lhoutellier, Didier D. Micol, Gilles Cattiau, et al.. Particularités musculaires des taureaux de combat (race Brave). 13. Rencontres autour des Recherches sur les Ruminants, Dec 2006, Paris, France. ⟨hal-02756203⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe C. Chambon, Elisabeth Laville, Veronique Sante-Lhoutellier, et al.. La carte protéomique: un outil pour la détermination de marqueurs des qualités de la viande de porc. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02752660⟩
  • Xavier Fernandez, Rabih El Rammouz, Veronique Sante-Lhoutellier, Caroline Molette, Hervé Rémignon, et al.. Contribution à l'étude du déterminisme biologique du pH ultime dans le muscle de poulet. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02755989⟩
  • Veronique Sante-Lhoutellier, Philippe P. Gatellier, Brigitte B. Picard, I. Fiot, Denys Durand, et al.. Etude de la stabilité de la couleur et de l'oxydation des lipides dans les viandes A.O.C. de taureau de Camargue. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754404⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe C. Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality. 52. International Congress of Meat Science and Technology, Aug 2006, Dublin, Ireland. ⟨hal-02754306⟩
  • Cécile Berri, Vonick Sibut, Michel Jacques M.J. Duclos, Elisabeth Le Bihan-Duval, J. Nadaf, et al.. QUALVIVOL : Approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité technologique des viandes chez le poulet.. Séminaire AGENAE 2006 Fertilité et résistance aux maladies, 2006, Poitiers, France. pp.Inconnu. ⟨hal-02818867⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe C. Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Effet du sexe sur l'expression des protéines sarcoplasmiques. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754340⟩
  • Brigitte Picard, I. Fiot, Denys Durand, Didier D. Micol, Veronique Sante-Lhoutellier. Caractéristiques musculaires des bovins de l' A.O.C Taureau de Camargue. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754452⟩
  • Martine Debut, Cécile Berri, Elisabeth Baéza, Cécile Arnould, Daniel D. Guemene, et al.. Variabilité génétique de la qualité de la viande en relation avec les caractéristiques du muscle et la réponse au stress dans une lignée lourde de poulet. 6. Journées de la Recherche Avicole, Mar 2005, St Malo, France. ⟨hal-02762719⟩
  • Cécile Berri, Martine Debut, Elisabeth Le Bihan-Duval, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Hypertrophie musculaire: conséquence pour la qualité technologique du filet de poulet. 10. Journées Sciences du Muscle et Technologies des Viandes, Oct 2004, Rennes, France. ⟨hal-02764247⟩
  • Cécile Berri, Martine Debut, Elisabeth Le Bihan-Duval, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Technological quality of broiler breast meat in relation to muscle hypertrophy. 50. International Congress of Meat Science and Technology, Aug 2004, Helsinki, Finland. ⟨hal-02759932⟩
  • Martine Debut, Cécile Berri, Cécile Arnould, Daniel D. Guemene, Veronique Sante-Lhoutellier, et al.. Behavioural and physiological responses to physical pre-slaughter stress in three chicken genotypes.. XXII World's Poultry Congress, 2004, Istambul, France. ⟨hal-02759930⟩
  • Martine Debut, Cécile Berri, Cécile Arnould, Daniel D. Guemene, Veronique Sante-Lhoutellier, et al.. Behavorioural and physiological responses of three chicken genotypes to pre-slaughter shackling stress. 22. World's Poultry Congress, Jun 2004, Istanbul, Turkey. ⟨hal-02760078⟩
  • Cécile Berri, Martine Debut, Elisabeth Le Bihan-Duval, Veronique Sante-Lhoutellier, Nadim Haj Hattab, et al.. Technological quality of broiler breast meat in relation to muscle hypertrophy. 1. Working group meeting COST ACTION, Oct 2004, Porto, Portugal. ⟨hal-02760536⟩
  • Martine Debut, Cécile Berri, Elisabeth Baéza, Nadine N. Sellier, Cécile Arnould, et al.. Between line variability of chicken technological meat quality under different pre-slaughter conditions.. Proceedings, XVIth European Symposium on the Quality of Poultry Meat & Xth European Symposium on the Quality of Eggs and Egg Products, 2003, Proceedings, France. ⟨hal-02760195⟩
  • P. Marty-Mahé, P. Loisel, Dominique Brossard, Gabriel Monin, Veronique Sante-Lhoutellier. Color image analysis method for prediction of turkey breast meat transformation yield. /, 2002, /, France. pp.372-374. ⟨hal-02580688⟩
  • Elisabeth Le Bihan-Duval, Cécile Berri, Elisabeth Baéza, Michel Jacques M.J. Duclos, Veronique Sante-Lhoutellier, et al.. Selection on the technological quality of the meat in poultry.. 7th World Congress on Genetics Applied to Livestock Production, 2002, Montpellier, France. pp.Inconnu. ⟨hal-02833819⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, E. Lebihan-Duval, Cécile Berri, et al.. Métabolisme post mortem et qualités des viandes chez la dinde - comparaison d'une souche standard fermière et du produit de leur croisement. 4. Journées de la Recherche Avicole, Mar 2001, Nantes, France. ⟨hal-02762072⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, E. Lebihan-Duval, Cécile Berri, et al.. Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat. 15. European symposium on the quality of poultry meat, Sep 2001, Kusadasi, Turkey. ⟨hal-02761839⟩
  • Veronique Sante-Lhoutellier, M. Mouchonière, G. Le Pottier, Xavier Fernandez. Effect of current frequency during water-bath stunning on turkey meat quality. 44. International Congress of Meat Science and Technology, Aug 1998, Barcelone, Spain. ⟨hal-02771229⟩
  • Veronique Sante-Lhoutellier, G. Le Pottier, L. Aubry, P. Salé. Influence des conditions d'électronarcose sur la cinétique de chute de pH dans le muscle pectoralis superficialis de dinde. 6. Journées des Sciences et Technologies de la Viande, Oct 1996, Clermont-Ferrand, France. ⟨hal-02841512⟩
  • Veronique Sante-Lhoutellier, Michel Renerre, A. Lacourt. Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat. 38. International Congress, Aug 1992, Clermont-Ferrand, France. ⟨hal-02775758⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, Michel Renerre, A. Lacourt. Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds : Relationship between pH and colour changes. 37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany. ⟨hal-02775842⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, P. Lacourt, A. Miri, Florence Guignot, et al.. Installation de la rigor mortis dans le muscle de dinde et comparaison avec d'autres especes animales. 5. Journees Recherches Viande : Biochimie Musculaire et Controle de la Qualite, Oct 1990, Paris, France. ⟨hal-02846831⟩

Conference poster29 documents

  • Noémie Petit, Elena Keuleyan, Sylvie Bourillon-Blinet, Laurent Aubry, Aurélie Promeyrat, et al.. Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?. ICFD 2022, May 2022, Cork, Ireland. ⟨hal-03662224⟩
  • Susana Ribes, Mélany Genot, Laurent Aubry, Pau Talens, Véronique Santé-Lhoutellier, et al.. Consequences of oral deficiencies on intestinal bioaccessibility of nutrients in elderly QuaPA, UNH, and DTA Teams. ICFD 2022, May 2022, Cork, Ireland. ⟨hal-03654935⟩
  • Veronique Sante-Lhoutellier, Aline Bonifacie, Elena Keuleyan, Vincenza Ferraro, Philippe Gatellier, et al.. What are the risks of nitrite and nitrate exposure of consumer eating processed food?. 67th International Congress of Meat Science & Technology, Aug 2021, Krakow, Poland. ⟨hal-03349420⟩
  • Mathieu Guillevic, B. de Longvilliers, Giuseppe Della Valle, A. Germain, Veronique Sante-Lhoutellier, et al.. Projet LEG’ALIM : Filière régionale durable de légumineuses à graines à haute valeur ajoutée, à destination des nouvelles tendances du marché de l’alimentation humaine. LEG’ALIM, Feb 2021, Combourtillé, France. 2021. ⟨hal-03150072⟩
  • Bonifacie Aline, Philippe Gatellier, Gilles Nassy, Aurélie Promeyrat, Veronique Sante-Lhoutellier, et al.. Towards the reduction of nitrite in cured meat role of ascorbate?.. International Congress of Meat Science and Technology, Aug 2020, Floride, United States. 2020. ⟨hal-02962699⟩
  • Marie-Agnès Peyron, Thierry Sayd, Veronique Santé-Lhoutellier. Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro mastication and digestive approaches. 5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. 156 p., 2018. ⟨hal-01842105⟩
  • Hélène Labouré, Chantal Septier, Mathilde Vandenberghe-Descamps, Marie-Agnès Peyron, Martine Hennequin, et al.. Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?. 5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. , 1 p., 2018. ⟨hal-02785814⟩
  • Claire Dufour, Thierry Sayd, Didier Remond, Christophe Chambon, Veronique Sante-Lhoutellier. Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01605147⟩
  • Veronique Sante-Lhoutellier, Laurent Aubry, Claude C. de Oliveira Ferreira, Alexandre Hennequin, Marie-Agnès Peyron. Kinetics of food bolus formation and nutrient bioaccessibility as a function of the progress of mastication of Frankfurters models. 4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland. 1 p., 2016. ⟨hal-02739260⟩
  • Vincenza Ferraro, Veronique Sante-Lhoutellier. Biopolymers from animal by-products - Redesining the meat supply chain. CoproInov: Valorisation des coproduits, 2016, Paris, France. 2016. ⟨hal-02738896⟩
  • Maëva Bouyer, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. Prise en compte de la physiologie orale et des qualités nutritionnelles pour la conception d’aliments carnés pour séniors. Quels aliments pour quels séniors ?, Apr 2016, Avignon, France. 2016. ⟨hal-02740007⟩
  • Vincenza Ferraro, Marc Anton, Veronique Sante-Lhoutellier. Spontaneous self-assembly of collagen is modulated by age ad drying process. 16. Food Hydrocolloids, 2016, Wageningem, Netherlands. 2016. ⟨hal-02739310⟩
  • Mylène Delosière, Laurent Aubry, Claude de Oliveira Ferreira, Thierry Sayd, Fabrice H.F. Pierre, et al.. Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées. 16. Journées Sciences du Muscle et Technologies des Viandes, Nov 2016, Paris, France. ADIV, Viandes et Produits Carnés, 2016, 16èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02740789⟩
  • Anne Duconseille, Guilhem Pages, M. Traikiac, Marie Lagrée, Cyril Jousse, et al.. Effect of the exposure of gelatin to various environmental conditions on its chemical composition. 1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016. ⟨hal-01602923⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique V. Sante-Lhoutellier, et al.. Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs. 12. Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014, 12th.Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation. ⟨hal-02739680⟩
  • Mohammed Gagaoua, Denys Durand, Didier D. Micol, Veronique Sante-Lhoutellier, Claudia C. Terlouw, et al.. Qualités sensorielles de la viande et stress oxydant en race angus. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02743911⟩
  • Thierry Sayd, Stéphanie Blanquet-Diot, Amélie Georges, C. Chambon, Stéphane Denis, et al.. Label-free study of peptides released from meat during in vitro digestion. A comparison of young and old physiological digestive conditions.. 3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p., 2014. ⟨hal-02801347⟩
  • Didier Remond, C. Duchène, Noureddine Hafnaoui, Marion Oberli, Veronique Sante-Lhoutellier, et al.. Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, Viandes et Produits Carnés. ⟨hal-01173408⟩
  • Laurent Aubry, Philippe P. Gatellier, Mylène Gobert, Christophe C. Chambon, Veronique Sante-Lhoutellier. Impact de l’environnement gastrique sur la dégradation de la myoglobine et la libération du fer. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15. Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02741655⟩
  • Mylène Delosière, Charlotte Joly, Estelle Pujos-Guillot, Céline Chantelauze, Denys Durand, et al.. Quantification by GC-MS/MS of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts produced during gastric digestion. 2 International Conference on Food Digestion, 2013, Madrid, Spain. 2013. ⟨hal-02745275⟩
  • Thierry Sayd, Christophe C. Chambon, Delphine D. Centeno, Veronique Sante-Lhoutellier. Label-free study of peptides released during in vitro digestion of bovine cooked meat. EuPA 2013 Scientific Meeting, Oct 2013, Saint-Malo, France. 1 p., 2013. ⟨hal-02807482⟩
  • Florent Rey, Laurent Aubry, Thierry Astruc, Mylène Delosière, Jean-Dominique Daudin, et al.. Meat structure affects in vitro digestion parameters of meat proteins. 2. International Conference on Food Digestion, 2013, Madrid, Spain. 2013. ⟨hal-02745274⟩
  • Mylène Gobert, Charlotte Joly, Estelle Pujos-Guillot, Céline Chantelauze, Denys Durand, et al.. A new method for the quantification of 4-hydroxynonenal-protein and 4-hydroxyhexenal-protein thio-ether adducts by GC-MS/MS during gastric digestion. 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013, 2nd International conference on food digestion. ⟨hal-02746212⟩
  • Mylène Gobert, Charlotte Joly, Céline Chantelauze, Denys Durand, Valérie Scislowski, et al.. Quantification of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts by GC-MS/MS in pork and beef processed meat. 2. International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 1 p., 2013. ⟨hal-02807896⟩
  • Martine Carlier, Jean-Luc Martin, Antoine Vautier, Eric Gault, Laure Bombrun, et al.. Histochemical and biochemical characteristics of four major muscles of the ham. 58. International Congress of Meat Science and Technology, Aug 2012, Montréal, Canada. Elsevier Ltd, Meat Science, 2012, 58th International Congress of Meat Science and Technology. ⟨hal-02745662⟩
  • Souleymane Traore, Laurent Aubry, Katarzyna Kajak-Siemaszko, Philippe P. Gatellier, Wieslaw Przybylski, et al.. Muscle protein electrophoretic pattern affected by heating treatment. 57. International Congress of Meat Science and Technology, Aug 2011, Ghent, Belgium. Meat Science, 2011, 57th. International Congress of Meat Science and Technology. ⟨hal-02749486⟩
  • Xavier Fernandez, Isabelle Cassar-Malek, Elisabeth Laville, Brigitte B. Picard, Veronique Sante-Lhoutellier, et al.. Etude des réponses du muscle squelettique au stress chez le rat - Résultats préliminaires. Journées de Restitution des Crédits Incitatifs, Phase, Jan 2008, Tours, France. 1 p., 2008. ⟨hal-02812440⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe C. Chambon, Veronique Sante-Lhoutellier, V. Rocha, et al.. Relationships between protein expression and meat quality in pigs: influences of rearing environment and genetic background. 13. Congrès Mondial des Sciences et Technologies Alimentaires (IUFOST 2006), Sep 2006, Nantes, France. 1 p., 2006. ⟨hal-02819178⟩
  • Thierry T. Astruc, Alban Berne, Gabriel Monin, Martine Morzel, Veronique Sante-Lhoutellier, et al.. Large White and Duroc heavyweight crossbred pigs: interactive effects of genetic type, rearing and slaughter conditions on stress reactivity and technological and sensory meat quality aspects. 50. International Congress of Meat Science and Technology (ICoMST), Aug 2004, Helsinki, Finland. 2 p., 2004. ⟨hal-02829422⟩

Books3 documents

  • Sophie Prache, Veronique Sante-Lhoutellier, Catherine Donnars, Camille Adamiec, Thierry Astruc, et al.. Qualité des aliments d'origine animale : production et transformation. Editions Quae, 170 p., 2021, Matière à débattre et décider, 978-2-7592-3277-2. ⟨hal-03174821⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renou. Nouvelles méthodes de mesure de la qualité des viandes de volaille. 10 p., 1999. ⟨hal-02842422⟩
  • Veronique Sante-Lhoutellier, André Lebert, Gabriel Monin, G. Le Pottier, Ahmed Ouali. Comparison between two statistical models for prediction of turkey breast muscle colour. vol. 13 no. 34;8 p., 1996. ⟨hal-02838314⟩

Book sections4 documents

  • Thierry Astruc, Veronique Sante-Lhoutellier. Transformation du Muscle en Viande, maturation et conservation des viandes. La chaîne de la viande bovine, Editions Lavoisier TEC et DOC, 2018, Sciences et Techniques Agroalimentaires, 978-2-7430-2331-7. ⟨hal-01950455⟩
  • Thierry Astruc, Jeanne Danon, Jean-Dominique Daudin, José-Antonio García-Regueiro, Philippe Gatellier, et al.. Proteinous cellular network model. THE DREAM Project Book of Results, Biotechnical Faculty, 2013. ⟨hal-02808372⟩
  • Veronique Sante-Lhoutellier, Marie-Laure Bax, Marie-Agnès Peyron, Didier Remond. Devenir digestif des matrices animales de type viande. Structure des aliments et effets nutritionnels, Editions Quae, 472 p., 2013, Collection synthèse, 978-2-7592-2012-0. ⟨hal-01868800⟩
  • Isabelle Ortigues Marty, Veronique Sante-Lhoutellier, Didier Remond, Jean-François J.-F. Hocquette, Isabelle Savary-Auzeloux. Métabolisme énergético-protéique des tissus musculaires. Muscles et Viande des Ruminants, Editions Quae, 306 p, 2010, 978-2-7592-0877-7. ⟨hal-02817220⟩

Reports4 documents

  • Jean-Louis Peyraud, Joël Aubin, Marc Barbier, René Baumont, Cécile Berri, et al.. Réflexion prospective interdisciplinaire Science pour les élevages de demain. Rapport de synthèse. [0] INRAE. 2020, 53 pp. ⟨hal-02899978⟩
  • Sophie Prache, Veronique Sante-Lhoutellier, Catherine Donnars, Mégane Raulet. La qualité des aliments d'origine animale selon les conditions de production et de transformation. [0] INRAE. 2020, 10 p. ⟨hal-02934513⟩
  • Sophie Prache, Veronique Sante-Lhoutellier, Camille Adamiec, Thierry Astruc, Elisabeth Baéza, et al.. La qualité des aliments d'origine animale selon les conditions de production et de transformation. Synthèse de l'Expertise scientifique collective. [0] INRAE. 2020, 112 p. ⟨hal-02934505v2⟩
  • Sophie Prache, Veronique Sante-Lhoutellier, Camille Adamiec, Thierry Astruc, Elisabeth Baéza, et al.. La qualité des aliments d'origine animale selon les conditions de production et de transformation. Rapport de l'Expertise scientifique collective. [0] INRAE. 2020, 1023 p. ⟨hal-02986866⟩

Theses1 document

  • Veronique V. Sante-Lhoutellier. Instabilité de la couleur de la viande de dinde (Méléagris gallopavo) : Influence de la Rigor mortis, du mode de conditionnement et d'antioxydants. Ingénierie des aliments. Université Blaise Pascal (Clermont Ferrand 2), 1993. Français. ⟨tel-02851170⟩