Véronique Suzanne Santé-Lhoutellier
- Qualité des Produits Animaux (QuaPA)
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
- Département Aliments, produits biosourcés et déchets - INRAE (TRANSFORM)
Présentation
Publications
Publications
|
|
Vers un vieillissement en bonne santé : conception de soupes enrichies en protéines pour améliorer l’apport nutritionnel des personnes âgéesJournées Francophones de Nutrition 2025, Oct 2025, Lyon, France |
|
|
Évaluation de l'exposition aux nitrites, nitrates et composés nitrosés dans les charcuteries : implications sanitaires et stratégies de réductionJournées Francophones de Nutrition 2025, Oct 2025, Lyon, France |
Analyse des métabolites présents dans les digestats gastriques issus de la dégradation du pain10ème édition du Colloque graines 2025, Nov 2025, Nantes, France |
|
GlutN: une approche translationnelle de la plante au patient centrée sur la sensibilité au blé (gluten)non-coeliaqueColloque médical de l’AFDIAG (Association Française des Intolérants Au Gluten), AFDIAG, Jan 2024, Clermont- Ferrand, France |
|
Projet NUTRIG - Impact de la combinaison des aliments d’un repas sur la libération des Nutriments et l’Index GlycémiqueJournée d'Animation Nutrition Grand-Ouest - JANGO, CRNH Ouest, Jul 2024, Rennes, France |
|
|
|
GlutN: GlutN: A translational approach from plant to patient to improve knowledge on non-coeliac gluten/wheat sensitivityXIV International Gluten Workshop, Jun 2023, Madrid, Spain |
Une approche translationnelle pour avancer sur la sensibilité au gluten (blé) non cœliaqueJournées Francophones de Nutrition, JFN, Dec 2023, Marseille, France |
|
Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
|
Extruded fava bean ingredients for dairy product application14th edition of the International Congress on Engineering and Food (ICEF14)., Jun 2023, Nantes, France |
|
Extruded fava bean ingredients for dairy product application14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
|
|
|
Levers to reconcile cured meat products with health concerns and culinary heritage69th International Congress of Meat Science and Technology, Aug 2023, Padova, Italy |
|
|
Development of meat models with fiber enrichment adapted to masticatory deficiency in Elderly7. International Conference on Food Digestion, May 2022, Cork, Ireland |
Functional and nutritional properties of fava bean ingredients processed using extrusion8th International Conference on Food Chemistry & Technology, Oct 2022, Rome, Italy |
|
|
|
Quality of animal-source foods: lessons from a collective scientific expertiseRencontres autour des Recherches sur les Ruminants (3R 2022- 26e), Institut de l'Elevage; INRAE, Dec 2022, Paris, France. pp.427-438 |
Functional and nutritional properties of fava bean ingredients processed using extrusionFood Chemistry & Technology, Oct 2022, Roma, Italy |
|
|
|
Végétalisation de l’alimentation des personnes âgées: tendances, conséquences et recommandations : Procédés de transformation/digestibilitéGroupe Protéines et Nutrition, Feb 2022, Clermont - Ferrand, France |
Physiologie d’un Escherichia coli O157:H7 au cours de la digestion gastrique d’une viande hachée de bœuf17ème Congrès de la Société Française de Microbiologie, Sep 2021, Nantes, France |
|
|
|
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 painJournées Francophones de Nutrition, Nov 2021, LIlle, France |
Towards the reduction of nitrite in cured meat role of ascorbate?International Congress of Meat Science and Technology, Aug 2020, Floride, United States |
|
Toward the prediction of the PSE-like muscle defect in cooked hamsInternational Congress of Meat Science and Technology (Icomst), Feb 2020, Floride, United States |
|
Evaluation of the stability of biological activities generated by protein hydrolysates from porcine byproducts during gastro-intestinal digestion6. International Conference on Food Digestion, Apr 2019, Granada, Spain |
|
The chemical reactivity of proteins during in vitro dynamic meat digestion6. International Conference on Food Digestion, Apr 2019, Granada, Spain |
|
Reduced In vitro nutrient bioaccessibility after gastric digestion in elderly presenting a deficient mastication6. International Conference on Food Digestion, Apr 2019, Granada, Spain |
|
Conception of meat product adapted to chewing deficiency of Elderly65. International Congress of Meat Science and Technology (Icomst), Aug 2019, Potsdam, Germany |
|
|
|
Development of a workflow to apprehend dynamic digestion of a mix of proteins: application of meat product for elderly6. International Conference on Food Digestion, Apr 2019, Granada, Spain |
Meat digestion provides antidiabetic activity throughout the whole digestive process2. Conference on Food Bioactive and Health, 2018, Lisbonne, Portugal |
|
Antioxidant supplementationis ineffective to reducethe frequency of pse-like zones in porkhamsInternational Congress of Meat Science and Technology, 2018, Melbourne, Australia |
|
|
|
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 moduléesJFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France |
To what extent oxidation and nitrosation of meat proteins influence their digestibility?5. International Conference on Foodomics, Jan 2018, Cesena, Italy |
|
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 |
|
Secondary structure and thermodynamics of natural collagen extracted from bovine bones, by synchrotron radiation circular dichroismEPF2017 - European Polymer Congress, Jul 2017, Lyon, France |
|
Biologically active peptides from bovine bone collagen hydrolysed by non-specific enzymes. Antioxidant power for food and non-food applicationsBiopolymer 2017: Key ingredients for the food transition, in Special Session: Food for tomorrow, Dec 2017, Nantes, France |
|
|
|
Impact of mastication on the gastric digestion of frankfurters : case of elderly62. International Congress of Meat Science and Technology (ICoMST), Aug 2016, Bangkok, Thailand |
|
|
Matrix impact on the bioaccessibility of plant polyphenols in the gastric tract7. International Conference on Polyphenols and Health, Oct 2015, Tours, France |
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 |
|
Gelatin dissolution is more affected by the structure than the water mobility16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands |
|
Towards the prediction of oxidation in meat industry61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France |
|
What are the rearing factors that favor oxidation of turkey meat?22.European Symposium on the Quality of Poultry Meat, May 2015, Nantes, France |
|
|
|
Characterisation of the free radical chemistry in physicochemical conditions of the digestive tract61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France |
Effect of the production sites and aging on gelatin structure29. EFFoST International Conference, Nov 2015, Athene, Greece |
|
Structural changes of meat during cooking Impact on quality and in vitro digestibility5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p |
|
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 |
|
|
|
Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro mastication61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France |
|
|
Towards the discrimination of gelatin by hrmas: role of processing on its chemical composition61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France |
Impact of cooking processes on protein digestion in Humans3th International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands |
|
|
|
A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta Del Este, Uruguay. 4p |
|
|
Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay |
|
|
Application to proteomics to understand and modify meat quality60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta del Este, Uruguay. ⟨10.1016/j.meatsci.2014.06.035⟩ |
Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p |
|
|
|
Monitoring the lipid structure of frankfurters: toward a food model to better understand the perception of fat60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay |
|
|
Toward the development of functional foods for elderly28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Nov 2014, Uppsala, Sweden. 1 p |
Prediction of the incidence of marinating and cooking on the in vitro protein digestibility of beef meat - A first step using a simple modeling approachSéminaire CEPIA du Programme Modaltube, Mar 2013, Paris, France |
|
Impact des barèmes de cuisson sur la digestion des protéines de viande chez l'Homme11. Journées Francophones de Nutrition, JFN 2013, Dec 2013, Bordeaux, France, France. pp.S45-S46, ⟨10.1016/S0985-0562(13)70316-9⟩ |
|
Meat protein aggregation: First investigations on the role of the lipid oxidation product, 4-hydroxy-2-nonenal58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada. 4 p |
|
Polyphenol bioaccessibility and lipid protection in gastric digestion in mini-pigs26. International Conference on Polyphenols, Jul 2012, Florence, Italy |
|
La température de cuisson de la viande permet de moduler la vitesse de digestion des protéines, sans affecter la digestibilité dans l’intestin grêle14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France. 2 p |
|
Plant polyphenols protect lipids from gastric oxidation although, once extracted from their matrix, they decrease protein digestibility3. Management Committee and Working Groups Meeting of COST Action FA 1005, Oct 2012, Leatherhead, United Kingdom |
|
Protein biomarkers of in vitro digestion parameters of raw and cooked meatFood Structure Digestion and Health congress, Mar 2012, Palmerston North, New Zealand |
|
|
|
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 |
|
|
Electrophoretic pattern changes in muscle proteins following heat treatment57. International Congress of Meat Science and Technology (ICOMST), Belgian Association of Meat Science and Technology (BAMST). BEL., Aug 2011, Ghent, Belgium. 4 p |
|
|
Incidence of various process parameters on in vitro protein digestibility of beef meat57. International Congress of Meat Science and Technology (ICOMST), Aug 2011, Ghent, Belgium. 714 p |
Développement d'un modèle mimétique de la viande pour l'étude des modifications physicochimiques des protéines au chauffage13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p |
|
Paramètres de digestion in vitro des protéines carnées13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p |
|
The effect of raw meat enrihed woth n-9 fatty acids on nutritional profile and physicochemical characteristics of frankfurtersColloque Biopolymères 2010: matrices alimentaires, Dec 2010, Nantes, France |
|
Modification du profil électrophorètique des protéines musculaires après traitement thermique13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p |
|
Electrical or gas stunning: which consequences for the meat quality in three chicken genotypes?13. European Poultry Conference (EPC 2010), Aug 2010, Tours, France |
|
Caractérisation in situ de l'évolution de la structure moléculaire des protéines musculaires au cours du chauffage13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p |
|
QualViVol approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité chez le poulet7. Colloque AGENAE-GENANIMAL, Oct 2009, Tours, France |
|
Propriétés nutritionnelles des peptides et protéines de la viande : Impact des procédés de transformation12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France |
|
QualViVol - Approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité technologique des viandes chez le poulet6. Séminaire AGENAE-GENANIMAL, Oct 2008, La Rochelle, France |
|
Empreinte peptidique de la fraction prot éique soluble du jambon de Bayonne12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France. 2 p |
|
Particularités des muscles des bovins de l’AOC Taureau de Camargue14. Rencontres autour des Recherches sur les Ruminants, Dec 2007, Paris, France |
|
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 |
|
Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality52. International Congress of Meat Science and Technology, Aug 2006, Dublin, Ireland |
|
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 |
|
Caractéristiques musculaires des bovins de l' A.O.C Taureau de Camargue11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
|
Effet du sexe sur l'expression des protéines sarcoplasmiques11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
|
La carte protéomique: un outil pour la détermination de marqueurs des qualités de la viande de porc11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
|
Contribution à l'étude du déterminisme biologique du pH ultime dans le muscle de poulet11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
|
Etude de la stabilité de la couleur et de l'oxydation des lipides dans les viandes A.O.C. de taureau de Camargue11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
|
Particularités musculaires des taureaux de combat (race Brave)13. Rencontres autour des Recherches sur les Ruminants, Dec 2006, Paris, France |
|
Technological quality of broiler breast meat in relation to muscle hypertrophy1. Working group meeting COST ACTION, Oct 2004, Porto, Portugal |
|
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 poulet6. Journées de la Recherche Avicole, Mar 2005, St Malo, France |
|
Behavorioural and physiological responses of three chicken genotypes to pre-slaughter shackling stress22. World's Poultry Congress, Jun 2004, Istanbul, Turkey |
|
Hypertrophie musculaire: conséquence pour la qualité technologique du filet de poulet10. Journées Sciences du Muscle et Technologies des Viandes, Oct 2004, Rennes, France |
|
Technological quality of broiler breast meat in relation to muscle hypertrophy50. International Congress of Meat Science and Technology, Aug 2004, Helsinki, Finland |
|
Behavioural and physiological responses to physical pre-slaughter stress in three chicken genotypes.XXII World's Poultry Congress, 2004, Istambul, France |
|
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 |
|
Selection on the technological quality of the meat in poultry.7th World Congress on Genetics Applied to Livestock Production, 2002, Montpellier, France. pp.Inconnu |
|
Color image analysis method for prediction of turkey breast meat transformation yield/, 2002, /, France. pp.372-374 |
|
Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat15. European symposium on the quality of poultry meat, Sep 2001, Kusadasi, Turkey |
|
Métabolisme post mortem et qualités des viandes chez la dinde - comparaison d'une souche standard fermière et du produit de leur croisement4. Journées de la Recherche Avicole, Mar 2001, Nantes, France |
|
Effect of current frequency during water-bath stunning on turkey meat quality44. International Congress of Meat Science and Technology, Aug 1998, Barcelone, Spain |
|
Influence des conditions d'électronarcose sur la cinétique de chute de pH dans le muscle pectoralis superficialis de dinde6. Journées des Sciences et Technologies de la Viande, Oct 1996, Clermont-Ferrand, France |
|
Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat38. International Congress, Aug 1992, Clermont-Ferrand, France |
|
Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds : Relationship between pH and colour changes37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany |
|
Installation de la rigor mortis dans le muscle de dinde et comparaison avec d'autres especes animales5. Journees Recherches Viande : Biochimie Musculaire et Controle de la Qualite, Oct 1990, Paris, France |
|
|
Analyse des métabolites présents dans les digestats gastriques issus de la dégradation du pain10ème édition du colloque Graines 2025, Nov 2025, Nantes, France |
|
|
Formulation with F ava bean (Vicia faba L.) or Fava bean + Flaxseed delayed lipid oxidation in frankfurter and during its digestion70.International Congress of Meat Science and Technology, Aug 2024, Foz Do Iguaçu, Brazil |
|
|
Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates70. International Congress of Meat Science and Technology, Aug 2024, Foz Do Iguaçu, Brazil |
Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
|
|
|
TOWARDS A DIAGNOSIS OF NON-CELIAC GLUTEN SENSITIVITY: the contribution of metabolomics for monitoring metabolites produced by in vitro digestates of bread15émes journées scientifiques du RFMF, May 2023, Perpignan, France |
|
|
Consequences of oral deficiencies on intestinal bioaccessibility of nutrients in elderly QuaPA, UNH, and DTA TeamsICFD 2022, May 2022, Cork, Ireland |
|
|
Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?ICFD 2022, May 2022, Cork, Ireland |
|
|
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 |
Projet LEG’ALIM : Filière régionale durable de légumineuses à graines à haute valeur ajoutée, à destination des nouvelles tendances du marché de l’alimentation humaineLEG’ALIM, Feb 2021, Combourtillé, France. 2021 |
|
Towards the reduction of nitrite in cured meat role of ascorbate?.International Congress of Meat Science and Technology, Aug 2020, Floride, United States. 2020 |
|
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 |
|
|
|
Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro mastication and digestive approaches5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. 156 p., 2018 |
Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017 |
|
Effect of the exposure of gelatin to various environmental conditions on its chemical composition1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016 |
|
|
|
Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées16. 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 |
Spontaneous self-assembly of collagen is modulated by age ad drying process16. Food Hydrocolloids, 2016, Wageningem, Netherlands. 2016 |
|
Biopolymers from animal by-products - Redesining the meat supply chainCoproInov: Valorisation des coproduits, 2016, Paris, France. 2016 |
|
|
|
Kinetics of food bolus formation and nutrient bioaccessibility as a function of the progress of mastication of Frankfurters models4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland. 1 p., 2016 |
|
|
Prise en compte de la physiologie orale et des qualités nutritionnelles pour la conception d’aliments carnés pour séniorsQuels aliments pour quels séniors ?, Apr 2016, Avignon, France. , 2016 |
Impact de l’environnement gastrique sur la dégradation de la myoglobine et la libération du fer15. 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 |
|
Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion15. 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 |
|
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 |
|
|
|
Qualités sensorielles de la viande et stress oxydant en race angus15. 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 |
|
|
Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs12. 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 |
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 meat2. International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 1 p., 2013 |
|
Meat structure affects in vitro digestion parameters of meat proteins2. International Conference on Food Digestion, 2013, Madrid, Spain. 2013 |
|
A new method for the quantification of 4-hydroxynonenal-protein and 4-hydroxyhexenal-protein thio-ether adducts by GC-MS/MS during gastric digestion2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013, 2nd International conference on food digestion |
|
Label-free study of peptides released during in vitro digestion of bovine cooked meatEuPA 2013 Scientific Meeting, Oct 2013, Saint-Malo, France. , 1 p., 2013 |
|
Quantification by GC-MS/MS of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts produced during gastric digestion2 International Conference on Food Digestion, 2013, Madrid, Spain. 2013 |
|
|
|
Histochemical and biochemical characteristics of four major muscles of the ham58. International Congress of Meat Science and Technology, Aug 2012, Montréal, Canada. Elsevier Ltd, Meat Science, 2012, 58th International Congress of Meat Science and Technology |
|
|
Muscle protein electrophoretic pattern affected by heating treatment57. International Congress of Meat Science and Technology, Aug 2011, Ghent, Belgium. Meat Science, 2011, 57th. International Congress of Meat Science and Technology |
Etude des réponses du muscle squelettique au stress chez le rat - Résultats préliminairesJournées de Restitution des Crédits Incitatifs, Phase, Jan 2008, Tours, France. 1 p., 2008 |
|
Relationships between protein expression and meat quality in pigs: influences of rearing environment and genetic background13. Congrès Mondial des Sciences et Technologies Alimentaires (IUFOST 2006), Sep 2006, Nantes, France. 1 p., 2006 |
|
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 aspects50. International Congress of Meat Science and Technology (ICoMST), Aug 2004, Helsinki, Finland. 2 p., 2004 |
Rôle des sels nitrités dans les charcuteries : bénéfices, risques et alternatives59 (5), pp.297-306, 2024, ⟨10.1016/j.cnd.2024.05.005⟩ |
|
Qualité des aliments d'origine animale : production et transformationEditions Quae, 170 p., 2021, Matière à débattre et décider, 978-2-7592-3277-2 |
|
Nouvelles méthodes de mesure de la qualité des viandes de volaille10 p., 1999 |
|
Comparison between two statistical models for prediction of turkey breast muscle colourvol. 13 no. 34;8 p., 1996 |
Color and texture deviationsEncyclopedia of Meat Sciences, 3, Elsevier, pp.429-437, 2024, ⟨10.1016/B978-0-323-85125-1.00190-3⟩ |
|
Ethnic meat products - FranceEncyclopedia of Meat Sciences III, 1, pp.445-450, 2024, 9780323851251. ⟨10.1016/B978-0-323-85125-1.00115-0⟩ |
|
Contribution of bioactive compounds from meatEncyclopedia of Meat Sciences, 3, Elsevier, pp.750-756, 2024, 9780323851251. ⟨10.1016/B978-0-323-85125-1.00189-7⟩ |
|
Transformation du Muscle en Viande, maturation et conservation des viandesLa chaîne de la viande bovine, Editions Lavoisier TEC et DOC, 2018, Sciences et Techniques Agroalimentaires, 978-2-7430-2331-7 |
|
|
|
Proteinous cellular network modelTHE DREAM Project Book of Results, Biotechnical Faculty, 2013 |
Devenir digestif des matrices animales de type viandeStructure des aliments et effets nutritionnels, Editions Quae, 472 p., 2013, Collection synthèse, 978-2-7592-2012-0 |
|
|
|
Métabolisme énergético-protéique des tissus musculairesMuscles et Viande des Ruminants, Editions Quae, 306 p, 2010, 978-2-7592-0877-7 |
reportage envoyé spécial "les mordus du pain2020 |
|
|
Comprehensive nutritional approach to improve the quality and bioavailability of essential nutrients in older adults 12026 |
Functional and nutritional properties of fava bean ingredients processed by extrusion2024 |
|
|
|
Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis2023 |
|
|
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 |
|
|
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 |
|
|
La qualité des aliments d'origine animale selon les conditions de production et de transformation[0] INRAE. 2020, 10 p |
|
|
Réflexion prospective interdisciplinaire Science pour les élevages de demain. Rapport de synthèse[0] INRAE. 2020, 53 pp |
Instabilité de la couleur de la viande de dinde (Méléagris gallopavo) : Influence de la Rigor mortis, du mode de conditionnement et d'antioxydantsIngénierie des aliments. Université Blaise Pascal (Clermont Ferrand 2), 1993. Français. ⟨NNT : ⟩ |