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Véronique Suzanne Santé-Lhoutellier

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Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach

Angeline Duval , Thierry Sayd , Sylvie Bourillon , Laurent Aubry , Vinciane Mosconi
Food and Function, 2024, 15 (4), pp.2078-2089. ⟨10.1039/d3fo03659f⟩
Journal articles hal-04477006v1
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A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

Reto Portmann , Pablo Jiménez-Barrios , Julien Jardin , Lychou Abbühl , Daniela Barile
Food Research International, 2023, 169, pp.112887. ⟨10.1016/j.foodres.2023.112887⟩
Journal articles hal-04094987v1
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Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

Susana Ribes , Mélany Genot , Annie Vénien , Véronique Santé-Lhoutellier , Marie-Agnès Peyron
Food Research International, 2023, 165, pp.112523. ⟨10.1016/j.foodres.2023.112523⟩
Journal articles hal-03957583v1
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Levers to reconcile cured meat products with health concerns and culinary heritage

Véronique Santé-Lhoutellier
Italian Journal of Animal Science, 2023, 22 (1), pp.898-910. ⟨10.1080/1828051x.2023.2237990⟩
Journal articles hal-04228375v1
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Quality of animal-source foods: lessons from a collective scientific expertise

Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Étienne Bouillot
INRAE Productions Animales, 2023, 36, pp.7480. ⟨10.20870/productions-animales.2023.36.1.7480⟩
Journal articles hal-04178183v1
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Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

Susana Ribes , Mélany Genot , Laurent Aubry , Pau Talens , Annie Vénien
Food Hydrocolloids, 2023, 135, pp.108202. ⟨10.1016/j.foodhyd.2022.108202⟩
Journal articles hal-03851884v1
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Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

Olivia Ménard , U. Lesmes , C. Shani-Levi , A. Araiza Calahorra , A. Lavoisier
Food and Function, 2023, 14 (10), pp.4569-4582. ⟨10.1039/D3FO00535F⟩
Journal articles hal-04093864v1

Review: On-farm and processing factors affecting bovine carcass and meat quality

Antoine Clinquart , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette , Laurent Guillier , Véronique Santé-Lhoutellier
Animal, 2022, 16 (Suppl. 1), pp.100426. ⟨10.1016/j.animal.2021.100426⟩
Journal articles hal-03545364v1

In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

Eléna Keuleyan , Aline Bonifacie , Thierry Sayd , Angéline Duval , Laurent Aubry
Food Chemistry: X, 2022, 16, pp.100474. ⟨10.1016/j.fochx.2022.100474⟩
Journal articles hal-03814710v1
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Review: Quality of animal-source foods

Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Etienne E Bouillot
Animal, 2022, 16 (Suppl. 1), pp.100376. ⟨10.1016/j.animal.2021.100376⟩
Journal articles hal-03445602v1
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Detection of Frozen–Thawed Duck Fatty Liver by MALDI-TOF Mass Spectrometry: A Chemometrics Study

Laurent Aubry , Thierry Sayd , Claude Ferreira , Christophe Chambon , Annie Vénien
Molecules, 2021, 26 (12), pp.3508. ⟨10.3390/molecules26123508⟩
Journal articles hal-03352815v1
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Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Eléna Keuleyan , Aline Bonifacie , Philippe Gatellier , Claude Ferreira , Sylvie Blinet
Foods, 2021, 10 (9), pp.2230. ⟨10.3390/foods10092230⟩
Journal articles hal-03369552v1
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Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion

Diane de La Pomelie , Sabine Leroy , Régine Talon , Philippe Ruiz , Philippe Gatellier
Journal articles hal-03408256v1

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Aline Bonifacie , Philippe Gatellier , Aurélie Promeyrat , Gilles Nassy , Laurent Picgirard
Foods, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Journal articles hal-03296265v1

Determination of nitroso-compounds in food products

Aline Bonifacie , Laurent Aubry , Philippe Gatellier , Véronique Santé-Lhoutellier , Laetitia Theron
MethodsX, 2021, 8, pp.101289. ⟨10.1016/j.mex.2021.101289⟩
Journal articles hal-03193766v1
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Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment

Laetitia Theron , Aline Bonifacie , Jérémy Delabre , Thierry Sayd , Laurent Aubry
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Journal articles hal-03294474v1
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Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation

Aline Bonifacie , Aurélie Promeyrat , Gilles Nassy , Philippe Gatellier , Véronique Santé-Lhoutellier
Food Chemistry, 2021, 348, pp.129073. ⟨10.1016/j.foodchem.2021.129073⟩
Journal articles hal-03150033v1

Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling

Marie-Agnès Peyron , T. Sayd , J. Sicard , P-S. Mirade , J. Pinguet
Food and Function, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩
Journal articles hal-03272749v1

Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches

Julia Bechaux , Vincenza Ferraro , Thierry Sayd , Christophe C. Chambon , Jean François Le Page
Food Research International, 2020, 132, pp.109123. ⟨10.1016/j.foodres.2020.109123⟩
Journal articles hal-02519431v1
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Development of a Statistical Workflow for Screening Protein Extracts Based on their Nutritional Composition and Digestibility: Application to Elderly

Angéline Duval , Thierry Sayd , Laurent Aubry , Claude de Oliveira Ferreira , Vincenza Ferraro
Foods, 2020, 9 (10), pp.1499. ⟨10.3390/foods9101499⟩
Journal articles hal-02972426v1
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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

Laurent Aubry , Claude De-Oliveira-Ferreira , Véronique Santé-Lhoutellier , Vincenza Ferraro
Molecules, 2020, 25 (22), pp.5422. ⟨10.3390/molecules25225422⟩
Journal articles hal-03027151v1

The packaging developed by the meat industry is increasingly innovative and efficient

Axel Malgoire , Véronique Santé-Lhoutellier , Thierry Astruc , Marie-Pierre Ellies-Oury
Viandes et Produits Carnés, 2020, 36, pp.1-9
Journal articles hal-03086095v1

Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

Laetitia Theron , Thierry Sayd , Christophe Chambon , Antoine Vautier , Claude de Oliveira Ferreira
Food Control, 2020, 109, ⟨10.1016/j.foodcont.2019.106929⟩
Journal articles hal-02622914v1
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Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams

Laetitia Theron , Thierry Sayd , Christophe Chambon , Antoine Vautier , Claude Ferreira
Meat and Muscle Biology, 2020, 4 (2), ⟨10.22175/mmb.11156⟩
Journal articles hal-03369642v1
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Quelle science pour les élevages de demain ? Une réflexion prospective conduite à l’INRA

Jean-Louis Peyraud , Joël Aubin , Marc Barbier , René Baumont , Cécile Berri
INRA Productions Animales, 2019, 32 (2), pp.323-338. ⟨10.20870/productions-animales.2019.32.2.2591⟩
Journal articles hal-02352483v1

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale

Laetitia Theron , Thierry Sayd , Christophe Chambon , Annie Venien , Didier Viala
Food Chemistry, 2019, 270, pp.359-366. ⟨10.1016/j.foodchem.2018.07.081⟩
Journal articles hal-02626910v1

A comprehensive review of bioactive peptides obtained from animal byproducts and their applications

Julia Bechaux , Philippe Gatellier , Jean-François Le Page , Yoan Drillet , Véronique Santé-Lhoutellier
Food and Function, 2019, 10 (10), pp.6244-6266. ⟨10.1039/C9FO01546A⟩
Journal articles hal-02618711v1
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Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit

Diane de La Pomelie , Véronique Santé-Lhoutellier , Thierry Sayd , Laetitia Theron , Philippe Gatellier
Food Chemistry, 2019, 281, pp.231-235. ⟨10.1016/j.foodchem.2018.12.094⟩
Journal articles hal-02628476v1
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Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator

Marie-Agnès Peyron , Véronique Santé-Lhoutellier , Dominique Dardevet , M. Hennequin , Didier Remond
Food Hydrocolloids, 2019, 97, pp.105229. ⟨10.1016/j.foodhyd.2019.105229⟩
Journal articles hal-02318545v1

Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

Chantal C. Septier , Mathilde Vandenberghe-Descamps , M. Peyron , Martine Hennequin , Véronique Santé-Lhoutellier
Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩
Journal articles hal-02141146v1

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: Consequences on solubility

Sarah Nasser , Alain Hédoux , Alexandre A. Giuliani , Cécile Le Floch-Fouéré , Véronique Santé-Lhoutellier
Journal of the Science of Food and Agriculture, 2018, 98 (6), pp.2243-2250. ⟨10.1002/jsfa.8711⟩
Journal articles hal-02621245v1

Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review

Julia Bechaux , Diane de La Pomelie , Laetitia Theron , Véronique Santé-Lhoutellier , Philippe Gatellier
Food Chemistry, 2018, 268, pp.27-39. ⟨10.1016/j.foodchem.2018.06.018⟩
Journal articles hal-02621446v1

The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility

Claire Dufour , Michele Loonis , Mylène Delosière , Caroline Buffière , Noureddine Hafnaoui
Food Chemistry, 2018, 240, pp.314-322. ⟨10.1016/j.foodchem.2017.07.104⟩
Journal articles hal-02621108v1
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Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Adeline Boire , Antoine Bouchoux , Said Bouhallab , Anne Laure Chapeau , Thomas Croguennec
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Journal articles hal-01608238v1

Oral declines and mastication deficiencies cause alteration of food bolus properties

Marie-Agnès Peyron , Véronique Santé-Lhoutellier , Olivier François , Martine Hennequin
Food and Function, 2018, 9 (2), pp.1112-1122. ⟨10.1039/C7FO01628J⟩
Journal articles hal-01694176v1

Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: consequences in terms of nutritional and health values of meat

Diane de La Pomelie , Véronique Santé-Lhoutellier , Thierry Sayd , Philippe Gatellier
Food Chemistry, 2018, 243, pp.295-304. ⟨10.1016/j.foodchem.2017.09.135⟩
Journal articles hal-02623814v1

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

Thierry Sayd , Claire Dufour , Christophe Chambon , Caroline Buffière , Didier Remond
Food Chemistry, 2018, 249, pp.111-118. ⟨10.1016/j.foodchem.2018.01.013⟩
Journal articles hal-02621622v1

To what extent does the nitrosation of meat proteins influence their digestibility?

Laetitia Theron , Christophe Chambon , Thierry Sayd , Diane de La Pomelie , Véronique Santé-Lhoutellier
Food Research International, 2018, 113, pp.175-182. ⟨10.1016/j.foodres.2018.06.071⟩
Journal articles hal-02623387v1

Molecular and structural changes in gelatin evidenced by Raman microspectroscopy

Anne Duconseille , Cedric Gaillard , Véronique Santé-Lhoutellier , Thierry Astruc
Food Hydrocolloids, 2018, 77, pp.777-786. ⟨10.1016/j.foodhyd.2017.11.020⟩
Journal articles hal-02622549v1

Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption

Océane Martin , Nathalie Naud , Sylviane Taché , Laurent Debrauwer , Sylvie S. Chevolleau
Cancer Prevention Research, 2018, 11 (9), pp.569-580. ⟨10.1158/1940-6207.CAPR-17-0361⟩
Journal articles hal-01901456v1

Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model

Diane de La Pomelie , Véronique Santé-Lhoutellier , Philippe Gatellier
Food Chemistry, 2017, 239, pp.86-93. ⟨10.1016/j.foodchem.2017.06.092⟩
Journal articles hal-01602788v1

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

Véronique Santé-Lhoutellier , Thierry Astruc , Jean-Dominique Daudin , Alain Kondjoyan , Valérie Scislowski
La revue française de la recherche en viandes et produits carnés, 2017, 33, pp.1-3
Journal articles hal-02618614v1

In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done

Caroline Buffière , Claire C. Gaudichon , Noureddine Hafnaoui , Carole Migné , Valérie Scislowsky
The American Journal of Clinical Nutrition, 2017, 106 (5), pp.1257-1266. ⟨10.3945/ajcn.117.158113⟩
Journal articles hal-01592552v1

The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin.

Anne Duconseille , Mounir Traikia , Marie Lagrée , Cyril Jousse , Guilhem Pagès
Food Hydrocolloids, 2017, 66, pp.246-258. ⟨10.1016/j.foodhyd.2016.11.034⟩
Journal articles hal-01546098v1
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Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study

Anne Duconseille , Donato Andueza , Fabienne Picard , Véronique Santé-Lhoutellier , Thierry T. Astruc
Food Hydrocolloids, 2017, 63, pp.108-119. ⟨10.1016/j.foodhyd.2016.08.001⟩
Journal articles hal-02617810v1

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

T. Bohn , F. Carriere , L. Day , Amélie Deglaire , L. Egger
Critical Reviews in Food Science and Nutrition, 2017, 58 (13), n.p. ⟨10.1080/10408398.2017.1315362⟩
Journal articles hal-01604241v1

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

Vincenza Ferraro , Brigitte Gaillard-Martinie , Thierry Sayd , Christophe Chambon , Marc Anton
International Journal of Biological Macromolecules, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩
Journal articles hal-01606537v1

Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model

Diane de La Pomelie , Véronique Santé-Lhoutellier , Philippe P. Gatellier
Food Chemistry, 2017, 218, pp.487-495. ⟨10.1016/j.foodchem.2016.08.131⟩
Journal articles hal-02620328v1

The effect of origin of the gelatine and ageing on the secondary structure and water dissolution

Anne Duconseille , Frank Wien , Fabrice Audonnet , Amidou Traore , Matthieu Refregiers
Food Hydrocolloids, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Journal articles hal-01608331v1

The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application

Vincenza Ferraro , Marc Anton , Véronique Santé-Lhoutellier
Trends in Food Science and Technology, 2016, 51, pp.65 - 75. ⟨10.1016/j.tifs.2016.03.006⟩
Journal articles hal-02638184v1

Quantification of peptides released during in vitro digestion of cooked meat

Thierry Sayd , Christophe C. Chambon , Véronique Santé-Lhoutellier
Food Chemistry, 2016, 197, pp.1311-1323. ⟨10.1016/j.foodchem.2015.11.020⟩
Journal articles hal-02632867v1

Protein enriched pasta: structure and digestibility of its protein network

Karima Laleg , Cecile Barron , Véronique Santé-Lhoutellier , Stéphane Walrand , Valerie Micard
Food and Function, 2016, 7 (2), pp.1196-1207. ⟨10.1039/C5FO01231G⟩
Journal articles hal-02641217v1

Oxydation des viandes de dindes : Quels sont les facteurs impliqués ?

Marie Bourin , Elisabeth Baéza , Amandine Mika , Estelle Godet , Pascal P. Chartrin
TeMA, 2016, 37, pp.43-50
Journal articles hal-02630206v1

The application of biosensors for drip loss analysis and glycolytic potential evaluation

Wiesław Przybylski , Barbara Sionek , Danuta Jaworska , Véronique Santé-Lhoutellier
Meat Science, 2016, 117, pp.7-11. ⟨10.1016/j.meatsci.2016.02.025⟩
Journal articles hal-02638812v1

Impact of the fenton process in meat digestion as assessed using an in vitro gastro-intestinal model

Khaled Oueslati , Diane de La Pomelie , Véronique Santé-Lhoutellier , Philippe P. Gatellier
Food Chemistry, 2016, 209, pp.43-49. ⟨10.1016/j.foodchem.2016.04.041⟩
Journal articles hal-02634896v1

Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry

S. Denis , Thierry Sayd , Christophe C. Chambon , Sandrine Chalancon , Véronique Santé-Lhoutellier
Food and Function, 2016, 7 (6), pp.2682-2691. ⟨10.1039/C6FO00120C⟩
Journal articles hal-02640992v1

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

Marion Oberli , Annaig Lan , Nadezda Khodorova , Véronique Santé-Lhoutellier , Francine Walker
Journal of Nutrition, 2016, 146 (8), pp.1506 - 1513. ⟨10.3945/jn.116.230839⟩
Journal articles hal-01455213v1

Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy

Anne Duconseille , Donato Andueza , Fabienne Picard , Véronique Santé-Lhoutellier , Thierry Astruc
Food Hydrocolloids, 2016, 61, pp.496-503. ⟨10.1016/j.foodhyd.2016.06.007⟩
Journal articles hal-02636043v1

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

Mylène Delosière , Véronique Santé-Lhoutellier , Céline Chantelauze , Denys Durand , Agnes Thomas
Food and Function, 2016, 7 (8), pp.3497-3504. ⟨10.1039/C6FO00413J⟩
Journal articles hal-01901450v1

Modeling of pepsin digestibility of myofibrillar proteins and of variations due to heating

Alain Kondjoyan , Jean-Dominique Daudin , Véronique Santé-Lhoutellier
Food Chemistry, 2015, 172, pp.265-271
Journal articles hal-02629682v1

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

Marion Oberli , Agnès Marsset-Baglieri , Gheorghe Airinei , Véronique Santé-Lhoutellier , Nadezda Khodorova
Journal of Nutrition, 2015, 145 (10), pp.2221-2228. ⟨10.3945/jn.115.216838⟩
Journal articles hal-01455216v1

Gelatin structure and composition linked to hard capsule dissolution: a review

Anne Duconseille , Thierry T. Astruc , Naira Quintana , Filip Meersman , Véronique Santé-Lhoutellier
Food Hydrocolloids, 2015, 43, pp.360-376. ⟨10.1016/j.foodhyd.2014.06.006⟩
Journal articles hal-02640384v1

Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating

Alain Kondjoyan , Jean-Dominique Daudin , Véronique Santé-Lhoutellier
Food Chemistry, 2015, 172, pp.265 - 271. ⟨10.1016/j.foodchem.2014.08.110⟩
Journal articles hal-02634726v1

61st International Congress of Meat Science and Technology

Véronique Santé-Lhoutellier
Meat Science, 2015, 109, pp.1. ⟨10.1016/j.meatsci.2015.05.028⟩
Journal articles hal-02636300v1

Extraction, fractionation and functional properties of proteins from the microalgae chlorella vulgaris

Alina-Violeta Ursu , Alain Marcati , Thierry Sayd , Véronique Santé-Lhoutellier , Gholamreza Djelveh
Bioresource Technology, 2014, 157, pp.134-139. ⟨10.1016/j.biortech.2014.01.071⟩
Journal articles hal-02638158v1
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Identification de marqueurs protéomiques prédictifs de l’oxydation des viandes

Philippe P. Gatellier , Thierry Sayd , Aurélie Promeyrat , Mylène Gobert , Christophe C. Chambon
La revue française de la recherche en viandes et produits carnés, 2014
Journal articles hal-02630136v1
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Bioaccessibility and antioxidant properties of polyphenols and carotenoids fro m fruit and vegetables in the gastrointestinal tract

Claire Dufour , David Page , Mylène Gobert , Didier Remond , Michele Loonis
Innovations Agronomiques, 2014, 36, pp.69-82. ⟨10.17180/aa1f-8x45⟩
Journal articles hal-02629729v1
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Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

Mylène Gobert , Didier Remond , Michele Loonis , Caroline Buffière , Véronique Santé-Lhoutellier
Food and Function, 2014, 5, pp.2166-2174. ⟨10.1039/c4fo00269e⟩
Journal articles hal-02631724v1

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers

Marie-Laure Bax , Thierry Sayd , Laurent Aubry , Claude C. de Oliveira Ferreira , Didier D. Viala
Food Chemistry, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Journal articles hal-02648745v1
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Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Marie-Laure Bax , Caroline Buffière , Noureddine Hafnaoui , Claire C. Gaudichon , Isabelle Savary-Auzeloux
PLoS ONE, 2013, 8 (4), pp.e61252. ⟨10.1371/journal.pone.0061252⟩
Journal articles hal-01547489v1

Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles

Renata R. Schmidt Filgueras , Thierry T. Astruc , Roland R. Labas , Annie A. Venien , Frederic Peyrin
Food Chemistry, 2012, 132 (3), pp.1387-1394. ⟨10.1016/j.foodchem.2011.11.126⟩
Journal articles hal-02646195v1

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

Pere Gou , Z y Zhen , M Hortos , Jacint Arnau , Alejando Diestre
Meat Science, 2012, 92 (4), pp.346-53. ⟨10.1016/j.meatsci.2012.06.018⟩
Journal articles hal-02649460v1

Higher drip loss is associated with protein oxidation

Souleymane Traore , Laurent Aubry , Philippe P. Gatellier , Wieslaw Przybylski , Danuta Jaworska
Meat Science, 2012, 90 (4), pp.917-924. ⟨10.1016/j.meatsci.2011.11.033⟩
Journal articles hal-02647838v1

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

Martin Skrlep , Nathalie Robert , Véronique Santé-Lhoutellier , Pere Gou
Meat Science, 2012, 92 (4), pp.360-365. ⟨10.1016/j.meatsci.2012.06.021⟩
Journal articles hal-02649255v1

Histological and ultrastructural characterisation of Rhea Americana muscles

Renata Schmidt Filgueras , Thierry Astruc , Annie Venien , Frederic Peyrin , Roland Labas
Food Chemistry, 2012, 132, pp.1387-1394
Journal articles hal-03708798v1

Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms

Marie-Laure Bax , Laurent Aubry , Claude C. de Oliveira Ferreira , Jean-Dominique Daudin , Didier Remond
Journal of Agricultural and Food Chemistry, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩
Journal articles hal-02652331v1
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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.

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