Accéder directement au contenu

Véronique Suzanne Santé-Lhoutellier

37
Documents

Présentation

Publications

christophe-chambon
Image document

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⟩
Article dans une revue hal-04094987v1

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⟩
Article dans une revue hal-03272749v1
Image document

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⟩
Article dans une revue hal-03352815v1

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⟩
Article dans une revue hal-02622914v1

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⟩
Article dans une revue hal-02519431v1

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⟩
Article dans une revue hal-02626910v1

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⟩
Article dans une revue 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⟩
Article dans une revue hal-02623387v1

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⟩
Article dans une revue hal-01606537v1

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⟩
Article dans une revue hal-02640992v1

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⟩
Article dans une revue hal-02632867v1
Image document

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
Article dans une revue hal-02630136v1

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⟩
Article dans une revue hal-02648745v1

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Martin Skrlep , Stanislav Mandelc , Branka Javornik , Pere Gou , Christophe C. Chambon
Meat Science, 2011, 88 (4), pp.657-667. ⟨10.1016/j.meatsci.2011.02.025⟩
Article dans une revue hal-02650432v1

Proteomic analysis of semimenbranosus and biceps femoris muscles frome Bayonne dry-cured ham.

Laetitia Theron , Thierry Sayd , Jérémy Pinguet , Christophe C. Chambon , Nathalie Robert
Meat Science, 2011, 88 (1), pp.82-90. ⟨10.1016/j.meatsci.2010.12.006⟩
Article dans une revue hal-02643404v1

Specific proteins allow classification of pigs according to sire breed, rearing environment and gender

Anthony Kwasiborski , Thierry Sayd , Christophe C. Chambon , Véronique Santé-Lhoutellier , Dominique Rocha
Livestock Science, 2009, 122 (2-3), pp.119-129. ⟨10.1016/j.livsci.2008.08.003⟩
Article dans une revue hal-02661581v1

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

Anthony Kwasiborski , Thierry Sayd , C. Chambon , Véronique Santé-Lhoutellier , Dominique Rocha
Meat Science, 2008, 80 (4), pp.968-981. ⟨10.1016/j.meatsci.2008.04.028⟩
Article dans une revue hal-02659777v1

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

Claudia Terlouw , Anthony Kwasiborski , Thierry Sayd , C. Chambon , Véronique Santé-Lhoutellier
Meat Science, 2008, 80 (4), pp.982-996. ⟨10.1016/j.meatsci.2008.04.032⟩
Article dans une revue hal-02658495v1

Proteomic analysis reveals changes in the liver protein pattern of rats exposed to dietary folate deficiency

Aurélie Chanson , Thierry Sayd , Edmond Rock , Christophe C. Chambon , Véronique Santé-Lhoutellier
Journal of Nutrition, 2005, 135 (11), pp.2524-2529
Article dans une revue hal-02675636v1

Characterisation of PSE zones in semimembranosus pig muscle

Elisabeth Laville , Thierry Sayd , Véronique Santé-Lhoutellier , Martine Morzel , Roland R. Labas
Meat Science, 2005, 70 (1), pp.167-172. ⟨10.1016/j.meatsci.2004.12.008⟩
Article dans une revue hal-02678531v1
Image document

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Martine Morzel , Christophe Chambon , Muriel Hamelin , Véronique Santé-Lhoutellier , Thierry Sayd
Meat Science, 2004, 67 (4), pp.689-696. ⟨10.1016/j.meatsci.2004.01.008⟩
Article dans une revue hal-02871098v1

The chemical reactivity of proteins during in vitro dynamic meat digestion

Laetitia Theron , Thierry Sayd , Christophe Chambon , Marie-Agnès Peyron , Véronique Santé-Lhoutellier
6. International Conference on Food Digestion, Apr 2019, Granada, Spain
Communication dans un congrès hal-02734403v1
Image document

Development of a workflow to apprehend dynamic digestion of a mix of proteins: application of meat product for elderly

Thierry Sayd , Laetitia Theron , Christophe Chambon , Jason Sicard , Pierre-Sylvain Mirade
6. International Conference on Food Digestion, Apr 2019, Granada, Spain
Communication dans un congrès hal-02073383v1

Meat digestion provides antidiabetic activity throughout the whole digestive process

Laetitia Theron , Thierry Sayd , Christophe Chambon , Marie-Agnès Peyron , Véronique Santé-Lhoutellier
2. Conference on Food Bioactive and Health, 2018, Lisbonne, Portugal
Communication dans un congrès hal-02735112v1

To what extent oxidation and nitrosation of meat proteins influence their digestibility?

Laetitia Theron , Christophe Chambon , Thierry Sayd , Diane de La Pomelie , Véronique Santé-Lhoutellier
5. International Conference on Foodomics, Jan 2018, Cesena, Italy
Communication dans un congrès hal-02735676v1
Image document

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

Véronique Santé-Lhoutellier , Thierry Sayd , J. Pinguet , D. Richard , Christophe Chambon
JFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France
Communication dans un congrès hal-01927462v1

Towards the prediction of oxidation in meat industry

Philippe P. Gatellier , Thierry Sayd , Mylène Delosière , Aurélie Promeyrat , Christophe C. Chambon
61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France
Communication dans un congrès hal-02739535v1

Structural changes of meat during cooking Impact on quality and in vitro digestibility

Thierry Astruc , Annie Venien , Véronique Santé-Lhoutellier , Philippe Gatellier , Thierry Sayd
5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p
Communication dans un congrès hal-01608335v1
Image document

Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry

Laetitia Theron , Annie A. Venien , Mike Boland , Lovedeep Kaur , Olivier Loison
60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay
Communication dans un congrès hal-02743471v1

Effet du sexe sur l'expression des protéines sarcoplasmiques

Anthony Kwasiborski , Thierry Sayd , Christophe C. Chambon , Véronique Santé-Lhoutellier , Dominique Rocha
11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
Communication dans un congrès hal-02754340v1

La carte protéomique: un outil pour la détermination de marqueurs des qualités de la viande de porc

Anthony Kwasiborski , Thierry Sayd , Christophe C. Chambon , Elisabeth Laville , Véronique Santé-Lhoutellier
11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
Communication dans un congrès hal-02752660v1

Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality

Anthony Kwasiborski , Thierry Sayd , Christophe C. Chambon , Véronique Santé-Lhoutellier , Dominique Rocha
52. International Congress of Meat Science and Technology, Aug 2006, Dublin, Ireland
Communication dans un congrès hal-02754306v1

Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin

Claire Dufour , Thierry Sayd , Didier Remond , Christophe Chambon , Véronique Santé-Lhoutellier
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017
Poster de conférence hal-01605147v1

Impact de l’environnement gastrique sur la dégradation de la myoglobine et la libération du fer

Laurent Aubry , Philippe P. Gatellier , Mylène Gobert , Christophe C. Chambon , Véronique Santé-Lhoutellier
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
Poster de conférence hal-02741655v1

Label-free study of peptides released from meat during in vitro digestion. A comparison of young and old physiological digestive conditions.

Thierry Sayd , Stéphanie Blanquet-Diot , Amélie Georges , C. Chambon , Stéphane Denis
3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p., 2014
Poster de conférence hal-02801347v1

Label-free study of peptides released during in vitro digestion of bovine cooked meat

Thierry Sayd , Christophe C. Chambon , Delphine D. Centeno , Véronique Santé-Lhoutellier
EuPA 2013 Scientific Meeting, Oct 2013, Saint-Malo, France. , 1 p., 2013
Poster de conférence hal-02807482v1

Relationships between protein expression and meat quality in pigs: influences of rearing environment and genetic background

Anthony Kwasiborski , Thierry Sayd , Christophe C. Chambon , Véronique Santé-Lhoutellier , V. Rocha
13. Congrès Mondial des Sciences et Technologies Alimentaires (IUFOST 2006), Sep 2006, Nantes, France. 1 p., 2006
Poster de conférence hal-02819178v1