- 2
- 1
- 1
Véronique Suzanne Santé-Lhoutellier
4
Documents
Présentation
Publications
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 4
- 4
- 3
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestionFood Chemistry, 2018, 249, pp.111-118. ⟨10.1016/j.foodchem.2018.01.013⟩
Article dans une revue
hal-02621622v1
|
|
Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markersFood Chemistry, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Article dans une revue
hal-02648745v1
|
Structural changes of meat during cooking Impact on quality and in vitro digestibility5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p
Communication dans un congrès
hal-01608335v1
|
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
Poster de conférence
hal-01605147v1
|