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Results: 1 to 20 of 42

1.

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

Kondjoyan A, Daudin JD, Santé-Lhoutellier V.

Food Chem. 2015 Apr 1;172:265-71. doi: 10.1016/j.foodchem.2014.08.110. Epub 2014 Sep 6.

PMID:
25442553
2.

Application to proteomics to understand and modify meat quality.

Gobert M, Sayd T, Gatellier P, Santé-Lhoutellier V.

Meat Sci. 2014 Nov;98(3):539-43. doi: 10.1016/j.meatsci.2014.06.035. Epub 2014 Jun 30.

PMID:
25041652
3.

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion.

Gobert M, Rémond D, Loonis M, Buffière C, Santé-Lhoutellier V, Dufour C.

Food Funct. 2014 Sep;5(9):2166-74. doi: 10.1039/c4fo00269e.

PMID:
25029433
4.

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

Ursu AV, Marcati A, Sayd T, Sante-Lhoutellier V, Djelveh G, Michaud P.

Bioresour Technol. 2014 Apr;157:134-9. doi: 10.1016/j.biortech.2014.01.071. Epub 2014 Jan 25.

PMID:
24534795
5.

Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs.

Bax ML, Buffière C, Hafnaoui N, Gaudichon C, Savary-Auzeloux I, Dardevet D, Santé-Lhoutellier V, Rémond D.

PLoS One. 2013 Apr 12;8(4):e61252. doi: 10.1371/journal.pone.0061252. Print 2013.

6.

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

Bax ML, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, Rémond D, Santé-Lhoutellier V.

Food Chem. 2013 Feb 15;136(3-4):1249-62. doi: 10.1016/j.foodchem.2012.09.049. Epub 2012 Sep 20.

PMID:
23194521
7.

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.

Santé-Lhoutellier V, Robert N, Martin JF, Gou P, Hortós M, Arnau J, Diestre A, Candek-Potokar M.

Meat Sci. 2012 Dec;92(4):354-9. doi: 10.1016/j.meatsci.2012.06.022. Epub 2012 Jun 19.

PMID:
22819170
8.

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing.

Škrlep M, Čandek-Potokar M, Žlender B, Robert N, Santé-Lhoutellier V, Gou P.

Meat Sci. 2012 Dec;92(4):360-5. doi: 10.1016/j.meatsci.2012.06.021. Epub 2012 Jun 23.

PMID:
22770931
9.

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

Gou P, Zhen ZY, Hortós M, Arnau J, Diestre A, Robert N, Claret A, Čandek-Potokar M, Santé-Lhoutellier V.

Meat Sci. 2012 Dec;92(4):346-53. doi: 10.1016/j.meatsci.2012.06.018. Epub 2012 Jun 18.

PMID:
22762995
10.

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

Bax ML, Aubry L, Ferreira C, Daudin JD, Gatellier P, Rémond D, Santé-Lhoutellier V.

J Agric Food Chem. 2012 Mar 14;60(10):2569-76. doi: 10.1021/jf205280y. Epub 2012 Feb 28.

PMID:
22335241
11.

Effect of heat treatment on protein oxidation in pig meat.

Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V.

Meat Sci. 2012 May;91(1):14-21. doi: 10.1016/j.meatsci.2011.11.037. Epub 2011 Dec 13.

PMID:
22209093
12.

Higher drip loss is associated with protein oxidation.

Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V.

Meat Sci. 2012 Apr;90(4):917-24. doi: 10.1016/j.meatsci.2011.11.033. Epub 2011 Dec 7.

PMID:
22193037
13.

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

Filgueras RS, Gatellier P, Ferreira C, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2011 Sep;89(1):6-12. doi: 10.1016/j.meatsci.2011.02.028. Epub 2011 Mar 2.

PMID:
21507582
14.

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana.

Filgueras RS, Gatellier P, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2011 Aug;88(4):645-51. doi: 10.1016/j.meatsci.2011.02.023. Epub 2011 Feb 28.

PMID:
21429676
15.

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

Skrlep M, Candek-Potokar M, Mandelc S, Javornik B, Gou P, Chambon C, Santé-Lhoutellier V.

Meat Sci. 2011 Aug;88(4):657-67. doi: 10.1016/j.meatsci.2011.02.025. Epub 2011 Feb 28.

PMID:
21414725
16.

Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham.

Théron L, Sayd T, Pinguet J, Chambon C, Robert N, Santé-Lhoutellier V.

Meat Sci. 2011 May;88(1):82-90. doi: 10.1016/j.meatsci.2010.12.006. Epub 2010 Dec 13.

PMID:
21236590
17.

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2010 Nov;86(3):665-73. doi: 10.1016/j.meatsci.2010.06.003. Epub 2010 Jun 11.

PMID:
20659783
18.

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality.

Gatellier P, Kondjoyan A, Portanguen S, Santé-Lhoutellier V.

Meat Sci. 2010 Aug;85(4):645-50. doi: 10.1016/j.meatsci.2010.03.018. Epub 2010 Mar 21.

PMID:
20416828
19.

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.

Théron L, Tournayre P, Kondjoyan N, Abouelkaram S, Santé-Lhoutellier V, Berdagué JL.

Meat Sci. 2010 Jul;85(3):453-60. doi: 10.1016/j.meatsci.2010.02.015. Epub 2010 Feb 16.

PMID:
20416814
20.

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.

Promeyrat A, Bax ML, Traoré S, Aubry L, Santé-Lhoutellier V, Gatellier P.

Meat Sci. 2010 Aug;85(4):625-31. doi: 10.1016/j.meatsci.2010.03.015. Epub 2010 Mar 21.

PMID:
20416808
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