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Results: 1 to 20 of 41

1.

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
[PubMed - in process]
2.

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
[PubMed - in process]
3.

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
[PubMed - in process]
4.

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.

PMID:
23593443
[PubMed - indexed for MEDLINE]
Free PMC Article
5.

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
[PubMed - indexed for MEDLINE]
6.

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
[PubMed - indexed for MEDLINE]
7.

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
[PubMed - indexed for MEDLINE]
8.

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
[PubMed - indexed for MEDLINE]
9.

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
[PubMed - indexed for MEDLINE]
10.

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
[PubMed - indexed for MEDLINE]
11.

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
[PubMed - indexed for MEDLINE]
12.

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
[PubMed - indexed for MEDLINE]
13.

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
[PubMed - indexed for MEDLINE]
14.

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
[PubMed - indexed for MEDLINE]
15.

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
[PubMed - indexed for MEDLINE]
16.

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
[PubMed - indexed for MEDLINE]
17.

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
[PubMed - indexed for MEDLINE]
18.

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
[PubMed - indexed for MEDLINE]
19.

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
[PubMed - indexed for MEDLINE]
20.

Use of meat fluorescence emission as a marker of oxidation promoted by cooking.

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

Meat Sci. 2009 Dec;83(4):651-6. doi: 10.1016/j.meatsci.2009.07.015. Epub 2009 Jul 29.

PMID:
20416643
[PubMed]
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