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Items: 16

1.

Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit.

de La Pomélie D, Santé-Lhoutellier V, Sayd T, Théron L, Gatellier P.

Food Chem. 2019 May 30;281:231-235. doi: 10.1016/j.foodchem.2018.12.094. Epub 2019 Jan 2.

PMID:
30658752
2.

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

Théron L, Chambon C, Sayd T, De La Pomélie D, Santé-Lhoutellier V, Gatellier P.

Food Res Int. 2018 Nov;113:175-182. doi: 10.1016/j.foodres.2018.06.071. Epub 2018 Jun 30.

PMID:
30195510
3.

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

Théron L, Sayd T, Chambon C, Vénien A, Viala D, Astruc T, Vautier A, Santé-Lhoutellier V.

Food Chem. 2019 Jan 1;270:359-366. doi: 10.1016/j.foodchem.2018.07.081. Epub 2018 Jul 21.

PMID:
30174059
4.

MALDI mass spectrometry imaging and in situ microproteomics of Listeria monocytogenes biofilms.

Santos T, Théron L, Chambon C, Viala D, Centeno D, Esbelin J, Hébraud M.

J Proteomics. 2018 Sep 15;187:152-160. doi: 10.1016/j.jprot.2018.07.012. Epub 2018 Jul 30.

PMID:
30071319
5.

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

Bechaux J, de La Pomélie D, Théron L, Santé-Lhoutellier V, Gatellier P.

Food Chem. 2018 Dec 1;268:27-39. doi: 10.1016/j.foodchem.2018.06.018. Epub 2018 Jun 12. Review.

PMID:
30064757
6.

Myofiber metabolic type determination by mass spectrometry imaging.

Centeno D, Vénien A, Pujos-Guillot E, Astruc T, Chambon C, Théron L.

J Mass Spectrom. 2017 Aug;52(8):493-496. doi: 10.1002/jms.3957.

PMID:
28776864
7.

A Proof of Concept to Bridge the Gap between Mass Spectrometry Imaging, Protein Identification and Relative Quantitation: MSI~LC-MS/MS-LF.

Théron L, Centeno D, Coudy-Gandilhon C, Pujos-Guillot E, Astruc T, Rémond D, Barthelemy JC, Roche F, Feasson L, Hébraud M, Béchet D, Chambon C.

Proteomes. 2016 Oct 26;4(4). pii: E32. doi: 10.3390/proteomes4040032.

8.

Skeletal muscle lipid content and oxidative activity in relation to muscle fiber type in aging and metabolic syndrome.

Gueugneau M, Coudy-Gandilhon C, Théron L, Meunier B, Barboiron C, Combaret L, Taillandier D, Polge C, Attaix D, Picard B, Verney J, Roche F, Féasson L, Barthélémy JC, Béchet D.

J Gerontol A Biol Sci Med Sci. 2015 May;70(5):566-76. doi: 10.1093/gerona/glu086. Epub 2014 Jun 17.

PMID:
24939997
9.

Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality.

Bonnefont CM, Guerra A, Théron L, Molette C, Canlet C, Fernandez X.

Poult Sci. 2014 Jun;93(6):1542-52. doi: 10.3382/ps.2013-03546.

PMID:
24879704
10.

Protein matrix involved in the lipid retention of foie gras during cooking: a multimodal hyperspectral imaging study.

Théron L, Vénien A, Jamme F, Fernandez X, Peyrin F, Molette C, Dumas P, Réfrégiers M, Astruc T.

J Agric Food Chem. 2014 Jun 25;62(25):5954-62. doi: 10.1021/jf5009605. Epub 2014 Jun 12.

PMID:
24856923
11.

Label-free quantitative protein profiling of vastus lateralis muscle during human aging.

Théron L, Gueugneau M, Coudy C, Viala D, Bijlsma A, Butler-Browne G, Maier A, Béchet D, Chambon C.

Mol Cell Proteomics. 2014 Jan;13(1):283-94. doi: 10.1074/mcp.M113.032698. Epub 2013 Nov 11.

12.

Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".

Theron L, Fernandez X, Marty-Gasset N, Chambon C, Viala D, Pichereaux C, Rossignol M, Astruc T, Molette C.

J Agric Food Chem. 2013 Jan 30;61(4):920-30. doi: 10.1021/jf302979q. Epub 2013 Jan 22.

PMID:
23234381
13.

Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

Theron L, Fernandez X, Marty-Gasset N, Pichereaux C, Rossignol M, Chambon C, Viala D, Astruc T, Molette C.

J Agric Food Chem. 2011 Dec 14;59(23):12617-28. doi: 10.1021/jf203058x. Epub 2011 Nov 4.

PMID:
21999348
14.

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
15.

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
16.

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.

Théron L, Chevarin L, Robert N, Dutertre C, Santé-Lhoutellier V.

Meat Sci. 2009 Jun;82(2):272-7. doi: 10.1016/j.meatsci.2009.01.021. Epub 2009 Jan 24.

PMID:
20416738

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