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Items: 1 to 20 of 31

1.

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
2.

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine.

Astruc T, Desfrétières A, Vénien A.

J Food Sci. 2018 May;83(5):1221-1228. doi: 10.1111/1750-3841.14122. Epub 2018 Apr 16.

PMID:
29660824
3.

In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.

Motoyama M, Vénien A, Loison O, Sandt C, Watanabe G, Sicard J, Sasaki K, Astruc T.

Food Chem. 2018 May 15;248:322-329. doi: 10.1016/j.foodchem.2017.11.031. Epub 2017 Nov 10.

PMID:
29329861
4.

Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.

Chagnot C, Venien A, Renier S, Caccia N, Talon R, Astruc T, Desvaux M.

Front Microbiol. 2017 Jul 25;8:1366. doi: 10.3389/fmicb.2017.01366. eCollection 2017.

5.

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
6.

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.

7.

The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of Muscles.

Kammoun M, Picard B, Astruc T, Gagaoua M, Aubert D, Bonnet M, Blanquet V, Cassar-Malek I.

PLoS One. 2016 Aug 11;11(8):e0158644. doi: 10.1371/journal.pone.0158644. eCollection 2016.

8.

High pressure processing of meat: effects on ultrastructure and protein digestibility.

Kaur L, Astruc T, Vénien A, Loison O, Cui J, Irastorza M, Boland M.

Food Funct. 2016 May 18;7(5):2389-97. doi: 10.1039/c5fo01496d. Epub 2016 May 4.

PMID:
27143217
9.

How Muscle Structure and Composition Influence Meat and Flesh Quality.

Listrat A, Lebret B, Louveau I, Astruc T, Bonnet M, Lefaucheur L, Picard B, Bugeon J.

ScientificWorldJournal. 2016;2016:3182746. doi: 10.1155/2016/3182746. Epub 2016 Feb 28. Review.

10.

Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy Imaging.

Filgueras R, Peyrin F, Vénien A, Hénot JM, Astruc T.

J Agric Food Chem. 2016 Jan 27;64(3):699-705. doi: 10.1021/acs.jafc.5b04058. Epub 2016 Jan 13.

PMID:
26727622
11.

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure.

Sharedeh D, Gatellier P, Astruc T, Daudin JD.

Meat Sci. 2015 Dec;110:24-31. doi: 10.1016/j.meatsci.2015.07.004. Epub 2015 Jul 11.

PMID:
26172240
12.

Hyperspectral deep ultraviolet autofluorescence of muscle fibers is affected by postmortem changes.

Chagnot C, Vénien A, Jamme F, Réfrégiers M, Desvaux M, Astruc T.

J Agric Food Chem. 2015 May 20;63(19):4782-9. doi: 10.1021/acs.jafc.5b00668. Epub 2015 May 11.

PMID:
25915437
13.

Deep UV excited muscle cell autofluorescence varies with the fibre type.

Chagnot C, Vénien A, Peyrin F, Jamme F, Réfrégiers M, Desvaux M, Astruc T.

Analyst. 2015 Jun 21;140(12):4189-96. doi: 10.1039/c5an00172b. Epub 2015 Apr 27.

PMID:
25912941
14.

Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli.

Chagnot C, Caccia N, Loukiadis E, Ganet S, Durand A, Bertin Y, Talon R, Astruc T, Desvaux M.

Int J Food Microbiol. 2014 Oct 1;188:92-8. doi: 10.1016/j.ijfoodmicro.2014.07.016. Epub 2014 Jul 22.

PMID:
25090606
15.

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

Harkouss R, Astruc T, Lebert A, Gatellier P, Loison O, Safa H, Portanguen S, Parafita E, Mirade PS.

Food Chem. 2015 Jan 1;166:522-30. doi: 10.1016/j.foodchem.2014.06.013. Epub 2014 Jun 21.

PMID:
25053089
16.

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
17.

Proteinaceous determinants of surface colonization in bacteria: bacterial adhesion and biofilm formation from a protein secretion perspective.

Chagnot C, Zorgani MA, Astruc T, Desvaux M.

Front Microbiol. 2013 Oct 14;4:303. doi: 10.3389/fmicb.2013.00303. Review.

18.
19.

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
20.

In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy.

Astruc T, Peyrin F, Vénien A, Labas R, Abrantes M, Dumas P, Jamme F.

Food Chem. 2012 Sep 15;134(2):1044-51. doi: 10.1016/j.foodchem.2012.03.012. Epub 2012 Mar 13.

PMID:
23107726

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