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Items: 1 to 50 of 66

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.

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
5.

Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption.

Martin OCB, Naud N, Taché S, Debrauwer L, Chevolleau S, Dupuy J, Chantelauze C, Durand D, Pujos-Guillot E, Blas-Y-Estrada F, Urbano C, Kuhnle GGC, Santé-Lhoutellier V, Sayd T, Viala D, Blot A, Meunier N, Schlich P, Attaix D, Guéraud F, Scislowski V, Corpet DE, Pierre FHF.

Cancer Prev Res (Phila). 2018 Sep;11(9):569-580. doi: 10.1158/1940-6207.CAPR-17-0361. Epub 2018 Jun 28.

PMID:
29954759
6.

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion.

Sayd T, Dufour C, Chambon C, Buffière C, Remond D, Santé-Lhoutellier V.

Food Chem. 2018 May 30;249:111-118. doi: 10.1016/j.foodchem.2018.01.013. Epub 2018 Jan 2.

PMID:
29407913
7.

Oral declines and mastication deficiencies cause alteration of food bolus properties.

Peyron MA, Santé-Lhoutellier V, François O, Hennequin M.

Food Funct. 2018 Feb 21;9(2):1112-1122. doi: 10.1039/c7fo01628j.

PMID:
29359227
8.

Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat.

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

Food Chem. 2018 Mar 15;243:295-304. doi: 10.1016/j.foodchem.2017.09.135. Epub 2017 Sep 28.

PMID:
29146341
9.

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility.

Nasser S, Hédoux A, Giuliani A, Le Floch-Fouéré C, Santé-Lhoutellier V, de Waele I, Delaplace G.

J Sci Food Agric. 2018 Apr;98(6):2243-2250. doi: 10.1002/jsfa.8711. Epub 2017 Dec 5.

PMID:
28981148
10.

The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility.

Dufour C, Loonis M, Delosière M, Buffière C, Hafnaoui N, Santé-Lhoutellier V, Rémond D.

Food Chem. 2018 Feb 1;240:314-322. doi: 10.1016/j.foodchem.2017.07.104. Epub 2017 Jul 25.

PMID:
28946277
11.

In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done.

Buffière C, Gaudichon C, Hafnaoui N, Migné C, Scislowsky V, Khodorova N, Mosoni L, Blot A, Boirie Y, Dardevet D, Santé-Lhoutellier V, Rémond D.

Am J Clin Nutr. 2017 Nov;106(5):1257-1266. doi: 10.3945/ajcn.117.158113. Epub 2017 Sep 13.

PMID:
28903955
12.

Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model.

de La Pomélie D, Santé-Lhoutellier V, Gatellier P.

Food Chem. 2018 Jan 15;239:86-93. doi: 10.1016/j.foodchem.2017.06.092. Epub 2017 Jun 17.

PMID:
28873645
13.

Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential.

Ferraro V, Gaillard-Martinie B, Sayd T, Chambon C, Anton M, Santé-Lhoutellier V.

Int J Biol Macromol. 2017 Apr;97:55-66. doi: 10.1016/j.ijbiomac.2016.12.068. Epub 2016 Dec 27.

PMID:
28038914
14.

Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model.

de La Pomélie D, Santé-Lhoutellier V, Gatellier P.

Food Chem. 2017 Mar 1;218:487-495. doi: 10.1016/j.foodchem.2016.08.131. Epub 2016 Sep 13.

PMID:
27719940
15.

Quantification of 4-hydroxy-2-nonenal-protein adducts in the in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation.

Delosière M, Santé-Lhoutellier V, Chantelauze C, Durand D, Thomas A, Joly C, Pujos-Guillot E, Rémond D, Comte B, Gladine C, Guy A, Durand T, Laurentie M, Dufour C.

Food Funct. 2016 Aug 10;7(8):3497-504. doi: 10.1039/c6fo00413j. Epub 2016 Jul 15.

PMID:
27418316
16.

Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon.

Oberli M, Lan A, Khodorova N, Santé-Lhoutellier V, Walker F, Piedcoq J, Davila AM, Blachier F, Tomé D, Fromentin G, Gaudichon C.

J Nutr. 2016 Aug;146(8):1506-13. doi: 10.3945/jn.116.230839. Epub 2016 Jul 6.

PMID:
27385760
17.

Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry.

Denis S, Sayd T, Georges A, Chambon C, Chalancon S, Santé-Lhoutellier V, Blanquet-Diot S.

Food Funct. 2016 Jun 15;7(6):2682-91. doi: 10.1039/c6fo00120c. Epub 2016 May 17.

PMID:
27185090
18.

Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model.

Oueslati K, de La Pomélie D, Santé-Lhoutellier V, Gatellier P.

Food Chem. 2016 Oct 15;209:43-9. doi: 10.1016/j.foodchem.2016.04.041. Epub 2016 Apr 18.

PMID:
27173532
19.

The application of biosensors for drip loss analysis and glycolytic potential evaluation.

Przybylski W, Sionek B, Jaworska D, Santé-Lhoutellier V.

Meat Sci. 2016 Jul;117:7-11. doi: 10.1016/j.meatsci.2016.02.025. Epub 2016 Feb 18.

PMID:
26930360
20.

Protein enriched pasta: structure and digestibility of its protein network.

Laleg K, Barron C, Santé-Lhoutellier V, Walrand S, Micard V.

Food Funct. 2016 Feb;7(2):1196-207. doi: 10.1039/c5fo01231g.

PMID:
26829164
21.

Quantification of peptides released during in vitro digestion of cooked meat.

Sayd T, Chambon C, Santé-Lhoutellier V.

Food Chem. 2016 Apr 15;197 Pt B:1311-23. doi: 10.1016/j.foodchem.2015.11.020. Epub 2015 Nov 17.

PMID:
26675873
22.

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking.

Oberli M, Marsset-Baglieri A, Airinei G, Santé-Lhoutellier V, Khodorova N, Rémond D, Foucault-Simonin A, Piedcoq J, Tomé D, Fromentin G, Benamouzig R, Gaudichon C.

J Nutr. 2015 Oct;145(10):2221-8. doi: 10.3945/jn.115.216838. Epub 2015 Aug 19.

PMID:
26290008
23.

61st International Congress of Meat Science and Technology.

Santé-Lhoutellier V.

Meat Sci. 2015 Nov;109:1. doi: 10.1016/j.meatsci.2015.05.028. Epub 2015 May 29. No abstract available.

PMID:
26048538
24.

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
25.

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
26.

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
27.

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
28.

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.

29.

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
30.

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
31.

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
32.

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
33.

Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles.

Filgueras RS, Astruc T, Labas R, Venien A, Peyrin F, Zambiazi RC, Santé-Lhoutellier V.

Food Chem. 2012 Jun 1;132(3):1387-1394. doi: 10.1016/j.foodchem.2011.11.126. Epub 2011 Dec 8.

PMID:
29243627
34.

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
35.

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
36.

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
37.

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
38.

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
39.

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
40.

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
41.

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
42.

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
43.

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
44.

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
45.

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
46.

Digestion study of proteins from cooked meat using an enzymatic microreactor.

Gatellier P, Santé-Lhoutellier V.

Meat Sci. 2009 Feb;81(2):405-9. doi: 10.1016/j.meatsci.2008.09.002. Epub 2008 Sep 17.

PMID:
22064181
47.

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
48.

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality.

Kwasiborski A, Sayd T, Chambon C, Santé-Lhoutellier V, Rocha D, Terlouw C.

Meat Sci. 2008 Dec;80(4):982-96. doi: 10.1016/j.meatsci.2008.04.032. Epub 2008 May 7.

PMID:
22063827
49.

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender.

Kwasiborski A, Sayd T, Chambon C, Santé-Lhoutellier V, Rocha D, Terlouw C.

Meat Sci. 2008 Dec;80(4):968-81. doi: 10.1016/j.meatsci.2008.04.028. Epub 2008 May 4.

PMID:
22063826
50.

Role of calpains in postmortem proteolysis in chicken muscle.

Lee HL, Santé-Lhoutellier V, Vigouroux S, Briand Y, Briand M.

Poult Sci. 2008 Oct;87(10):2126-32. doi: 10.3382/ps.2007-00296.

PMID:
18809876

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