Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Philippe Gatellier

Showing results (1-10 of 38) with videos related to

Pageof 4
Sort By:
Meat Science|November 9, 2011
Technical note: A simplified procedure for myofibril hydrophobicity determinationIlham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier
Meat Science|November 9, 2011
Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrilsIlham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier
Journal of Agricultural and Food Chemistry|May 29, 2007
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteinsVeronique Sante-Lhoutellier, Laurent Aubry, Philippe Gatellier
Meat Science|May 15, 2012
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis indexRami Harkouss, Pierre-Sylvain Mirade, Philippe Gatellier
Meat Science|July 31, 2013
The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cookingLaure Bombrun, Philippe Gatellier, Martine Carlier, et al.
Meat Science|November 9, 2011
Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscleFrédérique Batifoulier, Yves Mercier, Philippe Gatellier, et al.
Meat Science|December 3, 2014
Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer modelsLaure Bombrun, Philippe Gatellier, Stéphane Portanguen, et al.
Meat Science|July 15, 2015
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructureDiaa Sharedeh, Philippe Gatellier, Thierry Astruc, et al.
Food Chemistry|September 7, 2017
Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal modelDiane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
Food Chemistry|October 11, 2016
Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal modelDiane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Technical note: A simplified procedure for myofibril hydrophobicity determinationIlham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier
Meat Science|November 9, 2011
Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrilsIlham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier
Journal of Agricultural and Food Chemistry|May 29, 2007
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteinsVeronique Sante-Lhoutellier, Laurent Aubry, Philippe Gatellier
Meat Science|May 15, 2012
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis indexRami Harkouss, Pierre-Sylvain Mirade, Philippe Gatellier
Meat Science|July 31, 2013
The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cookingLaure Bombrun, Philippe Gatellier, Martine Carlier, et al.
Meat Science|November 9, 2011
Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscleFrédérique Batifoulier, Yves Mercier, Philippe Gatellier, et al.
Meat Science|December 3, 2014
Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer modelsLaure Bombrun, Philippe Gatellier, Stéphane Portanguen, et al.
Meat Science|July 15, 2015
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructureDiaa Sharedeh, Philippe Gatellier, Thierry Astruc, et al.
Food Chemistry|September 7, 2017
Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal modelDiane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
Food Chemistry|October 11, 2016
Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal modelDiane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
Pageof 4