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Philippe Gatellier

Showing results (11-20 of 38) with videos related to

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Meat Science|November 9, 2011
Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibilityVéronique Santé-Lhoutellier, Erwan Engel, Laurent Aubry, et al.
Meat Science|November 9, 2011
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteinsMartine Morzel, Philippe Gatellier, Thierry Sayd, et al.
Methodsx|August 26, 2021
Determination of nitroso-compounds in food productsAline Bonifacie, Laurent Aubry, Philippe Gatellier, et al.
Journal of Agricultural and Food Chemistry|October 19, 2007
Detection and localization of oxidized proteins in muscle cells by fluorescence microscopyThierry Astruc, Penka Marinova, Roland Labas, et al.
Food Chemistry|January 16, 2014
Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt contentRami Harkouss, Hassan Safa, Philippe Gatellier, et al.
Food Chemistry|May 14, 2016
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal modelKhaled Oueslati, Diane de La Pomélie, Véronique Santé-Lhoutellier, et al.
Meat Science|May 4, 2010
Microstructural changes in m. rectus abdominis bovine muscle after heatingThierry Astruc, Philippe Gatellier, Roland Labas, et al.
Journal of Agricultural and Food Chemistry|February 2, 2008
Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteinsVeronique Santé-Lhoutellier, Thierry Astruc, Penka Marinova, et al.
Food Chemistry|November 18, 2017
Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meatDiane de La Pomélie, Véronique Santé-Lhoutellier, Thierry Sayd, et al.
Journal of Agricultural and Food Chemistry|May 22, 2018
Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase MediumKhaled Oueslati, Aurélie Promeyrat, Philippe Gatellier, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibilityVéronique Santé-Lhoutellier, Erwan Engel, Laurent Aubry, et al.
Meat Science|November 9, 2011
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteinsMartine Morzel, Philippe Gatellier, Thierry Sayd, et al.
Methodsx|August 26, 2021
Determination of nitroso-compounds in food productsAline Bonifacie, Laurent Aubry, Philippe Gatellier, et al.
Journal of Agricultural and Food Chemistry|October 19, 2007
Detection and localization of oxidized proteins in muscle cells by fluorescence microscopyThierry Astruc, Penka Marinova, Roland Labas, et al.
Food Chemistry|January 16, 2014
Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt contentRami Harkouss, Hassan Safa, Philippe Gatellier, et al.
Food Chemistry|May 14, 2016
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal modelKhaled Oueslati, Diane de La Pomélie, Véronique Santé-Lhoutellier, et al.
Meat Science|May 4, 2010
Microstructural changes in m. rectus abdominis bovine muscle after heatingThierry Astruc, Philippe Gatellier, Roland Labas, et al.
Journal of Agricultural and Food Chemistry|February 2, 2008
Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteinsVeronique Santé-Lhoutellier, Thierry Astruc, Penka Marinova, et al.
Food Chemistry|November 18, 2017
Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meatDiane de La Pomélie, Véronique Santé-Lhoutellier, Thierry Sayd, et al.
Journal of Agricultural and Food Chemistry|May 22, 2018
Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase MediumKhaled Oueslati, Aurélie Promeyrat, Philippe Gatellier, et al.
Pageof 4