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Philippe Gatellier

Showing results (21-30 of 38) with videos related to

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Food Chemistry|August 2, 2018
Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A reviewJulia Bechaux, Diane de La Pomélie, Laetitia Théron, et al.
Food Chemistry|February 1, 2021
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidationAline Bonifacie, Aurélie Promeyrat, Gilles Nassy, et al.
Food Chemistry|January 20, 2019
Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transitDiane de La Pomélie, Véronique Santé-Lhoutellier, Thierry Sayd, et al.
Food & Function|October 3, 2019
A comprehensive review of bioactive peptides obtained from animal byproducts and their applicationsJulia Bechaux, Philippe Gatellier, Jean-François Le Page, et al.
Meat Science|April 22, 2011
Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processesRenata S Filgueras, Philippe Gatellier, Claude Ferreira, et al.
Food Research International (Ottawa, Ont.)|September 10, 2018
To what extent does the nitrosation of meat proteins influence their digestibility?Laëtitia Théron, Christophe Chambon, Thierry Sayd, et al.
Meat Science|November 9, 2011
Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meatPhilippe Gatellier, Suzana Gomez, Vérane Gigaud, et al.
Foods (Basel, Switzerland)|October 23, 2021
Investigation of <i>Escherichia coli</i> O157:H7 Survival and Interaction with Meal Components during Gastrointestinal DigestionDiane de La Pomelie, Sabine Leroy, Régine Talon, et al.
Plos One|October 1, 2014
High whey protein intake delayed the loss of lean body mass in healthy old rats, whereas protein type and polyphenol/antioxidant supplementation had no effectsLaurent Mosoni, Eva Gatineau, Philippe Gatellier, et al.
Journal of Agricultural and Food Chemistry|February 17, 2012
Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanismsMarie-Laure Bax, Laurent Aubry, Claude Ferreira, et al.
Pageof 4

Showing results (21-30 of 38) with videos related to

Sort By:
Pageof 4
Food Chemistry|August 2, 2018
Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A reviewJulia Bechaux, Diane de La Pomélie, Laetitia Théron, et al.
Food Chemistry|February 1, 2021
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidationAline Bonifacie, Aurélie Promeyrat, Gilles Nassy, et al.
Food Chemistry|January 20, 2019
Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transitDiane de La Pomélie, Véronique Santé-Lhoutellier, Thierry Sayd, et al.
Food & Function|October 3, 2019
A comprehensive review of bioactive peptides obtained from animal byproducts and their applicationsJulia Bechaux, Philippe Gatellier, Jean-François Le Page, et al.
Meat Science|April 22, 2011
Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processesRenata S Filgueras, Philippe Gatellier, Claude Ferreira, et al.
Food Research International (Ottawa, Ont.)|September 10, 2018
To what extent does the nitrosation of meat proteins influence their digestibility?Laëtitia Théron, Christophe Chambon, Thierry Sayd, et al.
Meat Science|November 9, 2011
Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meatPhilippe Gatellier, Suzana Gomez, Vérane Gigaud, et al.
Foods (Basel, Switzerland)|October 23, 2021
Investigation of <i>Escherichia coli</i> O157:H7 Survival and Interaction with Meal Components during Gastrointestinal DigestionDiane de La Pomelie, Sabine Leroy, Régine Talon, et al.
Plos One|October 1, 2014
High whey protein intake delayed the loss of lean body mass in healthy old rats, whereas protein type and polyphenol/antioxidant supplementation had no effectsLaurent Mosoni, Eva Gatineau, Philippe Gatellier, et al.
Journal of Agricultural and Food Chemistry|February 17, 2012
Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanismsMarie-Laure Bax, Laurent Aubry, Claude Ferreira, et al.
Pageof 4