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Philippe Gatellier

Showing results (31-40 of 38) with videos related to

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Foods (Basel, Switzerland)|April 30, 2021
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and OxidationAline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, et al.
Food Research International (Ottawa, Ont.)|April 26, 2020
Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approachesJulia Bechaux, Vincenza Ferraro, Thierry Sayd, et al.
Foods (Basel, Switzerland)|September 28, 2021
Design of an <i>In Vitro</i> Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed MeatEléna Keuleyan, Aline Bonifacie, Philippe Gatellier, et al.
Food Chemistry|July 24, 2014
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham processRami Harkouss, Thierry Astruc, André Lebert, et al.
Meat Science|August 18, 2020
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal speciesRoumeila Bader, Samira Becila, Philippe Ruiz, et al.
Meat Science|August 27, 2013
Towards models for the prediction of beef meat quality during cookingAlain Kondjoyan, Achim Kohler, Carolina Eva Realini, et al.
Foods (Basel, Switzerland)|June 2, 2021
Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative EnvironmentLaetitia Théron, Aline Bonifacie, Jérémy Delabre, et al.
Food Chemistry: X|October 20, 2022
<i>In vitro</i> digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tractEléna Keuleyan, Aline Bonifacie, Thierry Sayd, et al.
Pageof 4

Showing results (31-40 of 38) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 38 results.
Foods (Basel, Switzerland)|April 30, 2021
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and OxidationAline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, et al.
Food Research International (Ottawa, Ont.)|April 26, 2020
Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approachesJulia Bechaux, Vincenza Ferraro, Thierry Sayd, et al.
Foods (Basel, Switzerland)|September 28, 2021
Design of an <i>In Vitro</i> Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed MeatEléna Keuleyan, Aline Bonifacie, Philippe Gatellier, et al.
Food Chemistry|July 24, 2014
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham processRami Harkouss, Thierry Astruc, André Lebert, et al.
Meat Science|August 18, 2020
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal speciesRoumeila Bader, Samira Becila, Philippe Ruiz, et al.
Meat Science|August 27, 2013
Towards models for the prediction of beef meat quality during cookingAlain Kondjoyan, Achim Kohler, Carolina Eva Realini, et al.
Foods (Basel, Switzerland)|June 2, 2021
Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative EnvironmentLaetitia Théron, Aline Bonifacie, Jérémy Delabre, et al.
Food Chemistry: X|October 20, 2022
<i>In vitro</i> digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tractEléna Keuleyan, Aline Bonifacie, Thierry Sayd, et al.
Pageof 4