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Food Chemistry
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December 18, 2015
Quantification of peptides released during in vitro digestion of cooked meat
T Sayd, C Chambon, V Santé-Lhoutellier
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
October 27, 1998
Spatial distribution of myosin heavy chain isoforms and lactate dehydrogenase M4 in the limb musculature of two crossbred lambs
T Sayd, T Mera, V Martin, et al.
Meat Science
|
July 22, 2014
Application to proteomics to understand and modify meat quality
M Gobert, T Sayd, P Gatellier, et al.
Food Chemistry
|
September 13, 2014
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation
A Promeyrat, T Sayd, E Laville, et al.
Food Chemistry
|
September 18, 2012
Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat
T Sayd, C Chambon, E Laville, et al.
Journal of Physiology and Pharmacology : an Official Journal of the Polish Physiological Society
|
January 18, 2007
Plasma proteome analysis: 2D gels and chips
A Herosimczyk, N Dejeans, T Sayd, et al.
Meat Science
|
November 9, 2011
Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender
A Kwasiborski, T Sayd, C Chambon, et al.
Meat Science
|
November 9, 2011
Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality
A Kwasiborski, T Sayd, C Chambon, et al.
Food Chemistry
|
February 7, 2018
Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion
T Sayd, C Dufour, C Chambon, et al.
Meat Science
|
November 9, 2011
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
F Zamora, L Aubry, T Sayd, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
December 18, 2015
Quantification of peptides released during in vitro digestion of cooked meat
T Sayd, C Chambon, V Santé-Lhoutellier
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
October 27, 1998
Spatial distribution of myosin heavy chain isoforms and lactate dehydrogenase M4 in the limb musculature of two crossbred lambs
T Sayd, T Mera, V Martin, et al.
Meat Science
|
July 22, 2014
Application to proteomics to understand and modify meat quality
M Gobert, T Sayd, P Gatellier, et al.
Food Chemistry
|
September 13, 2014
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation
A Promeyrat, T Sayd, E Laville, et al.
Food Chemistry
|
September 18, 2012
Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat
T Sayd, C Chambon, E Laville, et al.
Journal of Physiology and Pharmacology : an Official Journal of the Polish Physiological Society
|
January 18, 2007
Plasma proteome analysis: 2D gels and chips
A Herosimczyk, N Dejeans, T Sayd, et al.
Meat Science
|
November 9, 2011
Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender
A Kwasiborski, T Sayd, C Chambon, et al.
Meat Science
|
November 9, 2011
Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality
A Kwasiborski, T Sayd, C Chambon, et al.
Food Chemistry
|
February 7, 2018
Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion
T Sayd, C Dufour, C Chambon, et al.
Meat Science
|
November 9, 2011
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
F Zamora, L Aubry, T Sayd, et al.
Page
of 2