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Thierry Astruc

Showing results (11-20 of 52) with videos related to

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Journal of Agricultural and Food Chemistry|January 5, 2016
Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy ImagingRénata Filgueras, Frédéric Peyrin, Annie Vénien, 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.
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.
Journal of Agricultural and Food Chemistry|April 28, 2015
Hyperspectral deep ultraviolet autofluorescence of muscle fibers is affected by postmortem changesCaroline Chagnot, Annie Vénien, Frédéric Jamme, et al.
Foods (Basel, Switzerland)|February 15, 2022
Development of a 3D Printer for the Manufacture of Functional Food Protein GelsStéphane Portanguen, Pascal Tournayre, Paul Gibert, et al.
Meat Science|November 9, 2011
Beef sausage structure affected by sodium chloride and potassium lactateThierry Astruc, Roland Labas, Jean Luc Vendeuvre, et al.
Journal of Mass Spectrometry : JMS|August 5, 2017
Myofiber metabolic type determination by mass spectrometry imagingDelphine Centeno, Annie Vénien, Estelle Pujos-Guillot, et al.
Food Chemistry|August 9, 2021
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)Camille Renaud, Marie de Lamballerie, Claire Guyon, et al.
Food Chemistry|September 7, 2024
Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopiesColine Schiell, Camille Rivard, Stéphane Portanguen, et al.
Pageof 6

Showing results (11-20 of 52) with videos related to

Sort By:
Pageof 6
Journal of Agricultural and Food Chemistry|January 5, 2016
Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy ImagingRénata Filgueras, Frédéric Peyrin, Annie Vénien, 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.
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.
Journal of Agricultural and Food Chemistry|April 28, 2015
Hyperspectral deep ultraviolet autofluorescence of muscle fibers is affected by postmortem changesCaroline Chagnot, Annie Vénien, Frédéric Jamme, et al.
Foods (Basel, Switzerland)|February 15, 2022
Development of a 3D Printer for the Manufacture of Functional Food Protein GelsStéphane Portanguen, Pascal Tournayre, Paul Gibert, et al.
Meat Science|November 9, 2011
Beef sausage structure affected by sodium chloride and potassium lactateThierry Astruc, Roland Labas, Jean Luc Vendeuvre, et al.
Journal of Mass Spectrometry : JMS|August 5, 2017
Myofiber metabolic type determination by mass spectrometry imagingDelphine Centeno, Annie Vénien, Estelle Pujos-Guillot, et al.
Food Chemistry|August 9, 2021
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)Camille Renaud, Marie de Lamballerie, Claire Guyon, et al.
Food Chemistry|September 7, 2024
Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopiesColine Schiell, Camille Rivard, Stéphane Portanguen, et al.
Pageof 6