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Thierry Astruc

Showing results (21-30 of 52) with videos related to

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Foods (Basel, Switzerland)|April 3, 2021
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef BrisketFeng Ming Chian, Lovedeep Kaur, Indrawati Oey, et al.
Food & Function|May 5, 2016
High pressure processing of meat: effects on ultrastructure and protein digestibilityLovedeep Kaur, Thierry Astruc, Annie Vénien, et al.
The Analyst|April 28, 2015
Deep UV excited muscle cell autofluorescence varies with the fibre typeCaroline Chagnot, Annie Vénien, Frédéric Peyrin, et al.
Food Chemistry|October 31, 2012
In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopyThierry Astruc, Frédéric Peyrin, Annie Vénien, et al.
Meat Science|February 4, 2021
Structural changes in local Thai beef during sous-vide cookingPattama Supaphon, Soraya Kerdpiboon, Annie Vénien, et al.
Frontiers in Microbiology|August 10, 2017
Colonisation of Meat by <i>Escherichia coli</i> O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem TimeCaroline Chagnot, Annie Venien, Sandra Renier, et al.
Plos One|March 22, 2013
In vitro colonization of the muscle extracellular matrix components by Escherichia coli O157:H7: the influence of growth medium, temperature and pH on initial adhesion and induction of biofilm formation by collagens I and IIICaroline Chagnot, Allison Agus, Sandra Renier, et al.
The Journal of Nutrition|October 22, 2008
Antioxidant supplementation restores defective leucine stimulation of protein synthesis in skeletal muscle from old ratsBarbara Marzani, Michèle Balage, Annie Vénien, et al.
Thescientificworldjournal|March 30, 2016
How Muscle Structure and Composition Influence Meat and Flesh QualityAnne Listrat, Bénédicte Lebret, Isabelle Louveau, et al.
Food Chemistry|January 14, 2018
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopyMichiyo Motoyama, Annie Vénien, Olivier Loison, et al.
Pageof 6

Showing results (21-30 of 52) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|April 3, 2021
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef BrisketFeng Ming Chian, Lovedeep Kaur, Indrawati Oey, et al.
Food & Function|May 5, 2016
High pressure processing of meat: effects on ultrastructure and protein digestibilityLovedeep Kaur, Thierry Astruc, Annie Vénien, et al.
The Analyst|April 28, 2015
Deep UV excited muscle cell autofluorescence varies with the fibre typeCaroline Chagnot, Annie Vénien, Frédéric Peyrin, et al.
Food Chemistry|October 31, 2012
In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopyThierry Astruc, Frédéric Peyrin, Annie Vénien, et al.
Meat Science|February 4, 2021
Structural changes in local Thai beef during sous-vide cookingPattama Supaphon, Soraya Kerdpiboon, Annie Vénien, et al.
Frontiers in Microbiology|August 10, 2017
Colonisation of Meat by <i>Escherichia coli</i> O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem TimeCaroline Chagnot, Annie Venien, Sandra Renier, et al.
Plos One|March 22, 2013
In vitro colonization of the muscle extracellular matrix components by Escherichia coli O157:H7: the influence of growth medium, temperature and pH on initial adhesion and induction of biofilm formation by collagens I and IIICaroline Chagnot, Allison Agus, Sandra Renier, et al.
The Journal of Nutrition|October 22, 2008
Antioxidant supplementation restores defective leucine stimulation of protein synthesis in skeletal muscle from old ratsBarbara Marzani, Michèle Balage, Annie Vénien, et al.
Thescientificworldjournal|March 30, 2016
How Muscle Structure and Composition Influence Meat and Flesh QualityAnne Listrat, Bénédicte Lebret, Isabelle Louveau, et al.
Food Chemistry|January 14, 2018
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopyMichiyo Motoyama, Annie Vénien, Olivier Loison, et al.
Pageof 6