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Thierry Astruc

Showing results (31-40 of 52) with videos related to

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Food Chemistry|November 23, 2020
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy studyRozita Vaskoska, Annie Vénien, Minh Ha, et al.
Food Chemistry|January 9, 2023
Influence of sodium chloride on muscle UV autofluorescence characteristicsSaïd Abou El Karam, Maxime Ferrand, Mohammed El Jabri, et al.
Food Chemistry|September 4, 2018
Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scaleLaetitia Théron, Thierry Sayd, Christophe Chambon, et al.
Plos One|August 12, 2016
The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of MusclesMalek Kammoun, Brigitte Picard, Thierry Astruc, et al.
Food Chemistry|December 16, 2017
Relationship between histochemical, structural characteristics and oxidative stability of rhea limb musclesRenata S Filgueras, Thierry Astruc, Roland Labas, et al.
Journal of Agricultural and Food Chemistry|May 27, 2014
Protein matrix involved in the lipid retention of foie gras during cooking: a multimodal hyperspectral imaging studyLaëtitia Théron, Annie Vénien, Frédéric Jamme, et al.
Food Chemistry|January 14, 2025
Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopySaïd Abou El Karam, Anne Duconseille, Annie Vénien, et al.
International Journal of Food Microbiology|August 5, 2014
Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coliCaroline Chagnot, Nelly Caccia, Estelle Loukiadis, et al.
Foods (Basel, Switzerland)|November 27, 2021
Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat PiecesKonan Charles Aimeric N'Gatta, Alain Kondjoyan, Raphael Favier, et al.
Journal of Agricultural and Food Chemistry|October 18, 2011
Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras"Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, et al.
Pageof 6

Showing results (31-40 of 52) with videos related to

Sort By:
Pageof 6
Food Chemistry|November 23, 2020
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy studyRozita Vaskoska, Annie Vénien, Minh Ha, et al.
Food Chemistry|January 9, 2023
Influence of sodium chloride on muscle UV autofluorescence characteristicsSaïd Abou El Karam, Maxime Ferrand, Mohammed El Jabri, et al.
Food Chemistry|September 4, 2018
Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scaleLaetitia Théron, Thierry Sayd, Christophe Chambon, et al.
Plos One|August 12, 2016
The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of MusclesMalek Kammoun, Brigitte Picard, Thierry Astruc, et al.
Food Chemistry|December 16, 2017
Relationship between histochemical, structural characteristics and oxidative stability of rhea limb musclesRenata S Filgueras, Thierry Astruc, Roland Labas, et al.
Journal of Agricultural and Food Chemistry|May 27, 2014
Protein matrix involved in the lipid retention of foie gras during cooking: a multimodal hyperspectral imaging studyLaëtitia Théron, Annie Vénien, Frédéric Jamme, et al.
Food Chemistry|January 14, 2025
Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopySaïd Abou El Karam, Anne Duconseille, Annie Vénien, et al.
International Journal of Food Microbiology|August 5, 2014
Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coliCaroline Chagnot, Nelly Caccia, Estelle Loukiadis, et al.
Foods (Basel, Switzerland)|November 27, 2021
Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat PiecesKonan Charles Aimeric N'Gatta, Alain Kondjoyan, Raphael Favier, et al.
Journal of Agricultural and Food Chemistry|October 18, 2011
Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras"Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, et al.
Pageof 6