Sante-Lhoutellier, V.: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

Don't use scam websites

1

Gelatin structure and composition linked to hard capsule dissolution: A review

Duconseille, Anne, Astruc, Thierry, Quintana, Naira, Meersman, Filip, Sante-Lhoutellier, Véronique

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.12 MB

english, 2015

2

Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris

Ursu, Alina-Violeta, Marcati, Alain, Sayd, Thierry, Sante-Lhoutellier, Véronique, Djelveh, Gholamreza, Michaud, Philippe

Journal:

Bioresource Technology

Year:

2014

Language:

english

File:

PDF, 747 KB

english, 2014

3

Technical note: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier

Journal:

Year:

2006

Language:

english

File:

PDF, 102 KB

english, 2006

4

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Ph. Gatellier, A. Kondjoyan, S. Portanguen, V. Santé-Lhoutellier

Journal:

Year:

2010

Language:

english

File:

PDF, 282 KB

english, 2010

5

The application of biosensors for drip loss analysis and glycolytic potential evaluation

Przybylski, Wiesław, Sionek, Barbara, Jaworska, Danuta, Santé-Lhoutellier, Véronique

Journal:

Year:

2016

Language:

english

File:

PDF, 264 KB

english, 2016

6

The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility

Dufour, Claire, Loonis, Michèle, Delosière, Mylène, Buffière, Caroline, Hafnaoui, Noureddine, Santé-Lhoutellier, Véronique, Rémond, Didier

Journal:

Year:

2018

Language:

english

File:

PDF, 856 KB

english, 2018

7

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: Consequences on solubility

Nasser, Sarah, Hédoux, Alain, Giuliani, Alexandre, Le Floch-Fouéré, Cécile, Santé-Lhoutellier, Véronique, de Waele, Isabelle, Delaplace, Guillaume

Journal:

Journal of the Science of Food and Agriculture

Year:

2017

Language:

english

File:

PDF, 1.70 MB

english, 2017

8

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Ph. Gatellier, A. Kondjoyan, S. Portanguen, E. Grève, K. Yoon, V. Santé-Lhoutellier

Journal:

Year:

2009

Language:

english

File:

PDF, 235 KB

english, 2009

9

Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

Alain Kondjoyan, Sylvie Chevolleau, Eléonore Grève, Philippe Gatellier, Véronique Santé-Lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent Debrauwer

Journal:

Year:

2010

Language:

english

File:

PDF, 327 KB

english, 2010

10

Assessment of the influence of diet on lamb meat oxidation

V. Santé-Lhoutellier, E. Engel, Ph. Gatellier

Journal:

Year:

2008

Language:

english

File:

PDF, 146 KB

english, 2008

11

Evaluation of protein aggregation in cooked meat

A. Promeyrat, P. Gatellier, B. Lebret, K. Kajak-Siemaszko, L. Aubry, V. Santé-Lhoutellier

Journal:

Year:

2010

Language:

english

File:

PDF, 652 KB

english, 2010

12

Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Alain Kondjoyan, Sylvie Chevolleau, Eléonore Grève, Philippe Gatellier, Véronique Santé-Lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent Debrauwer

Journal:

Year:

2010

Language:

english

File:

PDF, 783 KB

english, 2010

13

Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

Elisabeth Le Bihan-Duval, Martine Debut, Cécile M Berri, Nadine Sellier, Véronique Santé-Lhoutellier, Yves Jégo, Catherine Beaumont

Journal:

Year:

2008

Language:

english

File:

PDF, 485 KB

english, 2008

14

EFFECT OF I199V POLYMORPHISM ON PRKAG3 GENE ON CARCASS AND MEAT QUALITY TRAITS IN SLOVENIAN COMMERCIAL PIGS

M. ŠKRLEP, T. KAVAR, V. SANTÉ-LHOUTELLIER, M. ČANDEK-POTOKAR

Journal:

Journal of Muscle Foods

Year:

2009

Language:

english

File:

PDF, 64 KB

english, 2009

15

Lack of muscle recovery after immobilization in old rats does not result from a defect in normalization of the ubiquitin–proteasome and the caspase-dependent apoptotic pathways

Hugues Magne, Isabelle Savary-Auzeloux, Emilie Vazeille, Agnès Claustre, Didier Attaix, Listrat Anne, Santé-Lhoutellier Véronique, Gatellier Philippe, Dominique Dardevet, Lydie Combaret

Journal:

The Journal of Physiology

Year:

2011

Language:

english

File:

PDF, 486 KB

english, 2011

16

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Elżbieta Żelechowska, Wiesław Przybylski, Danuta Jaworska, Véronique Santé-Lhoutellier

Journal:

European Food Research and Technology

Year:

2012

Language:

english

File:

PDF, 356 KB

english, 2012

17

Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles

Renata S. Filgueras, Thierry Astruc, Roland Labas, Annie Venien, Frédéric Peyrin, Rui C. Zambiazi, Véronique Santé-Lhoutellier

Journal:

Year:

2012

Language:

english

File:

PDF, 1.98 MB

english, 2012

18

Calpain specificity and expression in Chicken tissues

Hsiao Lin Lee, Veronique Santé-Lhoutellier, Sophie Vigouroux, Yves Briand, Mariele Briand

Journal:

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology

Year:

2007

Language:

english

File:

PDF, 495 KB

english, 2007

19

Characterization of protein aggregates following a heating and freezing process

K. Kajak-Siemaszko, L. Aubry, F. Peyrin, M.-L. Bax, P. Gatellier, T. Astruc, W. Przybylski, D. Jaworska, B. Gaillard-Martinie, V. Santé-Lhoutellier

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 1.16 MB

english, 2011

20

Specific proteins allow classification of pigs according to sire breed, rearing environment and gender

Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Véronique Santé-Lhoutellier, Dominique Rocha, Claudia Terlouw

Journal:

Livestock Science

Year:

2009

Language:

english

File:

PDF, 507 KB

english, 2009

21

Specific features of muscles and meat from ‘AOC’ guaranteed-origin Taureau de Camargue beef cattle

V. Santé-Lhoutellier, P. Gatellier, I. Fiot, D. Durand, D. Micol, B. Picard

Journal:

Livestock Science

Year:

2010

Language:

english

File:

PDF, 307 KB

english, 2010

22

Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain

M. Škrlep, M. Čandek-Potokar, T. Kavar, B. Žlender, M. Hortós, P. Gou, J. Arnau, G. Evans, O. Southwood, A. Diestre, N. Robert, C. Dutertre, V. Santé-Lhoutellier

Journal:

Livestock Science

Year:

2010

Language:

english

File:

PDF, 199 KB

english, 2010

23

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Martine Morzel, Christophe Chambon, Muriel Hamelin, Véronique Santé-Lhoutellier, Thierry Sayd, Gabriel Monin

Journal:

Year:

2004

Language:

english

File:

PDF, 236 KB

english, 2004

24

Characterisation of PSE zones in semimembranosus pig muscle

Elisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, Martine Morzel, Roland Labas, Michel Franck, Christophe Chambon, Gabriel Monin

Journal:

Year:

2005

Language:

english

File:

PDF, 234 KB

english, 2005

25

Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier

Journal:

Year:

2007

Language:

english

File:

PDF, 155 KB

english, 2007

26

Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Philippe Gatellier, Suzana Gomez, Vérane Gigaud, Cécile Berri, Elisabeth Le Bihan-Duval, Véronique Santé-Lhoutellier

Journal:

Year:

2007

Language:

english

File:

PDF, 138 KB

english, 2007

27

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

Véronique Santé-Lhoutellier, Erwan Engel, Laurent Aubry, Philippe Gatellier

Journal:

Year:

2008

Language:

english

File:

PDF, 254 KB

english, 2008

28

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

A. Kwasiborski, T. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha, C. Terlouw

Journal:

Year:

2008

Language:

english

File:

PDF, 470 KB

english, 2008

29

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

A. Kwasiborski, T. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha, C. Terlouw

Journal:

Year:

2008

Language:

english

File:

PDF, 393 KB

english, 2008

30

Digestion study of proteins from cooked meat using an enzymatic microreactor

Ph. Gatellier, V. Santé-Lhoutellier

Journal:

Year:

2009

Language:

english

File:

PDF, 211 KB

english, 2009

31

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing

Laetitia Théron, Laetitia Chevarin, Nathalie Robert, Christophe Dutertre, Véronique Santé-Lhoutellier

Journal:

Year:

2009

Language:

english

File:

PDF, 449 KB

english, 2009

32

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Ph. Gatellier, V. Santé-Lhoutellier, S. Portanguen, A. Kondjoyan

Journal:

Year:

2009

Language:

english

File:

PDF, 300 KB

english, 2009

33

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Laetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, Saïd Abouelkaram, Véronique Santé-Lhoutellier, Jean-Louis Berdagué

Journal:

Year:

2010

Language:

english

File:

PDF, 659 KB

english, 2010

34

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

A. Promeyrat, M.L. Bax, S. Traoré, L. Aubry, V. Santé-Lhoutellier, Ph. Gatellier

Journal:

Year:

2010

Language:

english

File:

PDF, 1013 KB

english, 2010

35

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

R.S. Filgueras, P. Gatellier, L. Aubry, A. Thomas, D. Bauchart, D. Durand, R.C. Zambiazi, V. Santé-Lhoutellier

Journal:

Year:

2010

Language:

english

File:

PDF, 345 KB

english, 2010

36

Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham

Laetitia Théron, Thierry Sayd, Jérémy Pinguet, Christophe Chambon, Nathalie Robert, Véronique Santé-Lhoutellier

Journal:

Year:

2011

Language:

english

File:

PDF, 519 KB

english, 2011

37

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Martin Škrlep, Marjeta Čandek-Potokar, Stanislav Mandelc, Branka Javornik, Pere Gou, Christophe Chambon, Véronique Santé-Lhoutellier

Journal:

Year:

2011

Language:

english

File:

PDF, 1.03 MB

english, 2011

38

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana

R.S. Filgueras, P. Gatellier, R.C. Zambiazi, V. Santé-Lhoutellier

Journal:

Year:

2011

Language:

english

File:

PDF, 391 KB

english, 2011

39

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Renata S. Filgueras, Philippe Gatellier, Claude Ferreira, Rui C. Zambiazi, Véronique Santé-Lhoutellier

Journal:

Year:

2011

Language:

english

File:

PDF, 436 KB

english, 2011

40

Higher drip loss is associated with protein oxidation

S. Traore, L. Aubry, P. Gatellier, W. Przybylski, D. Jaworska, K. Kajak-Siemaszko, V. Santé-Lhoutellier

Journal:

Year:

2012

Language:

english

File:

PDF, 758 KB

english, 2012

41

Effect of heat treatment on protein oxidation in pig meat

S. Traore, L. Aubry, P. Gatellier, W. Przybylski, D. Jaworska, K. Kajak-Siemaszko, V. Santé-Lhoutellier

Journal:

Year:

2012

Language:

english

File:

PDF, 793 KB

english, 2012

42

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Škrlep, M., Čandek-Potokar, M., Žlender, B., Robert, N., Santé-Lhoutellier, V., Gou, P.

Journal:

Year:

2012

Language:

english

File:

PDF, 343 KB

english, 2012

43

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Gou, P., Zhen, Z.Y., Hortós, M., Arnau, J., Diestre, A., Robert, N., Claret, A., Čandek-Potokar, M., Santé-Lhoutellier, V.

Journal:

Year:

2012

Language:

english

File:

PDF, 234 KB

english, 2012

44

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Santé-Lhoutellier, V., Robert, N., Martin, J.F., Gou, P., Hortós, M., Arnau, J., Diestre, A., Candek-Potokar, M.

Journal:

Year:

2012

Language:

english

File:

PDF, 208 KB

english, 2012

45

Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress

Debut, M., Berri, C., Arnould, C., Guemené, D., Santé-Lhoutellier, V., Sellier, N., Baéza, E., Jehl, N., Jégo, Y., Beaumont, C., Le Bihan-Duval, E.

Journal:

British Poultry Science

Year:

2005

Language:

english

File:

PDF, 117 KB

english, 2005

46

Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death

Berri, C., Debut, M., Santé-Lhoutellier, V., Arnould, C., Boutten, B., Sellier, N., Baéza, E., Jehl, N., Jégo, Y., Duclos, M.J., Le Bihan-Duval, E.

Journal:

British Poultry Science

Year:

2005

Language:

english

File:

PDF, 121 KB

english, 2005

47

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Bax, Marie-Laure, Buffière, Caroline, Hafnaoui, Noureddine, Gaudichon, Claire, Savary-Auzeloux, Isabelle, Dardevet, Dominique, Santé-Lhoutellier, Véronique, Rémond, Didier, Blachier, François

Journal:

Year:

2013

Language:

english

File:

PDF, 377 KB

english, 2013

48

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Bax, Marie-Laure, Aubry, Laurent, Ferreira, Claude, Daudin, Jean-Dominique, Gatellier, Philippe, Rémond, Didier, Santé-Lhoutellier, Véronique

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 714 KB

english, 2012

49

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

Santé-Lhoutellier, Veronique, Astruc, Thierry, Marinova, Penka, Greve, Eleonore, Gatellier, Philippe

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 943 KB

english, 2008

50

Combined effect of meat composition and heating parameters on the physicochemical state of proteins

Promeyrat, Aurelie, Le Louët, Laure, Kondjoyan, A., Astruc, T., Santé-Lhoutellier, Veronique, Gatellier, Philippe, Daudin, Jean D.

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 425 KB

english, 2011

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски