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Véronique Suzanne Santé-Lhoutellier

13

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alain-kondjoyan

	Digestion des protéines des viandes en fonction de la cuisson. Influence de la température de cuisson sur la digestion des protéines des viandes : approches in vitro et in vivo Véronique Santé-Lhoutellier , Thierry Astruc , Jean-Dominique Daudin , Alain Kondjoyan , Valérie Scislowski La revue française de la recherche en viandes et produits carnés, 2017, 33, pp.1-3 Article dans une revue hal-02618614v1
	Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating Alain Kondjoyan , Jean-Dominique Daudin , Véronique Santé-Lhoutellier Food Chemistry, 2015, 172, pp.265 - 271. ⟨10.1016/j.foodchem.2014.08.110⟩ Article dans une revue hal-02634726v1
	Modeling of pepsin digestibility of myofibrillar proteins and of variations due to heating Alain Kondjoyan , Jean-Dominique Daudin , Véronique Santé-Lhoutellier Food Chemistry, 2015, 172, pp.265-271 Article dans une revue hal-02629682v1
	Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air Alain Kondjoyan , Sylvie S. Chevolleau , Eléonore Greve , Philippe P. Gatellier , Véronique Santé-Lhoutellier Food Chemistry, 2010, 123 (3), pp.659-668. ⟨10.1016/j.foodchem.2010.05.028⟩ Article dans une revue hal-02662176v1
	Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham Laetitia Theron , Pascal Tournayre , Alain Kondjoyan , Saïd Abou El Karam , Véronique Santé-Lhoutellier Meat Science, 2010, 85 (3), pp.453-460. ⟨10.1016/j.meatsci.2010.02.015⟩ Article dans une revue hal-02659945v1
	Formation of heterocyclic amines in slices of longissimus thoracis beef muscle subjected to jets of superheated steam Alain Kondjoyan , Sylvie S. Chevolleau , Eléonore E. Greve , Philippe P. Gatellier , Véronique Santé-Lhoutellier Food Chemistry, 2010, 119 (1), pp.19-26. ⟨10.1016/j.foodchem.2009.02.081⟩ Article dans une revue hal-00939535v1
	Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality Philippe P. Gatellier , Alain Kondjoyan , Stéphane Portanguen , Véronique Santé-Lhoutellier Meat Science, 2010, 85 (4), pp.645-650. ⟨10.1016/j.meatsci.2010.03.018⟩ Article dans une revue hal-02666437v1
	Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: implications for nutritional quality of meat Philippe P. Gatellier , Alain Kondjoyan , Stéphane S. Portanguen , Eléonore Greve , Kang Woo Yoon Food Chemistry, 2009, 114 (3), pp.1074-1078. ⟨10.1016/j.foodchem.2008.10.009⟩ Article dans une revue hal-02668998v1
	Use of meat fluorescence emission as a marker of oxidation promoted by cooking Philippe P. Gatellier , Véronique Santé-Lhoutellier , Stéphane S. Portanguen , Alain Kondjoyan Meat Science, 2009, 83 (4), pp.651-656. ⟨10.1016/j.meatsci.2009.07.015⟩ Article dans une revue hal-02661372v1

	A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat Alain Kondjoyan , Jean-Dominique Daudin , Stéphane Portanguen , Laurent Aubry , Véronique Santé-Lhoutellier 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta Del Este, Uruguay. 4p Communication dans un congrès hal-02741373v1
	Prediction of the incidence of marinating and cooking on the in vitro protein digestibility of beef meat - A first step using a simple modeling approach Alain Kondjoyan , Jean-Dominique Daudin , Véronique Santé-Lhoutellier Séminaire CEPIA du Programme Modaltube, Mar 2013, Paris, France Communication dans un congrès hal-02745052v1
	Incidence of various process parameters on in vitro protein digestibility of beef meat Ahmad Hassoun , Véronique Santé-Lhoutellier , André Lebert , Alain Kondjoyan , Jean-Dominique Daudin 57. International Congress of Meat Science and Technology (ICOMST), Aug 2011, Ghent, Belgium. 714 p Communication dans un congrès hal-02750213v1

	Proteinous cellular network model Thierry Astruc , Jeanne Danon , Jean-Dominique Daudin , José-Antonio García-Regueiro , Philippe Gatellier THE DREAM Project Book of Results, Biotechnical Faculty, 2013 Chapitre d'ouvrage hal-02808372v1