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Dr Véronique Santé-Lhoutellier Food Sciences and Nutrition


Article dans une revue121 documents

  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Antoine Vautier, Claude de Oliveira Ferreira, et al.. Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma. Food Control, Elsevier, 2020, 109, ⟨10.1016/j.foodcont.2019.106929⟩. ⟨hal-02622914⟩
  • Julia Bechaux, Vincenza Ferraro, Thierry Sayd, Christophe Chambon, Jean François Le Page, et al.. Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches. Food Research International, Elsevier, 2020, 132, pp.109123. ⟨10.1016/j.foodres.2020.109123⟩. ⟨hal-02519431⟩
  • Angélique Duval, Thierry Sayd, Laurent Aubry, Claude de Oliveira Ferreira, Vincenza Ferraro, et al.. Development of a Statistical Workflow for Screening Protein Extracts Based on their Nutritional Composition and Digestibility: Application to Elderly. Foods, MDPI, 2020, 9 (10), pp.1499. ⟨10.3390/foods9101499⟩. ⟨hal-02972426⟩
  • M.-A. Peyron, V. Sante-Lhoutellier, D. Dardevet, M. Hennequin, D. Remond, et al.. Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator. Food Hydrocolloids, Elsevier, 2019, 97, pp.105229. ⟨10.1016/j.foodhyd.2019.105229⟩. ⟨hal-02318545⟩
  • Diane de la Pomelie, Veronique Sante-Lhoutellier, Thierry Sayd, Laetitia Theron, Philippe Gatellier. Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit. Food Chemistry, Elsevier, 2019, 281, pp.231-235. ⟨10.1016/j.foodchem.2018.12.094⟩. ⟨hal-02628476⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Annie Venien, Didier Viala, et al.. Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale. Food Chemistry, Elsevier, 2019, 270, pp.359-366. ⟨10.1016/j.foodchem.2018.07.081⟩. ⟨hal-02626910⟩
  • Julia Bechaux, Philippe Gatellier, Jean-François Le Page, Yoan Drillet, Veronique Sante-Lhoutellier. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6244-6266. ⟨10.1039/C9FO01546A⟩. ⟨hal-02618711⟩
  • Jean-Louis Peyraud, Joel Aubin, Marc Barbier, René Baumont, Cécile Berri, et al.. Quelle science pour les élevages de demain ? Une réflexion prospective conduite à l’INRA. INRA Productions Animales, Paris: INRA, 2019, 32 (2), pp.323-338. ⟨10.20870/productions-animales.2019.32.2.2591⟩. ⟨hal-02352483⟩
  • Julia Bechaux, Diane de la Pomelie, Laetitia Theron, Veronique Sante-Lhoutellier, Philippe Gatellier. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chemistry, Elsevier, 2018, 268, pp.27-39. ⟨10.1016/j.foodchem.2018.06.018⟩. ⟨hal-02621446⟩
  • Claire Dufour, Michele Loonis, Mylène Delosière, Caroline Buffière, Noureddine Hafnaoui, et al.. The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility. Food Chemistry, Elsevier, 2018, 240, pp.314-322. ⟨10.1016/j.foodchem.2017.07.104⟩. ⟨hal-02621108⟩
  • Laetitia Theron, Christophe Chambon, Thierry Sayd, Diane de la Pomelie, Veronique Sante-Lhoutellier, et al.. To what extent does the nitrosation of meat proteins influence their digestibility?. Food Research International, Elsevier, 2018, 113, pp.175-182. ⟨10.1016/j.foodres.2018.06.071⟩. ⟨hal-02623387⟩
  • Thierry Sayd, Claire Dufour, Christophe Chambon, Caroline Buffière, Didier Remond, et al.. Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion. Food Chemistry, Elsevier, 2018, 249, pp.111-118. ⟨10.1016/j.foodchem.2018.01.013⟩. ⟨hal-02621622⟩
  • Diane de la Pomelie, Veronique Sante-Lhoutellier, Thierry Sayd, Philippe Gatellier. Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: consequences in terms of nutritional and health values of meat. Food Chemistry, Elsevier, 2018, 243, pp.295-304. ⟨10.1016/j.foodchem.2017.09.135⟩. ⟨hal-02623814⟩
  • Anne Duconseille, Cedric Gaillard, Veronique Sante-Lhoutellier, Thierry Astruc. Molecular and structural changes in gelatin evidenced by Raman microspectroscopy. Food Hydrocolloids, Elsevier, 2018, 77, pp.777-786. ⟨10.1016/j.foodhyd.2017.11.020⟩. ⟨hal-02622549⟩
  • Adeline Boire, Antoine Bouchoux, Said Bouhallab, Anne Laure Chapeau, Thomas Croguennec, et al.. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩. ⟨hal-01608238⟩
  • Chantal Septier, Mathilde Vandenberghe-Descamps, M. Peyron, Martine Hennequin, Veronique Sante-Lhoutellier, et al.. Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés. Nutrition Clinique et Métabolisme, Elsevier Masson, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩. ⟨hal-02141146⟩
  • Océane Martin, Nathalie Naud, Sylviane Tache, Laurent Debrauwer, Sylvie Chevolleau-Mege, et al.. Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption. Cancer Prevention Research, American Association for Cancer Research, 2018, 11 (9), ⟨10.1158/1940-6207.CAPR-17-0361⟩. ⟨hal-01901456⟩
  • Marie-Agnès Peyron, Veronique Sante-Lhoutellier, Olivier François, Martine Hennequin. Oral declines and mastication deficiencies cause alteration of food bolus properties. Food and Function, Cambridge : Royal Society of Chemistry, 2018, 9 (2), pp.1112-1122. ⟨10.1039/C7FO01628J⟩. ⟨hal-01694176⟩
  • Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch-Fouéré, Veronique Sante-Lhoutellier, et al.. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: Consequences on solubility. Journal of the Science of Food and Agriculture, Wiley, 2018, 98 (6), pp.2243-2250. ⟨10.1002/jsfa.8711⟩. ⟨hal-02621245⟩
  • S. Nasser, Alain Hédoux, A. Giuliani, Cécile Le Floch-Fouéré, V. Sante-Lhoutellier, et al.. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility. Journal of the Science of Food and Agriculture, Wiley, 2018, 98, pp.2243-2250. ⟨hal-02044448⟩
  • Anne Duconseille, Jesus Donato Andueza Urra, Fabienne Picard, Veronique Sante-Lhoutellier, Thierry Astruc. Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study. Food Hydrocolloids, Elsevier, 2017, 63, pp.108-119. ⟨10.1016/j.foodhyd.2016.08.001⟩. ⟨hal-02617810⟩
  • Anne Duconseille, Frank Wien, Fabrice Audonnet, Amidou Traore, Matthieu Refregiers, et al.. The effect of origin of the gelatine and ageing on the secondary structure and water dissolution. Food Hydrocolloids, Elsevier, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩. ⟨hal-01608331⟩
  • Anne Duconseille, Mounir Traikia, Marie Lagrée, Cyril Jousse, Guilhem Pagès, et al.. The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin.. Food Hydrocolloids, Elsevier, 2017, 66, pp.246-258. ⟨10.1016/j.foodhyd.2016.11.034⟩. ⟨hal-01546098⟩
  • Diane de la Pomelie, Veronique Sante-Lhoutellier, Philippe Gatellier. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model. Food Chemistry, Elsevier, 2017, 218, pp.487-495. ⟨10.1016/j.foodchem.2016.08.131⟩. ⟨hal-02620328⟩
  • Diane de la Pomelie, Veronique Sante-Lhoutellier, Philippe Gatellier. Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model. Food Chemistry, Elsevier, 2017, pp.86-93. ⟨10.1016/j.foodchem.2017.06.092⟩. ⟨hal-01602788⟩
  • Vincenza Ferraro, Brigitte Gaillard-Martinie, Thierry Sayd, Christophe Chambon, Marc Anton, et al.. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules, Elsevier, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩. ⟨hal-01606537⟩
  • Caroline Buffière, Claire Gaudichon, Noureddine Hafnaoui, Carole Migne, Valérie Scislowsky, et al.. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. American Journal of Clinical Nutrition, American Society for Nutrition, 2017, 106 (5), pp.1257-1266. ⟨10.3945/ajcn.117.158113⟩. ⟨hal-01592552⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Jean-Dominique Daudin, Alain Kondjoyan, Valérie Scislowski, et al.. 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. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2017, 33, pp.1-3. ⟨hal-02618614⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Jean-Dominique Daudin, Alain Kondjoyan, Valérie Scislowski, et al.. 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. Viandes et Produits Carnés, 2017, 33. ⟨hal-02907301⟩
  • T. Bohn, F. Carriere, L. Day, Amélie Deglaire, L. Egger, et al.. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, 58 (13), n.p. ⟨10.1080/10408398.2017.1315362⟩. ⟨hal-01604241⟩
  • Marion Oberli, Annaig Lan, Nadezda Khodorova, Véronique Santé-Lhoutellier, Francine Walker, et al.. Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon. Journal of Nutrition, American Society for Nutrition, 2016, 146 (8), pp.1506 - 1513. ⟨10.3945/jn.116.230839⟩. ⟨hal-01455213⟩
  • Khaled Oueslati, Diane de la Pomelie, Veronique Sante-Lhoutellier, Philippe Gatellier. Impact of the fenton process in meat digestion as assessed using an in vitro gastro-intestinal model. Food Chemistry, Elsevier, 2016, 209, pp.43-49. ⟨10.1016/j.foodchem.2016.04.041⟩. ⟨hal-02634896⟩
  • Anne Duconseille, Jesus Donato Andueza Urra, Fabienne Picard, Veronique Sante-Lhoutellier, Thierry Astruc. Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy. Food Hydrocolloids, Elsevier, 2016, 61, pp.496-503. ⟨10.1016/j.foodhyd.2016.06.007⟩. ⟨hal-02636043⟩
  • Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier. Quantification of peptides released during in vitro digestion of cooked meat. Food Chemistry, Elsevier, 2016, 197, pp.1311-1323. ⟨10.1016/j.foodchem.2015.11.020⟩. ⟨hal-02632867⟩
  • Wiesław Przybylski, Barbara Sionek, Danuta Jaworska, Veronique Sante-Lhoutellier. The application of biosensors for drip loss analysis and glycolytic potential evaluation. Meat Science, Elsevier, 2016, 117, pp.7-11. ⟨10.1016/j.meatsci.2016.02.025⟩. ⟨hal-02638812⟩
  • Vincenza Ferraro, Marc Anton, Veronique Sante-Lhoutellier. The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application. Trends in Food Science and Technology, Elsevier, 2016, 51, pp.65 - 75. ⟨10.1016/j.tifs.2016.03.006⟩. ⟨hal-02638184⟩
  • S. Denis, Thierry Sayd, Christophe Chambon, Sandrine Chalancon, Veronique Sante-Lhoutellier, et al.. Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry. Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (6), pp.2682-2691. ⟨10.1039/C6FO00120C⟩. ⟨hal-02640992⟩
  • Mylène Delosière, Veronique Sante-Lhoutellier, Céline Chantelauze, Denys Durand, Agnes Thomas, et al.. Quantification of 4-hydroxy-2-nonenal-protein adducts in in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation. Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (8), pp.3497-3504. ⟨10.1039/C6FO00413J⟩. ⟨hal-01901450⟩
  • Marie Bourin, Elisabeth Baeza, Amandine Mika, Estelle Godet, Pascal Chartrin, et al.. Oxydation des viandes de dindes : Quels sont les facteurs impliqués ?. TeMA, 2016, 37, pp.43-50. ⟨hal-02630206⟩
  • Karima Laleg, Cecile Barron, Veronique Sante-Lhoutellier, Stéphane Walrand, Valerie Micard. Protein enriched pasta: structure and digestibility of its protein network. Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (2), pp.1196-1207. ⟨10.1039/C5FO01231G⟩. ⟨hal-02641217⟩
  • Marion Oberli, Agnès Marsset-Baglieri, Gheorghe Airinei, Véronique Santé-Lhoutellier, Nadezda Khodorova, et al.. High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking. Journal of Nutrition, American Society for Nutrition, 2015, 145 (10), pp.2221-2228. ⟨10.3945/jn.115.216838⟩. ⟨hal-01455216⟩
  • Véronique Santé Lhoutellier. 61st International Congress of Meat Science and Technology. Meat Science, Elsevier, 2015, 109, pp.1. ⟨10.1016/j.meatsci.2015.05.028⟩. ⟨hal-02636300⟩
  • Anne Duconseille, Thierry Astruc, Naira Quintana, Filip Meersman, Veronique Sante-Lhoutellier. Gelatin structure and composition linked to hard capsule dissolution: a review. Food Hydrocolloids, Elsevier, 2015, 43, pp.360-376. ⟨10.1016/j.foodhyd.2014.06.006⟩. ⟨hal-02640384⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique Sante-Lhoutellier. Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating. Food Chemistry, Elsevier, 2015, 172, pp.265 - 271. ⟨10.1016/j.foodchem.2014.08.110⟩. ⟨hal-02634726⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique Sante-Lhoutellier. Modeling of pepsin digestibility of myofibrillar proteins and of variations due to heating. Food Chemistry, Elsevier, 2015, 172, pp.265-271. ⟨hal-02629682⟩
  • Alina-Violeta Ursu, Alain Marcati, Thierry Sayd, Veronique Sante-Lhoutellier, Gholamreza Djelveh, et al.. Extraction, fractionation and functional properties of proteins from the microalgae chlorella vulgaris. Bioresource Technology, Elsevier, 2014, 157, pp.134-139. ⟨10.1016/j.biortech.2014.01.071⟩. ⟨hal-02638158⟩
  • Claire Dufour, David Page, Mylène Gobert, Didier Remond, Michele Loonis, et al.. Bioaccessibility and antioxidant properties of polyphenols and carotenoids fro m fruit and vegetables in the gastrointestinal tract. Innovations Agronomiques, INRA, 2014, 36, pp.69-82. ⟨hal-02629729⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique Sante-Lhoutellier, et al.. Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food and Function, Cambridge : Royal Society of Chemistry, 2014, 5, pp.2166-2174. ⟨10.1039/c4fo00269e⟩. ⟨hal-02631724⟩
  • Philippe Gatellier, Thierry Sayd, Aurélie Promeyrat, Mylène Gobert, Christophe Chambon, et al.. Identification de marqueurs protéomiques prédictifs de l’oxydation des viandes. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2014. ⟨hal-02630136⟩
  • Marie-Laure Bax, Thierry Sayd, Laurent Aubry, Claude de Oliveira Ferreira, Didier Viala, et al.. Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers. Food Chemistry, Elsevier, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩. ⟨hal-02648745⟩
  • Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui, Claire Gaudichon, Isabelle Savary-Auzeloux, et al.. Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs. PLoS ONE, Public Library of Science, 2013, 8 (4), pp.e61252. ⟨10.1371/journal.pone.0061252⟩. ⟨hal-01547489⟩
  • Martin Skrlep, Nathalie Robert, Veronique Sante-Lhoutellier, Pere Gou. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraski prsut and their dependence on processing. Meat Science, Elsevier, 2012, 92 (4), pp.360-365. ⟨10.1016/j.meatsci.2012.06.021⟩. ⟨hal-02649255⟩
  • Souleymane Traore, Laurent Aubry, Philippe Gatellier, Wieslaw Przybylski, Danuta Jaworska, et al.. Effect of heat treatment on protein oxidation in pig meat. Meat Science, Elsevier, 2012, 91 (1), pp.14-21. ⟨10.1016/j.meatsci.2011.11.037⟩. ⟨hal-02651729⟩
  • Veronique Sante-Lhoutellier, Nathalie Robert, Jean-Francois Martin, Pere Gou, M. Hortós, et al.. 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.. Meat Science, Elsevier, 2012, 92 (4), pp.354-359. ⟨10.1016/j.meatsci.2012.06.022⟩. ⟨hal-02651216⟩
  • Souleymane Traore, Laurent Aubry, Philippe Gatellier, Wieslaw Przybylski, Danuta Jaworska, et al.. Higher drip loss is associated with protein oxidation. Meat Science, Elsevier, 2012, 90 (4), pp.917-924. ⟨10.1016/j.meatsci.2011.11.033⟩. ⟨hal-02647838⟩
  • Renata Schmidt Filgueras, Thierry Astruc, Roland Labas, Annie Venien, Frederic Peyrin, et al.. Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles. Food Chemistry, Elsevier, 2012, 132 (3), pp.1387-1394. ⟨10.1016/j.foodchem.2011.11.126⟩. ⟨hal-02646195⟩
  • Pere Gou, Z Y Zhen, M Hortos, Jacint Arnau, Alejando Diestre, et al.. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.. Meat Science, Elsevier, 2012, 92 (4), pp.346-53. ⟨10.1016/j.meatsci.2012.06.018⟩. ⟨hal-02649460⟩
  • Marie-Laure Bax, Laurent Aubry, Claude de Oliveira Ferreira, Jean-Dominique Daudin, Didier Remond, et al.. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩. ⟨hal-02652331⟩
  • Wiesław Przybylski, Danuta Jaworska, Veronique Sante-Lhoutellier. Technological and sensory pork quality in relation to muscle and drip loss protein profiles. European Food Research and Technology, Springer Verlag (Germany), 2012, 234 (5), pp.883-894. ⟨10.1007/s00217-012-1705-z⟩. ⟨hal-02651409⟩
  • Martin Skrlep, Stanislav Mandelc, Branka Javornik, Pere Gou, Christophe Chambon, et al.. Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness. Meat Science, Elsevier, 2011, 88 (4), pp.657-667. ⟨10.1016/j.meatsci.2011.02.025⟩. ⟨hal-02650432⟩
  • Renata Schmidt Filgueras, Philippe Gatellier, Claude de Oliveira Ferreira, Claudecir Zambiazi, Veronique Sante-Lhoutellier. Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana. Meat Science, Elsevier, 2011, 88 (4), pp.645-651. ⟨10.1016/j.meatsci.2011.02.023⟩. ⟨hal-00939807⟩
  • Renata Schmidt Filgueras, Philippe Gatellier, Claude de Oliveira Ferreira, Claudezir Zambiazi, Veronique Sante-Lhoutellier. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. Meat Science, Elsevier, 2011, 89 (1), pp.6-12. ⟨10.1016/j.meatsci.2011.02.028⟩. ⟨hal-02650870⟩
  • Laetitia Theron, Thierry Sayd, Jérémy Pinguet, Christophe Chambon, Nathalie Robert, et al.. Proteomic analysis of semimenbranosus and biceps femoris muscles frome Bayonne dry-cured ham.. Meat Science, Elsevier, 2011, 88 (1), pp.82-90. ⟨10.1016/j.meatsci.2010.12.006⟩. ⟨hal-02643404⟩
  • Katarzyna Kajak-Siemaszko, Laurent Aubry, Frederic Peyrin, Marie-Laure Bax, Philippe Gatellier, et al.. Characterization of protein aggregates following a heating and freezing process. Food Research International, Elsevier, 2011, 44 (10), pp.3160-3166. ⟨10.1016/j.foodres.2011.07.043O⟩. ⟨hal-01191075⟩
  • Martin Skrlep, Veronique Sante-Lhoutellier, Pere Gou. Dry-cured ham Kraski prsut seasoning losses as affected by PRKAG3 and CAST polymorphisms. Italian Journal of Animal Science, 2011, 10 (1), pp.27-32. ⟨10.4081/ijas.2011.e6⟩. ⟨hal-02645309⟩
  • Hugues Magne, Isabelle Savary-Auzeloux, Emilie Vazeille, Agnes Claustre, Didier Attaix, et al.. 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. The Journal of Physiology, Wiley, 2011, 589 (3), pp.511-524. ⟨10.1113/jphysiol.2010.201707⟩. ⟨hal-02644713⟩
  • Aurélie Promeyrat, Marie-Laure Bax, Souleymane Traore, Laurent Aubry, Veronique Sante-Lhoutellier, et al.. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature. Meat Science, Elsevier, 2010, 85 (4), pp.625-631. ⟨10.1016/j.meatsci.2010.03.015⟩. ⟨hal-02657248⟩
  • Renata Schmidt Filgueras, Philippe Gatellier, Laurent Aubry, Agnès Thomas, Dominique Bauchart, et al.. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes. Meat Science, Elsevier, 2010, 86 (3), pp.665-673. ⟨10.1016/j.meatsci.2010.06.003⟩. ⟨hal-02667399⟩
  • Thierry Astruc, Philippe Gatellier, Roland Labas, Veronique Sante-Lhoutellier, Penka Marinova. Microstructural changes in m. rectus abdominis bovine muscle after heating. Meat Science, Elsevier, 2010, 85 (4), pp.743-751. ⟨10.1016/j.meatsci.2010.03.035⟩. ⟨hal-00939536⟩
  • Aurélie Promeyrat, Philippe Gatellier, Bénédicte Lebret, K. Kajak-Siemaszko, Laurent Aubry, et al.. Evaluation of protein aggregation in cooked meat. Food Chemistry, Elsevier, 2010, 121 (2), pp.412-417. ⟨10.1016/j.foodchem.2009.12.057⟩. ⟨hal-02661091⟩
  • Martin Skrlep, T Kavar, Boris Zlender, M Hortos, P Gou, et al.. Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain. Livestock Science, Elsevier, 2010, 128 (1-3), pp.60-66. ⟨10.1016/j.livsci.2009.10.015⟩. ⟨hal-02664115⟩
  • Veronique Sante-Lhoutellier, Philippe Gatellier, I. Fiot, Denis Durand, Didier Micol, et al.. Specific features of muscles and meat from ‘AOC’ guaranteed-origin Taureau de Camargue beef cattle. Livestock Science, Elsevier, 2010, 129 (1-3), pp.31-37. ⟨10.1016/j.livsci.2009.12.008⟩. ⟨hal-02665792⟩
  • Martin Skrlep, Stanislav Mandelc, Branka Javomik, Veronique Sante-Lhoutellier, Pere Gou. Green ham pH value affects proteomic profile of dry-cured ham. Italian Journal of Animal Science, 2010, 9 (2), pp.153-156. ⟨10.4081/ijas.2010.e29⟩. ⟨hal-02665158⟩
  • Wieslaw Przybylski, Daniela Jaworska, Elzbieta Olczak, I. Namyslaw, Katarzyna Kajak-Siemaszko, et al.. Characteristic of slaughter value and meat quality of three synthetic pig lines. South African Journal of Animal Science, South African Society for Animal Science, 2010, 40 (3), pp.198-203. ⟨hal-02659327⟩
  • Alain Kondjoyan, Sylvie Chevolleau-Mege, Eléonore Greve, Philippe Gatellier, Veronique Sante-Lhoutellier, et al.. Formation of heterocyclic amines in slices of longissimus thoracis beef muscle subjected to jets of superheated steam. Food Chemistry, Elsevier, 2010, 119 (1), pp.19-26. ⟨10.1016/j.foodchem.2009.02.081⟩. ⟨hal-00939535⟩
  • Philippe Gatellier, Alain Kondjoyan, Stéphane Portanguen, Veronique Sante-Lhoutellier. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Science, Elsevier, 2010, 85 (4), pp.645-650. ⟨10.1016/j.meatsci.2010.03.018⟩. ⟨hal-02666437⟩
  • Laetitia Theron, Pascal Tournayre, Alain Kondjoyan, Said Abou El Karam, Veronique Sante-Lhoutellier, et al.. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. Meat Science, Elsevier, 2010, 85 (3), pp.453-460. ⟨10.1016/j.meatsci.2010.02.015⟩. ⟨hal-02659945⟩
  • Alain Kondjoyan, Sylvie Chevolleau-Mege, Eléonore Greve, Philippe Gatellier, Veronique Sante-Lhoutellier, et al.. Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air. Food Chemistry, Elsevier, 2010, 123 (3), pp.659-668. ⟨10.1016/j.foodchem.2010.05.028⟩. ⟨hal-02662176⟩
  • Laetitia Theron, Laëtitia Chevarin, Nathalie Robert, Christophe Dutertre, Veronique Sante-Lhoutellier. Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.. Meat Science, Elsevier, 2009, 82 (2), pp.272-277. ⟨10.1016/j.meatsci.2009.01.021⟩. ⟨hal-02658027⟩
  • Philippe Gatellier, Veronique Sante-Lhoutellier. Digestion study of proteins from cooked meat using an enzymatic microreactor. Meat Science, Elsevier, 2009, 81 (2), pp.405-409. ⟨10.1016/j.meatsci.2008.09.002⟩. ⟨hal-02661575⟩
  • Martin Skrlep, Veronique Sante-Lhoutellier. Effect of I199V polymorphism on prkag3 gene on carcass and meat quality traits in slovenian commercial pigs. Journal of Muscle Foods, Wiley, 2009, 20 (3), pp.367-376. ⟨10.1111/j.1745-4573.2009.00158.x⟩. ⟨hal-02669232⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Specific proteins allow classification of pigs according to sire breed, rearing environment and gender. Livestock Science, Elsevier, 2009, 122 (2-3), pp.119-129. ⟨10.1016/j.livsci.2008.08.003⟩. ⟨hal-02661581⟩
  • Wieslaw Przybylski, Joanna Gromadzka-Ostrowska, Elzbieta Olczak, Danuta Jaworska, Sara Niemyjski, et al.. Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs. Journal of animal and feed sciences, Polish Academy of Sciences, 2009, 18 (2), pp.296-304. ⟨hal-02660501⟩
  • Philippe Gatellier, Veronique Sante-Lhoutellier, Stéphane Portanguen, Alain Kondjoyan. Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Science, Elsevier, 2009, 83 (4), pp.651-656. ⟨10.1016/j.meatsci.2009.07.015⟩. ⟨hal-02661372⟩
  • Philippe Gatellier, Alain Kondjoyan, Stéphane Portanguen, Eléonore Greve, Kang Woo Yoon, et al.. Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: implications for nutritional quality of meat. Food Chemistry, Elsevier, 2009, 114 (3), pp.1074-1078. ⟨10.1016/j.foodchem.2008.10.009⟩. ⟨hal-02668998⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender. Meat Science, Elsevier, 2008, 80 (4), pp.968-981. ⟨10.1016/j.meatsci.2008.04.028⟩. ⟨hal-02659777⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality. Meat Science, Elsevier, 2008, 80 (4), pp.982-996. ⟨10.1016/j.meatsci.2008.04.032⟩. ⟨hal-02658495⟩
  • Elisabeth Le Bihan-Duval, Martine Debut, Cecile Berri, Nadine Sellier, Veronique Sante-Lhoutellier, et al.. Chicken meat quality : genetic variability and relationship with growth and muscle characteristics. BMC Genetics, BioMed Central, 2008, 10 (53), 6 p. ⟨10.1186/1471-2156-9-53⟩. ⟨hal-02663667⟩
  • Veronique Sante-Lhoutellier, Thierry Astruc, Penka Marinova, Eléonore Greve, Philippe Gatellier. Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (4), pp.1488-1494. ⟨10.1021/jf072999g⟩. ⟨hal-02902926⟩
  • Philippe Gatellier, Suzana Gomez, Vérane Gigaud, Cecile Berri, Elisabeth Le Bihan-Duval, et al.. Use of fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science, Elsevier, 2007, 76, pp.543-547. ⟨hal-02658957⟩
  • Thierry Astruc, Penka Marinova, Roland Labas, Philippe Gatellier, Veronique Sante-Lhoutellier. Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (23), pp.9554-9558. ⟨10.1021/jf0717586⟩. ⟨hal-02659615⟩
  • Cecile Berri, Elisabeth Le Bihan-Duval, Martine Debut, Veronique Sante-Lhoutellier, Elisabeth Baeza, et al.. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. Journal of Animal Science, American Society of Animal Science, 2007, 85, pp.2005-2011. ⟨hal-02660807⟩
  • Cecile Berri, Elisabeth Le Bihan-Duval, Martine Debut, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Hypertrophie des fibres musculaires. Conséquence pour la qualité technologique du filet de poulet. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2006, 25 (3), pp.95-98. ⟨hal-02660613⟩
  • Claudia Terlouw, Thierry Astruc, Alban Berne, Etienne Haye, Elisabeth Laville, et al.. Elevage estival de porcs en extérieur. Effet de la génétique et des conditions d'abattage sur le comportement, la physiologie et les qualités des viandes. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2006, 25 (2), pp.43-53. ⟨hal-02658347⟩
  • Brigitte Picard, Veronique Sante-Lhoutellier, Cédric Ameslant, Didier Micol, Alain Boissy, et al.. Physiological characteristics of a group of fighting bulls (Brava breed). Revue de Médecine Vétérinaire, Ecole Nationale Vétérinaire de Toulouse, 2006, 157 (5), pp.293-301. ⟨hal-02664859⟩
  • Elisabeth Laville, Thierry Sayd, Veronique Sante-Lhoutellier, Martine Morzel, Roland Labas, et al.. Characterisation of PSE zones in semimembranosus pig muscle. Meat Science, Elsevier, 2005, 70 (1), pp.167-172. ⟨hal-02678531⟩
  • Aurélie Chanson, Thierry Sayd, Edmond Rock, Christophe Chambon, Veronique Sante-Lhoutellier, et al.. Proteomic analysis reveals changes in the liver protein pattern of rats exposed to dietary folate deficiency. Journal of Nutrition, American Society for Nutrition, 2005, 135 (11), pp.2524-2529. ⟨hal-02675636⟩
  • Martine Debut, Cecile Berri, Cécile Arnould, Daniel Guemene, Veronique Sante-Lhoutellier, et al.. Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress. British Poultry Science, Taylor & Francis, 2005, 46 (5), pp.527-535. ⟨hal-02679226⟩
  • Cecile Berri, Martine Debut, Veronique Sante-Lhoutellier, Cécile Arnould, B. Boutten, et al.. Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death. British Poultry Science, Taylor & Francis, 2005, 46 (5), pp.572-579. ⟨hal-02680216⟩
  • Martine Morzel, Christophe Chambon, Muriel Hamelin, Veronique Sante-Lhoutellier, Thierry Sayd, et al.. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Science, Elsevier, 2004, 67 (4), pp.689-696. ⟨10.1016/j.meatsci.2004.01.008⟩. ⟨hal-02871098⟩
  • Élisabeth Le Bihan-Duval, Cécile Berri, Élisabeth Baéza, Véronique Santé, Thierry Astruc, et al.. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genetics Selection Evolution, BioMed Central, 2003, 35 (6), pp.623-635. ⟨10.1051/gse:2003043⟩. ⟨hal-00894466⟩
  • E. Le Bihan-Duval, Cécile Berri, Elisabeth Baeza, Veronique Sante-Lhoutellier, Thierry Astruc, et al.. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genetics Selection Evolution, BioMed Central, 2003, 35 (6), pp.623-635. ⟨hal-02677240⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, Elisabeth Duval, Cécile Berri, et al.. Effect of the rate of muscle postmortem pH fall on the technological quality of turkey meat. British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨10.1080/00071660120121463⟩. ⟨hal-01594141⟩
  • Xavier Fernandez, Eric Neyraud, Thierry Astruc, Veronique Sante-Lhoutellier. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum. Meat Science, Elsevier, 2002, 62 (4), pp.429-437. ⟨10.1016/S0309-1740(02)00034-7⟩. ⟨hal-02680363⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, E. Le Bihan-Duval, Cécile Berri, et al.. Effects of the rate of post mortem pH fall on the processing ability of turkey meat. British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨hal-02672470⟩
  • X. Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, E. Le Bihan-Duval, Cecile Berri, et al.. Post mortem metabolism and meat quality in three genotypes of turkey.. British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469. ⟨hal-02681087⟩
  • Véronique Santé, Xavier Fernandez, Gabriel Monin, Jean-Pierre Renou. Nouvelles méthodes de mesure de la qualité des viandes de volaille. Productions animales, Institut National de la Recherche Agronomique, 2001, 14 (4), pp.247-254. ⟨hal-02683103⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, E. Lebihan-Duval, Cécile Berri, et al.. Post mortem muscle metabolism and meat quality in three genetic types of turkey. British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469. ⟨hal-02670134⟩
  • Veronique Sante-Lhoutellier, Gilles Le Pottier, Thierry Astruc, Maud Mouchoniere, Xavier Fernandez. Effect of stunning current frequency on carcass downgrading and meat quality of turkey. Poultry Science, Poultry Science Association, 2000, 79, pp.1208-1214. ⟨hal-01575117⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier. Electronarcose des volailles : quels paramètres techniques ?. Filières Avicoles, 2000, pp.136-138. ⟨hal-02692492⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez. The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle. Meat Science, Elsevier, 2000, 55, pp.503-506. ⟨hal-02689516⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renou. Viandes de volailles. De nouvelles techniques au service de la qualité. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (6), pp.245-250. ⟨hal-02696436⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renoux. De nouvelles techniques au service de la qualité. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (6), pp.245-250. ⟨hal-02685223⟩
  • Veronique Sante-Lhoutellier, M. Mouchonière, P. Salé, G. Le Pottier. Conditions d'électronarcose dans des abattoirs de volaille en France. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1996, 17 (4), pp.157-160. ⟨hal-02698252⟩
  • Veronique Sante-Lhoutellier, G. Le Pottier, L. Aubry, P. Salé. Influence des conditions d'électronarcose sur la cinétique de chute de pH dans le muscle pectoralis superficialis de dinde. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1996, 17 (6), pp.303-306. ⟨hal-02695792⟩
  • Veronique Sante-Lhoutellier, Michel Renerre, A. Lacourt. Effect of modified atmosphere packaging on color stability and on microbiology of turkey breast meat. Journal of Food Quality, Wiley, 1994, 17, pp.177-195. ⟨hal-02706011⟩
  • Veronique Sante-Lhoutellier, A. Lacourt. The effect of dietary alpha-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat. Journal of the Science of Food and Agriculture, Wiley, 1994, 65 (4), pp.503-507. ⟨hal-02702153⟩
  • Veronique Sante-Lhoutellier, A. Lacourt. Influence d'une supplémentation nutritionnelle en vitamine C sur la stabilité de la couleur de la viande de dinde. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1992, 13 (5), pp.151-152. ⟨hal-02702004⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, P. Lacourt, A. Miri, Florence Guignot, et al.. Installation de la rigor mortis dans le muscle de dinde et comparaison avec d'autres especes animales. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1990, 11 (6), pp.279. ⟨hal-02709657⟩
  • G. Fonty, Ph. Gouet, Véronique Sante. Influence d'une bactérie méthanogène sur l'activité cellulolytique et le métabolisme de deux espèces de champignons cellulolytiques du rumen in vitro. Résultats préliminaires. Reproduction Nutrition Développement, 1988, 28 (1), pp.133-134. ⟨hal-00898744⟩
  • Gérard Fonty, P. Gouet, Veronique Sante-Lhoutellier. Influence d'une bacterie methanogene sur l'activite cellulolytique et le metabolisme de deux especes de champignons cellulolytiques du rumen in vitro. Resultats preliminaires. Reproduction Nutrition Development, EDP Sciences, 1988, 28 (1), pp.133-134. ⟨hal-02728682⟩

Communication dans un congrès78 documents

  • Bonifacie Aline, Philippe Gatellier, Gilles Nassy, Aurélie Promeyrat, Veronique Sante-Lhoutellier, et al.. Towards the reduction of nitrite in cured meat role of ascorbate?. International Congress of Meat Science and Technology, Aug 2020, Floride, United States. ⟨hal-02962686⟩
  • Thierry Sayd, Laetitia Theron, Christophe Chambon, Jason Sicard, Pierre-Sylvain Mirade, et al.. Development of a workflow to apprehend dynamic digestion of a mix of proteins: application of meat product for elderly. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02073383⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. The chemical reactivity of proteins during in vitro dynamic meat digestion. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734403⟩
  • Veronique Sante-Lhoutellier, Thierry Sayd, Diane de la Pomelie, Benoît Henry, Laetitia Theron, et al.. Conception of meat product adapted to chewing deficiency of Elderly. 65. International Congress of Meat Science and Technology (Icomst), Aug 2019, Potsdam, Germany. ⟨hal-02734908⟩
  • Marie-Agnès Peyron, Thierry Sayd, Veronique Sante-Lhoutellier. Reduced In vitro nutrient bioaccessibility after gastric digestion in elderly presenting a deficient mastication. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734401⟩
  • Julia Bechaux, Philippe Gatellier, Thierry Sayd, Jean François Le Page, Yoan Drillet, et al.. Evaluation of the stability of biological activities generated by protein hydrolysates from porcine byproducts during gastro-intestinal digestion. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734528⟩
  • Laetitia Theron, Thierry Sayd, Christophe Chambon, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. Meat digestion provides antidiabetic activity throughout the whole digestive process. 2. Conference on Food Bioactive and Health, 2018, Lisbonne, Portugal. ⟨hal-02735112⟩
  • Laetitia Theron, Christophe Chambon, Thierry Sayd, Diane de la Pomelie, Veronique Sante-Lhoutellier, et al.. To what extent oxidation and nitrosation of meat proteins influence their digestibility?. 5. International Conference on Foodomics, Jan 2018, Cesena, Italy. ⟨hal-02735676⟩
  • A. Vautier, Thierry Lhommeau, Aurélie Promeyrat, Thierry Sayd, Veronique Sante-Lhoutellier. Antioxidant supplementationis ineffective to reducethe frequency of pse-like zones in porkhams. International Congress of Meat Science and Technology, 2018, Melbourne, Australia. ⟨hal-02963059⟩
  • Veronique Sante-Lhoutellier, Thierry Sayd, J. Pinguet, D. Richard, Christophe Chambon, et al.. La cinétique de digestion chez le Sénior des protéines d’une émulsion de viande type knack diffère de celle de l’adulte : cartographie des protéines modulées. JFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France. ⟨hal-01927462⟩
  • Vincenza Ferraro, Veronique Sante-Lhoutellier. Biologically active peptides from bovine bone collagen hydrolysed by non-specific enzymes. Antioxidant power for food and non-food applications. Biopolymer 2017: Key ingredients for the food transition, in Special Session: Food for tomorrow, Dec 2017, Nantes, France. ⟨hal-02733626⟩
  • Vincenza Ferraro, Mathieu Réfrégiers, Franck Wien, Veronique Sante-Lhoutellier. Secondary structure and thermodynamics of natural collagen extracted from bovine bones, by synchrotron radiation circular dichroism. EPF2017 - European Polymer Congress, Jul 2017, Lyon, France. ⟨hal-02734437⟩
  • Arturo-Schaan, L, Roger L, Veronique Sante-Lhoutellier, Ambrois S. Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs ?. International Congress of Meat Science and Technology, 2017, Cork, Ireland. ⟨hal-02963075⟩
  • Anne Duconseille, Amidou Traore, Fabrice Audonnet, Thierry Astruc, Veronique Sante-Lhoutellier. Gelatin dissolution is more affected by the structure than the water mobility. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. ⟨hal-01602216⟩
  • Marie-Christine Bourin, Elisabeth Baeza, Amandine Mika, Estelle Godet, Pascal Chartrin, et al.. Quels sont les facteurs d’élevage qui conduisent à l’oxydation des brochettes de dindes ?. 16. Journées Sciences du Muscle et Technologies des Viandes, Association pour le Développement de l'Industrie de la Viande (ADIV). FRA., Nov 2016, Paris, France. ⟨hal-02744043⟩
  • Thierry Sayd, Marie-Agnès Peyron, Samuel Viet, Veronique Sante-Lhoutellier. Impact of mastication on the gastric digestion of frankfurters : case of elderly. 62. International Congress of Meat Science and Technology (ICoMST), Aug 2016, Bangkok, Thailand. ⟨hal-01602806⟩
  • Anne Duconseille, Fabrice Audonnet, Thierry Astruc, Veronique Sante-Lhoutellier. Effect of the production sites and aging on gelatin structure. 29. EFFoST International Conference, Nov 2015, Athene, Greece. ⟨hal-01935635⟩
  • Thierry Astruc, Annie Venien, Veronique Sante-Lhoutellier, Philippe Gatellier, Thierry Sayd, et al.. Structural changes of meat during cooking Impact on quality and in vitro digestibility. 5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p. ⟨hal-01608335⟩
  • Philippe Gatellier, Anne Meynier, Claire Dufour, Catherine Caris-Veyrat, Pascale Goupy, et al.. Characterisation of the free radical chemistry in physicochemical conditions of the digestive tract. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739383⟩
  • Alexandre Hennequin, Marie-Agnès Peyron, Claude de Oliveira Ferreira, Laurent Aubry, Veronique Sante-Lhoutellier. Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro mastication. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739386⟩
  • Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, Didier Remond, Claire Dufour. Matrix impact on the bioaccessibility of plant polyphenols in the gastric tract. 7. International Conference on Polyphenols and Health, Oct 2015, Tours, France. ⟨hal-02799208⟩
  • Elisabeth Baeza, Marie Bourin, Amandine Mika, Estelle Godet, Pascal Chartrin, et al.. What are the rearing factors that favor oxidation of turkey meat?. 22.European Symposium on the Quality of Poultry Meat, May 2015, Nantes, France. ⟨hal-02739116⟩
  • Marie Bourin, Elisabeth Baeza, A. Mika, Estelle Godet, Pascal Chartrin, et al.. Quels sont les facteurs d’élevage qui conduisent à l’oxydation des brochettes de dinde ?. 11. Journées de la Recherche Avicole et des Palmipèdes à Foie Gras, Mar 2015, Tours, France. ⟨hal-02741615⟩
  • Philippe Gatellier, Thierry Sayd, Mylène Delosière, Aurélie Promeyrat, Christophe Chambon, et al.. Towards the prediction of oxidation in meat industry. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02739535⟩
  • Anne Duconseille, Guilhem Pages, Mounir Traïkia, Marie Lagrée, Cyril Jousse, et al.. Towards the discrimination of gelatin by hrmas: role of processing on its chemical composition. 61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France. ⟨hal-02742338⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique Sante-Lhoutellier, et al.. Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs. 3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p. ⟨hal-02738906⟩
  • Marion Oberli, A. Marsset-Baglieri, Gheorghe Airinei, Véronique Santé-Lhoutellier, Didier Remond, et al.. Impact of cooking processes on protein digestion in Humans. 3th International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. ⟨hal-01619320⟩
  • Mylène Gobert, Thierry Sayd, Philippe Gatellier, Veronique Sante-Lhoutellier. Application to proteomics to understand and modify meat quality. 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta del Este, Uruguay. ⟨10.1016/j.meatsci.2014.06.035⟩. ⟨hal-02744064⟩
  • Laetitia Theron, Annie Venien, Mike Boland, Lovedeep Kaur, Olivier Loison, et al.. Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry. 60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay. ⟨hal-02743471⟩
  • Anne-Laure Chapeau, Aurélie Promeyrat, Thierry Astruc, Annie Venien, Claude de Oliveira Ferreira, et al.. Monitoring the lipid structure of frankfurters: toward a food model to better understand the perception of fat. 60. International Congress of Meat Science and Technology, Aug 2014, Punta del Este, Uruguay. ⟨hal-02742928⟩
  • Aurélie Promeyrat, Thierry Astruc, Annie Venien, Claude de Oliveira Ferreira, Veronique Sante-Lhoutellier. Toward the development of functional foods for elderly. 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Nov 2014, Uppsala, Sweden. 1 p. ⟨hal-02738904⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Stéphane Portanguen, Laurent Aubry, Veronique Sante-Lhoutellier. A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat. 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta Del Este, Uruguay. 4p. ⟨hal-02741373⟩
  • Marion Oberli, Agnès Marsset-Baglieri, Gheorge Airinei, Veronique Sante-Lhoutellier, Didier Remond, et al.. Impact des barèmes de cuisson sur la digestion des protéines de viande chez l'Homme. 11. Journées Francophones de Nutrition, JFN 2013, Dec 2013, Bordeaux, France, France. pp.S45-S46, ⟨10.1016/S0985-0562(13)70316-9⟩. ⟨hal-01004355⟩
  • Alain Kondjoyan, Jean-Dominique Daudin, Veronique Sante-Lhoutellier. 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. Séminaire CEPIA du Programme Modaltube, Mar 2013, Paris, France. ⟨hal-02745052⟩
  • Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui, Claire Gaudichon, Veronique Sante-Lhoutellier, et al.. La température de cuisson de la viande permet de moduler la vitesse de digestion des protéines, sans affecter la digestibilité dans l’intestin grêle. 14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France. 2 p. ⟨hal-01186797⟩
  • Jean-François Hocquette, Pierre-Michel Rosner, Veronique Sante-Lhoutellier. Résumé des présentations du congrès « International Congress of Meat Science and Technology ». Réunion de l’Académie de la Viande, Oct 2012, Paris, France. 31 p. ⟨hal-02802665⟩
  • Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, Caroline Buffière, Didier Remond, et al.. Polyphenol bioaccessibility and lipid protection in gastric digestion in mini-pigs. 26. International Conference on Polyphenols, Jul 2012, Florence, Italy. ⟨hal-02745670⟩
  • Marie-Laure Bax, Thierry Sayd, Thierry Astruc, Didier Remond, Veronique Santé-Lhoutellier. Protein biomarkers of in vitro digestion parameters of raw and cooked meat. Food Structure Digestion and Health congress, Mar 2012, Palmerston North, New Zealand. ⟨hal-02904615⟩
  • Didier Remond, Caroline Buffière, Michele Loonis, Mylène Gobert, Veronique Sante-Lhoutellier, et al.. Plant polyphenols protect lipids from gastric oxidation although, once extracted from their matrix, they decrease protein digestibility. 3. Management Committee and Working Groups Meeting of COST Action FA 1005, Oct 2012, Leatherhead, United Kingdom. ⟨hal-02747142⟩
  • Mylène Gobert, Thierry Sayd, Philippe Gatellier, Veronique Sante-Lhoutellier. Meat protein aggregation: First investigations on the role of the lipid oxidation product, 4-hydroxy-2-nonenal. 58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada. 4 p. ⟨hal-02744950⟩
  • Amidou Traore, Laurent Aubry, Philippe Gatellier, Wieslaw Przybylski, Daniela Jaworska, et al.. Electrophoretic pattern changes in muscle proteins following heat treatment. 57. International Congress of Meat Science and Technology (ICOMST), Belgian Association of Meat Science and Technology (BAMST). BEL., Aug 2011, Ghent, Belgium. 4 p. ⟨hal-02746461⟩
  • Ahmad Hassoun, Veronique Sante-Lhoutellier, André Lebert, Alain Kondjoyan, Jean-Dominique Daudin. Incidence of various process parameters on in vitro protein digestibility of beef meat. 57. International Congress of Meat Science and Technology (ICOMST), Aug 2011, Ghent, Belgium. 714 p. ⟨hal-02750213⟩
  • Souleymane Traore, Laurent Aubry, Philippe Gatellier, Wieslaw Przybylski, Daniela Jaworska, et al.. Modification du profil électrophorètique des protéines musculaires après traitement thermique. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02758056⟩
  • Benet M, Thierry Astruc, Claude de Oliveira Ferreira, Annie Venien, Veronique Santé-Lhoutellier. The effect of raw meat enrihed woth n-9 fatty acids on nutritional profile and physicochemical characteristics of frankfurters. Colloque Biopolymères 2010: matrices alimentaires, Dec 2010, Nantes, France. ⟨hal-02904597⟩
  • Verane Gigaud, Veronique Sante-Lhoutellier, E. Parafita, E. Le Bihan-Duval, Cecile Berri. Electrical or gas stunning: which consequences for the meat quality in three chicken genotypes?. 13. European Poultry Conference (EPC 2010), Aug 2010, Tours, France. ⟨hal-02758198⟩
  • Marie-Laure Bax, Philippe Gatellier, Didier Remond, Veronique Sante-Lhoutellier. Paramètres de digestion in vitro des protéines carnées. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02757260⟩
  • Annie Venien, Penka Marinova, Veronique Sante-Lhoutellier, Philippe Gatellier, Thierry Astruc. Caractérisation in situ de l'évolution de la structure moléculaire des protéines musculaires au cours du chauffage. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02756560⟩
  • Aurélie Promeyrat, Philippe Gatellier, Veronique Sante-Lhoutellier, Jean-Dominique Daudin. Développement d'un modèle mimétique de la viande pour l'étude des modifications physicochimiques des protéines au chauffage. 13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France. 2 p. ⟨hal-02750798⟩
  • Cecile Berri, E. Le Bihan-Duval, Frédérique Pitel, Veronique Sante-Lhoutellier, Y. Jégo, et al.. QualViVol approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité chez le poulet. 7. Colloque AGENAE-GENANIMAL, Oct 2009, Tours, France. ⟨hal-02752683⟩
  • Cecile Berri, E. Le Bihan-Duval, Frédérique Pitel, Veronique Sante-Lhoutellier, Y. Jégo, et al.. QualViVol - Approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité technologique des viandes chez le poulet. 6. Séminaire AGENAE-GENANIMAL, Oct 2008, La Rochelle, France. ⟨hal-02752026⟩
  • Didier Remond, Isabelle Savary-Auzeloux, Philippe Gatellier, Veronique Sante-Lhoutellier. Propriétés nutritionnelles des peptides et protéines de la viande : Impact des procédés de transformation. 12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France. ⟨hal-02751588⟩
  • Laetitia Theron, N. Robert, C Dutertre, Jean-Louis Berdagué, Veronique Sante-Lhoutellier. Empreinte peptidique de la fraction prot éique soluble du jambon de Bayonne. 12. Journées Sciences du Muscle et Technologies des Viandes, Oct 2008, Tours, France. 2 p. ⟨hal-02752783⟩
  • Philippe Gatellier, Susana Gómez, Verane Gigaud, Cecile Berri, E. Le Bihan-Duval, et al.. Utilisation d'une méthode rapide et non destructive de mesure de l'oxydation des lipides dans la viande de poulet. Comparaison des génotypes standard, certifié et label.. 7èmes Journées de la Recherche Avicole, 2007, Tours, France. ⟨hal-02757002⟩
  • Brigitte Picard, Veronique Sante-Lhoutellier, Didier Micol, Denis Durand. Particularités des muscles des bovins de l’AOC Taureau de Camargue. 14. Rencontres autour des Recherches sur les Ruminants, Dec 2007, Paris, France. ⟨hal-02752160⟩
  • Veronique Sante-Lhoutellier, Philippe Gatellier, Brigitte Picard, I. Fiot, Denis Durand, et al.. Etude de la stabilité de la couleur et de l'oxydation des lipides dans les viandes A.O.C. de taureau de Camargue. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754404⟩
  • Cecile Berri, Vonick Sibut, M.J. Duclos, E. Le Bihan-Duval, J. Nadaf, et al.. QUALVIVOL : Approche de génomique fonctionnelle et positionnelle pour l'identification des gènes responsables des variations de qualité technologique des viandes chez le poulet.. Séminaire AGENAE 2006 Fertilité et résistance aux maladies, 2006, Poitiers, pp.Inconnu. ⟨hal-02818867⟩
  • Brigitte Picard, I. Fiot, Denis Durand, Didier Micol, Veronique Sante-Lhoutellier. Caractéristiques musculaires des bovins de l' A.O.C Taureau de Camargue. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754452⟩
  • Xavier Fernandez, Rabih El Rammouz, Veronique Sante-Lhoutellier, Caroline Molette, Herve Remignon, et al.. Contribution à l'étude du déterminisme biologique du pH ultime dans le muscle de poulet. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02755989⟩
  • Brigitte Picard, Denis Durand, Veronique Sante-Lhoutellier, Didier Micol, Gilles Cattiau, et al.. Particularités musculaires des taureaux de combat (race Brave). 13. Rencontres autour des Recherches sur les Ruminants, Dec 2006, Paris, France. ⟨hal-02756203⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality. 52. International Congress of Meat Science and Technology, Aug 2006, Dublin, Ireland. ⟨hal-02754306⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Sante-Lhoutellier, Dominique Rocha, et al.. Effet du sexe sur l'expression des protéines sarcoplasmiques. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02754340⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Elisabeth Laville, Veronique Sante-Lhoutellier, et al.. La carte protéomique: un outil pour la détermination de marqueurs des qualités de la viande de porc. 11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France. ⟨hal-02752660⟩
  • Martine Debut, Cécile Berri, Elisabeth Baeza, Cécile Arnould, Daniel Guemene, et al.. Variabilité génétique de la qualité de la viande en relation avec les caractéristiques du muscle et la réponse au stress dans une lignée lourde de poulet. 6. Journées de la Recherche Avicole, Mar 2005, St Malo, France. ⟨hal-02762719⟩
  • Martine Debut, Cecile Berri, Cécile Arnould, Daniel Guemene, Veronique Sante-Lhoutellier, et al.. Behavioural and physiological responses to physical pre-slaughter stress in three chicken genotypes.. XXII World's Poultry Congress, 2004, Istambul. ⟨hal-02759930⟩
  • Cecile Berri, Martine Debut, Elisabeth Le Bihan-Duval, Veronique Sante-Lhoutellier, Nadim Haj Hattab, et al.. Technological quality of broiler breast meat in relation to muscle hypertrophy. 1. Working group meeting COST ACTION, Oct 2004, Porto, Portugal. ⟨hal-02760536⟩
  • Cecile Berri, Martine Debut, Elisabeth Le Bihan-Duval, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Hypertrophie musculaire: conséquence pour la qualité technologique du filet de poulet. 10. Journées Sciences du Muscle et Technologies des Viandes, Oct 2004, Rennes, France. ⟨hal-02764247⟩
  • Martine Debut, Cécile Berri, Cécile Arnould, Daniel Guemene, Veronique Sante-Lhoutellier, et al.. Behavorioural and physiological responses of three chicken genotypes to pre-slaughter shackling stress. 22. World's Poultry Congress, Jun 2004, Istanbul, Turkey. ⟨hal-02760078⟩
  • Cécile Berri, Martine Debut, E. Le Bihan-Duval, Veronique Sante-Lhoutellier, N. Haj Hattab, et al.. Technological quality of broiler breast meat in relation to muscle hypertrophy. 50. International Congress of Meat Science and Technology, Aug 2004, Helsinki, Finland. ⟨hal-02759932⟩
  • Martine Debut, Cecile Berri, Elisabeth Baeza, Nadine Sellier, Cécile Arnould, et al.. Between line variability of chicken technological meat quality under different pre-slaughter conditions.. Proceedings, XVIth European Symposium on the Quality of Poultry Meat & Xth European Symposium on the Quality of Eggs and Egg Products, 2003, Proceedings. ⟨hal-02760195⟩
  • P. Marty-Mahé, P. Loisel, Dominique Brossard, Gabriel Monin, Véronique Santé. Color image analysis method for prediction of turkey breast meat transformation yield. 2002, France. pp.372-374. ⟨hal-02580688⟩
  • E. Le Bihan-Duval, Cecile Berri, Elisabeth Baeza, Michel Jacques Duclos, Veronique Sante-Lhoutellier, et al.. Selection on the technological quality of the meat in poultry.. 7th World Congress on Genetics Applied to Livestock Production, 2002, Montpellier, pp.Inconnu. ⟨hal-02833819⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, E. Lebihan-Duval, Cécile Berri, et al.. Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat. 15. European symposium on the quality of poultry meat, Sep 2001, Kusadasi, Turkey. ⟨hal-02761839⟩
  • Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baeza, E. Lebihan-Duval, Cécile Berri, et al.. Métabolisme post mortem et qualités des viandes chez la dinde - comparaison d'une souche standard fermière et du produit de leur croisement. 4. Journées de la Recherche Avicole, Mar 2001, Nantes, France. ⟨hal-02762072⟩
  • Veronique Sante-Lhoutellier, M. Mouchonière, G. Le Pottier, Xavier Fernandez. Effect of current frequency during water-bath stunning on turkey meat quality. 44. International Congress of Meat Science and Technology, Aug 1998, Barcelone, Spain. ⟨hal-02771229⟩
  • Veronique Sante-Lhoutellier, G. Le Pottier, L. Aubry, P. Salé. Influence des conditions d'électronarcose sur la cinétique de chute de pH dans le muscle pectoralis superficialis de dinde. 6. Journées des Sciences et Technologies de la Viande, Oct 1996, Clermont-Ferrand, France. ⟨hal-02841512⟩
  • Veronique Sante-Lhoutellier, Michel Renerre, A. Lacourt. Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat. 38. International Congress, Aug 1992, Clermont-Ferrand, France. ⟨hal-02775758⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, Michel Renerre, A. Lacourt. Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds : Relationship between pH and colour changes. 37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany. ⟨hal-02775842⟩
  • Veronique Sante-Lhoutellier, Guy Bielicki, P. Lacourt, A. Miri, Florence Guignot, et al.. Installation de la rigor mortis dans le muscle de dinde et comparaison avec d'autres especes animales. 5. Journees Recherches Viande : Biochimie Musculaire et Controle de la Qualite, Oct 1990, Paris, France. ⟨hal-02846831⟩

Poster26 documents

  • Bonifacie Aline, Philippe Gatellier, Gilles Nassy, Aurélie Promeyrat, Veronique Sante-Lhoutellier, et al.. Towards the reduction of nitrite in cured meat role of ascorbate?.. International Congress of Meat Science and Technology, Aug 2020, Floride, United States. 2020. ⟨hal-02962699⟩
  • Marie-Agnès Peyron, Thierry Sayd, Veronique Santé-Lhoutellier. Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro mastication and digestive approaches. 5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. 156 p., 2018. ⟨hal-01842105⟩
  • Hélène Labouré, Chantal Septier, Mathilde Vandenberghe-Descamps, Marie-Agnès Peyron, Martine Hennequin, et al.. Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?. 5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. 1 p., 2018. ⟨hal-02785814⟩
  • Claire Dufour, Thierry Sayd, Didier Remond, Christophe Chambon, Veronique Sante-Lhoutellier. Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin. 5th International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01605147⟩
  • Vincenza Ferraro, Marc Anton, Veronique Sante-Lhoutellier. Spontaneous self-assembly of collagen is modulated by age ad drying process. 16. Food Hydrocolloids, 2016, Wageningem, Netherlands. 2016. ⟨hal-02739310⟩
  • Veronique Sante-Lhoutellier, Laurent Aubry, Claude de Oliveira Ferreira, Alexandre Hennequin, Marie-Agnès Peyron. Kinetics of food bolus formation and nutrient bioaccessibility as a function of the progress of mastication of Frankfurters models. 4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland. 1 p., 2016. ⟨hal-02739260⟩
  • Anne Duconseille, Guilhem Pages, M. Traikiac, Marie Lagrée, Celine Jousse, et al.. Effect of the exposure of gelatin to various environmental conditions on its chemical composition. 1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016. ⟨hal-01602923⟩
  • Mylène Delosière, Laurent Aubry, Claude de Oliveira Ferreira, Thierry Sayd, Fabrice Pierre, et al.. Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées. 16. Journées Sciences du Muscle et Technologies des Viandes, Nov 2016, Paris, France. ADIV, Viandes et Produits Carnés, 2016, 16èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02740789⟩
  • Maëva Bouyer, Marie-Agnès Peyron, Veronique Sante-Lhoutellier. Prise en compte de la physiologie orale et des qualités nutritionnelles pour la conception d’aliments carnés pour séniors. Quels aliments pour quels séniors ?, Apr 2016, Avignon, France. 2016. ⟨hal-02740007⟩
  • Vincenza Ferraro, Veronique Sante-Lhoutellier. Biopolymers from animal by-products - Redesining the meat supply chain. CoproInov: Valorisation des coproduits, 2016, Paris, France. 2016. ⟨hal-02738896⟩
  • Didier Remond, C. Duchène, Noureddine Hafnaoui, Marion Oberli, Veronique Sante-Lhoutellier, et al.. Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, Viandes et Produits Carnés. ⟨hal-01173408⟩
  • Mohammed Gagaoua, Denis Durand, Didier Micol, Veronique Sante-Lhoutellier, Claudia Terlouw, et al.. Qualités sensorielles de la viande et stress oxydant en race angus. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02743911⟩
  • Laurent Aubry, Philippe Gatellier, Mylène Gobert, Christophe Chambon, Veronique Sante-Lhoutellier. Impact de l’environnement gastrique sur la dégradation de la myoglobine et la libération du fer. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02741655⟩
  • Mylène Gobert, Didier Remond, Michele Loonis, Caroline Buffière, Veronique Sante-Lhoutellier, et al.. Lipid protection by fruit and vegetables and their polyphenols during gastric digestion in minipigs. 12. Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014, 12th.Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation. ⟨hal-02739680⟩
  • Thierry Sayd, Stéphanie Blanquet-Diot, Amélie Georges, Christophe Chambon, Stéphane Denis, et al.. Label-free study of peptides released from meat during in vitro digestion. A comparison of young and old physiological digestive conditions.. 3. International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands. 1 p., 2014. ⟨hal-02801347⟩
  • Mylène Gobert, Charlotte Joly, Céline Chantelauze, Denis Durand, Valérie Scislowski, et al.. Quantification of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts by GC-MS/MS in pork and beef processed meat. 2. International Conference on Food Digestion, Mar 2013, Madrid, Spain. 1 p., 2013. ⟨hal-02807896⟩
  • Mylène Gobert, Charlotte Joly, Estelle Pujos-Guillot, Céline Chantelauze, Denis Durand, et al.. A new method for the quantification of 4-hydroxynonenal-protein and 4-hydroxyhexenal-protein thio-ether adducts by GC-MS/MS during gastric digestion. 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013, 2nd International conference on food digestion. ⟨hal-02746212⟩
  • Mylène Delosière, Charlotte Joly, Estelle Pujos-Guillot, Céline Chantelauze, Denis Durand, et al.. Quantification by GC-MS/MS of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts produced during gastric digestion. 2 International Conference on Food Digestion, 2013, Madrid, Spain. 2013. ⟨hal-02745275⟩
  • Florent Rey, Laurent Aubry, Thierry Astruc, Mylène Delosière, Jean-Dominique Daudin, et al.. Meat structure affects in vitro digestion parameters of meat proteins. 2. International Conference on Food Digestion, 2013, Madrid, Spain. 2013. ⟨hal-02745274⟩
  • Thierry Sayd, Christophe Chambon, Delphine Centeno, Veronique Sante-Lhoutellier. Label-free study of peptides released during in vitro digestion of bovine cooked meat. EuPA 2013 Scientific Meeting, Oct 2013, Saint-Malo, France. 1 p., 2013. ⟨hal-02807482⟩
  • Mylène Delosière, Charlotte Joly, Céline Chantelauze, Denis Durand, Valérie Scislowski, et al.. Quantification of 4-hydroxynonenal-protein (HNE-P) and 4-hydroxyhexenal-protein (HHE-P) thio-ether adducts by GC-MS/MS in pork and beef processed meat. 2. International Conference on Food Digestion, 2013, Madrid, Spain. 2013. ⟨hal-02745276⟩
  • Martine Carlier, Jean-Luc Martin, Antoine Vautier, Eric Gault, Laure Bombrun, et al.. Histochemical and biochemical characteristics of four major muscles of the ham. 58. International Congress of Meat Science and Technology, Aug 2012, Montréal, Canada. Elsevier Ltd, Meat Science, 2012, 58th International Congress of Meat Science and Technology. ⟨hal-02745662⟩
  • Souleymane Traore, Laurent Aubry, Katarzyna Kajak-Siemaszko, Philippe Gatellier, Wieslaw Przybylski, et al.. Muscle protein electrophoretic pattern affected by heating treatment. 57. International Congress of Meat Science and Technology, Aug 2011, Ghent, Belgium. Meat Science, 2011, 57th. International Congress of Meat Science and Technology. ⟨hal-02749486⟩
  • Xavier Fernandez, Isabelle Cassar Malek, Elisabeth Laville, Brigitte Picard, Veronique Sante-Lhoutellier, et al.. Etude des réponses du muscle squelettique au stress chez le rat - Résultats préliminaires. Journées de Restitution des Crédits Incitatifs, Phase, Jan 2008, Tours, France. 1 p., 2008. ⟨hal-02812440⟩
  • Anthony Kwasiborski, Thierry Sayd, Christophe Chambon, Veronique Lhoutellier-Sante, V. Rocha, et al.. Relationships between protein expression and meat quality in pigs: influences of rearing environment and genetic background. 13. Congrès Mondial des Sciences et Technologies Alimentaires (IUFOST 2006), Sep 2006, Nantes, France. 1 p., 2006. ⟨hal-02819178⟩
  • Thierry Astruc, Alban Berne, Gabriel Monin, Martine Morzel, Veronique Sante-Lhoutellier, et al.. Large White and Duroc heavyweight crossbred pigs: interactive effects of genetic type, rearing and slaughter conditions on stress reactivity and technological and sensory meat quality aspects. 50. International Congress of Meat Science and Technology (ICoMST), Aug 2004, Helsinki, Finland. 2 p., 2004. ⟨hal-02829422⟩

Ouvrage (y compris édition critique et traduction)2 documents

  • Veronique Sante-Lhoutellier, Xavier Fernandez, Gabriel Monin, J.P. Renou. Nouvelles méthodes de mesure de la qualité des viandes de volaille. 10 p., 1999. ⟨hal-02842422⟩
  • Veronique Sante-Lhoutellier, André Lebert, Gabriel Monin, G. Le Pottier, Ahmed Ouali. Comparison between two statistical models for prediction of turkey breast muscle colour. vol. 13 no. 34;8 p., 1996. ⟨hal-02838314⟩

Chapitre d'ouvrage4 documents

  • Thierry Astruc, Veronique Sante-Lhoutellier. Transformation du Muscle en Viande, maturation et conservation des viandes. La chaîne de la viande bovine, Editions Lavoisier TEC et DOC, 2018, Sciences et Techniques Agroalimentaires, 978-2-7430-2331-7. ⟨hal-01950455⟩
  • Veronique Sante-Lhoutellier, Marie-Laure Bax, Marie-Agnès Peyron, Didier Remond. Devenir digestif des matrices animales de type viande. Structure des aliments et effets nutritionnels, Editions Quae, 472 p., 2013, Collection synthèse, 978-2-7592-2012-0. ⟨hal-01868800⟩
  • Thierry Astruc, Jeanne Danon, Jean-Dominique Daudin, José-Antonio García-Regueiro, Philippe Gatellier, et al.. Proteinous cellular network model. THE DREAM Project Book of Results, Biotechnical Faculty, 2013. ⟨hal-02808372⟩
  • Isabelle Ortigues Marty, Veronique Sante-Lhoutellier, Didier Remond, Jean-François Hocquette, Isabelle Savary-Auzeloux. Métabolisme énergético-protéique des tissus musculaires. Muscle et viande de ruminant, Editions Quae, 2010, Synthèses (Quae), 978-2-7592-0877-7. ⟨hal-02820887⟩

Direction d'ouvrage, Proceedings, Dossier2 documents

  • Aurélie Promeyrat, Laure Le Louet, Alain Kondjoyan, Thierry Astruc, Veronique Sante-Lhoutellier, et al.. Combined effect of meat composition and heating parameters on the physicochemical state of proteins. 11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science. ⟨hal-02805908⟩
  • Veronique Sante-Lhoutellier, Xavier Fernandez, J.P. Renou. New quality assessment techniques. 14. European symposium on the quality of poultry meat, Sep 1999, Bologna, Italy. 15 p., 1999. ⟨hal-02834453⟩

Rapport3 documents

  • Sophie Prache, Veronique Sante-Lhoutellier, Camille Adamiec, Thierry Astruc, Elisabeth Baéza, et al.. La qualité des aliments d'origine animale selon les conditions de production et de transformation. INRAE. 2020, 111 p. ⟨hal-02934505⟩
  • Jean-Louis Peyraud, Joel Aubin, Marc Barbier, René Baumont, Cécile Berri, et al.. Réflexion prospective interdisciplinaire Science pour les élevages de demain. Rapport de synthèse. INRAE. 2020, 53 pp. ⟨hal-02899978⟩
  • Sophie Prache, Veronique Sante-Lhoutellier, Catherine Donnars, Mégane Raulet. La qualité des aliments d'origine animale selon les conditions de production et de transformation. INRAE. 2020, 10 p. ⟨hal-02934513⟩

Thèse1 document

  • Veronique Sante-Lhoutellier. Instabilité de la couleur de la viande de dinde (Méléagris gallopavo) : Influence de la Rigor mortis, du mode de conditionnement et d'antioxydants. Ingénierie des aliments. Université Blaise Pascal (Clermont Ferrand 2), 1993. Français. ⟨tel-02851170⟩