1. Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods. (1st May 2021) Authors: Gruffat, Dominique; Bauchart, Dominique; Thomas, Agnès; Parafita, Emilie; Durand, Denys Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Quantification of 4-hydroxy-2-nonenal-protein adducts in the in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation. Issue 8 (15th July 2016) Authors: Delosière, Mylène; Santé-Lhoutellier, Véronique; Chantelauze, Céline; Durand, Denys; Thomas, Agnès; Joly, Charlotte; Pujos-Guillot, Estelle; Rémond, Didier; Comte, Blandine; Gladine, Cécile; Guy, Alexandre; Durand, Thierry; Laurentie, Michel; Dufour, Claire Journal: Food & function Issue: Volume 7:Issue 8(2016) Page Start: 3497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Red meat and colorectal cancer: Nrf2-dependent antioxidant response contributes to the resistance of preneoplastic colon cells to fecal water of hemoglobin- and beef-fed rats. (18th March 2016) Authors: Surya, Reggie; Héliès-Toussaint, Cécile; Martin, Océane C.; Gauthier, Thierry; Guéraud, Françoise; Taché, Sylviane; Naud, Nathalie; Jouanin, Isabelle; Chantelauze, Céline; Durand, Denys; Joly, Charlotte; Pujos-Guillot, Estelle; Pierre, Fabrice H.; Huc, Laurence Journal: Carcinogenesis Issue: Volume 37:Number 6(2016:Jun.) Page Start: 635 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗