1. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Issue 10 (2nd October 2019) Authors: Bechaux, Julia; Gatellier, Philippe; Le Page, Jean-François; Drillet, Yoan; Sante-Lhoutellier, Véronique Journal: Food & function Issue: Volume 10:Issue 10(2019) Page Start: 6244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models. (January 2015) Authors: Bombrun, Laure; Gatellier, Philippe; Portanguen, Stéphane; Kondjoyan, Alain Journal: Meat science Issue: Volume 99(2015:Jan.) Page Start: 113 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. (30th June 2021) Authors: Bonifacie, Aline; Promeyrat, Aurélie; Nassy, Gilles; Gatellier, Philippe; Santé-Lhoutellier, Véronique; Théron, Laetitia Journal: Food chemistry Issue: Volume 348(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure. (December 2015) Authors: Sharedeh, Diaa; Gatellier, Philippe; Astruc, Thierry; Daudin, Jean-Dominique Journal: Meat science Issue: Volume 110(2015:Dec.) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model. (15th October 2016) Authors: Oueslati, Khaled; de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 209(2016) Page Start: 43 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model. (15th October 2016) Authors: Oueslati, Khaled; de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 209(2016) Page Start: 43 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. (1st December 2018) Authors: Bechaux, Julia; de La Pomélie, Diane; Théron, Laetitia; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 268(2018) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model. (15th January 2018) Authors: de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 239(2018) Page Start: 86 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model. (1st March 2017) Authors: de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 218(2017) Page Start: 487 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model. (1st March 2017) Authors: de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe Journal: Food chemistry Issue: Volume 218(2017) Page Start: 487 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗