1. Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion. (30th May 2018) Authors: Sayd, T.; Dufour, C.; Chambon, C.; Buffière, C.; Remond, D.; Santé-Lhoutellier, V. Journal: Food chemistry Issue: Volume 249(2018) Page Start: 111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling. Issue 16 (25th June 2021) Authors: Peyron, M-A.; Sayd, T.; Sicard, J.; Mirade, P-S.; Pinguet, J.; Chambon, C.; Santé-Lhoutellier, V. Journal: Food & function Issue: Volume 12:Issue 16(2021) Page Start: 7283 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry. Issue 6 (17th May 2016) Authors: Denis, S.; Sayd, T.; Georges, A.; Chambon, C.; Chalancon, S.; Santé-Lhoutellier, V.; Blanquet-Diot, S. Journal: Food & function Issue: Volume 7:Issue 6(2016) Page Start: 2682 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Quantification of peptides released during in vitro digestion of cooked meat. (15th April 2016) Authors: Sayd, T.; Chambon, C.; Santé-Lhoutellier, V. Journal: Food chemistry Issue: Volume 197:Part B(2016) Page Start: 1311 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗