Determination of nitroso-compounds in food products

por Bonifacie, Aline, Aubry, Laurent, Gatellier, Philippe, Santé-Lhoutellier, Véronique, Théron, Laetitia
Publicado 2021

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

por Bonifacie, Aline, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Picgirard, Laurent, Scislowski, Valérie, Santé-Lhoutellier, Véronique, Théron, Laetitia
Publicado 2021

Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

por Keuleyan, Eléna, Bonifacie, Aline, Gatellier, Philippe, Ferreira, Claude, Blinet, Sylvie, Promeyrat, Aurélie, Nassy, Gilles, Santé-Lhoutellier, Véronique, Théron, Laëtitia
Publicado 2021

Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment

por Théron, Laetitia, Bonifacie, Aline, Delabre, Jérémy, Sayd, Thierry, Aubry, Laurent, Gatellier, Philippe, Ravel, Christine, Chambon, Christophe, Astruc, Thierry, Rouel, Jacques, Santé-Lhoutellier, Véronique, Réfrégiers, Matthieu, Wien, Frank
Publicado 2021

In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

por Keuleyan, Eléna, Bonifacie, Aline, Sayd, Thierry, Duval, Angéline, Aubry, Laurent, Bourillon, Sylvie, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Scislowski, Valérie, Picgirard, Laurent, Théron, Laëtitia, Santé-Lhoutellier, Véronique
Publicado 2022