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

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

Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fisc...

por Guéraud, Françoise, Buisson, Charline, Promeyrat, Aurélie, Naud, Nathalie, Fouché, Edwin, Bézirard, Valérie, Dupuy, Jacques, Plaisancié, Pascale, Héliès-Toussaint, Cécile, Trouilh, Lidwine, Martin, Jean-Luc, Jeuge, Sabine, Keuleyan, Eléna, Petit, Noémie, Aubry, Laurent, Théodorou, Vassilia, Frémaux, Bastien, Olier, Maïwenn, Caderni, Giovanna, Kostka, Tina, Nassy, Gilles, Santé-Lhoutellier, Véronique, Pierre, Fabrice
Publicado 2023