S. Portanguen

发表

Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model.

P. Mirade, J. Sicard, S. Portanguen, 2018, Food & function.

Prediction of surface and under surface temperatures on poultry muscles and poultry skins subjected to jets of superheated steam

S. Portanguen, A. Kondjoyan, 2008 .

Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin

S. Portanguen, A. Kondjoyan, 2008 .

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.

S. Portanguen, A. Kondjoyan, P. Gatellier, 2015, Meat science.

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

Alain Kondjoyan, Eric Dufour, S. Portanguen, 2010 .

Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

V. Santé-Lhoutellier, L. Debrauwer, S. Portanguen, 2010 .

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

P. Mirade, S. Portanguen, T. Astruc, 2022, Foods.

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

V. Santé-Lhoutellier, S. Portanguen, A. Kondjoyan, 2009 .

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality.

V. Santé-Lhoutellier, S. Portanguen, A. Kondjoyan, 2010, Meat science.

Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

V. Santé-Lhoutellier, L. Debrauwer, S. Portanguen, 2010 .

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

J. Impe, A. Geeraerd, S. Portanguen, 2008 .

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

P. Mirade, S. Portanguen, H. Safa, 2017 .

Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species.

S. Leroy, R. Talon, S. Portanguen, 2020, Meat science.

Putative Protein Biomarkers of Escherichia coli Antibiotic Multiresistance Identified by MALDI Mass Spectrometry

S. Leroy, R. Talon, S. Portanguen, 2020 .

Toward the design of functional foods and biobased products by 3D printing: A review

Pierre-Sylvain Mirade, Thierry Astruc, Jason Sicard, 2018, Trends in Food Science & Technology.

Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meat.

Alain Kondjoyan, Eric Dufour, S. Portanguen, 2009, Journal of food science.

Heat-induced volatiles and odour-active compounds in a model cheese

J. Berdagué, S. Portanguen, A. Kondjoyan, 2011 .

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

L. Hoffman, P. Mirade, A. Collignan, 2020 .

Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

J. Berdagué, P. Mirade, S. Portanguen, 2016 .

Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins.

A. Collignan, S. Portanguen, A. Kondjoyan, 2008, International journal of food microbiology.

Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

J. Daudin, S. Portanguen, A. Kondjoyan, 2016 .

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

P. Mirade, A. Lebert, O. Loison, 2015, Food chemistry.

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

Ubaid ur Rahman, Alain Kondjoyan, Eric Dufour, 2016 .

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.

Jean-Bernard Gros, Alain Kondjoyan, J. Gros, 2013, Meat science.

Towards models for the prediction of beef meat quality during cooking.

Laurent Debrauwer, Achim Kohler, Jean-Marie Bonny, 2014, Meat science.

Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating.

Jean-Marie Bonny, Jean-Louis Damez, Sylvie Clerjon, 2011, Journal of agricultural and food chemistry.

Oil uptake by beef during pan frying: impact on fatty acid composition.

J. Bonny, S. Portanguen, S. Clerjon, 2012, Meat science.

Use of meat fluorescence emission as a marker of oxidation promoted by cooking.

V. Santé-Lhoutellier, S. Portanguen, A. Kondjoyan, 2009, Meat science.

The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

G. Gandemer, S. Portanguen, A. Kondjoyan, 2020, Food and Nutrition Sciences.

Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study

S. Portanguen, S. Clerjon, A. Kondjoyan, 2014, Food and Bioprocess Technology.

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.

L. Debrauwer, S. Portanguen, S. Clerjon, 2016, Food chemistry.

Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking

P. Mirade, G. Gandemer, C. Duchène, 2018, Journal of Food Engineering.

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

P. Mirade, S. Portanguen, T. Astruc, 2023, Foods.

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

P. Mirade, A. Germond, O. Loison, 2022, Heliyon.

Impact of water content and bloom index on gelatin glycation

P. Mirade, T. Sayd, J. Sicard, 2023, Food Hydrocolloids.

3D food printing: Genesis, trends and prospects

P. Mirade, J. Sicard, S. Portanguen, 2022, Future Foods.

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.

L. Debrauwer, S. Portanguen, S. Clerjon, 2016, Food Chemistry.