C. Ferreira

Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly

V. Santé-Lhoutellier, T. Sayd, Angéline Duval, 2020, Foods.

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

V. Santé-Lhoutellier, T. Sayd, D. Rémond, 2013, Food chemistry.

Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams

V. Santé-Lhoutellier, T. Sayd, L. Aubry, 2020 .

Detection of Frozen–Thawed Duck Fatty Liver by MALDI-TOF Mass Spectrometry: A Chemometrics Study

V. Santé-Lhoutellier, T. Sayd, L. Aubry, 2021, Molecules.

Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

V. Santé-Lhoutellier, T. Sayd, L. Aubry, 2020 .

Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.

Didier Rémond, Jean-Dominique Daudin, Philippe Gatellier, 2012, Journal of agricultural and food chemistry.

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

V. Santé-Lhoutellier, C. Ferreira, L. Théron, 2021, Foods.

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

V. Santé-Lhoutellier, R. Zambiazi, C. Ferreira, 2011, Meat science.