L. Théron

发表

To what extent does the nitrosation of meat proteins influence their digestibility?

V. Santé-Lhoutellier, T. Sayd, L. Théron, 2018, Food research international.

Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

M. Rossignol, T. Astruc, L. Théron, 2011, Journal of agricultural and food chemistry.

Myofiber metabolic type determination by mass spectrometry imaging.

E. Pujos-Guillot, T. Astruc, L. Théron, 2017, Journal of mass spectrometry : JMS.

Impact of Tannin Supplementation on Proteolysis during Post-Ruminal Digestion in Wethers Using a Dynamic In Vitro System: A Plant (Medicago sativa) Digestomic Approach.

T. Sayd, D. Morgavi, M. Popova, 2022, Journal of agricultural and food chemistry.

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

G. Igrejas, L. Théron, C. Chambon, 2020, Biology.

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

V. Santé-Lhoutellier, T. Sayd, Angéline Duval, 2022, Food Chemistry: X.

A Proof of Concept to Bridge the Gap between Mass Spectrometry Imaging, Protein Identification and Relative Quantitation: MSI~LC-MS/MS-LF

J. Barthélémy, F. Roche, L. Féasson, 2016, Proteomes.

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

V. Santé-Lhoutellier, T. Sayd, M. Réfrégiers, 2021, Foods.

Determination of nitroso-compounds in food products

V. Santé-Lhoutellier, L. Aubry, L. Théron, 2021, MethodsX.

MALDI mass spectrometry imaging and in situ microproteomics of Listeria monocytogenes biofilms.

L. Théron, C. Chambon, D. Viala, 2018, Journal of proteomics.

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

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

Next-Generation Sequencing and MALDI Mass Spectrometry in the Study of Multiresistant Processed Meat Vancomycin-Resistant Enterococci (VRE)

G. Igrejas, R. Bonnet, L. Théron, 2020, Biology.

Current advances in proteomic analysis of (fatty) liver.

L. Théron, X. Fernandez, N. Marty-Gasset, 2012, Journal of proteomics.

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

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

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale.

V. Santé-Lhoutellier, T. Sayd, T. Astruc, 2019, Food chemistry.

Label-free Quantitative Protein Profiling of vastus lateralis Muscle During Human Aging*

G. Butler-Browne, D. Béchet, A. Maier, 2013, Molecular & Cellular Proteomics.

Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".

M. Rossignol, T. Astruc, L. Théron, 2013, Journal of agricultural and food chemistry.

Label-free Quantitative Protein Profiling of vastus lateralis Muscle During Human Aging*□S

G. Butler-Browne, D. Béchet, A. Maier, 2013 .

Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham.

V. Santé-Lhoutellier, T. Sayd, J. Pinguet, 2011, Meat science.

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.

V. Santé-Lhoutellier, L. Théron, Laetitia Chevarin, 2009, Meat science.

Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality.

Cécile Canlet, C. Canlet, L. Théron, 2014, Poultry science.

Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat

V. Santé-Lhoutellier, L. Théron, P. Gatellier, 2008, British poultry science.

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 .

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.

Véronique Santé-Lhoutellier, V. Santé-Lhoutellier, J. Berdagué, 2010, Meat science.

Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review.

V. Santé-Lhoutellier, L. Théron, Diane de La Pomélie, 2018, Food chemistry.

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

V. Santé-Lhoutellier, L. Théron, P. Gatellier, 2021, Foods.

Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.

V. Santé-Lhoutellier, L. Théron, P. Gatellier, 2021, 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.

Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit.

V. Santé-Lhoutellier, T. Sayd, L. Théron, 2019, Food chemistry.

Skeletal muscle lipid content and oxidative activity in relation to muscle fiber type in aging and metabolic syndrome.

B. Picard, J. Barthélémy, F. Roche, 2015, The journals of gerontology. Series A, Biological sciences and medical sciences.

Impact of water content and bloom index on gelatin glycation

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

The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

Z. Vitezica, T. Astruc, L. Théron, 2011, Meat science.

Protein matrix involved in the lipid retention of foie gras during cooking: a multimodal hyperspectral imaging study.

M. Réfrégiers, F. Jamme, T. Astruc, 2014, Journal of agricultural and food chemistry.

Protein Profile and Simulated Digestive Behavior of Breast Milk from Overweight and Normal Weight Mothers

B. Miralles, I. Recio, L. Théron, 2021, Foods.

Label-free Quantitative Protein Profiling of vastus lateralis Muscle During Human Aging*

G. Butler-Browne, D. Béchet, A. Maier, 2013, Molecular & Cellular Proteomics.