V. Scislowski

发表

Competition and food restriction effects on oxidative stress in judo.

E. Filaire, D. Durand, J. Finaud, 2006, International journal of sports medicine.

Consumer acceptance and sensory profiling of reengineered kitoza products.

Ana P. Silva, K. Tomlins, S. Leroy, 2016, Food chemistry.

Antioxidant status and oxidative stress in professional rugby players: evolution throughout a season.

E. Filaire, G. Lac, D. Durand, 2006, International journal of sports medicine.

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.

Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

V. Santé-Lhoutellier, D. Attaix, N. Naud, 2018, Cancer Prevention Research.

Effect of dietary n−6 and n−3 polyunsaturated fatty acids on peroxidizability of lipoproteins in steers

D. Durand, D. Bauchart, D. Gruffat, 2005, Lipids.

Effects of dietary n-6 or n-3 polyunsaturated fatty acids protected or not against ruminal hydrogenation on plasma lipids and their susceptibility to peroxidation in fattening steers.

D. Durand, D. Bauchart, D. Gruffat, 2005, Journal of animal science.

Factors influencing proportion and composition of CLA in beef.

D. Durand, D. Micol, D. Bauchart, 2006, Meat science.

High-fat rations and lipid peroxidation in ruminants: consequences on the health of animals and quality of their products.

J. Hocquette, D. Durand, D. Bauchart, 2005 .

Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods

A. Lebert, J. Sicard, A. Kondjoyan, 2022, Foods.

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.

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.

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

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

Dietary linoleic acid-induced hypercholesterolemia and accumulation of very light HDL in steers

D. Durand, D. Bauchart, D. Gruffat, 2004, Lipids.

Linoleate supplementation in steers modifies lipid composition of plasma lipoproteins but does not alter their fluidity

D. Durand, D. Bauchart, C. Motta, 2004, British Journal of Nutrition.