A. Bonifacie

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.

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.

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.

Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation

V. Santé-Lhoutellier, T. Sayd, Angéline Duval, 2024, Food Research International.