Stéphane Portanguen

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

Rami Harkouss, Thierry Astruc, Philippe Gatellier et al. · Food Chemistry · 2014 · 93 citations · Full text

Agriculture, Food Science, Food Analysis +13

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

Ph. Gatellier, Alain Kondjoyan, Stéphane Portanguen et al. · Meat Science · 2010 · 91 citations

Agriculture, Food Science, Nutritional Sciences +16

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

Ph. Gatellier, Véronique Santé-Lhoutellier, Stéphane Portanguen et al. · Meat Science · 2009 · 89 citations

Agriculture, Chemistry, Food Science +12

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

Alain Kondjoyan, Samuel S. Oillic, Stéphane Portanguen et al. · Meat Science · 2013 · 89 citations

Agriculture, Food Science, Mechanical Engineering +16

Towards models for the prediction of beef meat quality during cooking

Alain Kondjoyan, Achim Köhler, C.E. Realini et al. · Meat Science · 2013 · 65 citations · Full text

Agriculture, Food Science, Food Analysis +13