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 · 91 citations · Full text

Biochemistry, Lipid Oxidation, Quantitative Study +5

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 · 89 citations

Nutrition, Biochemistry, Omega-3 Fatty Acid +8

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 · 88 citations

Food Chemistry, Biochemistry, Food Analysis +7

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 · 88 citations

Heat Transfer Process, Beef Meat, Engineering +7

Towards models for the prediction of beef meat quality during cooking

Alain Kondjoyan, Achim Köhler, C.E. Realini et al. · Meat Science · 2013 · 63 citations

Meat Packaging, Predictive Analytics, Towards Models +8