Claude Ferreira

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 275 citations

Nutrition, Food Biophysics, Digestion Rate +18

Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Marie-Laure Bax, Thierry Sayd, Laurent Aubry et al. · Food Chemistry · 2012 · 51 citations

Animal Physiology, Body Composition, Biochemistry +12

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Renata S. Filgueras, Philippe Gatellier, Claude Ferreira et al. · Meat Science · 2011 · 49 citations

Nutrition, Food Composition, Animal Nutrition +8

Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

Laëtitia Théron, Thierry Sayd, Christophe Chambon et al. · Food Control · 2019 · 11 citations

Mechanobiology, Muscle Function, Engineering +10