Jean-Claude Cheftel

Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

Anne Carlez, Teresa Veciana-Nogues, Jean-Claude Cheftel · LWT · 1995 · 320 citations

Animal Physiology, Meat Packaging, High Pressure Processing +4

High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

Anne Carlez, Jean-Philippe Rosec, Nicole Richard et al. · LWT · 1993 · 182 citations

Citrobacter Freundii, Microbial Contamination, Listeria Innocua +6

Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat

Anne Carlez, Jean-Philippe Rosec, Nicole Richard et al. · LWT · 1994 · 134 citations

Food Spoilage, Chilled Storage, Microbiology +3

Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

Cecilia Elena Lupano, Eliane Dumay, Jean-Claude Cheftel · International Journal of Food Science & Technology · 1992 · 39 citations

Biopolymer Gel, Calcium Removal, Whey Protein Isolate +14

Enzymatic reduction of methionine sulfoxide. In vitro experiments with rat liver and kidney.

Christian Aymard, Lisette Seyer, Jean-Claude Cheftel · Agricultural and Biological Chemistry · 1979 · 25 citations · Full text

Biochemistry, Medicine, Liver Physiology +12