Véronique Santé‐Lhoutellier

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Martine Morzel, Christophe Chambon, Muriel Hamelin et al. · Meat Science · 2004 · 134 citations · Full text

Agriculture, Biochemistry, Food Science +16

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

Characterisation of PSE zones in semimembranosus pig muscle

Élisabeth Laville, Thierry Sayd, Véronique Santé‐Lhoutellier et al. · Meat Science · 2005 · 70 citations

Life Sciences, Anatomy, Physiology +14

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

Thierry Sayd, Claire Dufour, Christophe Chambon et al. · Food Chemistry · 2018 · 69 citations

Agriculture, Biochemistry, Food Science +16

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

Anthony Kwasiborski, Thierry Sayd, Christophe Chambon et al. · Meat Science · 2008 · 38 citations

Agriculture, Animal Sciences, Biology +5