Correction to “C‑Nitrosation, C‑Nitration, and Coupling of Flavonoids with N‑Acetyltryptophan Limit This Amine N‑Nitrosation in a Simulated Cured and Cooked Meat”
Sirvins, Charlène, Goupy, Pascale, Promeyrat, Aurélie, Dufour, Claire
Published in Journal of agricultural and food chemistry (15.05.2024)
Published in Journal of agricultural and food chemistry (15.05.2024)
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Journal Article
In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract
Keuleyan, Eléna, Bonifacie, Aline, Sayd, Thierry, Duval, Angéline, Aubry, Laurent, Bourillon, Sylvie, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Scislowski, Valérie, Picgirard, Laurent, Théron, Laëtitia, Santé-Lhoutellier, Véronique
Published in Food Chemistry: X (30.12.2022)
Published in Food Chemistry: X (30.12.2022)
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Journal Article
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
Bonifacie, Aline, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Picgirard, Laurent, Scislowski, Valérie, Santé-Lhoutellier, Véronique, Théron, Laetitia
Published in Foods (14.04.2021)
Published in Foods (14.04.2021)
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Journal Article
Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
Guéraud, Françoise, Buisson, Charline, Promeyrat, Aurélie, Naud, Nathalie, Fouché, Edwin, Bézirard, Valérie, Dupuy, Jacques, Plaisancié, Pascale, Héliès-Toussaint, Cécile, Trouilh, Lidwine, Martin, Jean-Luc, Jeuge, Sabine, Keuleyan, Eléna, Petit, Noémie, Aubry, Laurent, Théodorou, Vassilia, Frémaux, Bastien, Olier, Maïwenn, Caderni, Giovanna, Kostka, Tina, Nassy, Gilles, Santé-Lhoutellier, Véronique, Pierre, Fabrice
Published in NPJ science of food (07.10.2023)
Published in NPJ science of food (07.10.2023)
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Journal Article
Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat
Keuleyan, Eléna, Bonifacie, Aline, Gatellier, Philippe, Ferreira, Claude, Blinet, Sylvie, Promeyrat, Aurélie, Nassy, Gilles, Santé-Lhoutellier, Véronique, Théron, Laëtitia
Published in Foods (01.09.2021)
Published in Foods (01.09.2021)
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Journal Article
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
Bonifacie, Aline, Promeyrat, Aurélie, Nassy, Gilles, Gatellier, Philippe, Santé-Lhoutellier, Véronique, Théron, Laetitia
Published in Food chemistry (30.06.2021)
Published in Food chemistry (30.06.2021)
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Journal Article
Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation
Bonifacie, Aline, Aubry, Laurent, Sayd, Thierry, Bourillon, Sylvie, Duval, Angéline, Kombolo, Moïse, Nassy, Gilles, Promeyrat, Aurélie, Santé-Lhoutellier, Véronique, Théron, Laetitia
Published in Food research international (01.11.2024)
Published in Food research international (01.11.2024)
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Journal Article
Evaluation of protein aggregation in cooked meat
Promeyrat, A., Gatellier, P., Lebret, B., Kajak-Siemaszko, K., Aubry, L., Santé-Lhoutellier, V.
Published in Food chemistry (2010)
Published in Food chemistry (2010)
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Journal Article
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation
Promeyrat, A., Sayd, T., Laville, E., Chambon, C., Lebret, B., Gatellier, Ph
Published in Food chemistry (01.08.2011)
Published in Food chemistry (01.08.2011)
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Journal Article
Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature
Promeyrat, A., Bax, M.L., Traoré, S., Aubry, L., Santé-Lhoutellier, V., Gatellier, Ph
Published in Meat science (01.08.2010)
Published in Meat science (01.08.2010)
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Journal Article
Analysis of free radical production in meat in the physicochemical conditions of storage and cooking
Oueslati, Khaled, Promeyrat, Aurélie, Daudin, Jean-Dominique, Gatellier, Philippe
Published in 61th. International Congress of Meat Science and Technology (ICoMST). 2015; 61. International Congress of Meat Science and Technology (ICoMST), Clermont-Ferrand, FRA, 2015-08-23-2015-08-28, 194-194 (2015)
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Published in 61th. International Congress of Meat Science and Technology (ICoMST). 2015; 61. International Congress of Meat Science and Technology (ICoMST), Clermont-Ferrand, FRA, 2015-08-23-2015-08-28, 194-194 (2015)
Conference Proceeding
Analysis of free radical production in meat in the physicochemical conditions of storage and cooking
Oueslati, Khaled, Promeyrat, Aurélie, Daudin, Jean-Dominique, Gatellier, Philippe
Published in 61th. International Congress of Meat Science and Technology (ICoMST). 2015; 61. International Congress of Meat Science and Technology (ICoMST), Clermont-Ferrand, FRA, 2015-08-23-2015-08-28, 194-194 (2015)
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Published in 61th. International Congress of Meat Science and Technology (ICoMST). 2015; 61. International Congress of Meat Science and Technology (ICoMST), Clermont-Ferrand, FRA, 2015-08-23-2015-08-28, 194-194 (2015)
Conference Proceeding
Toward the development of functional foods for elderly
Promeyrat, Aurélie, Astruc, Thierry, Venien, Annie, De Oliveira Ferreira, Claude, Sante-Lhoutellier, Veronique
Published in 28èmes EFFoST Conference "Innovations in Attractive and Sustainable Food for Health". 2014; 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Uppsala, SWE, 2014-11-25-2014-11-28 (2014)
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Published in 28èmes EFFoST Conference "Innovations in Attractive and Sustainable Food for Health". 2014; 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Uppsala, SWE, 2014-11-25-2014-11-28 (2014)
Conference Proceeding
Toward the development of functional foods for elderly
Promeyrat, Aurélie, Astruc, Thierry, Venien, Annie, De Oliveira Ferreira, Claude, Sante-Lhoutellier, Veronique
Published in 28èmes EFFoST Conference "Innovations in Attractive and Sustainable Food for Health". 2014; 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Uppsala, SWE, 2014-11-25-2014-11-28 (2014)
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Published in 28èmes EFFoST Conference "Innovations in Attractive and Sustainable Food for Health". 2014; 28. EFFoST Conference "Innovations in Attractive and Sustainable Food for Health", Uppsala, SWE, 2014-11-25-2014-11-28 (2014)
Conference Proceeding
Monitoring the lipid structure of frankfurters: toward a food model to better understand the perception of fat
Chapeau, Anne-Laure, Promeyrat, Aurélie, Astruc, Thierry, Venien, Annie, De Oliveira Ferreira, Claude, Sante-Lhoutellier, Veronique
Published in 60èmes International Congress of Meat Science and Technology . 2014; 60. International Congress of Meat Science and Technology , Punta del Este, URY, 2014-08-17-2014-08-22, 1-4 (2014)
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Published in 60èmes International Congress of Meat Science and Technology . 2014; 60. International Congress of Meat Science and Technology , Punta del Este, URY, 2014-08-17-2014-08-22, 1-4 (2014)
Conference Proceeding
A mimetic model to study the effect of meat compounds on protein modifications during heating
Promeyrat, Aurélie, Daudin, Jean-Dominique, Danon, Jeanne, Delosière, Mylène, Gatellier, Philippe
Published in 58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4 (2012)
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Published in 58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4 (2012)
Conference Proceeding
A mimetic model to study the effect of meat compounds on protein modifications during heating
Promeyrat, Aurélie, Daudin, Jean-Dominique, Danon, Jeanne, Delosière, Mylène, Gatellier, Philippe
Published in 58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4 (2012)
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Published in 58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4 (2012)
Conference Proceeding