Véronique Santé-Lhoutellier

Best Publications

• Technical note: A simplified procedure for myofibril hydrophobicity determination.

  Unknown

  684
  Citations

• Gelatin structure and composition linked to hard capsule dissolution: A review

  Unknown

  496
  Citations

• Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

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  389
  Citations

• Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.

  Unknown

  358
  Citations

• Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

  Elisabeth Le Bihan-Duval;Martine Debut;Cécile M Berri;Nadine Sellier

  291
  Citations

• Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens

  C. Berri;E. Le Bihan-Duval;M. Debut;V. Santé-Lhoutellier

  286
  Citations

• Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death

  C Berri;M Debut;V Santé-Lhoutellier;C Arnould

  232
  Citations

• Higher drip loss is associated with protein oxidation.

  Unknown

  200
  Citations

• Evaluation of protein aggregation in cooked meat

  A. Promeyrat;P. Gatellier;B. Lebret;B. Lebret;K. Kajak-Siemaszko

  183
  Citations

• Effect of heat treatment on protein oxidation in pig meat

  Unknown

  178
  Citations

• Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress

  M Debut;C Berri;C Arnould;D Guemené

  171
  Citations

• The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application

  Unknown

  164
  Citations

• Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility.

  Unknown

  161
  Citations

• Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

  Unknown

  140
  Citations

• Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils.

  Unknown

  137
  Citations

• A comprehensive review of bioactive peptides obtained from animal byproducts and their applications

  Unknown

  122
  Citations

• Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

  Unknown

  107
  Citations

• High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

  Unknown

  107
  Citations

• Use of meat fluorescence emission as a marker of oxidation promoted by cooking.

  Unknown

  104
  Citations

• Assessment of the influence of diet on lamb meat oxidation

  Unknown

  103
  Citations