1.Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

作　　者：Hassan Safa ;Philippe Gatellier ;Jean-Louis Berdagué 等

出　　处：Food and Nutrition Sciences. 2016 ;07(14):1297-1314.doi:10.4236/fns.2016.714119

出版社：Scientific Research Publishing

文章 ID：204061289

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2.New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

作　　者：Aline Bonifacie ;Philippe Gatellier ;Aurélie Promeyrat 等

出　　处：Foods. 2021 ;10(4):852.doi:10.3390/foods10040852

出版社：MDPI Publishing

文章 ID：262432501

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3.Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment

作　　者：Laetitia Théron ;Aline Bonifacie ;Jérémy Delabre 等

出　　处：Foods. 2021 ;10(5):998.doi:10.3390/foods10050998

出版社：MDPI Publishing

文章 ID：262432517

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4.Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion

作　　者：Diane de La Pomelie ;Sabine Leroy ;Régine Talon 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102415

出版社：MDPI Publishing

文章 ID：1035665107

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5.Determination of nitroso-compounds in food products

作　　者：Aline Bonifacie ;Laurent Aubry ;Philippe Gatellier 等

出　　处：MethodsX. 2021 ;8:1-6.doi:10.1016/j.mex.2021.101289

出版社：Elsevier

文章 ID：1036398160

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6.Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

作　　者：Eléna Keuleyan ;Aline Bonifacie ;Philippe Gatellier 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092230

出版社：MDPI Publishing

文章 ID：1035679668

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