V Sante-Lhoutellier
Overview
Explore the profile of V Sante-Lhoutellier including associated specialties, affiliations and a list of published articles.
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27
Citations
333
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Recent Articles
1.
Menard O, Lesmes U, Shani-Levi C, Araiza Calahorra A, Lavoisier A, Morzel M, et al.
Food Funct
. 2023 Apr;
14(10):4569-4582.
PMID: 37099034
Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been...
2.
Clinquart A, Ellies-Oury M, Hocquette J, Guillier L, Sante-Lhoutellier V, Prache S
Animal
. 2022 Jan;
16 Suppl 1:100426.
PMID: 35031228
This paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The...
3.
Prache S, Adamiec C, Astruc T, Baeza-Campone E, Bouillot P, Clinquart A, et al.
Animal
. 2021 Nov;
16 Suppl 1:100376.
PMID: 34836809
This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of...
4.
Peyron M, Sayd T, Sicard J, Mirade P, Pinguet J, Chambon C, et al.
Food Funct
. 2021 Jun;
12(16):7283-7297.
PMID: 34169307
The elderly population will increase sharply in the future, along with an emerging range of specific nutritional needs that include adapted food. We aimed to develop a workflow to study...
5.
Sayd T, Dufour C, Chambon C, Buffiere C, Remond D, Sante-Lhoutellier V
Food Chem
. 2018 Feb;
249:111-118.
PMID: 29407913
We studied the kinetics of peptide release during the gastric digestion of meat proteins in vivo, in view to predicting the release of bioactive peptides further on in the digestive...
6.
Peyron M, Sante-Lhoutellier V, Francois O, Hennequin M
Food Funct
. 2018 Jan;
9(2):1112-1122.
PMID: 29359227
In the elderly, masticatory function often presents failure in certain oral tasks due to impairment such as decline in muscular force, jaw or tongue motility, neuro-muscular coordination, tooth damage, malocclusion...
7.
Denis S, Sayd T, Georges A, Chambon C, Chalancon S, Sante-Lhoutellier V, et al.
Food Funct
. 2016 May;
7(6):2682-91.
PMID: 27185090
In humans, meat ensures the supply of proteins with high nutritional value and indispensable amino acids. The main goal of the present study was to compare the degradation of meat...
8.
Sayd T, Chambon C, Sante-Lhoutellier V
Food Chem
. 2015 Dec;
197 Pt B:1311-23.
PMID: 26675873
We aimed to identify and quantify the peptides generated during in vitro digestion of cooked meat by liquid chromatography coupled with high resolution mass spectrometer. A total of 940 non-redundant...
9.
Gobert M, Sayd T, Gatellier P, Sante-Lhoutellier V
Meat Sci
. 2014 Jul;
98(3):539-43.
PMID: 25041652
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and...
10.
Bax M, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, et al.
Food Chem
. 2012 Dec;
136(3-4):1249-62.
PMID: 23194521
Meat is an appropriate source of proteins and minerals for human nutrition. Technological treatments modify the physical-chemical properties of proteins, making them liable to decrease the nutritional potential of meat....