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aline bonifacio
(1 results)?
Determination of nitroso-compounds in food products.
MethodsX. 2021 Mar 3;8:101289. doi: 10.1016/j.mex.2021.101289. eCollection 2021.
MethodsX. 2021.
PMID: 34434809
Free PMC article.
In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract.
Keuleyan E, Bonifacie A, Sayd T, Duval A, Aubry L, Bourillon S, Gatellier P, Promeyrat A, Nassy G, Scislowski V, Picgirard L, Théron L, Santé-Lhoutellier V.
Keuleyan E, et al. Among authors: bonifacie a.
Food Chem X. 2022 Oct 13;16:100474. doi: 10.1016/j.fochx.2022.100474. eCollection 2022 Dec 30.
Food Chem X. 2022.
PMID: 36263244
Free PMC article.
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Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment.
Théron L, Bonifacie A, Delabre J, Sayd T, Aubry L, Gatellier P, Ravel C, Chambon C, Astruc T, Rouel J, Santé-Lhoutellier V, Réfrégiers M, Wien F.
Théron L, et al. Among authors: bonifacie a.
Foods. 2021 May 2;10(5):998. doi: 10.3390/foods10050998.
Foods. 2021.
PMID: 34063224
Free PMC article.
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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.
Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, Santé-Lhoutellier V, Théron L.
Bonifacie A, et al.
Foods. 2021 Apr 14;10(4):852. doi: 10.3390/foods10040852.
Foods. 2021.
PMID: 33919785
Free PMC article.
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Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.
Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L.
Bonifacie A, et al.
Food Chem. 2021 Jun 30;348:129073. doi: 10.1016/j.foodchem.2021.129073. Epub 2021 Jan 20.
Food Chem. 2021.
PMID: 33524692
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Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat.
Keuleyan E, Bonifacie A, Gatellier P, Ferreira C, Blinet S, Promeyrat A, Nassy G, Santé-Lhoutellier V, Théron L.
Keuleyan E, et al. Among authors: bonifacie a.
Foods. 2021 Sep 20;10(9):2230. doi: 10.3390/foods10092230.
Foods. 2021.
PMID: 34574340
Free PMC article.
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