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Structural changes in local Thai beef during sous-vide cooking.
Meat Sci. 2021 May;175:108442. doi: 10.1016/j.meatsci.2021.108442. Epub 2021 Jan 21.
Meat Sci. 2021.
PMID: 33540360
Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model.
Sicard J , Mirade PS , Portanguen S , Clerjon S , Kondjoyan A .
Sicard J , et al.
Food Funct. 2018 Dec 13;9(12):6455-6469. doi: 10.1039/c8fo01120f.
Food Funct. 2018.
PMID: 30465051
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In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.
Motoyama M, Vénien A, Loison O, Sandt C, Watanabe G, Sicard J, Sasaki K, Astruc T.
Motoyama M, et al. Among authors: sicard j.
Food Chem. 2018 May 15;248:322-329. doi: 10.1016/j.foodchem.2017.11.031. Epub 2017 Nov 10.
Food Chem. 2018.
PMID: 29329861
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Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors-Prospects for Meat and Fish Foods.
Kondjoyan A, Sicard J, Cucci P, Audonnet F, Elhayel H, Lebert A, Scislowski V.
Kondjoyan A, et al. Among authors: sicard j.
Foods. 2022 Apr 14;11(8):1139. doi: 10.3390/foods11081139.
Foods. 2022.
PMID: 35454725
Free PMC article.
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