Chambon C - Search Results

1

Small peptides (<5kDa) found in ready-to-eat beef meat.

Bauchart C, Rémond D, Chambon C, Patureau Mirand P, Savary-Auzeloux I, Reynès C, Morzel M. Bauchart C, et al. Among authors: chambon c. Meat Sci. 2006 Dec;74(4):658-66. doi: 10.1016/j.meatsci.2006.05.016. Epub 2006 Jul 7. Meat Sci. 2006. PMID: 22063220

2

Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs.

Bauchart C, Morzel M, Chambon C, Mirand PP, Reynès C, Buffière C, Rémond D. Bauchart C, et al. Among authors: chambon c. Br J Nutr. 2007 Dec;98(6):1187-95. doi: 10.1017/S0007114507761810. Epub 2007 Sep 3. Br J Nutr. 2007. PMID: 17764598

3

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures.

Morzel M, Chambon C, Hamelin M, Santé-Lhoutellier V, Sayd T, Monin G. Morzel M, et al. Among authors: chambon c. Meat Sci. 2004 Aug;67(4):689-96. doi: 10.1016/j.meatsci.2004.01.008. Meat Sci. 2004. PMID: 22061819

4

Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms.

Morzel M, Terlouw C, Chambon C, Micol D, Picard B. Morzel M, et al. Among authors: chambon c. Meat Sci. 2008 Mar;78(3):297-304. doi: 10.1016/j.meatsci.2007.06.016. Epub 2007 Jul 4. Meat Sci. 2008. PMID: 22062282

5

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion.

Sayd T, Dufour C, Chambon C, Buffière C, Remond D, Santé-Lhoutellier V. Sayd T, et al. Among authors: chambon c. Food Chem. 2018 May 30;249:111-118. doi: 10.1016/j.foodchem.2018.01.013. Epub 2018 Jan 2. Food Chem. 2018. PMID: 29407913

6

Characterisation of PSE zones in semimembranosus pig muscle.

Laville E, Sayd T, Santé-Lhoutellier V, Morzel M, Labas R, Franck M, Chambon C, Monin G. Laville E, et al. Among authors: chambon c. Meat Sci. 2005 May;70(1):167-72. doi: 10.1016/j.meatsci.2004.12.008. Meat Sci. 2005. PMID: 22063293

7

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

Bax ML, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, Rémond D, Santé-Lhoutellier V. Bax ML, et al. Among authors: chambon c. Food Chem. 2013 Feb 15;136(3-4):1249-62. doi: 10.1016/j.foodchem.2012.09.049. Epub 2012 Sep 20. Food Chem. 2013. PMID: 23194521

8

Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color development.

Sayd T, Morzel M, Chambon C, Franck M, Figwer P, Larzul C, Le Roy P, Monin G, Chérel P, Laville E. Sayd T, et al. Among authors: chambon c. J Agric Food Chem. 2006 Apr 5;54(7):2732-7. doi: 10.1021/jf052569v. J Agric Food Chem. 2006. PMID: 16569068

9

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

Laville E, Sayd T, Morzel M, Blinet S, Chambon C, Lepetit J, Renand G, Hocquette JF. Laville E, et al. Among authors: chambon c. J Agric Food Chem. 2009 Nov 25;57(22):10755-64. doi: 10.1021/jf901949r. J Agric Food Chem. 2009. PMID: 19860418

10

Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity.

Morzel M, Chambon C, Lefèvre F, Paboeuf G, Laville E. Morzel M, et al. Among authors: chambon c. J Agric Food Chem. 2006 Apr 19;54(8):2997-3001. doi: 10.1021/jf0528759. J Agric Food Chem. 2006. PMID: 16608221

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