Association pour le Developpement de l'Institut de la Viande

Recent papers from Association pour le Developpement de l'Institut de la Viande

1. Investigation into heat-induced lentil globulin–porcine albumin protein interactionsFood Hydrocolloids · 2025
2. Quantification of process-induced toxicants in bovine meats cooked according to the usual preparation and cooking practices in FranceFood Control · 2025
3. Slaughter of cattle without stunning: Questions related to pain, stress and endorphinsMeat Science · 2024
4. Non destructive qualification of bovine meat tendernessFood and Bioproducts Processing · 2024
5. Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopiesFood Chemistry · 2024
6. Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid FoodFoods · 2023
7. In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tractFood Chemistry X · 2022
8. Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safetyComprehensive Reviews in Food Science and Food Safety · 2022
9. Contribution of omics to biopreservation: Toward food microbiome engineeringFrontiers in Microbiology · 2022
10. Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish FoodsFoods · 2022
11. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and OxidationFoods · 2021
12. Haem iron reshapes colonic luminal environment: impact on mucosal homeostasis and microbiome through aldehyde formationMicrobiome · 2019
13. Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich MeatAgricultural Sciences · 2018
14. Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickensAnimal Research · 2005
15. Assessment of airflow patterns inside six industrial beef carcass chillersInternational Journal of Food Science & Technology · 2001
16. Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked hamJournal of the Science of Food and Agriculture · 2000