Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal by E. M. Claudia Terlouw, Véronique Deiss, Thierry Astruc

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Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food by Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc, Pierre-Sylvain Mirade

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Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket by Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike Boland

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Development of a 3D Printer for the Manufacture of Functional Food Protein Gels by Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc, Pierre-Sylvain Mirade

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In vitro colonization of the muscle extracellular matrix components by Escherichia coli O157:H7: the influence of growth medium, temperature and pH on initial adhesion and inductio... by Caroline Chagnot, Allison Agus, Sandra Renier, Frédéric Peyrin, Régine Talon, Thierry Astruc, Mickaël Desvaux

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Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Tim... by Caroline Chagnot, Caroline Chagnot, Annie Venien, Sandra Renier, Nelly Caccia, Régine Talon, Thierry Astruc, Mickaël Desvaux

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The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of Muscles. by Malek Kammoun, Brigitte Picard, Thierry Astruc, Mohammed Gagaoua, Denise Aubert, Muriel Bonnet, Véronique Blanquet, Isabelle Cassar-Malek

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Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces by Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade

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The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure by Arno Germond, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, Thierry Astruc

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Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting by Thierry Astruc, Annie Vénien, Sylvie Clerjon, Raphael Favier, Olivier Loison, Pierre-Sylvain Mirade, Stéphane Portanguen, Jacques Rouel, Mailys Lethiec, Arno Germond

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Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams by Annie Venien, Antoine Vautier, Christophe Chambon, Claude Ferreira, Didier Viala, Laetitia Theron, Laurent Aubry, Thierry Astruc, Thierry Sayd, Veronique Sante-Lhoutellier, Vincenza Ferraro

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A Proof of Concept to Bridge the Gap between Mass Spectrometry Imaging, Protein Identification and Relative Quantitation: MSI~LC-MS/MS-LF by Laëtitia Théron, Delphine Centeno, Cécile Coudy-Gandilhon, Estelle Pujos-Guillot, Thierry Astruc, Didier Rémond, Jean-Claude Barthelemy, Frédéric Roche, Léonard Feasson, Michel Hébraud, Daniel Béchet, Christophe Chambon

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Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment by Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien

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La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective by Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT†, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER

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