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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Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods by Alain Kondjoyan, Jason Sicard, Paolo Cucci, Fabrice Audonnet, Hiba Elhayel, André Lebert, Valérie Scislowski

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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation by Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron

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In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract by Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier

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