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Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
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Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Bax, Marie-Laure ; Aubry, Laurent ; Ferreira, Claude ; Daudin, Jean-Dominique ; Gatellier, Philippe ; Rémond, Didier ; Santé-Lhoutellier, Véronique

Journal of agricultural and food chemistry, 2012-03, Vol.60 (10), p.2569-2576 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Dairy products and inflammation: A review of the clinical evidence
Dairy products and inflammation: A review of the clinical evidence
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Dairy products and inflammation: A review of the clinical evidence

Bordoni, Alessandra ; Danesi, Francesca ; Dardevet, Dominique ; Dupont, Didier ; Fernandez, Aida S. ; Gille, Doreen ; Nunes dos Santos, Claudia ; Pinto, Paula ; Re, Roberta ; Rémond, Didier ; Shahar, Danit R. ; Vergères, Guy

Critical reviews in food science and nutrition, 2017-08, Vol.57 (12), p.2497-2525 [Periódico revisado por pares]

United States: Taylor & Francis

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3
Reliability and Lifetime Distribution Analysis of Belt Drive Systems considering Time-Dependent Stiffness of Belts
Reliability and Lifetime Distribution Analysis of Belt Drive Systems considering Time-Dependent Stiffness of Belts
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Reliability and Lifetime Distribution Analysis of Belt Drive Systems considering Time-Dependent Stiffness of Belts

Gao, Peng ; Xie, Liyang Rémond, Didier ; Didier Rémond

Shock and vibration, 2018-01, Vol.2018, p.1-9 [Periódico revisado por pares]

Cairo: Hindawi

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4
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method
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Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

Margier, Marielle ; Georgé, Stéphane ; Hafnaoui, Noureddine ; Remond, Didier ; Nowicki, Marion ; Du Chaffaut, Laure ; Amiot, Marie-Josèphe ; Reboul, Emmanuelle

Nutrients, 2018-11, Vol.10 (11), p.1668 [Periódico revisado por pares]

Switzerland: MDPI

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5
True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods
True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods
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True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods

Reynaud, Yohan ; Buffière, Caroline ; Cohade, Benoît ; Vauris, Mélissa ; Liebermann, Kevin ; Hafnaoui, Noureddine ; Lopez, Michel ; Souchon, Isabelle ; Dupont, Didier ; Rémond, Didier

Food chemistry, 2021-02, Vol.338, p.128020-7, Article 128020 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Modeling and Application of Process Damping in Milling of Thin-Walled Workpiece Made of Titanium Alloy
Modeling and Application of Process Damping in Milling of Thin-Walled Workpiece Made of Titanium Alloy
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Modeling and Application of Process Damping in Milling of Thin-Walled Workpiece Made of Titanium Alloy

Li, Xin ; Zhao, Wei ; Li, Liang ; He, Ning ; Chi, ShengWei Rémond, Didier

Shock and vibration, 2015-01, Vol.2015, p.1-12 [Periódico revisado por pares]

Cairo: Hindawi Publishing Corporation

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7
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
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Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

Thorning, Tanja Kongerslev ; Bertram, Hanne Christine ; Bonjour, Jean-Philippe ; de Groot, Lisette ; Dupont, Didier ; Feeney, Emma ; Ipsen, Richard ; Lecerf, Jean Michel ; Mackie, Alan ; McKinley, Michelle C ; Michalski, Marie-Caroline ; Rémond, Didier ; Risérus, Ulf ; Soedamah-Muthu, Sabita S ; Tholstrup, Tine ; Weaver, Connie ; Astrup, Arne ; Givens, Ian

The American journal of clinical nutrition, 2017-05, Vol.105 (5), p.1033-1045 [Periódico revisado por pares]

United States: American Society for Clinical Nutrition, Inc

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8
Quelle place pour les produits animaux dans l’alimentation de demain ?
Quelle place pour les produits animaux dans l’alimentation de demain ?
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Quelle place pour les produits animaux dans l’alimentation de demain ?

Remond, Didier

INRA Productions Animales, 2019-12, Vol.32 (2), p.147-157 [Periódico revisado por pares]

INRA (2009-2019)

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9
The muscle protein synthetic response to food ingestion
The muscle protein synthetic response to food ingestion
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The muscle protein synthetic response to food ingestion

Gorissen, Stefan H.M. ; Rémond, Didier ; van Loon, Luc J.C.

Meat science, 2015-11, Vol.109, p.96-100 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Angular modeling of a rotating machine in non-stationary conditions: Application to monitoring bearing defects of wind turbines with instantaneous angular speed
Angular modeling of a rotating machine in non-stationary conditions: Application to monitoring bearing defects of wind turbines with instantaneous angular speed
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Angular modeling of a rotating machine in non-stationary conditions: Application to monitoring bearing defects of wind turbines with instantaneous angular speed

Gomez, Jose L. ; Khelf, Ilyes ; Bourdon, Adeline ; André, Hugo ; Rémond, Didier

Mechanism and machine theory, 2019-06, Vol.136, p.27-51 [Periódico revisado por pares]

Elsevier Ltd

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