Publications

Found 5 results

Filters: Author is Theron, L. [Clear All Filters]

2014

Theron L, Venien A, Jamme F, et al. Protein matrix involved in the lipid retention of Foie Gras during cooking : A mutimodal hyperspectral imaging study. Journal of Agricultural and Food Chemistry. 2014;62:5954–5962.

2013

Theron L, Bouillier-Oudot M, Marie-Etancelin C, bonnefont C, Fernandez X, Molette C. La fonte lipidique du foie gras Ã la cuisson. INRA Productions Animales. 2013;26:415–424. Available at: http://www6.inra.fr/productions-animales/2013-Volume-26/Numero-5-2013-pp.-385-454/La-fonte-lipidique-du-foie-gras-a-la-cuisson.

2012

Theron L, Cullere M, Bouillier-Oudot M, et al. Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks. Journal of Animal Science. 2012;90:3312–3317. doi:10.2527/jas2011-4945.

2011

Theron L, Astruc T, Bouillier-Oudot M, et al. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras". Meat Science. 2011;89:377–383. doi:10.1016/j.meatsci.2011.04.018.

Theron L, Astruc T, Bouillier-Oudot M, et al. The fusion of lipid droplets is involved in fat loss during cooking of duck \"foie gras\". Meat Science. 2011;89:377–383.