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For: Sayd T, Chambon C, Santé-lhoutellier V. Quantification of peptides released during in vitro digestion of cooked meat. Food Chem 2016;197:1311-23. [DOI: 10.1016/j.foodchem.2015.11.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 10/14/2015] [Accepted: 11/04/2015] [Indexed: 12/24/2022]

For:	Sayd T, Chambon C, Santé-lhoutellier V. Quantification of peptides released during in vitro digestion of cooked meat. Food Chem 2016;197:1311-23. [DOI: 10.1016/j.foodchem.2015.11.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 10/14/2015] [Accepted: 11/04/2015] [Indexed: 12/24/2022]

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Cited by Other Article(s)

Denis S, Sayd T, Georges A, Chambon C, Chalancon S, Santé-Lhoutellier V, Blanquet-Diot S. Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry. Food Funct 2016;7:2682-91. [DOI: 10.1039/c6fo00120c] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]