In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract
2022 · Food Chemistry X · 13 citations
https://doi.org/10.1016/j.fochx.2022.100474
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Laurent Aubry
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Laurent Aubry is an academic researcher from Université Clermont Auvergne. The author has contributed to research in topics: Meat and Animal Product Quality & Pleistocene-Era Hominins and Archaeology & Muscle metabolism and nutrition. The author has an h-index of 21, co-authored 92 publications.
ORCID: 0009-0005-8872-3741Papers by this author
worksEffects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
2023 · npj Science of Food · 13 citations
https://doi.org/10.1038/s41538-023-00228-9
Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation
2024 · Food Research International · 4 citations
https://doi.org/10.1016/j.foodres.2024.114969
A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat
2014 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?
2022 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
Highlighting economic and social interactions within Linearbandkeramik households: the Homes project
2022 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
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