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Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat
Hassan Safa, Philippe Gatellier, Jean-Louis Berdagué, Nathalie Kondjoyan, Frédéric Mercier, Stéphane Portanguen, Raphaël Favier, Pierre-Sylvain Mirade
Food Nutr. Sci. Vol.7 No.14, December 05, 2016  DOI: 10.4236/fns.2016.714119
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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge
Hassan Safa, Stéphane Portanguen, Pierre-Sylvain Mirade
Food Nutr. Sci. Vol.8 No.4, April 27, 2017  DOI: 10.4236/fns.2017.84029
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Food and Nutrition Sciences—Open Special Issues: Public Health Nutrition Initiatives
Anthony Fardet
Food Nutr. Sci. Vol.4 No.10, September 11, 2013  DOI: 10.4236/fns.2013.410A001
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New Caspases’ inhibitors belonging to the serpin superfamily: A novel key control point of apoptosis in mammalian tissues
Mohammed Gagaoua, Yasmine Boudida, Samira Becila, Brigitte Picard, Abdelghani Boudjellal, Miguel Sentandreu, Ahmed Ouali
Adv. Biosci. Biotechnol. Vol.3 No.6, October 30, 2012  DOI: 10.4236/abb.2012.326095
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The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans
Gille Gandemer, Valérie Scislowski, Stéphane Portanguen, Alain Kondjoyan
Food Nutr. Sci. Vol.11 No.7, July 09, 2020  DOI: 10.4236/fns.2020.117045
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