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Thierry Sayd

Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris
2014 · Alina-Violeta Ursu, Alain Marcati, et al. · Bioresource Technology · 388
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins
2006 · Martine Morzel, Philippe Gatellier, et al. · Meat Science · 308
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Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization
2009 · Elisabeth Laville, Thierry Sayd, et al. · Journal of Agricultural and Food Chemistry · 243
Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle: Implications on Meat Color Development
2006 · Thierry Sayd, Martine Morzel, et al. · Journal of Agricultural and Food Chemistry · 197
Skeletal muscle proteomics in livestock production
2010 · B. Picard, C. Berri, et al. · Briefings in Functional Genomics · 194
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Human Proteinpedia enables sharing of human protein data
2008 · Suresh Mathivanan, Mukhtar Ahmed, et al. · Nature Biotechnology · 156
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Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures
2004 · Martine Morzel, Christophe Chambon, et al. · Meat Science · 135
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Proteomic Analysis of Human Whole and Parotid Salivas Following Stimulation by Different Tastes
2006 · Eric Neyraud, Thierry Sayd, et al. · Journal of Proteome Research · 123
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Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential
2016 · Vincenza Ferraro, Brigitte Gaillard-Martinie, et al. · International Journal of Biological Macromolecules · 94
Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry
2016 · S. Denis, T. Sayd, et al. · Food & Function · 88
Proteomic analysis of ovine muscle hypertrophy1
2006 · M. Hamelin, T. Sayd, et al. · Journal of Animal Science · 88
Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality
2008 · A. Kwasiborski, T. Sayd, et al. · Meat Science · 77
Quantification of peptides released during in vitro digestion of cooked meat
2015 · T. Sayd, C. Chambon, et al. · Food Chemistry · 75
Comparison of Sarcoplasmic Proteomes between Two Groups of Pig Muscles Selected for Shear Force of Cooked Meat
2007 · Elisabeth Laville, Thierry Sayd, et al. · Journal of Agricultural and Food Chemistry · 75
Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat
2017 · Diane de La Pomélie, Véronique Santé-Lhoutellier, et al. · Food Chemistry · 74
Characterisation of PSE zones in semimembranosus pig muscle
2005 · Elisabeth Laville, Thierry Sayd, et al. · Meat Science · 73
Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion
2018 · T. Sayd, C. Dufour, et al. · Food Chemistry · 72
Differences in Pig Muscle Proteome According to HAL Genotype: Implications for Meat Quality Defects
2009 · Elisabeth Laville, Thierry Sayd, et al. · Journal of Agricultural and Food Chemistry · 66
Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers
2012 · M.-L. Bax, T. Sayd, et al. · Food Chemistry · 57
Effects of a quantitative trait locus for muscle hypertrophy from Belgian Texel sheep on carcass conformation and muscularity
2004 · E. Laville, J. Bouix, et al. · Journal of Animal Science · 57
Proteomic Analysis Reveals Changes in the Liver Protein Pattern of Rats Exposed to Dietary Folate Deficiency
2005 · Aurélie Chanson, Thierry Sayd, et al. · Journal of Nutrition · 54
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Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation
2011 · A. Promeyrat, T. Sayd, et al. · Food Chemistry · 52
Differential expression of sarcoplasmic proteins in four heterogeneous ovine skeletal muscles
2007 · Muriel Hamelin, Thierry Sayd, et al. · PROTEOMICS · 45
Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham
2010 · Laetitia Théron, Thierry Sayd, et al. · Meat Science · 42
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
2005 · F. Zamora, L. Aubry, et al. · Meat Science · 39
Works count: 133
Citation count: 3,419
H-index: 30
I10-index: 44
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