Philippe Gatellier

4.8k citations

59 papers · 3.8k indexed · 1 hit paper · h-index 32

Impact in

Animal Science and Zoology top 0.05%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
Insect Science top 1%
- Bee Products Chemical Analysis
- Insect Utilization and Effects

Papers in

Animal Science and Zoology 50
- Meat and Animal Product Quality 50
- Animal Nutrition and Physiology 21
Insect Science 16
- Bee Products Chemical Analysis 14

Co-authors: Véronique Santé-Lhoutellier Michel Renerre Laurent Aubry Yves Mercier P. Marinova Thierry Sayd Thierry Astruc Élisabeth Laville
Journals: Meat Science (20 papers)Food Chemistry (11 papers)Journal of Agricultural and Food Chemistry (7 papers)Foods (4 papers)Food Research International (2 papers)
Partner nations: France Morocco Spain

In The Last Decade

Philippe Gatellier

59 papers receiving 3.6k citations

Hit Papers

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Technical note: A simplified procedure for myofibril hydrophobicity determination 2006 · 522 citations

Peers

Countries citing papers authored by Philippe Gatellier

Since Specialization

Citations

This map shows the geographic impact of Philippe Gatellier's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Philippe Gatellier with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Philippe Gatellier more than expected).

Fields of papers citing papers by Philippe Gatellier

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Philippe Gatellier. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Philippe Gatellier. The network helps show where Philippe Gatellier may publish in the future.

Co-authors

The 25 scholars most cited alongside Philippe Gatellier, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Philippe Gatellier Line = papers co-authored together Philippe Gatellier links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract Food Chemistry X ·车津立, J. P. De C., Thierry Sayd, Norio Sato, Laurent Aubry, Gi Jung Kim, Philippe Gatellier, Aurélie Promeyrat, Hannah Duggan, Valérie Scislowski, María Fernanda Ramírez-Flores, Laëtitia Théron, Véronique Santé-Lhoutellier	2022	9
2	Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation Food Chemistry ·J. P. De C., Aurélie Promeyrat, Hannah Duggan, Philippe Gatellier, Véronique Santé-Lhoutellier, Laëtitia Théron	2021	34
3	Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species Meat Science ·Léo. Da Silva Alves, Samira Becila, Philippe Ruiz, M. Leipig, 善浩松倉, Abdelghani Boudjellal, Philippe Gatellier, Stéphane Portanguen, Régine Talòn, Sabine Léroy	2020	16
4	Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit Food Chemistry ·梁作干, Véronique Santé-Lhoutellier, Thierry Sayd, Laëtitia Théron, Philippe Gatellier	2019	15
5	Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review Food Chemistry ·Olga Zioga, 梁作干, Laëtitia Théron, Véronique Santé-Lhoutellier, Philippe Gatellier	2018	28
6	To what extent does the nitrosation of meat proteins influence their digestibility? Food Research International ·Laëtitia Théron, Christophe Chambon, Thierry Sayd, 梁作干, 桜井淑子, Philippe Gatellier	2018	6
7	Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat Food Chemistry ·梁作干, Véronique Santé-Lhoutellier, Thierry Sayd, Philippe Gatellier	2017	58
8	Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model Food Chemistry ·梁作干, Véronique Santé-Lhoutellier, Philippe Gatellier	2017	12
9	Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model Food Chemistry ·梁作干, Véronique Santé-Lhoutellier, Philippe Gatellier	2016	24
10	Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure Meat Science ·Yongco, Philippe Gatellier, Thierry Astruc, Jean-Dominique Daudin	2015	66
11	Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles Meat Science ·C.E. Realini, M. Pérez-Juan, P. Gou, Isabel Dı́az, C. Sárraga, Philippe Gatellier, J.A. Garcı́a-Regueiro	2013	48
12	Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants Food Chemistry ·Aurélie Promeyrat, Jean-Dominique Daudin, Carolin Stange, Helena Gradiški, Philippe Gatellier	2012	14
13	Higher drip loss is associated with protein oxidation Meat Science ·S. Traoré, Laurent Aubry, Philippe Gatellier, W. Przybylski, Danuta Jaworska, Katarzyna Kajak‐Siemaszko, Véronique Santé-Lhoutellier	2011	130
14	Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes Meat Science ·Muhammad Nadlif, Philippe Gatellier, Laurent Aubry, H Franckiewicz, Dominique Bauchart, Xiaomiao Xiang, T. Terry Ng, Véronique Santé-Lhoutellier	2010	53
15	Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat Meat Science ·Philippe Gatellier, J. J. J. Dalmulder, Vérane Gigaud, Cécile Berri, Élisabeth Le Bihan-Duval, Véronique Santé-Lhoutellier	2007	66
16	Technical note: A simplified procedure for myofibril hydrophobicity determination Meat Science ·Kenan Kılıçdere, Philippe Gatellier, Véronique Santé-Lhoutellier Hit paper breakdown →	2006	522
17	Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet Meat Science ·Yves Mercier, Philippe Gatellier, Michel Renerre	2003	224
18	Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle Meat Science ·Faouzi Kamoun, Yves Mercier, Philippe Gatellier, Michel Renerre	2002	88
19	Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation Meat Science ·Yves Mercier, Philippe Gatellier, Annie Vincent, Michel Renerre	2001	33
20	The binding of N-trifluoroacetyl chito-oligosaccharides to wheat-germ agglutinin: a fluorescence investigation Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology ·Philippe Gatellier, Jean‐Philippe Grivet, Franck Delmotte	1987	3

About Philippe Gatellier

Philippe Gatellier is a scholar working on Animal Science and Zoology, Insect Science, Cell Biology, Biochemistry and Physiology, having authored 59 papers that have together received 3.8k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (50 papers), Animal Nutrition and Physiology (21 papers), Bee Products Chemical Analysis (14 papers), Protein Hydrolysis and Bioactive Peptides (11 papers), Biochemical effects in animals (11 papers), Muscle metabolism and nutrition (10 papers), Antioxidant Activity and Oxidative Stress (4 papers) and Advanced Chemical Sensor Technologies (3 papers). The work is most often cited by research in Animal Science and Zoology (3.0k citations), Insect Science (697 citations), Food Science (962 citations), Biochemistry (314 citations) and Cell Biology (484 citations). Philippe Gatellier has collaborated with scholars based in France, Morocco and Spain. Frequent co-authors include Véronique Santé-Lhoutellier, Michel Renerre, Laurent Aubry, Yves Mercier, P. Marinova, Thierry Sayd, Thierry Astruc, Élisabeth Laville, Martine Morzel and Michelle Viau. Their work appears in journals such as Meat Science, Food Chemistry, Journal of Agricultural and Food Chemistry, Foods and Food Research International.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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