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Weakening of hen egg vitelline membrane during egg storage at room temperature is associated with modifications of its mass, thickness and proteomic profile.

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Title: Weakening of hen egg vitelline membrane during egg storage at room temperature is associated with modifications of its mass, thickness and proteomic profile.
Authors: Hervé O; INRAE, Université de Tours, BOA, Nouzilly, France., Chessé M; INRAE, Université de Tours, BOA, Nouzilly, France., Tomas D; INRAE, CNRS, Université de Tours, PRC, Nouzilly, France; PIXANIM, INRAE, Université de Tours, CHRU de Tours, Nouzilly 37380, France., Labas V; INRAE, CNRS, Université de Tours, PRC, Nouzilly, France; PIXANIM, INRAE, Université de Tours, CHRU de Tours, Nouzilly 37380, France., Jimenez J; INRAE, Université de Tours, BOA, Nouzilly, France., Bernardet N; INRAE, Université de Tours, BOA, Nouzilly, France., Georgeault S; Plateforme IBiSA des Microscopies, Université de Tours, CHRU de Tours, Tours, France., Nys Y; INRAE, Université de Tours, BOA, Nouzilly, France., Réhault-Godbert S; INRAE, Université de Tours, BOA, Nouzilly, France., Moreau T; INRAE, Université de Tours, BOA, Nouzilly, France., Guyot N; INRAE, Université de Tours, BOA, Nouzilly, France. Electronic address: nicolas.guyot@inrae.fr.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Mar 31; Vol. 228, pp. 118291. Date of Electronic Publication: 2026 Jan 03.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Weakening of hen egg vitelline membrane during egg storage at room temperature is associated with modifications of its mass, thickness and proteomic profile.
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  Data: <searchLink fieldCode="AU" term="%22Hervé+O%22">Hervé O</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Chessé+M%22">Chessé M</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Tomas+D%22">Tomas D</searchLink>; INRAE, CNRS, Université de Tours, PRC, Nouzilly, France; PIXANIM, INRAE, Université de Tours, CHRU de Tours, Nouzilly 37380, France.<br /><searchLink fieldCode="AU" term="%22Labas+V%22">Labas V</searchLink>; INRAE, CNRS, Université de Tours, PRC, Nouzilly, France; PIXANIM, INRAE, Université de Tours, CHRU de Tours, Nouzilly 37380, France.<br /><searchLink fieldCode="AU" term="%22Jimenez+J%22">Jimenez J</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Bernardet+N%22">Bernardet N</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Georgeault+S%22">Georgeault S</searchLink>; Plateforme IBiSA des Microscopies, Université de Tours, CHRU de Tours, Tours, France.<br /><searchLink fieldCode="AU" term="%22Nys+Y%22">Nys Y</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Réhault-Godbert+S%22">Réhault-Godbert S</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Moreau+T%22">Moreau T</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France.<br /><searchLink fieldCode="AU" term="%22Guyot+N%22">Guyot N</searchLink>; INRAE, Université de Tours, BOA, Nouzilly, France. Electronic address: nicolas.guyot@inrae.fr.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Mar 31; Vol. 228, pp. 118291. <i>Date of Electronic Publication: </i>2026 Jan 03.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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