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Biochimie|March 1, 1992
Proteolytic and physicochemical mechanisms involved in meat texture developmentA OualiMeat Science|November 8, 2011
Sensitivity to ionic strength of MgCa-enhanced ATPase activity as an index of myofibrillar ageing in beefA OualiMeat Science|November 8, 2011
Calpains and calpastatin distribution in bovine, porcine and ovine skeletal musclesA Ouali, A TalmantMeat Science|November 8, 2011
Effect of muscle lysosomal enzymes and calcium activated neutral proteinase on myofibrillar ATPase activity: Relationship with ageing changesA Ouali, C ValinMeat Science|November 8, 2011
Post-mortem evolution of rheological properties of the myofibrillar structureJ Lepetit, P Salé, A OualiMeat Science|November 9, 2011
Myoglobin inhibition of most protease activities measured with fluorescent substrates is an artifact!B Volle, D Dutaud, A OualiBiochimica Et Biophysica Acta|December 13, 1985
Purification and characterization of a low molecular weight cysteine proteinase inhibitor from bovine muscleL Bige, A Ouali, C ValinMeat Science|November 9, 2011
Comparative action of cathepsins B and L on intramuscular collagen as assessed by differential scanning calorimetryJ Beltrán, M Bonnet, A OualiBiochimie|September 1, 1984
Cysteine proteinase content of rat muscle lysosomes. Evidence for an unusual proteinase activityA Obled, A Ouali, C ValinThe Histochemical Journal|July 1, 1989
Ultrastructural localization of calcium in post-mortem bovine muscle: a cytochemical and X-ray microanalytical studyX Vignon, J Beaulaton, A OualiPageof 4