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Brigitte Picard

Showing results (1-10 of 87) with videos related to

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Foods (Basel, Switzerland)|March 14, 2020
Current Advances in Meat Nutritional, Sensory and Physical Quality ImprovementMohammed Gagaoua, Brigitte Picard
Food Research International (Ottawa, Ont.)|December 29, 2019
Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studiesBrigitte Picard, Mohammed Gagaoua
Journal of Agricultural and Food Chemistry|May 7, 2020
Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An OverviewBrigitte Picard, Mohammed Gagaoua
Thescientificworldjournal|April 12, 2016
Expression Marker-Based Strategy to Improve Beef QualityIsabelle Cassar-Malek, Brigitte Picard
Meat Science|April 27, 2010
Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bullsBrigitte Picard, Isabelle Cassar-Malek
Proteomics|June 3, 2004
Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometryJulien Bouley, Christophe Chambon, Brigitte Picard
Journal of Agricultural and Food Chemistry|December 5, 2018
Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics ApproachMohammed Gagaoua, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|September 23, 2022
Effects of Rearing Management Applied throughout the Charolais Young Bulls' Life on Carcass and Meat QualityJulien Soulat, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|May 15, 2019
Effect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef RibJulien Soulat, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|March 16, 2019
Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of MeatAnne Listrat, Mohammed Gagaoua, Brigitte Picard
Pageof 9

Showing results (1-10 of 87) with videos related to

Sort By:
Pageof 9
Foods (Basel, Switzerland)|March 14, 2020
Current Advances in Meat Nutritional, Sensory and Physical Quality ImprovementMohammed Gagaoua, Brigitte Picard
Food Research International (Ottawa, Ont.)|December 29, 2019
Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studiesBrigitte Picard, Mohammed Gagaoua
Journal of Agricultural and Food Chemistry|May 7, 2020
Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An OverviewBrigitte Picard, Mohammed Gagaoua
Thescientificworldjournal|April 12, 2016
Expression Marker-Based Strategy to Improve Beef QualityIsabelle Cassar-Malek, Brigitte Picard
Meat Science|April 27, 2010
Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bullsBrigitte Picard, Isabelle Cassar-Malek
Proteomics|June 3, 2004
Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometryJulien Bouley, Christophe Chambon, Brigitte Picard
Journal of Agricultural and Food Chemistry|December 5, 2018
Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics ApproachMohammed Gagaoua, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|September 23, 2022
Effects of Rearing Management Applied throughout the Charolais Young Bulls' Life on Carcass and Meat QualityJulien Soulat, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|May 15, 2019
Effect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef RibJulien Soulat, Valérie Monteils, Brigitte Picard
Foods (Basel, Switzerland)|March 16, 2019
Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of MeatAnne Listrat, Mohammed Gagaoua, Brigitte Picard
Pageof 9