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Food Chemistry|January 22, 2014
Dose-dependent response of nitrogen stable isotope ratio to proportion of legumes in diet to authenticate lamb meat produced from legume-rich dietsT Devincenzi, O Delfosse, D Andueza, et al.
Animal : an International Journal of Animal Bioscience|October 4, 2012
Mixing sainfoin and lucerne to improve the feed value of legumes fed to sheep by the effect of condensed tanninsJ Aufrère, M Dudilieu, D Andueza, et al.
Animal : an International Journal of Animal Bioscience|July 14, 2015
Comparison of visible and near infrared reflectance spectroscopy on fat to authenticate dietary history of lambsY Huang, D Andueza, L de Oliveira, et al.
Meat Science|December 3, 2014
Visible spectroscopy on carcass fat combined with chemometrics to distinguish pasture-fed, concentrate-fed and concentrate-finished pasture-fed lambsY Huang, D Andueza, L de Oliveira, et al.
Animal : an International Journal of Animal Bioscience|May 8, 2019
Reliability of visible reflectance spectroscopy in discriminating between pasture and stall-fed lambs from thin and fat-tailed sheep breeds in dry and hot environmentH Hajji, S Prache, D Andueza, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Discrimination of pasture-fed lambs from lambs fed dehydrated alfalfa indoors using different compounds measured in the fat, meat and plasmaS Prache, N Kondjoyan, O Delfosse, et al.
Meat Science|November 9, 2011
Comparison of visible and near infrared reflectance spectroscopy to discriminate between pasture-fed and concentrate-fed lamb carcassesP H M Dian, D Andueza, M Jestin, et al.
Meat Science|December 3, 2014
Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meatB P Mourot, D Gruffat, D Durand, et al.
Meat Science|August 17, 2019
Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-dryingD Andueza, A Listrat, D Durand, et al.
Journal of Dairy Science|November 9, 2020
Prediction of indicators of cow diet composition and authentication of feeding specifications of Protected Designation of Origin cheese using mid-infrared spectroscopy on milkM Coppa, B Martin, S Hulin, et al.
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