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Elisabeth Laville

Showing results (1-10 of 31) with videos related to

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FEBS Letters|August 23, 2015
Biochemical identification of the catalytic residues of a glycoside hydrolase family 120 β-xylosidase, involved in xylooligosaccharide metabolisation by gut bacteriaDavide A Cecchini, Régis Fauré, Elisabeth Laville, et al.
Meat Science|November 9, 2011
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteinsMartine Morzel, Philippe Gatellier, Thierry Sayd, et al.
Frontiers in Microbiology|April 11, 2022
Identification of Glycoside Transporters From the Human Gut MicrobiomeZhi Wang, Alexandra S Tauzin, Elisabeth Laville, et al.
Journal of Agricultural and Food Chemistry|April 13, 2006
Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activityMartine Morzel, Christophe Chambon, Florence Lefèvre, et al.
Biological Reviews of the Cambridge Philosophical Society|December 21, 2016
Mannoside recognition and degradation by bacteriaSimon Ladevèze, Elisabeth Laville, Jordane Despres, et al.
Plos One|March 31, 2018
Two new gene clusters involved in the degradation of plant cell wall from the fecal microbiota of Tunisian dromedaryRihab Ameri, Elisabeth Laville, Gabrielle Potocki-Véronèse, et al.
International Journal of Molecular Sciences|March 25, 2022
Discovery and Biotechnological Exploitation of Glycoside-PhosphorylasesAo Li, Mounir Benkoulouche, Simon Ladeveze, et al.
Journal of Agricultural and Food Chemistry|May 20, 2009
Differences in pig muscle proteome according to HAL genotype: implications for meat quality defectsElisabeth Laville, Thierry Sayd, Claudia Terlouw, et al.
Meat Science|November 9, 2011
Characterisation of PSE zones in semimembranosus pig muscleElisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, et al.
Journal of Agricultural and Food Chemistry|October 29, 2009
Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderizationElisabeth Laville, Thierry Sayd, Martine Morzel, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
FEBS Letters|August 23, 2015
Biochemical identification of the catalytic residues of a glycoside hydrolase family 120 β-xylosidase, involved in xylooligosaccharide metabolisation by gut bacteriaDavide A Cecchini, Régis Fauré, Elisabeth Laville, et al.
Meat Science|November 9, 2011
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteinsMartine Morzel, Philippe Gatellier, Thierry Sayd, et al.
Frontiers in Microbiology|April 11, 2022
Identification of Glycoside Transporters From the Human Gut MicrobiomeZhi Wang, Alexandra S Tauzin, Elisabeth Laville, et al.
Journal of Agricultural and Food Chemistry|April 13, 2006
Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activityMartine Morzel, Christophe Chambon, Florence Lefèvre, et al.
Biological Reviews of the Cambridge Philosophical Society|December 21, 2016
Mannoside recognition and degradation by bacteriaSimon Ladevèze, Elisabeth Laville, Jordane Despres, et al.
Plos One|March 31, 2018
Two new gene clusters involved in the degradation of plant cell wall from the fecal microbiota of Tunisian dromedaryRihab Ameri, Elisabeth Laville, Gabrielle Potocki-Véronèse, et al.
International Journal of Molecular Sciences|March 25, 2022
Discovery and Biotechnological Exploitation of Glycoside-PhosphorylasesAo Li, Mounir Benkoulouche, Simon Ladeveze, et al.
Journal of Agricultural and Food Chemistry|May 20, 2009
Differences in pig muscle proteome according to HAL genotype: implications for meat quality defectsElisabeth Laville, Thierry Sayd, Claudia Terlouw, et al.
Meat Science|November 9, 2011
Characterisation of PSE zones in semimembranosus pig muscleElisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, et al.
Journal of Agricultural and Food Chemistry|October 29, 2009
Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderizationElisabeth Laville, Thierry Sayd, Martine Morzel, et al.
Pageof 4