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P Gatellier

Showing results (1-10 of 27) with videos related to

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Meat Science|November 9, 2011
Autoxidation of purified myoglobin from two bovine musclesM Renerre, M Anton, P Gatellier
Meat Science|November 9, 2011
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobinM Renerre, F Dumont, P Gatellier
Meat Science|November 9, 2011
A rapid method of oxymyoglobin purificationP Gatellier, M Anton, M Renerre
Meat Science|November 9, 2011
Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meatP Gatellier, Y Mercier, M Renerre
Meat Science|November 9, 2011
Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed dietY Mercier, P Gatellier, M Renerre
Biochimica Et Biophysica Acta|December 18, 1987
The binding of N-trifluoroacetyl chito-oligosaccharides to wheat-germ agglutinin: a fluorescence investigationP Gatellier, J P Grivet, F Delmotte
Food Chemistry|December 26, 2012
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidantsA Promeyrat, J D Daudin, P Gatellier
Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extractsP Gatellier, Y Mercier, E Rock, et al.
Meat Science|November 9, 2011
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattleP Gatellier, Y Mercier, H Juin, et al.
Meat Science|November 9, 2011
Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beefP Gatellier, C Hamelin, Y Durand, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Autoxidation of purified myoglobin from two bovine musclesM Renerre, M Anton, P Gatellier
Meat Science|November 9, 2011
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobinM Renerre, F Dumont, P Gatellier
Meat Science|November 9, 2011
A rapid method of oxymyoglobin purificationP Gatellier, M Anton, M Renerre
Meat Science|November 9, 2011
Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meatP Gatellier, Y Mercier, M Renerre
Meat Science|November 9, 2011
Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed dietY Mercier, P Gatellier, M Renerre
Biochimica Et Biophysica Acta|December 18, 1987
The binding of N-trifluoroacetyl chito-oligosaccharides to wheat-germ agglutinin: a fluorescence investigationP Gatellier, J P Grivet, F Delmotte
Food Chemistry|December 26, 2012
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidantsA Promeyrat, J D Daudin, P Gatellier
Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extractsP Gatellier, Y Mercier, E Rock, et al.
Meat Science|November 9, 2011
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattleP Gatellier, Y Mercier, H Juin, et al.
Meat Science|November 9, 2011
Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beefP Gatellier, C Hamelin, Y Durand, et al.
Pageof 3