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P Gatellier

Showing results (11-20 of 27) with videos related to

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Meat Science|June 6, 2022
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction-diffusion modelA Kondjoyan, J Sicard, M Badaroux, et al.
Meat Science|November 9, 2011
Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementationY Mercier, P Gatellier, A Vincent, et al.
Meat Science|July 22, 2014
Application to proteomics to understand and modify meat qualityM Gobert, T Sayd, P Gatellier, et al.
Meat Science|November 9, 2011
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storageY Mercier, P Gatellier, M Viau, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Influence of dietary fat and vitamin E on antioxidant status of muscles of turkeyM Renerre, K Poncet, Y Mercier, et al.
Animal : an International Journal of Animal Bioscience|March 24, 2012
Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambsS Prache, P Gatellier, A Thomas, et al.
Biopolymers|December 1, 1994
NMR study of collagen-water interactionsJ P Renou, M Bonnet, G Bielicki, et al.
Food Chemistry|March 19, 2013
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidantsA Promeyrat, J D Daudin, T Astruc, et al.
Meat Science|March 25, 2011
Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americanaR S Filgueras, P Gatellier, R C Zambiazi, et al.
Meat Science|November 8, 2011
NMR relaxation of water protons in normal and malignant hyperthermia-susceptible pig muscleJ P Renou, J Kopp, P Gatellier, et al.
Pageof 3

Showing results (11-20 of 27) with videos related to

Sort By:
Pageof 3
Meat Science|June 6, 2022
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction-diffusion modelA Kondjoyan, J Sicard, M Badaroux, et al.
Meat Science|November 9, 2011
Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementationY Mercier, P Gatellier, A Vincent, et al.
Meat Science|July 22, 2014
Application to proteomics to understand and modify meat qualityM Gobert, T Sayd, P Gatellier, et al.
Meat Science|November 9, 2011
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storageY Mercier, P Gatellier, M Viau, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Influence of dietary fat and vitamin E on antioxidant status of muscles of turkeyM Renerre, K Poncet, Y Mercier, et al.
Animal : an International Journal of Animal Bioscience|March 24, 2012
Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambsS Prache, P Gatellier, A Thomas, et al.
Biopolymers|December 1, 1994
NMR study of collagen-water interactionsJ P Renou, M Bonnet, G Bielicki, et al.
Food Chemistry|March 19, 2013
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidantsA Promeyrat, J D Daudin, T Astruc, et al.
Meat Science|March 25, 2011
Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americanaR S Filgueras, P Gatellier, R C Zambiazi, et al.
Meat Science|November 8, 2011
NMR relaxation of water protons in normal and malignant hyperthermia-susceptible pig muscleJ P Renou, J Kopp, P Gatellier, et al.
Pageof 3