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Food Chemistry|September 4, 2018
Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scaleLaetitia Théron, Thierry Sayd, Christophe Chambon, et al.
Foods (Basel, Switzerland)|April 30, 2021
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and OxidationAline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, et al.
Meat Science|May 31, 2011
The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras"L Théron, T Astruc, M Bouillier-Oudot, et al.
International Journal of Cardiology|August 21, 2007
Ventricular arrhythmias during Tako-tsubo syndromeLaurent Bonello, Olivier Com, Omar Ait-Moktar, et al.
Gynecologie, Obstetrique & Fertilite|February 27, 2007
[Hypothyroidism: from the desire for pregnancy to delivery]S Ouzounian, S Bringer-Deutsch, C Jablonski, et al.
Gynecologie, Obstetrique & Fertilite|May 29, 2003
[Should infertile women with polycystic ovarian syndrome be treated with metformine?]N Massin, J Galey, C Basille, et al.
Preventive Veterinary Medicine|May 8, 2025
A nutritional prognostic model for hospitalized Belgian blue calves: The Calf-CONUT ratio for predicting survivalJustine Eppe, Corine Van Leeuw, Elena Borelli, et al.
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