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Thierry Astruc

Showing results (1-10 of 52) with videos related to

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Journal of Food Science|April 17, 2018
Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl BrineThierry Astruc, Amandine Desfrétières, Annie Vénien
Meat Science|August 23, 2023
Towards the use of on-farm slaughterhouseThierry Astruc, E M Claudia Terlouw
Meat Science|February 15, 2021
Stunning of pigs with different gas mixtures: Behavioural and physiological reactionsE M Claudia Terlouw, Véronique Deiss, Thierry Astruc
Cellular Microbiology|August 14, 2012
Bacterial adhesion to animal tissues: protein determinants for recognition of extracellular matrix componentsCaroline Chagnot, Anne Listrat, Thierry Astruc, et al.
Foods (Basel, Switzerland)|February 6, 2021
Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is MinimalE M Claudia Terlouw, Véronique Deiss, Thierry Astruc
Histochemistry and Cell Biology|August 17, 2010
Development of image analysis tool for the classification of muscle fibre type using immunohistochemical stainingBruno Meunier, Brigitte Picard, Thierry Astruc, et al.
Frontiers in Microbiology|October 18, 2013
Proteinaceous determinants of surface colonization in bacteria: bacterial adhesion and biofilm formation from a protein secretion perspectiveCaroline Chagnot, Mohamed A Zorgani, Thierry Astruc, et al.
Meat Science|July 15, 2015
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructureDiaa Sharedeh, Philippe Gatellier, Thierry Astruc, et al.
Meat Science|February 12, 2023
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learningSaïd Abou El Karam, Maxime Ferrand, Thierry Astruc, et al.
Foods (Basel, Switzerland)|April 13, 2023
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid FoodColine Schiell, Stéphane Portanguen, Valérie Scislowski, et al.
Pageof 6

Showing results (1-10 of 52) with videos related to

Sort By:
Pageof 6
Journal of Food Science|April 17, 2018
Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl BrineThierry Astruc, Amandine Desfrétières, Annie Vénien
Meat Science|August 23, 2023
Towards the use of on-farm slaughterhouseThierry Astruc, E M Claudia Terlouw
Meat Science|February 15, 2021
Stunning of pigs with different gas mixtures: Behavioural and physiological reactionsE M Claudia Terlouw, Véronique Deiss, Thierry Astruc
Cellular Microbiology|August 14, 2012
Bacterial adhesion to animal tissues: protein determinants for recognition of extracellular matrix componentsCaroline Chagnot, Anne Listrat, Thierry Astruc, et al.
Foods (Basel, Switzerland)|February 6, 2021
Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is MinimalE M Claudia Terlouw, Véronique Deiss, Thierry Astruc
Histochemistry and Cell Biology|August 17, 2010
Development of image analysis tool for the classification of muscle fibre type using immunohistochemical stainingBruno Meunier, Brigitte Picard, Thierry Astruc, et al.
Frontiers in Microbiology|October 18, 2013
Proteinaceous determinants of surface colonization in bacteria: bacterial adhesion and biofilm formation from a protein secretion perspectiveCaroline Chagnot, Mohamed A Zorgani, Thierry Astruc, et al.
Meat Science|July 15, 2015
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructureDiaa Sharedeh, Philippe Gatellier, Thierry Astruc, et al.
Meat Science|February 12, 2023
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learningSaïd Abou El Karam, Maxime Ferrand, Thierry Astruc, et al.
Foods (Basel, Switzerland)|April 13, 2023
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid FoodColine Schiell, Stéphane Portanguen, Valérie Scislowski, et al.
Pageof 6