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Journal of Agricultural and Food Chemistry
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December 14, 2012
Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras"
Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, et al.
Food Chemistry
|
July 24, 2014
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Rami Harkouss, Thierry Astruc, André Lebert, et al.
Food Chemistry
|
November 22, 2020
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure
Feng Ming Chian, Lovedeep Kaur, Thierry Astruc, et al.
Biotechnology Advances
|
April 11, 2020
Enzymes to unravel bioproducts architecture
Claire Bourlieu, Thierry Astruc, Sophie Barbe, et al.
Meat Science
|
January 11, 2022
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
Zahra B Naqvi, Michael A Campbell, Sajid Latif, et al.
Heliyon
|
November 10, 2022
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting
Thierry Astruc, Annie Vénien, Sylvie Clerjon, et al.
Foods (Basel, Switzerland)
|
May 27, 2023
The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure
Arno Germond, Annie Vénien, Christine Ravel, et al.
Meat Science
|
June 3, 2026
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin
Renyu Zhang, Santanu Deb-Choudhury, Noby Jacob, et al.
The Journal of Nutritional Biochemistry
|
April 19, 2011
Curcumin treatment prevents increased proteasome and apoptosome activities in rat skeletal muscle during reloading and improves subsequent recovery
Emilie Vazeille, Lamia Slimani, Agnès Claustre, et al.
Genetics, Selection, Evolution : GSE
|
November 8, 2003
Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
Elisabeth Le Bihan-Duval, Cécile Berri, Elisabeth Baéza, et al.
Page
of 6
Search research articles
Search
Showing results (41-50 of 52) with videos related to
Sort By:
Page
of 6
Journal of Agricultural and Food Chemistry
|
December 14, 2012
Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras"
Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, et al.
Food Chemistry
|
July 24, 2014
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Rami Harkouss, Thierry Astruc, André Lebert, et al.
Food Chemistry
|
November 22, 2020
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure
Feng Ming Chian, Lovedeep Kaur, Thierry Astruc, et al.
Biotechnology Advances
|
April 11, 2020
Enzymes to unravel bioproducts architecture
Claire Bourlieu, Thierry Astruc, Sophie Barbe, et al.
Meat Science
|
January 11, 2022
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
Zahra B Naqvi, Michael A Campbell, Sajid Latif, et al.
Heliyon
|
November 10, 2022
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting
Thierry Astruc, Annie Vénien, Sylvie Clerjon, et al.
Foods (Basel, Switzerland)
|
May 27, 2023
The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure
Arno Germond, Annie Vénien, Christine Ravel, et al.
Meat Science
|
June 3, 2026
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin
Renyu Zhang, Santanu Deb-Choudhury, Noby Jacob, et al.
The Journal of Nutritional Biochemistry
|
April 19, 2011
Curcumin treatment prevents increased proteasome and apoptosome activities in rat skeletal muscle during reloading and improves subsequent recovery
Emilie Vazeille, Lamia Slimani, Agnès Claustre, et al.
Genetics, Selection, Evolution : GSE
|
November 8, 2003
Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
Elisabeth Le Bihan-Duval, Cécile Berri, Elisabeth Baéza, et al.
Page
of 6