Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Carlos Hernan Herrera-Mendez"'
Autor:
David L. Hopkins, Yves Benyamin, Miguel Angel Sentandreu, Mohammed Zabari, Claudia Terlouw, Carlos Hernan Herrera-Mendez, Jean-François Hocquette, Brigitte Picard, Jean-Louis Damez, Gerald Coulis, Christian Valin, Declan J. Troy, Brigitte Gaillard-Martinie, Eric Fernandez, Edmond Rock, Laurent Aubry, Thierry Astruc, Mohammed Gagaoua
Publikováno v:
Meat Science
Meat Science, 2020, 167, pp.108155. ⟨10.1016/j.meatsci.2020.108155⟩
Meat Science, Elsevier, 2020, 167, pp.108155. ⟨10.1016/j.meatsci.2020.108155⟩
Meat Science, 2020, 167, pp.108155. ⟨10.1016/j.meatsci.2020.108155⟩
Meat Science, Elsevier, 2020, 167, pp.108155. ⟨10.1016/j.meatsci.2020.108155⟩
International audience; Ahmed Ouali was born on October 4, 1948 in Tigzirt, Tizi-Ouzou, Algeria. In 1952, he moved with his parents to Montluçon, France. In 1974, he was trained and graduated with a bachelor's degree in Biochemistry at the Universit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c61ded88fe5cd8182d9af7e210437a5
https://hal.inrae.fr/hal-02569148
https://hal.inrae.fr/hal-02569148
Autor:
Gabriela Arroyo-Figueroa, Tarsicio Medina-Saavedra, Lilia Mexicano-Santoyo, Carlos Hernan Herrera-Mendez
Publikováno v:
Abanico Veterinario. 7
El presente articulo es una recopilacion de trabajos donde se observa el uso de los probioticos como alternativa al uso de antibioticos como promotores del crecimiento. Se revisaron las bondades del Basillus subtillis y su uso como probiotico, encont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd3c7d0df1c1d0c1bc3fc7c501f7fe10
https://doi.org/10.21929/abavet2017.73.1
https://doi.org/10.21929/abavet2017.73.1
Autor:
Yasmine Boudida, Ahmed Ouali, Abdelghani Boudjellal, Mohammed Gagaoua, Carlos Hernan Herrera-Mendez, Samira Becila, Miguel Angel Sentandreu
Publikováno v:
Meat Science
Meat Science, Elsevier, 2013, 95 (4), pp.854-870. ⟨10.1016/j.meatsci.2013.05.010⟩
Meat Science, Elsevier, 2013, 95 (4), pp.854-870. ⟨10.1016/j.meatsci.2013.05.010⟩
International audience; Biomarkers of the meat quality are of prime importance for meat industry, which has to satisfy consumers' expectations and, for them, meat tenderness is and will remain the primary and most important quality attribute. The ten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ef76dbef998912426090d855b10cfef
https://doi.org/10.1016/j.meatsci.2013.05.010
https://doi.org/10.1016/j.meatsci.2013.05.010
Autor:
Carlos Hernan Herrera-Mendez, Laurent Aubry, Gerald Coulis, Ahmed Ouali, Samira Becila, Miguel Angel Sentandreu
Publikováno v:
Food Research International
Food Research International, Elsevier, 2010, 43 (1), pp.356-363. ⟨10.1016/j.foodres.2009.10.012⟩
Food Research International, Elsevier, 2010, 43 (1), pp.356-363. ⟨10.1016/j.foodres.2009.10.012⟩
International audience; Thrombin/antithrombin III (AT-III) proteolytic system is well known for its function in blood coagulation. Thrombin is expressed in skeletal muscle but nothing is known about the presence of AT-III in the tissue. In postmortem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4038cf9e5844038bb670d10dc8f0a97
https://doi.org/10.1016/j.foodres.2009.10.012
https://doi.org/10.1016/j.foodres.2009.10.012
Autor:
Fabrice Raynaud, Miguel Angel Sentandreu, Samira Becila, Carlos Hernan Herrera-Mendez, Isabelle Richard, Ahmed Ouali, Gerald Coulis, Yves Benyamin
Publikováno v:
Biochemistry. 47:9174-9183
Calpain 1, an ubiquitous well-known calcium-dependent intracellular protease, was recently shown to bind tightly to the proximal end of the I-band titin segment in a calcium-dependent manner [Raynaud et al. (2005) FEBS J. 272, 2578-2590]. In the pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abad269a8b1587a82bba646668e89106
https://doi.org/10.1021/bi800315v
https://doi.org/10.1021/bi800315v
Autor:
Miguel Angel Sentandreu, Yasmine Boudida, Brigitte Picard, H. Smili, Abdelghani Boudjellal, H. Boudchicha, Carlos Hernan Herrera-Mendez, Kahina Hafid, Ahmed Ouali, Samira Becila, Roland Labas, R. Belachehabe, Mohammed Gagaoua, Thierry Astruc
Publikováno v:
3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. ⟨10.1007/978-3-319-46601-9_7⟩
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. Editions Springer, 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 186 (Chapter 7), 2017, Springer Proceedings in Physics. 〈10.1007/978-3-319-46601-9_7〉
Springer Proceedings in Physics ISBN: 9783319466002
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. ⟨10.1007/978-3-319-46601-9_7⟩
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. Editions Springer, 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 186 (Chapter 7), 2017, Springer Proceedings in Physics. 〈10.1007/978-3-319-46601-9_7〉
Springer Proceedings in Physics ISBN: 9783319466002
Postmortem (PM) meat tenderization is a complex biochemical process that involves multiple endogenous proteolytic enzymes and that is not completely understood. Cell death by apoptosis is recently proposed as a novel mechanism in this process. The si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38ad8333f764e75a45d48ce834236016
https://hal.archives-ouvertes.fr/hal-01606895
https://hal.archives-ouvertes.fr/hal-01606895
Autor:
Abdelghani Boudjellal, Gerald Coulis, Laurent Aubry, Samira Becila, Ahmed Ouali, Carlos Hernan Herrera-Mendez, Miguel Angel Sentandreu
Publikováno v:
Meat Science. 74:44-58
The conversion of muscle into meat is a complex process in which all mechanisms responsible for the development of meat qualities are very likely interdependent. Colour and flavour are thus both dependent on oxidative mechanisms. Oxidation and proteo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::592082e3f1da05d97d20ed661cce56f7
https://doi.org/10.1016/j.meatsci.2006.05.010
https://doi.org/10.1016/j.meatsci.2006.05.010
Publikováno v:
Trends in Food Science & Technology. 17:394-405
Meat tenderisation is majoritarily enzymatic in nature and involves endogenous proteolytic systems. Up to date, scientists have focused their attention on two systems, i.e. the cathepsins and the calpains. Most of them actually considered that calpai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d418dbc09b57d0e492c6631a4a66a64
https://doi.org/10.1016/j.tifs.2006.01.011
https://doi.org/10.1016/j.tifs.2006.01.011
Autor:
Mohammed Gagaoua, Carlos Hernan Herrera-Mendez, Yasmine Boudida, Abdelghani Boudjellal, Miguel Angel Sentandreu, Ahmed Ouali, Brigitte Picard, Samira Becila
Publikováno v:
Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2016, 56 (6), pp.957-972. ⟨10.1080/10408398.2012.741630⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2016, 56 (6), pp.957-972. ⟨10.1080/10408398.2012.741630⟩
International audience; Since years, serine proteases and their inhibitors were an enigma to meat scientists. They were indeed considered to be extracellular and to play no role in postmortem muscle proteolysis. In the 1990's, we observed that protea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dea4639f92a21620088ca616fde8086b
https://pubmed.ncbi.nlm.nih.gov/25085261
https://pubmed.ncbi.nlm.nih.gov/25085261
Autor:
Gabriela Arroyo-Figueroa, Blanca Estela Gómez-Luna, Lorena Vargas-Rodríguez, Carlos Hernan Herrera-Mendez, Víctor Olalde-Portugal, Alejandro Hernández-Morales
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Universidad de Guanajuato
UGTO
Redalyc-UGTO
Ra Ximhai (México) Num.3 Vol.8
IPN
Redalyc-IPN
Universidad de Guanajuato
UGTO
Redalyc-UGTO
Ra Ximhai (México) Num.3 Vol.8
La producción de guayaba para el 2008 en el estado de Guanajuato fue de 177 Ha de superficie sembrada e igual número de superficie cosechada, producción en 1,130.80 Ton. En las prácticas agrícolas tradicionales se ha hecho un uso excesivo de fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51719120738fb51265fbfeaeb3072f79
http://www.redalyc.org/articulo.oa?id=46125176008
http://www.redalyc.org/articulo.oa?id=46125176008