Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Claudia TERLOUW"'
Autor:
Claudia Terlouw, Mohammed Gagaoua
Publikováno v:
Foods, Vol 12, Iss 6, p 1294 (2023)
Meat consumption has played an important role in human evolution [...]
Externí odkaz:
https://doaj.org/article/0da3274c16804644bce4a933c2d0eaf5
Publikováno v:
INRAE Productions Animales, Vol 34, Iss 3 (2021)
Cette synthèse s’intéresse à l’apport de l’analyse protéomique et à la découverte de biomarqueurs pour mieux comprendre les mécanismes sous-jacents à la variabilité et la stabilité de la couleur de la viande bovine. L’analyse intég
Externí odkaz:
https://doaj.org/article/060904b3078f47049a368c6dae14b369
Publikováno v:
Data in Brief, Vol 21, Iss , Pp 2496-2503 (2018)
This data article reports the values of indicators of bovine health determined in the plasma of Normand cull-cows at different times of the about 100 days lasting finishing period and at slaughter. The data constitute a large dataset based on the qua
Externí odkaz:
https://doaj.org/article/565eb15f9c4248a89c674850472bb54d
Autor:
Isabelle VEISSIER, Florence KLING-EVEILLARD, Marie-Madeleine MIALON, Mathieu SILBERBERG, Alice DE BOYER DES ROCHES, Claudia TERLOUW, Dorothée LEDOUX, Bruno MEUNIER, Nathalie HOSTIOU
Publikováno v:
INRAE Productions Animales, Vol 32, Iss 2 (2019)
Les techniques d'élevage de précision ont été développées essentiellement pour augmenter la rentabilité et réduire la charge de travail en appliquant des processus automatiques de surveillance des animaux et de leur environnement. Par exemple
Externí odkaz:
https://doaj.org/article/48249a6c72d34828aee22839c5c3b8df
Publikováno v:
In Journal of Proteomics 14 October 2015 128:365-374
Publikováno v:
Foods. 12:1294
Meat consumption has played an important role in human evolution [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::672a02c1c77883db275ea50c5f152990
https://doi.org/10.3390/foods12061294
https://doi.org/10.3390/foods12061294
Autor:
Brigitte Picard, E.M. Claudia Terlouw, Robyn D. Warner, José M. Lorenzo, Mohammed Gagaoua, Joanne Hughes, Peter P. Purslow
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2020, 101, pp.234-252. ⟨10.1016/j.tifs.2020.05.005⟩
Trends in Food Science and Technology, Elsevier, 2020, 101, pp.234-252. ⟨10.1016/j.tifs.2020.05.005⟩
International audience; Background: Implementation of proteomics over the last decade has been an important step toward a better understanding of the complex biological systems underlying the conversion of muscle to meat. These sophisticated analytic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d8399dc6a6340f6999103d229a4e8cb
https://doi.org/10.1016/j.tifs.2020.05.005
https://doi.org/10.1016/j.tifs.2020.05.005
Autor:
Robyn D. Warner, Brigitte Picard, Declan J. Troy, Igor Tomasevic, Ranjith Ramanathan, Peter P. Purslow, José M. Lorenzo, Mohammed Gagaoua, Daniel Franco, María López-Pedrouso, E.M. Claudia Terlouw, Anne Maria Mullen
Publikováno v:
Meat Science
Meat Science, Elsevier, 2021, 181, pp.108611. ⟨10.1016/j.meatsci.2021.108611⟩
Meat Science, Elsevier, 2021, 181, pp.108611. ⟨10.1016/j.meatsci.2021.108611⟩
International audience; Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a4db4845662f158374029bcaea5295c
https://hal.inrae.fr/hal-03315957
https://hal.inrae.fr/hal-03315957
Autor:
David L. Hopkins, Declan J. Troy, David E. Gerrard, Brigitte Picard, Robyn D. Warner, E.M. Claudia Terlouw, Peter P. Purslow, Daniel Franco, José M. Lorenzo, Mohammed Gagaoua, Anne Maria Mullen
Publikováno v:
Meat Science
Meat Science, Elsevier, 2021, 172, pp.108311. ⟨10.1016/j.meatsci.2020.108311⟩
Meat Science, Elsevier, 2021, 172, pp.108311. ⟨10.1016/j.meatsci.2020.108311⟩
International audience; Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is the application of high thro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b315a3fe6e82087aff752994edd6b8dc
https://hal.archives-ouvertes.fr/hal-03124816
https://hal.archives-ouvertes.fr/hal-03124816
Publikováno v:
INRAE Productions Animales
INRAE Productions Animales, INRAE, 2021, 34 (3), pp.227-244. ⟨10.20870/productions-animales.2021.34.3.4899⟩
INRAE Productions Animales, INRAE, 2021, 34 (3), pp.227-244. ⟨10.20870/productions-animales.2021.34.3.4899⟩
International audience; Cette synthèse s’intéresse à l’apport de l’analyse protéomique et à la découverte de biomarqueurs pour mieux comprendre les mécanismes sous-jacents à la variabilité et la stabilité de la couleur de la viande bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9680c5115a1b0ddf3ea46a284768006
https://hal.inrae.fr/hal-03510345/file/2021_Gagaoua_Prod_Anim.pdf
https://hal.inrae.fr/hal-03510345/file/2021_Gagaoua_Prod_Anim.pdf