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:
Foods, Vol 10, Iss 2, p 319 (2021)
A total of thirty pigs were experimentally slaughtered using gas (80% CO2 in air, 90 s; 30% CO2/70% N2O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle cont
Externí odkaz:
https://doaj.org/article/923b15748b2d422189c0ac2505d1c7c5
Autor:
E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill, Mohammed Gagaoua
Publikováno v:
Foods, Vol 10, Iss 1, p 84 (2021)
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various
Externí odkaz:
https://doaj.org/article/6c0b55bbc3714d928a6e8d874ec1a2c1
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 [...]
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
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