Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Roland Labas"'
Autor:
Annie Venien, Véronique Santé-Lhoutellier, Roland Labas, Renata S. Filgueras, Frédéric Peyrin, Rui Carlos Zambiazi, Thierry Astruc
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 132 (3), pp.1387-1394. ⟨10.1016/j.foodchem.2011.11.126⟩
Food Chemistry, Elsevier, 2012, 132 (3), pp.1387-1394. ⟨10.1016/j.foodchem.2011.11.126⟩
Histochemical and structural characteristics were investigated in Gastrocnemius pars interna (GN) and Iliofiburalis (IF) limb muscles of Rhea americana. The average myofibre area cross-section was greater in GN than IF muscle (p
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
Publikováno v:
Journal of Food Science. 69:FCT320-FCT327
To investigate the soft flesh problem in rainbow trout, the dynamics of water in postmortem white muscle were studied by magnetic resonance imaging, histology, and rigor index (θr) measurements. At 24-h postmortem, the trout identified as having the
Autor:
Jean-Marie Bonny, Richard G. Taylor, Wilfried Laurent, P Berge, Jean-Pierre Renou, Roland Labas
Publikováno v:
Journal of the Science of Food and Agriculture. 81:337-341
A magnetic resonance imaging technique based on susceptibility-induced contrast was used to visualise the spatial distribution of connective tissue in meat. Magnetic resonance imaging of bovine meat samples was carried out with a high-field 4.7 T ima
Autor:
Magali Abrantes, Thierry Astruc, Frédéric Peyrin, Annie Venien, Roland Labas, Frédéric Jamme, Paul Dumas
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 134 (2), pp.1044-1051. ⟨10.1016/j.foodchem.2012.03.012⟩
Food Chemistry, Elsevier, 2012, 134 (2), pp.1044-1051. ⟨10.1016/j.foodchem.2012.03.012⟩
International audience; The thermal denaturation of proteins in skeletal muscle was studied and characterised for the first time taking into account the in situ metabolic and contractile fibre types. From serial histological sections, collagen, elast
Autor:
Roland Labas, Thierry Astruc, Philippe Gatellier, Penka Marinova, Véronique Santé Lhoutellier
Publikováno v:
Meat Science
Meat Science, Elsevier, 2010, 85 (4), pp.743-751. ⟨10.1016/j.meatsci.2010.03.035⟩
Meat Science, Elsevier, 2010, 85 (4), pp.743-751. ⟨10.1016/j.meatsci.2010.03.035⟩
A histological and ultrastructural study was conducted to characterize changes in beef muscle structure after heating. Pieces of rectus abdominis muscle were heated at 100 degrees C over varying time frames from 15 min to 60 min and at 270 degrees C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53eed7bf6b1d5d90735bd8270041c398
https://hal.archives-ouvertes.fr/hal-00939536
https://hal.archives-ouvertes.fr/hal-00939536
Publikováno v:
Histochemistry and Cell Biology
Histochemistry and Cell Biology, Springer Verlag, 2010, 134 (3), pp.307-317. ⟨10.1007/s00418-010-0733-7⟩
Histochemistry and Cell Biology, Springer Verlag, 2010, 134 (3), pp.307-317. ⟨10.1007/s00418-010-0733-7⟩
International audience; An accurate characterisation of muscle fibres is essential for studying muscle plasticity. During some transient events such as ageing, myogenesis, physical activity or conversion of muscle to meat, the morphological parameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::164b60e82ab938046c4e6780e42070e7
https://hal.inrae.fr/hal-02660249
https://hal.inrae.fr/hal-02660249
Autor:
Carlos Hernan Herrera-Mendez, Brigitte Picard, Roland Labas, Thierry Astruc, Gerald Coulis, Laure Bremaud, Ahmed Ouali, Abdelghani Boudjellal, Samira Becila, Patrick Pélissier
Publikováno v:
European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2010, 231 (3), pp.485-493. ⟨10.1007/s00217-010-1296-5⟩
European Food Research and Technology, Springer Verlag (Germany), 2010, 231 (3), pp.485-493. ⟨10.1007/s00217-010-1296-5⟩
International audience; Several reports suggested the activation of caspases in postmortem muscle implicating the onset of a caspase-dependent cell death process after animal bleeding. It has been further well established that apoptosis and necrosis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6eb2be9e7b2b6072bdc0f64c153944e
https://hal.inrae.fr/hal-02667880
https://hal.inrae.fr/hal-02667880
Autor:
Huijuan Wang, Anne Listrat, Bruno Meunier, Daniel Bechet, Kijoon Lee, Roland Labas, Kheng Lim Goh, Léonard, C.
Publikováno v:
Federation of European Neurosciences Societies (FENS)
Federation of European Neurosciences Societies (FENS), Federation of European Neurosciences Societies (FENS). Bruxelles, BEL., Aug 2009, Copenhaguen, Denmark
HAL
Federation of European Neurosciences Societies (FENS), Federation of European Neurosciences Societies (FENS). Bruxelles, BEL., Aug 2009, Copenhaguen, Denmark
HAL
Manque adresse dernier auteur; International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db2033c6a8a7f91df792303e356801bb
https://hal.inrae.fr/hal-02815388
https://hal.inrae.fr/hal-02815388
Publikováno v:
Meat Science
Meat Science, Elsevier, 2008, 80 (4), pp.1092-1099. ⟨10.1016/j.meatsci.2008.05.007⟩
Meat Science, Elsevier, 2008, 80 (4), pp.1092-1099. ⟨10.1016/j.meatsci.2008.05.007⟩
International audience; A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9df9c053d9584884d011639845990c5
https://hal.inrae.fr/hal-02669127
https://hal.inrae.fr/hal-02669127