Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model von Kondjoyan, A., Sicard, J., Badaroux, M., Gatellier, P.

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Higher drip loss is associated with protein oxidation von Traore, S., Aubry, L., Gatellier, P., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Santé-Lhoutellier, V.

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Effect of heat treatment on protein oxidation in pig meat von Traore, S., Aubry, L., Gatellier, P., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Santé-Lhoutellier, V.

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Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet von Mercier, Y, Gatellier, P, Renerre, M

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Evaluation of protein aggregation in cooked meat von Promeyrat, A., Gatellier, P., Lebret, B., Kajak-Siemaszko, K., Aubry, L., Santé-Lhoutellier, V.

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Review: divergent selection for residual feed intake in the growing pig von Gilbert, H., Billon, Y., Brossard, L., Faure, J., Gatellier, P., Gondret, F., Labussière, E., Lebret, B., Lefaucheur, L., Le Floch, N., Louveau, I., Merlot, E., Meunier-Salaün, M.-C., Montagne, L., Mormede, P., Renaudeau, D., Riquet, J., Rogel-Gaillard, C., van Milgen, J., Vincent, A., Noblet, J.

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Application to proteomics to understand and modify meat quality von Gobert, M., Sayd, T., Gatellier, P., Santé-Lhoutellier, V.

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Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat von Gatellier, P., Mercier, Y., Renerre, M.

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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants von Promeyrat, A., Daudin, J.D., Gatellier, P.

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles von Realini, C.E., Vénien, A., Gou, P., Gatellier, P., Pérez-Juan, M., Danon, J., Astruc, T.

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Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes von Filgueras, R.S., Gatellier, P., Aubry, L., Thomas, A., Bauchart, D., Durand, D., Zambiazi, R.C., Santé-Lhoutellier, V.

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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle von Gatellier, P., Mercier, Y., Juin, H., Renerre, M.

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles von Realini, C.E., Pérez-Juan, M., Gou, P., Díaz, I., Sárraga, C., Gatellier, P., García-Regueiro, J.A.

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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants von Promeyrat, A., Daudin, J.D., Astruc, T., Danon, J., Gatellier, P.

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Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs von Prache, S., Gatellier, P., Thomas, A., Picard, B., Bauchart, D.

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Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana von Filgueras, R.S., Gatellier, P., Zambiazi, R.C., Santé-Lhoutellier, V.

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Characterization of protein aggregates following a heating and freezing process von Kajak-Siemaszko, K., Aubry, L., Peyrin, F., Bax, M.-L., Gatellier, P., Astruc, T., Przybylski, W., Jaworska, D., Gaillard-Martinie, B., Santé-Lhoutellier, V.

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Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage von Mercier, Y., Gatellier, P., Viau, M., Remignon, H., Renerre, M.

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Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins von Sante-Lhoutellier, Veronique, Aubry, Laurent, Gatellier, Philippe

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Technical note: A simplified procedure for myofibril hydrophobicity determination von Chelh, Ilham, Gatellier, Philippe, Santé-Lhoutellier, Véronique

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