Review: Factors affecting sheep carcass and meat quality attributes von Prache, S., Schreurs, N., Guillier, L.

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Review: Authentication of grass-fed meat and dairy products from cattle and sheep von Prache, S, Martin, B, Coppa, M

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How does finishing duration on lucerne pasture influence the muscle and fat spectro-colorimetric properties and dorsal fat firmness in lambs? von Prache, S., Graulet, B., Rey-Cadilhac, L.

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Review: On-farm and processing factors affecting bovine carcass and meat quality von Clinquart, A., Ellies-Oury, M.P., Hocquette, J.F., Guillier, L., Santé-Lhoutellier, V., Prache, S.

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How does a superior quality sign guarantee the quality of lamb meat? The Label Rouge case von Drevon, D., Prache, S., Nozières-Petit, M-O.

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Construction of beef quality through official quality signs, the example of Label Rouge von Raulet, M., Clinquart, A., Prache, S.

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Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS) von Guy, F., Prache, S., Thomas, A., Bauchart, D., Andueza, D.

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Visible spectroscopy on lamb fat and muscle to authenticate the duration of pasture finishing von Rey-Cadilhac, L., Andueza, D., Prache, S.

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Review: Quality of animal-source foods von Prache, S., Adamiec, C., Astruc, T., Baéza-Campone, E., Bouillot, P.E., Clinquart, A., Feidt, C., Fourat, E., Gautron, J., Girard, A., Guillier, L., Kesse-Guyot, E., Lebret, B., Lefèvre, F., Le Perchec, S., Martin, B., Mirade, P.S., Pierre, F., Raulet, M., Rémond, D., Sans, P., Souchon, I., Donnars, C., Santé-Lhoutellier, V.

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Review: Quality and authentication of organic animal products in Europe von Prache, S., Lebret, B., Baéza, E., Martin, B., Gautron, J., Feidt, C., Médale, F., Corraze, G., Raulet, M., Lefèvre, F., Verrez-Bagnis, V., Sans, P.

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Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation von Gruffat, D, Durand, D, Rivaroli, D, do Prado, I N, Prache, S

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Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration von Rey-Cadilhac, Lucille, Andueza, Donato, Prache, Sophie

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How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication? von Devincenzi, T., Prunier, A., Meteau, K., Prache, S.

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Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration von Rey-Cadilhac, L., Andueza, Donato, Prache, Sophie

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Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter von Prache, Sophie, Rey-Cadilhac, Lucille, Prunier, Armelle

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Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa von Rivaroli, D., Prunier, A., Meteau, K., do Prado, I. N., Prache, S.

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To what extent is a breed-specific database necessary to differentiate meat from pasture-fed and stall-fed lambs using visible spectroscopy? von Prache, S., Huang, Y., Andueza, D.

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Dose-dependent response of nitrogen stable isotope ratio to proportion of legumes in diet to authenticate lamb meat produced from legume-rich diets von Devincenzi, T., Delfosse, O., Andueza, D., Nabinger, C., Prache, S.

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Ultimate Limits of Differential Resonant MEMS Sensors Based on Two Coupled Linear Resonators von Juillard, Jerome, Prache, Pierre, Maris Ferreira, Pietro, Barniol, Nuria

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Reliability of visible reflectance spectroscopy in discriminating between pasture and stall-fed lambs from thin and fat-tailed sheep breeds in dry and hot environment von Hajji, H., Prache, S., Andueza, D., Smeti, S., Mahouachi, M., Atti, N.

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