Cyclophosphamide (Endoxan) Metabolism in the Rabbit: Metabolic Balance and Elimination Kinetics in Different Tissues and Organs Following Oral Administration von Bories, G. F, Renerre, M. P, Rougeot, J. C

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Cyclophosphamide-14C metabolism in the Angora rabbit [Carbon isotope] von Renerre, M. P, Bories, G. F, Rougeot, J. C

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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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Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins von Morzel, Martine, Gatellier, Philippe, Sayd, Thierry, Renerre, Michel, Laville, Elisabeth

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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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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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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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Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle von BATIFOULIER, Frédérique, MERCIER, Yves, GATELLIER, Philippe, RENERRE, Michel

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Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin von Renerre, M., Dumont, Françoise, Gatellier, Ph

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Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef von Gatellier, P, Hamelin, C, Durand, Y, Renerre, M

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Comparison of Oxidative Processes on Myofibrillar Proteins from Beef during Maturation and by Different Model Oxidation Systems von Martinaud, Agnès, Mercier, Yves, Marinova, Penka, Tassy, Caroline, Gatellier, Philippe, Renerre, Michel

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Influence of Dietary Fat and Vitamin E on Antioxidant Status of Muscles of Turkey von Renerre, Michel, Poncet, Karine, Mercier, Yves, Gatellier, Philippe, Métro, Brigitte

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Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation von Mercier, Y, Gatellier, P, Vincent, A, Renerre, M

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Influence of Dietary Fat and Vitamin E Supplementation on Free Radical Production and on Lipid and Protein Oxidation in Turkey Muscle Extracts von Gatellier, Philippe, Mercier, Yves, Rock, Edmond, Renerre, Michel

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Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age von Berge, P., Lepetit, J., Renerre, M., Touraille, C.

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Autoxidation of purified myoglobin from two bovine muscles von Renerre, M., Anton, M., Gatellier, Ph

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Lipid Peroxidation Induced by H2O2-Activated Metmyoglobin and Detection of a Myoglobin-Derived Radical von Gatellier, Philippe, Anton, Marc, Renerre, Michel

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Effect of feed protein on carcass composition and meat quality in steers von Berge, P., Culioli, J., Renerre, M., Touraille, C., Micol, D., Geay, Y.

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A rapid method of oxymyoglobin purification von Gatellier, Ph, Anton, M., Renerre, M.

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Preliminary observations on the colour variability of breast meat ('magrets') in force-fed ducks von Fernandez, Xavier, Auvergne, Alain, Renerre, Michel, Gatellier, Philippe, Manse, H l ne, Babile, Ren

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