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Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics
Journal of Integrative Agriculture, 2016-01, Vol.15 (7), p.1550-1563
2016
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Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?
Animal (Cambridge, England), 2020-06, Vol.14 (6), p.1204-1212
2020
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Current research and emerging tools to improve fresh red meat quality
Irish journal of agricultural and food research, 2022-01, Vol.61 (1), p.145-167
2022
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79. Peer Community In Animal Science: A free publication model for transparent and open science
Animal - Science Proceedings, 2022-09, Vol.13 (4), p.603-603
2022
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Arabic word spotting based on key-points features
8th International Conference of Pattern Recognition Systems (ICPRS 2017), 2017, p.33
2017
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Cells Shrinkage and Phosphatidylserine Externalization in Post Mortem Muscle by Fluorescence Microscopy
3rd International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 2016, Vol.186 (Chapter 7), p.53-63
2016
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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Antioxidants, 2019-09, Vol.8 (10), p.429
2019
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Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits
Molecules (Basel, Switzerland), 2021-01, Vol.26 (2), p.467
2021
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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Trends in food science & technology, 2020-06, Vol.100, p.1-18
2020
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Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Critical reviews in food science and nutrition, 2023, Vol.63 (23), p.6630-6651
2023
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Current Trends in Proteomic Advances for Food Allergen Analysis
Biology (Basel, Switzerland), 2020-08, Vol.9 (9), p.247
2020
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Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Meat science, 2021-02, Vol.172, p.108311-108311, Article 108311
2021
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The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls
Meat science, 2017-12, Vol.134, p.18-27
2017
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Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review
Trends in food science & technology, 2021-06, Vol.112, p.252-267
2021
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Proteomic biomarkers of beef colour
Trends in food science & technology, 2020-07, Vol.101, p.234-252
2020
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Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
Foods, 2021-01, Vol.10 (1), p.84-24
2021
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Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork
Biology (Basel, Switzerland), 2020-11, Vol.9 (11), p.393
2020
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Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
Meat science, 2021-11, Vol.181, p.108611-108611, Article 108611
2021
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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers
Journal of agricultural and food chemistry, 2015-08, Vol.63 (30), p.6801-6811
2015
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Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef
Meat science, 2023-11, Vol.205, p.109315-109315, Article 109315
2023
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A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits
Food chemistry, 2023-03, Vol.405, p.134805-134805, Article 134805
2023
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Antioxidant active packaging systems to extend the shelf life of sliced cooked ham
Current research in food science, 2019-11, Vol.1, p.24-30
2019
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One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent
International journal of biological macromolecules, 2020-03, Vol.146, p.798-810
2020
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Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
Journal of proteomics, 2023-08, Vol.286, p.104953-104953, Article 104953
2023
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Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls
Meat science, 2021-06, Vol.176, p.108488-108488, Article 108488
2021
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