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Characterization of Peptides Released by in Vitro Digestion of Pork Meat

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.5160-5165

2010

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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Food research international, 2018-07, Vol.109, p.368-379

2018

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Authenticity of meat products: Tools against fraud

Food research international, 2014-06, Vol.60, p.19-29

2014

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Creatine and creatinine evolution during the processing of dry-cured ham

Meat science, 2010-03, Vol.84 (3), p.384-389

2010

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Peptide biomarkers as a way to determine meat authenticity

Meat science, 2011-11, Vol.89 (3), p.280-285

2011

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Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Food research international, 2014-02, Vol.56, p.226-235

2014

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Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Journal of proteomics, 2019-04, Vol.198, p.59-65

2019

Volltextzugriff (PDF)

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat

Meat science, 2012-07, Vol.91 (3), p.382-384

2012

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Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat

Journal of agricultural and food chemistry, 2010-03, Vol.58 (5), p.2895-2901

2010

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Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

Food science and technology international, 2024-03, p.10820132241238790-10820132241238790

2024

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Identification of small troponin T peptides generated in dry-cured ham

Food chemistry, 2010-12, Vol.123 (3), p.691-697

2010

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Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

Food science and technology international, 2023-09, Vol.29 (6), p.555-563

2023

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Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle

Applied biochemistry and biotechnology, 2015-09, Vol.177 (2), p.279-303

2015

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Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus

Journal of proteomics, 2013-08, Vol.89, p.183-190

2013

Volltextzugriff (PDF)

Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4664-4669

2007

Volltextzugriff (PDF)

In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

International journal of food science & technology, 2016-03, Vol.51 (3), p.609-616

2016

Volltextzugriff (PDF)

A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity

Nature protocols, 2006-12, Vol.1 (5), p.2423-2427

2006

Volltextzugriff (PDF)

Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective

Journal of proteomics, 2013-08, Vol.88, p.58-82

2013

Volltextzugriff (PDF)

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

Meat science, 2008-08, Vol.79 (4), p.709-715

2008

Volltextzugriff (PDF)

Dr. Ahmed Ouali, 1948–2020

Meat science, 2020-09, Vol.167, p.108155-108155, Article 108155

2020

Volltextzugriff (PDF)

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Animals (Basel), 2021-05, Vol.11 (5), p.1421

2021

Volltextzugriff (PDF)

Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality

Animals (Basel), 2021-08, Vol.11 (8), p.2291

2021

Volltextzugriff (PDF)

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time

Foods, 2020-02, Vol.9 (2), p.176

2020

Volltextzugriff (PDF)

Effect of ageing time on the volatile compounds from cooked horse meat

Meat science, 2022-02, Vol.184, p.108692, Article 108692

2022

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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Journal of proteomics, 2023-02, Vol.272, p.104770-104770, Article 104770

2023

Volltextzugriff (PDF)

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Characterization of Peptides Released by in Vitro Digestion of Pork Meat

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Authenticity of meat products: Tools against fraud

Creatine and creatinine evolution during the processing of dry-cured ham

Peptide biomarkers as a way to determine meat authenticity

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat

Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat

Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

Identification of small troponin T peptides generated in dry-cured ham

Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle

Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus

Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity

Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

Dr. Ahmed Ouali, 1948–2020

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time

Effect of ageing time on the volatile compounds from cooked horse meat

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

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