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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

Meat science, 2013-07, Vol.94 (3), p.408-416

2013

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The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”

Meat science, 2011-12, Vol.89 (4), p.377-383

2011

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Differentiation of bovine from porcine gelatines using polyclonal anti-peptide antibodies in indirect and competitive indirect ELISA

Journal of pharmaceutical and biomedical analysis, 2005-09, Vol.39 (3), p.418-424

2005

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Oil/Alkanethiol Layers for the Study of Emulsified Protein Conformation by Surface Plasmon Resonance Using Monoclonal Antibodies

Journal of colloid and interface science, 2000-03, Vol.223 (2), p.215-222

2000

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Comment une mastication déficiente impacte la bioaccessibilité des nutriments du pain sans gluten chez les personnes âgées

Nutrition clinique et métabolisme, 2023-05, Vol.37 (2), p.e49-e49

2023

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Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Immunochemical Characterization

Journal of agricultural and food chemistry, 1999-11, Vol.47 (11), p.4543-4548

1999

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High pressure processing of meat: effects on ultrastructure and protein digestibility

Food & function, 2016-05, Vol.7 (5), p.2389-2397

2016

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Myofiber metabolic type determination by mass spectrometry imaging

Journal of mass spectrometry., 2017-08, Vol.52 (8), p.493-496

2017

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Antioxidant Supplementation Restores Defective Leucine Stimulation of Protein Synthesis in Skeletal Muscle from Old Rats

The Journal of nutrition, 2008-11, Vol.138 (11), p.2205-2211

2008

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Differentiation of Gelatins Using Polyclonal Antibodies Raised Against Tyrosylated Bovine and Porcine Gelatins

Journal of immunoassay & immunochemistry, 2005-01, Vol.26 (3), p.215-229

2005

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Protein Matrix Involved in the Lipid Retention of Foie Gras during Cooking: A Multimodal Hyperspectral Imaging Study

Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5954-5962

2014

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In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy

Food chemistry, 2012-09, Vol.134 (2), p.1044-1051

2012

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Immunochemical quantification of heat denaturation of bovine meat soluble proteins

Journal of food science, 1995-07, Vol.60 (4), p.678-684

1995

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Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Journal of food engineering, 2015-12, Vol.166, p.377-383

2015

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Localization of a maturation-dependent epididymal sperm surface antigen recognized by a monoclonal antibody raised against a 135-kilodalton protein in porcine epididymal fluid

Biology of reproduction, 1992-12, Vol.47 (6), p.1040-1052

1992

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Purification of the protein X of Streptococcus agalactiae with a monoclonal antibody

FEMS microbiology letters, 1991-05, Vol.80 (2‐3), p.141-145

1991

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Development of a monoclonal antibody-based immunoassay for specific quantification of bovine milk alkaline phosphatase

Journal of dairy research, 2007-08, Vol.74 (3), p.290-295

2007

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Structure of Native and Heat-denatured Ovalbumin as Revealed by Monoclonal Antibodies: Epitopic Changes during Heat Treatment

Journal of food science, 1991-01, Vol.56 (1), p.224-227

1991

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Glycation of bovine β-Lactoglobulin: effect on the protein structure

International journal of food science & technology, 1999-10, Vol.34 (5-6), p.429-435

1999

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Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles

Food chemistry, 2012-06, Vol.132 (3), p.1387-1394

2012

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Localization of a Maturation-Dependent Epididymal Sperm Surface Antigen Recognized by a Monoclonal Antibody Raised against a 135-Kilodalton Protein in Porcine Epididymal Fluid1

Biology of reproduction, 1992-12, Vol.47 (6), p.1040-1052

1992

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Production and Epitopic Characterization of Monoclonal Antibodies Against Bovine β-Lactoglobulin

Journal of dairy science, 1997-09, Vol.80 (9), p.1977-1987

1997

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Differentiation of bovine from porcine gelatines using polyclonal anti-peptide antibodies in indirect and competitive indirect ELISA

Journal of pharmaceutical and biomedical analysis, 2005, Vol.39 (3-4), p.418-424

2005

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Epitopic analysis and quantification of bovine myoglobin with monoclonal antibodies

Hybridoma, 1995-10, Vol.14 (5), p.435

1995

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A rapid and simple method for the preparation of a monospecific antibody to ovine hatpoglobin

Journal of immunological methods, 1991, Vol.141 (1), p.111-115

1991

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”

Differentiation of bovine from porcine gelatines using polyclonal anti-peptide antibodies in indirect and competitive indirect ELISA

Oil/Alkanethiol Layers for the Study of Emulsified Protein Conformation by Surface Plasmon Resonance Using Monoclonal Antibodies

Comment une mastication déficiente impacte la bioaccessibilité des nutriments du pain sans gluten chez les personnes âgées

Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Immunochemical Characterization

High pressure processing of meat: effects on ultrastructure and protein digestibility

Myofiber metabolic type determination by mass spectrometry imaging

Antioxidant Supplementation Restores Defective Leucine Stimulation of Protein Synthesis in Skeletal Muscle from Old Rats

Differentiation of Gelatins Using Polyclonal Antibodies Raised Against Tyrosylated Bovine and Porcine Gelatins

Protein Matrix Involved in the Lipid Retention of Foie Gras during Cooking: A Multimodal Hyperspectral Imaging Study

In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy

Immunochemical quantification of heat denaturation of bovine meat soluble proteins

Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Localization of a maturation-dependent epididymal sperm surface antigen recognized by a monoclonal antibody raised against a 135-kilodalton protein in porcine epididymal fluid

Purification of the protein X of Streptococcus agalactiae with a monoclonal antibody

Development of a monoclonal antibody-based immunoassay for specific quantification of bovine milk alkaline phosphatase

Structure of Native and Heat-denatured Ovalbumin as Revealed by Monoclonal Antibodies: Epitopic Changes during Heat Treatment

Glycation of bovine β-Lactoglobulin: effect on the protein structure

Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles

Localization of a Maturation-Dependent Epididymal Sperm Surface Antigen Recognized by a Monoclonal Antibody Raised against a 135-Kilodalton Protein in Porcine Epididymal Fluid1

Production and Epitopic Characterization of Monoclonal Antibodies Against Bovine β-Lactoglobulin

Differentiation of bovine from porcine gelatines using polyclonal anti-peptide antibodies in indirect and competitive indirect ELISA

Epitopic analysis and quantification of bovine myoglobin with monoclonal antibodies

A rapid and simple method for the preparation of a monospecific antibody to ovine hatpoglobin

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