about
Data in support of three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes.Biochemical properties of a new thermo- and solvent-stable xylanase recovered using three phase partitioning from the extract of Bacillus oceanisediminis strain SJ3.The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of MusclesCalcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice.Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle.Identification of biomarkers associated with the rearing practices, carcass characteristics and beef quality: an integrative approach.The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls.Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.Partial characterization of xylanase produced by Caldicoprobacter algeriensis, a new thermophilic anaerobic bacterium isolated from an Algerian hot spring.Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.Three phase partitioning, a scalable method for the purification and recovery of cucumisin, a milk-clotting enzyme, from the juice of Cucumis melo var. reticulatus.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.Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows.Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses.Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal.Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle.Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle.Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes.Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect.Couscous: Ethnic making and consumption patterns in the Northeast of AlgeriaStudy of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of MeatPurification and characterization of the xylanase produced by Jonesia denitrificans BN-13Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics ApproachCurrent Advances in Meat Nutritional, Sensory and Physical Quality ImprovementReverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breedA Comprehensive Review on Lipid Oxidation in Meat and Meat ProductsDecision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristicsOne-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agentAssessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness managementBeef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum DataMeta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studiesBeef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practicesAre there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus musclesThe associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breedDr. Ahmed Ouali, 1948-2020
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P50
description
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Mohammed Gagaoua
@ast
Mohammed Gagaoua
@en
Mohammed Gagaoua
@es
Mohammed Gagaoua
@nl
type
label
Mohammed Gagaoua
@ast
Mohammed Gagaoua
@en
Mohammed Gagaoua
@es
Mohammed Gagaoua
@nl
prefLabel
Mohammed Gagaoua
@ast
Mohammed Gagaoua
@en
Mohammed Gagaoua
@es
Mohammed Gagaoua
@nl
P106
P31
P496
0000-0001-6913-3379