Publications
Found 10 results
Filters: Author is Rémignon, H [Clear All Filters]
Apoptosis during the development of the hepatic steatosis in force-fed ducks and cooking yield implications. Poult Sci. 2018;97(6):2211-2217. doi:10.3382/ps/pey054.
. Effect of different chilling rates on the quality parameters of mule duck fatty liver. Poult Sci. 2015. doi:10.3382/ps/pev300.
. Current advances in proteomic analysis of (fatty) liver. J Proteomics. 2012;75(14):4290-5. doi:10.1016/j.jprot.2012.04.041.
. Proteomic profile evolution during steatosis development in ducks. Poult Sci. 2012;91(1):112-20. doi:10.3382/ps.2011-01663.
. Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle. Animal. 2009;3(2):237-43. doi:10.1017/S1751731108003327.
. High postmortem temperature in muscle has very similar consequences in two turkey genetic lines. Poult Sci. 2006;85(12):2270-7.
. Modification of glycolyzing enzymes lowers meat quality of turkey. Poult Sci. 2005;84(1):119-27.
. Effect of rate of pH fall on turkey breast meat quality. Br Poult Sci. 2003;44(5):787-8.
. Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey. Meat Sci. 2003;63(4):525-32.
. The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver. Poult Sci. 2001;80(11):1625-9.
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