Publications

Found 11 results
Filters: Author is Molette, C.  [Clear All Filters]
2016
Arroyo J, Lavigne F, Molette C, Bijja M, Dubois JP, Lamothe L. Effect of sequential feeding using whole cereal grains during finishing period in male mule ducks (Carina moschata x Anas platyrinchos). Journal of Applied Poultry Research. 2016;25(3):379-388.
2014
Arroyo J, Lamothe L, Dubois JP, Lavigne F, Bijja M, Molette C. The influence of choice feeding and cereal type (corn or triticale) during the finishing period on performance of mule ducks. Poultry Science. 2014;93:2220–2226.
Theron L, Venien A, Jamme F, et al. Protein matrix involved in the lipid retention of Foie Gras during cooking : A mutimodal hyperspectral imaging study. Journal of Agricultural and Food Chemistry. 2014;62:5954–5962.
2013
Vignal A, Diot C, Molette C, et al. Génomique des canards. INRA - Productions Animales. 2013;26(5):391-402.
Theron L, Bouillier-Oudot M, Marie-Etancelin C, bonnefont C, Fernandez X, Molette C. La fonte lipidique du foie gras à la cuisson. INRA Productions Animales. 2013;26:415–424. Available at: http://www6.inra.fr/productions-animales/2013-Volume-26/Numero-5-2013-pp.-385-454/La-fonte-lipidique-du-foie-gras-a-la-cuisson.
2012
Theron L, Cullere M, Bouillier-Oudot M, et al. Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks. Journal of Animal Science. 2012;90:3312–3317. doi:10.2527/jas2011-4945.
2011
Eadmusik S, Molette C, Fernandez X, Rémignon H. Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?. British Poultry Science. 2011;52:177–188. doi:10.1080/00071668.2011.554798.
Hazard D, Fernandez X, Pinguet J, et al. Functional genomics of the muscle response to restraint and transport in chickens. Journal of Animal Science. 2011;89:2717–2730. doi:10.2527/jas.2010-3288.
Theron L, Astruc T, Bouillier-Oudot M, et al. The fusion of lipid droplets is involved in fat loss during cooking of duck \"foie gras\". Meat Science. 2011;89:377–383.
Theron L, Astruc T, Bouillier-Oudot M, et al. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras". Meat Science. 2011;89:377–383. doi:10.1016/j.meatsci.2011.04.018.
2009
Eadmusik S, Molette C, Rémignon H, Fernandez X. Different rates of glycolysis affect glycolytic activities and protein properties in turkey breat muscle. Animal. 2009;3:237–243.