Philippe Gatellier

Best Publications

• Technical note: A simplified procedure for myofibril hydrophobicity determination.

  Unknown

  684
  Citations

• Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

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  389
  Citations

• Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins.

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  373
  Citations

• Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet.

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  359
  Citations

• Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.

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  358
  Citations

• Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage.

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  355
  Citations

• Comparison of Oxidative Processes on Myofibrillar Proteins from Beef during Maturation and by Different Model Oxidation Systems

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  331
  Citations

• Higher drip loss is associated with protein oxidation.

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  200
  Citations

• Evaluation of protein aggregation in cooked meat

  A. Promeyrat;P. Gatellier;B. Lebret;B. Lebret;K. Kajak-Siemaszko

  183
  Citations

• Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility.

  Unknown

  161
  Citations

• Review: divergent selection for residual feed intake in the growing pig.

  H. Gilbert;Y. Billon;L. Brossard;J. Faure

  142
  Citations

• Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey.

  Unknown

  142
  Citations

• Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle.

  Unknown

  139
  Citations

• Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils.

  Unknown

  137
  Citations

• Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef.

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  131
  Citations

• A comprehensive review of bioactive peptides obtained from animal byproducts and their applications

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  122
  Citations

• Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

  Unknown

  107
  Citations

• Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

  Unknown

  106
  Citations

• Towards models for the prediction of beef meat quality during cooking

  Alain Kondjoyan;Achim Kohler;Carolina Eva Realini;Stéphane Portanguen

  91
  Citations

• Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

  Unknown

  86
  Citations