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117篇 您的检索式：作者名="GATELLIER P"

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	题名	作者	年代	出处	被引量
1	New Products:What Should be Done in Secondary Steelmaking显示文摘	Ribeund P V Gatellier C	1985	Ironmaking and Steelmaking1985，12，2：	1
2	Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat显示文摘	Gatellier P Mercier Y Renerre M	2004	Meat Sci2004，67，3：	1
3	Non-metallic in clusion entrapment by slags:laboratory investigation显示文摘	Lehmann J Gatellier C	2003	Ironmaking and Steelmaking2003，30，2：	1
4	Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins 显示文摘	SANTE-LHOUTELLIER V AUBRY L GATELLIER P	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
5	Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams 显示文摘	Gatellier P Lessire M Hermier D	2003	British Poultry Science2003，44，5：	1
6	Colour, lipid and protein stability of Rhea americana meat during air- and vacuum- packaged storage: influence of muscle on oxidative processes显示文摘	FILGUERAS R S GATELLIER P AUBRY L	2010	Meat Science2010，86，：	1
7	Non-metallic inclusion entrapment by slags:laboratory investigation显示文摘	Rocabois P Lehmann J Gatellier C	2003	Ironmaking and Steelmaking2003，30，2：	1
8	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	Morzel M Gatellier P Sayd T	2006	Meat Science2006，73，3：	1
9	Technical note:A simplified procedure for myofibril hydrophobicity determination显示文摘	CHELH I GATELLIER P SANT-LHOUTELLIER V	2006	Meat Science2006，74，4：	1
10	Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins显示文摘	Sante-Lhoutellier V Aubry L Gatellier P	2007	Journal of Agricultural and Food Chemistry2007，55，13：	1
11	Evaluation of protein aggregation in cooked meat 显示文摘	Promeyrat A Gatellier P Lebret B	2010	Food Chemistry2010，121，：	1
12	Effect of dietary fat and vitamin E on colour stability and lipid and protein oxidation in turkey meat during storage显示文摘	MERCIER Y GATELLIER P VIAU M		0，，3：	1
13	Technical note:A simplified procedure for myofibril hydrophobicity determination显示文摘	Chelh I Gatellier P Santé-Lhoutellier V	2006	Meat Science2006，74，4：	1
14	NMR relaxation of water protons in normal and malignant hyperthermia-susceptible pig muscle显示文摘	Renou J P Kopp J Gatellier P	1989	Meat Science1989，26，2：	1
15	Higher drip loss is associated with protein oxidation 显示文摘	Traore S Aubry L Gatellier P	2012	Meat Science2012，90，4：	1
16	Autoxidation of purifiedmyoglobin from two bovine muscles显示文摘	RENERRE M ANTON M GATELLIER P	1992	Meat Science1992，32，3：	1
17	Influence of dietary fat and vitamin E supplementation on free radical produc-tion and on lipid and protein oxidation in turkey muscle ex-tracts显示文摘	Gatellier P Mercier Y Rock E		0，，05：	1
18	Application to proteomics to understand and modify meat quality显示文摘	GOBERT M SAYD T GATELLIER P	2014	Meat Science2014，98，3：	1
19	Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage显示文摘	Mercier Y Gatellier P Viau M	1998	Meat Science1998，48，：	1
20	Non-metallicinclusion entrapment by slags: laboratory investigation 显示文摘	Rocabois P Lehmann J Gatellier C	2003	Iron-making and Steel-making2003，30，2：	1

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