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| 1 | The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver显示文摘 | Molette C Berzaghi P Dalle A | 2001 | Poultry Science2001，80，： | 1 |
| 2 | Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘 | Molette C Remignon H Babile R | 2005 | Poultry Science2005，84，： | 1 |
| 3 | Current advances in proteomie analysis and its use for the resolution of poultry meat quality problems显示文摘 | Remignon H Molette C Babiler R | 2006 | World''s Poultry Science Journal2006，62，： | 1 |
| 4 | The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver显示文摘 | Molette C Berzaghi P Dalle A | 2001 | Poultry Science2001，80，： | 1 |
| 5 | Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘 | Remignon H Molette C Babiler R | 2006 | World Poultry Sci J2006，62，： | 1 |
| 6 | Technical and economical comparison be tween a modular Geostationary space platform and a cluster of satellites显示文摘 | MOLETTE P | 1984 | Acta Astronautica1984，12，11： | 1 |
| 7 | Two-phase anaerobic digestion of solid wastes by a multiple liquefaction reactors process显示文摘 | RAYNALI J DEIGENES J P MOLETTE R | 1998 | Bioresouree Technology1998，，65： | 1 |
| 8 | The use of near-in frared reflectance spectroscopy in the prediction of the chemi cal composition of goose fatty liver显示文摘 | Molette C Berzaghi P Dalle A Z | 2001 | Poult Sci2001，80，11： | 1 |
| 9 | Maintaining muscles at a high post-mortem temperature induces PSElike meat in turkey显示文摘 | Molette C Rémignon H Babilé R | | 0，，04： | 1 |
| 10 | Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘 | Remignon H Molette C Babile R | 2006 | World''s Poultry Science Journal2006，62，1： | 1 |
| 11 | Current ad- vances in proteomic analysis and its use for the resolution of poultry meat quality problems 显示文摘 | Remignon H Molette C Babile R | 2006 | World''s Poultry Science Journal2006，62，1： | 1 |
| 12 | Cur-rent advances in proteomic analysis and its use for theresolution of poultry meat quality problems 显示文摘 | REMIGNON H MOLETTE C BABILE R | 2006 | World ’ s Poultry Science Journal2006，62，1： | 1 |
| 13 | The use of near-infraredreflectance spectroscopy in the prediction of the chemicalcomposition of goose fatty liver显示文摘 | Molette C Berzaghi P Zotte A D | 2001 | Poult Sci2001，80，： | 1 |
| 14 | 蛋白质组学研究进展及其在解决家禽肉质问题中的应用显示文摘蛋白质是几乎所有生物学过程的功能单位,而蛋白质组是指由一个细胞在特定时间和特定环境条件下所有蛋白质的表达。由于肌肉主要由水和蛋白质组成,因而对蛋白质组进行分析,就能提供海量的信息,向我们展示参与决定肉质的各种生理机制过程中的蛋白质的结构和功能。本文的目的是介绍最近应用于蛋白质组分析的最经典的技术,如样品的准备、蛋白增溶、2-DE法或SDS-PAGE法蛋白质分离、蛋白检测和定量、电脑分析2-DE结果以及最终鉴定。与肉质相关的蛋白质组研究,尤其是家禽肉质的研究,还很少;但一些研究结果显示出蛋白质组方法可以从全新的角度来分析新出现的或已知的肉质问题。蛋白质组分析不仅已经给予了哺乳动物肉的嫩度研究以新的亮点,也为解释火鸡PSE肉综合征提出了新的假设。一些研究还报告了有关鸡肌肉生长发育的有意义的结果。肉质是一个复杂的综合问题,遗传、饲养管理、运输、屠宰以及肉品加工过程中对肉的处理方法等诸多因素都会影响肉质。利用蛋白组学方法可以从不同的角度重新认识这些问题,并且有助于生物学家们理解并最终解决这些问题。 | H. Remignon C. Molette R. Babile X. Fernandez 束婧婷(译) 包文斌(译) 陈国宏(审阅) | 2006 | 国外畜牧学(猪与禽)2006，26，3： | 1 |
| 15 | Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘 | Molette C Remignon H and Babile R | 2005 | Poultry Science2005，84，： | 1 |
| 16 | Modification of glycolyzing enzymes lowers meat quality of turkey显示文摘 | MOLETTE C REMIGNON H BABILE R | 2005 | Poultry Science2005，84，1： | 1 |
| 17 | Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘 | REMIGNON H MOLETTE C BABILER R | 2006 | Worlds Poultry Science Journal2006，62，1： | 1 |
| 18 | The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver 显示文摘 | Molette C Berzaghi P Dalle A Z | 2001 | Poultry Science2001，80，11： | 1 |
| 19 | Maintaining muscle at a high postmortem temperature induces PSE-like meat in turkey显示文摘 | MOLETTE C REMIGNON H BABILE R | | 0，，63： | 1 |
| 20 | Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘 | REMIGNON H MOLETTE C BABILE R | 2006 | Worl Poul Sci J2006，，62： | 1 |
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