Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms

Differential proteomic analysis to identify potential biomarkers associated with quality traits of Dezhou donkey meat using a data-independent acquisition (DIA) strategy

(2022) Wenqiong Chai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls

(2021) Yao Zhu et al.   MEAT SCIENCE

Protein Oxidation in Muscle Foods: A Comprehensive Review

(2021) Rubén Domínguez et al.   Antioxidants

Label free shotgun proteomics for the identification of protein biomarkers for beef tenderness in muscle and plasma of heifers

(2020) Sabrina Boudon et al.   Journal of Proteomics

Proteomic biomarkers of beef colour

(2020) Mohammed Gagaoua et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes

(2020) Adriana Campione et al.   Animals

Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

(2020) Stefan Ivanović et al.   Foods

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC–MS/MS Approach to Decipher Their Proteome and Associated Pathways

(2020) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid metabolism in lambs fed hazelnut skin as a partial replacer of maize

(2020) Alessandro Priolo et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

(2020) Mohammed Gagaoua et al.   MEAT SCIENCE

Insights on meat quality from combining traditional studies and proteomics

(2020) Peter P. Purslow et al.   MEAT SCIENCE

Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

(2019) Brigitte Picard et al.   Journal of Proteomics

Dietary Pomegranate Pulp: Effect on Ewe Milk Quality during Late Lactation

(2019) Bernardo Valenti et al.   Animals

Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles

(2019) Antonella della Malva et al.   MEAT SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Effect of dietary grape pomace on growth performance, meat quality and antioxidant activity in ram lambs

(2018) J.X. Zhao et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses

(2018) Mohammed Gagaoua et al.   FOOD CHEMISTRY

Condensed Tannin Changes along the Digestive Tract in Lambs Fed with Sainfoin Pellets or Hazelnut Skins

(2018) Jessica Quijada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle

(2018) Mohammed Gagaoua et al.   MEAT SCIENCE

Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed

(2018) Mohammed Gagaoua et al.   MEAT SCIENCE

Comparative proteome analysis of skeletal muscle between Merino and Tsigai lambs

(2018) Gabriella Gulyas et al.   SMALL RUMINANT RESEARCH

Stress Effects on Meat Quality: A Mechanistic Perspective

(2018) Tong Xing et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach

(2018) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness

(2017) Antonella della Malva et al.   MEAT SCIENCE

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

(2016) Zhenyu Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification of potential serum biomarkers to predict feed efficiency in young pigs1

(2016) J. K. Grubbs et al.   JOURNAL OF ANIMAL SCIENCE

Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs

(2016) Huawei Liu et al.   MEAT SCIENCE

Multifaceted role of prohibitin in cell survival and apoptosis

(2015) Ya-Ting Peng et al.   APOPTOSIS

Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle

(2015) Mohammed Gagaoua et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Significant association of APOA5 and APOC3 gene polymorphisms with meat quality traits in Kele pigs

(2013) Y.T. Hui et al.   GENETICS AND MOLECULAR RESEARCH

Signaling pathways of prohibitin and its role in diseases

(2013) Tian-Biao Zhou et al.   JOURNAL OF RECEPTORS AND SIGNAL TRANSDUCTION

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

(2013) Ahmed Ouali et al.   MEAT SCIENCE

Acute phase proteins in ruminants

(2012) F. Ceciliani et al.   Journal of Proteomics

Functional analysis of beef tenderness

(2011) Nicolas Guillemin et al.   Journal of Proteomics

Identification of serum stress biomarkers in pigs housed at different stocking densities

(2011) A. Marco-Ramell et al.   VETERINARY JOURNAL

Effects of tannin-containing diets on small ruminant meat quality

(2010) A. Priolo et al.   Italian Journal of Animal Science

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Nuclear coded mitochondrial protein prohibitin is an iron regulated iron binding protein

(2010) Sudharsana R. Ande et al.   MITOCHONDRION

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

(2009) Elisabeth Laville et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

(2008) V. Vasta et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Dietary tannins improve lamb meat colour stability

(2008) G. Luciano et al.   MEAT SCIENCE

Transthyretin Protects against A-Beta Peptide Toxicity by Proteolytic Cleavage of the Peptide: A Mechanism Sensitive to the Kunitz Protease Inhibitor

(2008) Rita Costa et al.   PLoS One