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Results:
1-17
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Results: 17
Authors:
Alasnier, C
David-Briand, E
Gandemer, G
Citation: C. Alasnier et al., Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit, MEAT SCI, 54(2), 2000, pp. 127-134
Authors:
Anton, M
Beaumal, V
Gandemer, G
Citation: M. Anton et al., Adsorption at the oil-water interface and emulsifying properties of nativegranules from egg yolk: effect of aggregated state, FOOD HYDROC, 14(4), 2000, pp. 327-335
Authors:
Alasnier, C
Gandemer, G
Citation: C. Alasnier et G. Gandemer, Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit, J SCI FOOD, 80(6), 2000, pp. 698-704
Authors:
Anton, M
Le Denmat, H
Gandemer, G
Citation: M. Anton et al., Thermostability of hen egg yolk granules: Contribution of native structureof granules, J FOOD SCI, 65(4), 2000, pp. 581-584
Authors:
Alasnier, C
Meynier, A
Viau, M
Gandemer, G
Citation: C. Alasnier et al., Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage, J FOOD SCI, 65(1), 2000, pp. 9-14
Authors:
Piveteau, F
Le Guen, S
Gandemer, G
Baud, JP
Prost, C
Demaimay, M
Citation: F. Piveteau et al., Aroma of fresh oysters Crassostrea gigas: Composition and aroma notes, J AGR FOOD, 48(10), 2000, pp. 4851-4857
Authors:
Minvielle, F
Gandemer, G
Maeda, Y
Leborgne, C
Hirigoyen, E
Boulay, M
Citation: F. Minvielle et al., Carcase characteristics of a heavy Japanese quail line under introgressionwith the roux gene, BR POULT SC, 41(1), 2000, pp. 41-45
Authors:
Gandemer, G
Citation: G. Gandemer, Fats and aromas in animal products: the example of meat, OCL-OL CORP, 6(4), 1999, pp. 320-325
Authors:
Piveteau, F
Gandemer, G
Baud, JP
Demaimay, M
Citation: F. Piveteau et al., Changes in lipid and fatty acid compositions of European oysters fattened with Skeletonema costatum diatom for six weeks in ponds, AQUACUL INT, 7(5), 1999, pp. 341-355
Authors:
Meynier, A
Novelli, E
Chizzolini, R
Zanardi, E
Gandemer, G
Citation: A. Meynier et al., Volatile compounds of commercial Milano salami, MEAT SCI, 51(2), 1999, pp. 175-183
Authors:
Davenel, A
Riaublanc, A
Marchal, P
Gandemer, G
Citation: A. Davenel et al., Quality of pig adipose tissue: relationship between solid fat content and lipid composition, MEAT SCI, 51(1), 1999, pp. 73-79
Authors:
Coutron-Gambotti, C
Gandemer, G
Rousset, S
Maestrini, O
Casabianca, F
Citation: C. Coutron-gambotti et al., Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes, FOOD CHEM, 64(1), 1999, pp. 13-19
Authors:
Coutron-Gambotti, C
Gandemer, G
Citation: C. Coutron-gambotti et G. Gandemer, Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing, FOOD CHEM, 64(1), 1999, pp. 95-101
Authors:
Gandemer, G
Citation: G. Gandemer, Lipids and meat quality: lipolysis, oxidation, Maillard reaction and flavour, SCI ALIMENT, 19(3-4), 1999, pp. 439-458
Authors:
Meynier, A
Genot, C
Gandemer, G
Citation: A. Meynier et al., Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds, J SCI FOOD, 79(6), 1999, pp. 797-804
Authors:
Le Denmat, M
Anton, M
Gandemer, G
Citation: M. Le Denmat et al., Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment, J FOOD SCI, 64(2), 1999, pp. 194-197
Authors:
Serot, T
Gandemer, G
Demaimay, M
Citation: T. Serot et al., Lipid and fatty acid compositions of muscle from farmed and wild adult turbot, AQUACUL INT, 6(5), 1998, pp. 331-343
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1-17
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