Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet by Mercier, Y, Gatellier, P, Renerre, M

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Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat by Gatellier, P., Mercier, Y., Renerre, M.

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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle by Gatellier, P., Mercier, Y., Juin, H., Renerre, M.

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Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage by Mercier, Y., Gatellier, P., Viau, M., Remignon, H., Renerre, M.

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Factors involved in the discoloration of beef meat by RENERRE, M.

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Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef by Gatellier, P, Hamelin, C, Durand, Y, Renerre, M

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Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin by Renerre, M., Dumont, Françoise, Gatellier, Ph

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Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins by Morzel, Martine, Gatellier, Philippe, Sayd, Thierry, Renerre, Michel, Laville, Elisabeth

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Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation by Mercier, Y, Gatellier, P, Vincent, A, Renerre, M

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Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age by Berge, P., Lepetit, J., Renerre, M., Touraille, C.

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Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle by BATIFOULIER, Frédérique, MERCIER, Yves, GATELLIER, Philippe, RENERRE, Michel

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Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams by Gatellier, P, Lessire, M, Hermier, D, Maaroufi, C, Renerre, M

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Comparison of Oxidative Processes on Myofibrillar Proteins from Beef during Maturation and by Different Model Oxidation Systems by Martinaud, Agnès, Mercier, Yves, Marinova, Penka, Tassy, Caroline, Gatellier, Philippe, Renerre, Michel

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Effect of CO2 or vacuum packaging on normal and high pH meat shelf-life by Roussett, S, Renerre, M

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Influence of Dietary Fat and Vitamin E on Antioxidant Status of Muscles of Turkey by Renerre, Michel, Poncet, Karine, Mercier, Yves, Gatellier, Philippe, Métro, Brigitte

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Influence of Dietary Fat and Vitamin E Supplementation on Free Radical Production and on Lipid and Protein Oxidation in Turkey Muscle Extracts by Gatellier, Philippe, Mercier, Yves, Rock, Edmond, Renerre, Michel

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2003 Spring meeting of the WPSA French Branch by Maaroufi, C., Renerre, M., Gatellier, P., Lessire, M., Hermier, D.

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Lipid Peroxidation Induced by H2O2-Activated Metmyoglobin and Detection of a Myoglobin-Derived Radical by Gatellier, Philippe, Anton, Marc, Renerre, Michel

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Influence de la forme d'apport de l'energie dans la ration et de l'utilisation d'anabolisants sur la qualite de la viande de veau by Valin, C, Renerre, M, Touraille, C, Koop, J, Sornay, J

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Review: factors involved in the discoloration of beef meat by Renerre, M

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