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Last submissions
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Christian C. Piedallu, Adrien Taccoen, Thomas Dallery, Myriam Legay, Jean-Claude Gegout, et al.. Détermination et cartographie de la vulnérabilité des essences au changement climatique récent.. Colloque « SANTECOFOR – Santé des écosystèmes forestiers : Enjeux de société », GIP Ecofor et MNHN, Mar 2023, Paris, France. ⟨hal-04216422⟩
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Sandrine Brèteau-Amores, Mathieu Fortin, Pablo Andrés-Domenech, Nathalie Bréda. Are mixtures a good option to reduce drought-induced risk of forest decline? Carbon accounting and economic approach.. XXV IUFRO WORLD CONGRESS Agriculture and forest yield optimization considering recovery of conservation areas through integer linear programming and land capability, Sep 2019, Curitiba, Brazil. ⟨hal-04215303⟩
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Mohammed Gagaoua, Muriel Bonnet, Leanne de Koning, Brigitte Picard. Reverse phase protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed. Meat Science, 2018, 145 (C), pp.308-319. ⟨10.1016/j.meatsci.2018.06.039⟩. ⟨hal-01860004v2⟩
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Sandrine Brèteau-Amores, Mathieu Fortin, Pablo Andrés-Domenech, Nathalie Bréda. Are mixtures a good option to reduce drought-induced risk of forest decline? Carbon accounting and economic approach.. International symposium "Adapting forests to climate change", Dec 2019, Toulouse, France. ⟨hal-04215185⟩
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Mohammed Gagaoua, Brigitte Picard, Valérie Monteils. Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management. Journal of the Science of Food and Agriculture, 2019, 99 (8), ⟨10.1002/jsfa.9643⟩. ⟨hal-02048854⟩
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Mohammed Gagaoua, Valérie Monteils, Brigitte Picard. Data from the farmgate-to-meat continuum including omics-based biomarkers to better understand the variability of beef tenderness: An integromics approach. Journal of Agricultural and Food Chemistry, 2018, 66 (51), ⟨10.1021/acs.jafc.8b05744⟩. ⟨hal-01950463⟩
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Mohammed Gagaoua, Brigitte Picard, Julien Soulat, Valérie Monteils. Clustering of sensory eating qualities of beef: consistencies and differences within carcass, muscle, animal characteristics and rearing factors. Livestock Science, 2018, 214, pp.245-258. ⟨10.1016/j.livsci.2018.06.011⟩. ⟨hal-01824994⟩
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Mohammed Gagaoua, Didier D. Micol, Brigitte Picard, Claudia Terlouw, Aidan P. Moloney, et al.. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat Science, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩. ⟨hal-02634400⟩
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Mohammed Gagaoua, Yasmine Boudida, Samira Becila, Brigitte B. Picard, Abdelghani Boudjellal, et al.. Serine protease inhibitors as good predictors of meat tenderness: which are they and what are their functions?. Critical Reviews in Food Science and Nutrition, 2016, 56 (6), pp.957-972. ⟨10.1080/10408398.2012.741630⟩. ⟨hal-02635546⟩
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Brigitte B. Picard, Mohammed Gagaoua, Didier D. Micol, Isabelle Cassar-Malek, Jean-François J.-F. Hocquette, et al.. Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle. Journal of Agricultural and Food Chemistry, 2014, 62 (40), pp.9808 - 9818. ⟨10.1021/jf501528s⟩. ⟨hal-02636820⟩
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Mohammed Gagaoua, Sébastien Couvreur, Guillain Le Bec, Ghislain Aminot, Brigitte Picard. Associations among protein biomarkers and pH and color traits in longissimus thoracis and rectus abdominis muscles in protected designation of origin maine-Anjou cull cows. Journal of Agricultural and Food Chemistry, 2017, 65 (17), pp.3569-3580. ⟨10.1021/acs.jafc.7b00434⟩. ⟨hal-01604179⟩
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Mohammed Gagaoua, Muriel Bonnet, Marie-Pierre Ellies, Leanne de Koning, Brigitte Picard. Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses. Food Chemistry, 2018, 250, pp.245-252. ⟨10.1016/j.foodchem.2018.01.070⟩. ⟨hal-01684896⟩
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Mohammed Gagaoua, Valérie Monteils, Sébastien Couvreur, Brigitte Picard. Identification of biomarkers associated with the rearing practices, carcass characteristics, and beef quality: An integrative approach. Journal of Agricultural and Food Chemistry, 2017, ⟨10.1021/acs.jafc.7b03239⟩. ⟨hal-01588029⟩