Gagaoua M - Search Results

1

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls.

Zhu Y, Gagaoua M, Mullen AM, Kelly AL, Sweeney T, Cafferky J, Viala D, Hamill RM. Zhu Y, et al. Among authors: gagaoua m. Foods. 2021 Apr 27;10(5):952. doi: 10.3390/foods10050952. Foods. 2021. PMID: 33925360 Free PMC article.

2

Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data.

Gagaoua M, Monteils V, Couvreur S, Picard B. Gagaoua M, et al. Foods. 2019 Jul 22;8(7):274. doi: 10.3390/foods8070274. Foods. 2019. PMID: 31336646 Free PMC article.

3

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies.

Picard B, Gagaoua M. Picard B, et al. Among authors: gagaoua m. Food Res Int. 2020 Jan;127:108739. doi: 10.1016/j.foodres.2019.108739. Epub 2019 Oct 31. Food Res Int. 2020. PMID: 31882086 Free article. Review.

4

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement.

Gagaoua M, Picard B. Gagaoua M, et al. Foods. 2020 Mar 10;9(3):321. doi: 10.3390/foods9030321. Foods. 2020. PMID: 32164289 Free PMC article.

5

Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction.

Gagaoua M, Bonnet M, Picard B. Gagaoua M, et al. Foods. 2020 Aug 26;9(9):1180. doi: 10.3390/foods9091180. Foods. 2020. PMID: 32858893 Free PMC article.

6

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

Gagaoua M, Terlouw EMC, Mullen AM, Franco D, Warner RD, Lorenzo JM, Purslow PP, Gerrard D, Hopkins DL, Troy D, Picard B. Gagaoua M, et al. Meat Sci. 2021 Feb;172:108311. doi: 10.1016/j.meatsci.2020.108311. Epub 2020 Sep 19. Meat Sci. 2021. PMID: 33002652 Free article. Review.

7

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.

Gagaoua M, Troy D, Mullen AM. Gagaoua M, et al. J Agric Food Chem. 2021 Jan 13;69(1):602-614. doi: 10.1021/acs.jafc.0c06485. Epub 2020 Dec 30. J Agric Food Chem. 2021. PMID: 33377770

8

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys.

Terlouw EMC, Picard B, Deiss V, Berri C, Hocquette JF, Lebret B, Lefèvre F, Hamill R, Gagaoua M. Terlouw EMC, et al. Among authors: gagaoua m. Foods. 2021 Jan 4;10(1):84. doi: 10.3390/foods10010084. Foods. 2021. PMID: 33406632 Free PMC article. Review.

9

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

Zhu Y, Gagaoua M, Mullen AM, Viala D, Rai DK, Kelly AL, Sheehan D, Hamill RM. Zhu Y, et al. Among authors: gagaoua m. Meat Sci. 2021 Jun;176:108488. doi: 10.1016/j.meatsci.2021.108488. Epub 2021 Mar 5. Meat Sci. 2021. PMID: 33714802 Free article.

10

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.

Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Gagaoua M, et al. Meat Sci. 2021 Nov;181:108611. doi: 10.1016/j.meatsci.2021.108611. Epub 2021 Jun 17. Meat Sci. 2021. PMID: 34157500 Review.

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