Renerre M - Search Results

1

Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams.

Gatellier P, Lessire M, Hermier D, Maaroufi C, Renerre M. Gatellier P, et al. Among authors: renerre m. Br Poult Sci. 2003 Dec;44(5):786-7. doi: 10.1080/00071660410001666772. Br Poult Sci. 2003. PMID: 14965111 No abstract available.

2

Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin.

Renerre M, Dumont F, Gatellier P. Renerre M, et al. Meat Sci. 1996 Jun;43(2):111-21. doi: 10.1016/0309-1740(96)84583-9. Meat Sci. 1996. PMID: 22060566

3

Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation.

Mercier Y, Gatellier P, Vincent A, Renerre M. Mercier Y, et al. Among authors: renerre m. Meat Sci. 2001 Jun;58(2):125-34. doi: 10.1016/s0309-1740(00)00138-8. Meat Sci. 2001. PMID: 22062107

4

Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef.

Gatellier P, Hamelin C, Durand Y, Renerre M. Gatellier P, et al. Among authors: renerre m. Meat Sci. 2001 Oct;59(2):133-40. doi: 10.1016/s0309-1740(01)00063-8. Meat Sci. 2001. PMID: 22062671

5

Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts.

Gatellier P, Mercier Y, Rock E, Renerre M. Gatellier P, et al. Among authors: renerre m. J Agric Food Chem. 2000 May;48(5):1427-33. doi: 10.1021/jf990943j. J Agric Food Chem. 2000. PMID: 10820038

6

Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscle.

Batifoulier F, Mercier Y, Gatellier P, Renerre M. Batifoulier F, et al. Among authors: renerre m. Meat Sci. 2002 Aug;61(4):389-95. doi: 10.1016/s0309-1740(01)00209-1. Meat Sci. 2002. PMID: 22061067

7

Autoxidation of purified myoglobin from two bovine muscles.

Renerre M, Anton M, Gatellier P. Renerre M, et al. Meat Sci. 1992;32(3):331-42. doi: 10.1016/0309-1740(92)90096-M. Meat Sci. 1992. PMID: 22059819

8

A rapid method of oxymyoglobin purification.

Gatellier P, Anton M, Renerre M. Gatellier P, et al. Among authors: renerre m. Meat Sci. 1993;33(3):401-7. doi: 10.1016/0309-1740(93)90011-6. Meat Sci. 1993. PMID: 22060157

9

Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat.

Gatellier P, Mercier Y, Renerre M. Gatellier P, et al. Among authors: renerre m. Meat Sci. 2004 Jul;67(3):385-94. doi: 10.1016/j.meatsci.2003.11.009. Meat Sci. 2004. PMID: 22061512

10

Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle.

Gatellier P, Mercier Y, Juin H, Renerre M. Gatellier P, et al. Among authors: renerre m. Meat Sci. 2005 Jan;69(1):175-86. doi: 10.1016/j.meatsci.2004.06.022. Meat Sci. 2005. PMID: 22062653

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