Citation Impact
Citing Papers
Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake
2001
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops
2002
Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage.
1999
Quantitative trait locus mapping for meat quality traits in an Iberian × Landrace F2 pig population1
2002
Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits
2001
Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 2. Objective meat quality1
2010
AMP-activated protein kinase: Ancient energy gauge provides clues to modern understanding of metabolism
2005 Standout
Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses
2002
A genome-wide association study of meat and carcass traits in Australian cattle1
2011 Standout
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
2003
The 5′-AMP-activated Protein Kinase γ3 Isoform Has a Key Role in Carbohydrate and Lipid Metabolism in Glycolytic Skeletal Muscle
2004
Sensory and functional meat quality characteristics of pork derived from three halothane genotypes
2003
A reduced protein diet induces stearoyl-CoA desaturase protein expression in pig muscle but not in subcutaneous adipose tissue: relationship with intramuscular lipid formation
2006
Current research in meat color
2005 Standout
Genetic model for the chronic activation of skeletal muscle AMP-activated protein kinase leads to glycogen accumulation
2006
Environmental effects on pig performance, meat quality, and muscle characteristics1
2004
Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops
2004
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types
2007
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin
2014
Malignant hyperthermia
2003
Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: A within-litter comparison
1989
Rendement Napole gene effects and a comparison of glycolytic potentialand DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs12
2003
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
2007
The Serotonin Syndrome
2005 Standout
Myosin heavy chain isoforms account for variation in pork quality
2002
Halothane genotype, pre-slaughter handling and stunning method all influence pork quality
2000
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat
2012
The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q10, and creatine in beef muscles and liver
2005
Should We Trust Web-Based Studies? A Comparative Analysis of Six Preconceptions About Internet Questionnaires.
2004 Standout
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum
2002
Relationship between RN− genotype and drip loss in meat from Danish pigs
2000
Application of computer image analysis to measure pork marbling characteristics
2004
A second mutant allele (V199I) at the PRKAG3 (RN) locus—II. Effect on colour characteristics of pork loin
2003
AMP-activated/SNF1 protein kinases: conserved guardians of cellular energy
2007 Standout
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
2013
Global diets link environmental sustainability and human health
2014 StandoutNature
Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin1
2005
Factors of significance for pork quality—a review
2003
The preference of the consumer for pork from homozygous or heterozygous halothane negative animals
2001
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Expression profiling of the γ-subunit isoforms of AMP-activated protein kinase suggests a major role for γ3 in white skeletal muscle
2004
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Physiology and Pathophysiology of Carnosine
2013 Standout
Recent methods for predicting quality of whole meat
1998
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
2006
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
1985
Lactate dehydrogenase isozymes in type I, IIA and IIB fibres of rabbit skeletal muscles
1984
The Calpain System
2003 Standout
Muscle metabolism and PSE pork
2000
Fiber Types in Mammalian Skeletal Muscles
2011 Standout
Genetic parameters for feed efficiency, fatness, muscle area and feeding behaviour of feedlot finished beef cattle
2004 Standout
Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions
2011
Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds
2004
Specific degradation of troponin T and I by μ-calpain and its modulation by substrate phosphorylation
1995
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Chemical and fatty acid composition of “Lacón gallego” (dry-cured pork foreleg): differences between external and internal muscles
2003
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Comparison of Oxidative Processes on Myofibrillar Proteins from Beef during Maturation and by Different Model Oxidation Systems
1997
Impact of Heat Stress on Poultry Production
2013 Standout
Food quality and safety: consumer perception and demand
2005 Standout
Works of André Talmant being referenced
Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs.
1997
Evaluation of halothane sensitivity and prediction of post-mortem muscle metabolism in pigs from a muscle biopsy using 31P NMR spectroscopy
1993
Effects of the halothane genotype and slaughter weight on texture of pork.
1999
Enzyme activities of glycogen metabolism and mitochondrial characteristics in muscles of RN− carrier pigs (Sus scrofa domesticus)
1994
Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique
1997
The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle
1992
Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum
1999
Effect of temperature on porcine-muscle metabolism studied in isolated muscle-fibre strips
1994
Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits
2000
Effect of halothane genotype (NN, Nn, nn) on growth, carcass and meat quality traits of pigs slaughtered at 95 kg or 125 kg live weight
1997
Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum
1999
Muscle glycogen level and meat quality in pigs of different halothane genotypes
1995
Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles
1990
Activities of metabolic and contractile enzymes in 18 bovine muscles
1986
Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs
1987
The effect of RN gene on yields and quality of extended cooked cured hams
1999
Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigs
1986
31P NMR study of post mortem changes in pig muscle
1992
Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle.
1999
Metabolic events with spontaneous malignant hyperthermia crisis in an anaesthetized pig
1997
[Enzyme metabolic and contractile activities of 30 pig muscles. Relation with the final ph attained after death].
1985
Fréquence du syndrome d'hyperthermie maligne dans des populations porcines françaises; relation avec le développement musculaire
1978
Meat quality as influenced by halothane sensitivity and ultimate pH in three porcine breeds
1988
Activités enzymatiques métaboliques et contractiles de 30 muscles du Porc. Relations avec le pH ultime atteint après la mort
1985
Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs
1992
Metabolic types of muscle in the sheep: II. Lactate dehydrogenase activity and LDH isoenzyme distribution
1981