Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where authors phrase all words ' Gandemer, G' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 38 riferimenti
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    1. Alasnier, C; David-Briand, E; Gandemer, G
      Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit

      MEAT SCIENCE
    2. Anton, M; Beaumal, V; Gandemer, G
      Adsorption at the oil-water interface and emulsifying properties of nativegranules from egg yolk: effect of aggregated state

      FOOD HYDROCOLLOIDS
    3. Alasnier, C; Gandemer, G
      Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    4. Anton, M; Le Denmat, H; Gandemer, G
      Thermostability of hen egg yolk granules: Contribution of native structureof granules

      JOURNAL OF FOOD SCIENCE
    5. Alasnier, C; Meynier, A; Viau, M; Gandemer, G
      Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage

      JOURNAL OF FOOD SCIENCE
    6. Piveteau, F; Le Guen, S; Gandemer, G; Baud, JP; Prost, C; Demaimay, M
      Aroma of fresh oysters Crassostrea gigas: Composition and aroma notes

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    7. Minvielle, F; Gandemer, G; Maeda, Y; Leborgne, C; Hirigoyen, E; Boulay, M
      Carcase characteristics of a heavy Japanese quail line under introgressionwith the roux gene

      BRITISH POULTRY SCIENCE
    8. Gandemer, G
      Fats and aromas in animal products: the example of meat

      OCL-OLEAGINEUX CORPS GRAS LIPIDES
    9. Piveteau, F; Gandemer, G; Baud, JP; Demaimay, M
      Changes in lipid and fatty acid compositions of European oysters fattened with Skeletonema costatum diatom for six weeks in ponds

      AQUACULTURE INTERNATIONAL
    10. Meynier, A; Novelli, E; Chizzolini, R; Zanardi, E; Gandemer, G
      Volatile compounds of commercial Milano salami

      MEAT SCIENCE
    11. Davenel, A; Riaublanc, A; Marchal, P; Gandemer, G
      Quality of pig adipose tissue: relationship between solid fat content and lipid composition

      MEAT SCIENCE
    12. Coutron-Gambotti, C; Gandemer, G; Rousset, S; Maestrini, O; Casabianca, F
      Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

      FOOD CHEMISTRY
    13. Coutron-Gambotti, C; Gandemer, G
      Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing

      FOOD CHEMISTRY
    14. Gandemer, G
      Lipids and meat quality: lipolysis, oxidation, Maillard reaction and flavour

      SCIENCES DES ALIMENTS
    15. Meynier, A; Genot, C; Gandemer, G
      Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    16. Le Denmat, M; Anton, M; Gandemer, G
      Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment

      JOURNAL OF FOOD SCIENCE
    17. Serot, T; Gandemer, G; Demaimay, M
      Lipid and fatty acid compositions of muscle from farmed and wild adult turbot

      AQUACULTURE INTERNATIONAL
    18. BOUCROT P; BOBINDUBIGEON C; ELKIHEL L; LETOURNEUX Y; JUGE M; GANDEMER G; PETIT JY
      SECRETED AND INTRACELLULAR PHOSPHOLIPASES A(2) INHIBITION BY 1-DECYL 2-OCTYL-GLYCEROPHOSPHOCHOLINE IN RAT PERITONEAL-MACROPHAGES

      Fundamental and clinical pharmacology
    19. COUTRONGAMBOTTI C; GANDEMER G; CASABIANCA F
      EFFECTS OF SUBSTITUTING A CONCENTRATED DIET FOR CHESTNUTS ON THE LIPID TRAITS OF MUSCLE AND ADIPOSE TISSUES IN CORSICAN AND CORSICAN X LARGE WHITE-PIGS REARED IN A SYLVO-PASTORAL SYSTEM IN CORSICA

      Meat science
    20. ALASNIER C; GANDEMER G
      FATTY-ACID AND ALDEHYDE COMPOSITION OF INDIVIDUAL PHOSPHOLIPID CLASSES OF RABBIT SKELETAL-MUSCLES IS RELATED TO THE METABOLIC TYPE OF THE FIBER

      Meat science
    21. MEYNIER A; GENOT C; GANDEMER G
      VOLATILE COMPOUNDS OF OXIDIZED PORK PHOSPHOLIPIDS

      Journal of the American Oil Chemists' Society
    22. BOURASS J; BOUCROT P; LETOURNEUX Y; GANDEMER G; PETIT JY
      UPTAKE OF THE PHOSPHOLIPASE A(2) INHIBITOR 1-DODECYL 2-[1-C-14] OCTANAMIDO-SN-2-DEOXY GLYCERO-3-PHOSPHOCHOLINE BY PERITONEAL-MACROPHAGES

      Journal of enzyme inhibition
    23. GANDEMER G
      MUSCLE LIPIDS AND MEAL QUALITY - PHOSPHOL IPIDS AND FLAVOR

      OCL. Oleagineux corps gras lipides
    24. BOUCROT P; BOURASS J; ELKIHEL L; LETOURNEUX Y; GANDEMER G
      HIGH-RATE OF INTESTINAL-ABSORPTION OF THE PHOSPHOLIPID ANALOG 1-DODECYL 2-[1-C-14] OCTANAMIDO-SN-2-DEOXY-GLYCERO-3-PHOSPHOCHOLINE IN THE RAT

      Pharmacological research
    25. KANSCI G; GENOT C; MEYNIER A; GANDEMER G
      THE ANTIOXIDANT ACTIVITY OF CARNOSINE AND ITS CONSEQUENCES ON THE VOLATILE PROFILES OF LIPOSOMES DURING IRON ASCORBATE INDUCED PHOSPHOLIPIDOXIDATION/

      Food chemistry
    26. ANTON M; GANDEMER G
      COMPOSITION, SOLUBILITY AND EMULSIFYING PROPERTIES OF GRANULES AND PLASMA OF EGG-YOLK

      Journal of food science
    27. TRIMECHE A; ANTON M; RENARD P; GANDEMER G; TAINTURIER D
      QUAIL EGG-YOLK - A NOVEL CRYOPROTECTANT FOR THE FREEZE PRESERVATION OF POITOU JACKASS SPERM

      Cryobiology
    28. BOURASS J; BOUCROT P; LETOURNEUX Y; GANDEMER G; PETIT JY
      DISSOCIATE ARACHIDONIC-ACID RELEASE FROM EICOSANOID SYNTHESIS IN RAT PERITONEAL-MACROPHAGES IS POSSIBLE USING CONCOMITANTLY EICOSAPENTANOICACID AS A PHOSPHOLIPID ANALOG

      Pharmacological research
    29. ALASNIER C; REMIGNON H; GANDEMER G
      LIPID CHARACTERISTICS ASSOCIATED WITH OXIDATIVE AND GLYCOLYTIC FIBERSIN RABBIT MUSCLES

      Meat science
    30. FLORES M; ALASNIER C; ARISTOY MC; NAVARRO JL; GANDEMER G; TOLDRA F
      ACTIVITY OF AMINOPEPTIDASE AND LIPOLYTIC ENZYMES IN 5 SKELETAL-MUSCLES WITH VARIOUS OXIDATIVE PATTERNS

      Journal of the Science of Food and Agriculture
    31. ELKAZZI M; BORDAS A; GANDEMER G; MINVIELLE F
      DIVERGENT SELECTION FOR RESIDUAL FOOD-INTAKE IN RHODE-ISLAND RED EGG-LAYING LINES - GROSS CARCASS COMPOSITION, CARCASS ADIPOSITY AND LIPID CONTENTS OF TISSUES

      British Poultry Science
    32. BUSCAILHON S; BERDAGUE JL; BOUSSET J; CORNET M; GANDEMER G; TOURAILLE C; MONIN G
      RELATIONS BETWEEN COMPOSITIONAL TRAITS AND SENSORY QUALITIES OF FRENCH DRY-CURED HAM

      Meat science
    33. BUSCAILHON S; GANDEMER G; MONIN G
      TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM

      Meat science
    34. KANSCI G; GENOT C; GANDEMER G
      EVALUATION OF ANTIOXIDANT EFFECT OF CARNO SINE ON PHOSPHOLIPIDS BY OXYGEN-UPTAKE AND TBA TEST

      Sciences des aliments
    35. ARZEL J; LOPEZ FXM; METAILLER R; STEPHAN G; VIAU M; GANDEMER G; GUILLAUME J
      EFFECT OF DIETARY-LIPID ON GROWTH-PERFORMANCE AND BODY-COMPOSITION OFBROWN TROUT (SALMO-TRUTTA) REARED IN SEAWATER

      Aquaculture
    36. THEODET C; GANDEMER G
      FATE OF LIPIDS DURING WHEY DEFATTING PROC ESS

      Le Lait
    37. MAMMAR MS; VIGNON X; ROCK E; MATHIEU F; GANDEMER G
      ANALYSIS OF LIPID-COMPOSITION OF SARCOPLASMIC-RETICULUM MEMBRANES FROM NORMAL AND MALIGNANT HYPERTHERMIC PIG SKELETAL-MUSCLE

      Biochemistry and cell biology
    38. BOUZIDIELMEHDAOUI S; GANDEMER G; LAROCHE M
      INFLUENCE OF HEATING ON THE COMPOSITION OF SEA BRED BROWN TROUT (SALMO-TRUTTA) FILLETS

      Sciences des aliments


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/10/20 alle ore 01:55:02