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E.M. Claudia Terlouw

Institut national de la recherche agronomique

14

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391

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

2021 Foods
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Proteomic biomarkers of beef colour

2020 Trends in Food Science and Technology
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Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

2020 Meat Science
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Effects of horn status on behaviour in fattening cattle in the field and during reactivity tests

2020 Applied Animal Behaviour Science
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Lipid oxidation, pre-slaughter animal stress and meat packaging: can dietary supplementation of vitamin E and plant extracts come to the rescue?

2019 Food Chemistry
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The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls

2017 Meat Science
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Origins of movements following stunning and during bleeding in cattle

2015 Meat Science
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Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal

2015 Journal of Proteomics
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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

2015 Journal of Agricultural and Food Chemistry
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Young Blond d'Aquitaine, Angus and Limousin bulls differ in emotional reactivity: Relationships with animal traits, stress reactions at slaughter and post-mortem muscle metabolism

2015 Applied Animal Behaviour Science
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Citations (20)