Philippe Gatellier

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 279 citations

Agriculture, Biochemistry, Food Science +16

Lack of muscle recovery after immobilization in old rats does not result from a defect in normalization of the ubiquitin–proteasome and the caspase‐dependent apoptotic pathways

Hugues Magne, Isabelle Savary‐Auzeloux, Emilie Vazeille et al. · The Journal of Physiology · 2010 · 43 citations · Full text

Life Sciences, Biochemistry, Physiology +17

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

Sophie Prache, Philippe Gatellier, Andrew Thomas et al. · animal · 2011 · 33 citations · Full text

Agriculture, Animal Sciences, Nutrition +17

The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking

Laure Bombrun, Philippe Gatellier, Martine Carlier et al. · Meat Science · 2013 · 29 citations

Agriculture, Animal Sciences, Food Science +14

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

Aurélie Promeyrat, Jean-Dominique Daudin, Philippe Gatellier · Food Chemistry · 2012 · 28 citations

Agriculture, Biochemistry, Food Science +14