Michel Bouillier-Oudot

Author

École Nationale Supérieure Agronomique de Toulouse

Also Known As

Bouiller-Oudot, Michel, Bouillier-Oudot, Michel, M. BOUILLIER-OUDOT, M. Bouillier-Oudot, M. Bouillier‐Oudot, Michel Bouillier-Oudot

Publications

233

Citations

H-Index

Concepts

All Affiliations

École Nationale Supérieure Agronomique de Toulouse Institut National Polytechnique de Toulouse Université Fédérale de Toulouse Midi-Pyrénées École Nationale Vétérinaire de Toulouse Laboratoire Écologie Fonctionnelle et Environnement

About

Michel Bouillier-Oudot is an author at École Nationale Supérieure Agronomique de Toulouse specializing in nutrition, health sciences, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	81
2	Medicine	2	2	63
3	Biochemistry	2	2	63
4	Education	1	1	18
5	Public Health	1	1	16

Michel Bouillier-Oudot

Publications

174

Citations

H-Index

Page 1

	Year	Citations
Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck Wittawat Molee, Michel Bouillier-Oudot, Alain Auvergne, Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology Animal PhysiologyNutritionNutrient PhysiologyHealth SciencesBiochemistry	2005	40
Evolution of liver fattening and foie gras technological yield during the overfeeding period in mule duck Cécile Bonnefont, Caroline Molette, Franck Lavigne, Poultry Science	2019	31
The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality Xavier Fernàndez, E. Lahirigoyen, Alain Auvergne, animal	2009	23
Lipid composition of hepatocyte plasma membranes from geese overfed with corn Jean-Luc Cazeils, Michel Bouillier-Oudot, Alain Auvergne, Lipids Lipid AnalysisNutritionFatty Liver DiseaseFood ChemistryFatty Acids	1999	23
Duration of transport and holding in lairage at constant postprandial delay to slaughter—Effects on fatty liver and breast muscle quality in mule ducks Xavier Fernàndez, Michel Bouillier-Oudot, Caroline Molette, Poultry Science NutritionMule DucksFitnessEducationMeat Quality	2011	18
The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” Laëtitia Théron, T. Astruc, Michel Bouillier-Oudot, Meat Science Lipid AnalysisNutritionLipid NutritionLipid ScienceFat Loss	2011	16
Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks1 Laëtitia Théron, Marco Cullere, Michel Bouillier-Oudot, Journal of Animal Science	2012	13
Effect of coconut oil in the post-weaning starter diet on growth and carcass qualities of male lambs, weaned early and intensively fattened in winter G. Bozzolo, Michel Bouillier-Oudot, M. Candau, annales de biologie animale biochimie biophysique	1993	10

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