Samira Becila

Revisiting the conversion of muscle into meat and the underlying mechanisms

Ahmed Ouali, Carlos Hernán Herrera-Méndez, Gérald Coulis et al. · Meat Science · 2006 · 400 citations

Animal Physiology, Mechanobiology, Muscle Function +11

Meat ageing: Reconsideration of the current concept

Carlos Hernán Herrera-Méndez, Samira Becila, Abdelghani Boudjellal et al. · Trends in Food Science & Technology · 2006 · 185 citations

Nutrition, Meat Packaging, Agricultural Economics +6

Postmortem muscle cells die through apoptosis

Samira Becila, Carlos Hernán Herrera-Méndez, Gérald Coulis et al. · European Food Research and Technology · 2010 · 70 citations

Postmortem Muscle Cells, Apoptosis, Physiology +6

One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

Kahina Hafid, J.L.St. St. John, Taha Mansour Sayah et al. · International Journal of Biological Macromolecules · 2019 · 54 citations

Biomanufacturing, Food Engineering, Food Processing +6

Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture

Abdelghani Boudjellal, Samira Becila, Gérald Coulis et al. · African Journal of Agricultural Research · 2008 · 21 citations · Full text

Animal Physiology, Animal Study, Kinesiology +14