Search Results - "Labas, Roland"

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  1. 1

    In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy by Astruc, Thierry, Peyrin, Frédéric, Vénien, Annie, Labas, Roland, Abrantes, Magali, Dumas, Paul, Jamme, Frédéric

    Published in Food chemistry (15-09-2012)
    “…► Thermal denaturation of muscle proteins is characterised by FT-IR microspectroscopy. ► Connective tissue is less affected by temperature than myofibrillar…”
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    Journal Article
  2. 2

    Microstructural changes in m. rectus abdominis bovine muscle after heating by Astruc, Thierry, Gatellier, Philippe, Labas, Roland, Lhoutellier, Véronique Santé, Marinova, Penka

    Published in Meat science (01-08-2010)
    “…A histological and ultrastructural study was conducted to characterize changes in beef muscle structure after heating. Pieces of rectus abdominis muscle were…”
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    Journal Article
  3. 3

    Development of image analysis tool for the classification of muscle fibre type using immunohistochemical staining by Meunier, Bruno, Picard, Brigitte, Astruc, Thierry, Labas, Roland

    Published in Histochemistry and cell biology (01-09-2010)
    “…An accurate characterisation of muscle fibres is essential for studying muscle plasticity. During some transient events such as ageing, myogenesis, physical…”
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  4. 4

    Postmortem muscle cells die through apoptosis by Becila, Samira, Herrera-Mendez, Carlos Hernan, Coulis, Gerald, Labas, Roland, Astruc, Thierry, Picard, Brigitte, Boudjellal, Abdelghani, Pelissier, Patrick, Bremaud, Laure, Ouali, Ahmed

    “…Several reports suggested the activation of caspases in postmortem muscle implicating the onset of a caspase-dependent cell death process after animal…”
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  5. 5

    The challenge of mastication: preparing a bolus suitable for deglutition by Mishellany, Anne, Woda, Alain, Labas, Roland, Peyron, Marie-Agnès

    Published in Dysphagia (01-04-2006)
    “…The main function of mastication is to transform a solid food into a bolus that can be swallowed safely. The bolus characteristics such as particles size or…”
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  6. 6
  7. 7

    Detection and Localization of Oxidized Proteins in Muscle Cells by Fluorescence Microscopy by Astruc, Thierry, Marinova, Penka, Labas, Roland, Gatellier, Philippe, Santé-Lhoutellier, Veronique

    Published in Journal of agricultural and food chemistry (14-11-2007)
    “…In meat, no detailed studies on the intracellular distribution of oxidized proteins during oxidative stress have been performed, to our knowledge. Therefore,…”
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  8. 8

    Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles by Filgueras, Renata S., Astruc, Thierry, Labas, Roland, Venien, Annie, Peyrin, Frédéric, Zambiazi, Rui C., Santé-Lhoutellier, Véronique

    Published in Food chemistry (01-06-2012)
    “…► GN and IF rhea muscles contained only fast-twitch oxidative–glycolytic fibres. ► IF rhea muscle had high postmortem residual glycogen concentrations. ► Rhea…”
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  9. 9

    Beef sausage structure affected by sodium chloride and potassium lactate by Astruc, Thierry, Labas, Roland, Vendeuvre, Jean Luc, Martin, Jean Luc, Taylor, Richard Georges

    Published in Meat science (01-12-2008)
    “…A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on…”
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  10. 10

    Characterisation of PSE zones in semimembranosus pig muscle by Laville, Elisabeth, Sayd, Thierry, Santé-Lhoutellier, Véronique, Morzel, Martine, Labas, Roland, Franck, Michel, Chambon, Christophe, Monin, Gabriel

    Published in Meat science (01-05-2005)
    “…Pig semimembranosus muscles, sampled from normal hams or from PSE-zones of defective hams, were analysed by histochemistry and electrophoretic techniques. PSE…”
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    Journal Article
  11. 11

    Histological and ultrastructural characterisation of Rhea Americana muscles by Schmidt Filgueras, Renata, Astruc, Thierry, Venien, Annie, Peyrin, Frederic, Labas, Roland, Zambiazi, Rui C, Santé-Lhoutellier, Véronique

    Published in Food chemistry (2012)
    “…Morphometrical, histochemical and ultrastructural characteristics of rheamuscles were investigated in limb M. Gastrocnemius pars interna and M. Iliofiburalis…”
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    Journal Article
  12. 12
  13. 13

    Magnetic resonance imaging of connective tissue: a non-destructive method for characterising muscle structure by Bonny, Jean-Marie, Laurent, Wilfried, Labas, Roland, Taylor, Richard, Berge, Philippe, Renou, Jean-Pierre

    “…A magnetic resonance imaging technique based on susceptibility‐induced contrast was used to visualise the spatial distribution of connective tissue in meat…”
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  14. 14

    Soft flesh problem in freshwater rainbow trout investigated by magnetic resonance imaging and histology by Foucat, L, Taylor, R.G, Labas, R, Renou, J.P

    Published in Journal of food science (01-05-2004)
    “…To investigate the soft flesh problem in rainbow trout, the dynamics of water in postmortem white muscle were studied by magnetic resonance imaging, histology,…”
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    Journal Article
  15. 15