Search Results - "Labas, Roland"
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In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy
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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Microstructural changes in m. rectus abdominis bovine muscle after heating
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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Development of image analysis tool for the classification of muscle fibre type using immunohistochemical staining
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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Postmortem muscle cells die through apoptosis
Published in European food research & technology (2010)“…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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The challenge of mastication: preparing a bolus suitable for deglutition
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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Curcumin treatment prevents increased proteasome and apoptosome activities in rat skeletal muscle during reloading and improves subsequent recovery
Published in The Journal of nutritional biochemistry (01-03-2012)“…Immobilization is characterized by activation of the ubiquitin (Ub)–proteasome-dependent proteolytic system (UPS) and of the mitochondrial apoptotic pathway…”
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Detection and Localization of Oxidized Proteins in Muscle Cells by Fluorescence Microscopy
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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Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles
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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Beef sausage structure affected by sodium chloride and potassium lactate
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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Characterisation of PSE zones in semimembranosus pig muscle
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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Histological and ultrastructural characterisation of Rhea Americana muscles
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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Curcumin treatment prevents increased proteasome and apoptosome activities in rat skeletal muscle after immobilization and improves subsequent recovery
Published in The Journal of nutritional biochemistry (2012)“…Immobilization is characterized by activation of the ubiquitin (Ub)–proteasome-dependent proteolytic system (UPS) and of the mitochondrial apoptotic pathway…”
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13
Magnetic resonance imaging of connective tissue: a non-destructive method for characterising muscle structure
Published in Journal of the science of food and agriculture (01-02-2001)“…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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Soft flesh problem in freshwater rainbow trout investigated by magnetic resonance imaging and histology
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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