| A comprehensive review on lipid oxidation in meat and meat products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019 | 1158 | 2019 |
| Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms involved A Ouali, M Gagaoua, Y Boudida, S Becila, A Boudjellal, ... Meat science 95 (4), 854-870, 2013 | 302 | 2013 |
| Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle B Picard, M Gagaoua, D Micol, I Cassar-Malek, JF Hocquette, ... Journal of agricultural and food chemistry 62 (40), 9808-9818, 2014 | 170 | 2014 |
| Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products B Gullón, M Gagaoua, FJ Barba, P Gullón, W Zhang, JM Lorenzo Trends in Food Science & Technology 100, 1-18, 2020 | 156 | 2020 |
| Muscle fiber properties in cattle and their relationships with meat qualities: an overview M Gagaoua, B Picard Journal of Agricultural and Food Chemistry 68 (22), 6021-6039, 2020 | 150 | 2020 |
| Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine … M Gagaoua, EMC Terlouw, D Micol, A Boudjellal, JF Hocquette, B Picard Journal of Agricultural and Food Chemistry 63 (30), 6799-6809, 2015 | 131 | 2015 |
| Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies M Gagaoua, EMC Terlouw, AM Mullen, D Franco, RD Warner, ... Meat Science 172, 108311, 2021 | 106 | 2021 |
| Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal M Gagaoua, EMC Terlouw, A Boudjellal, B Picard Journal of Proteomics 128, 365-374, 2015 | 95 | 2015 |
| Ethnic meat products of the North African and Mediterranean countries: An overview M Gagaoua, HR Boudechicha Journal of Ethnic Foods 5 (2), 83-98, 2018 | 93 | 2018 |
| Meta-proteomics for the discovery of protein biomarkers of beef tenderness: an overview of integrated studies B Picard, M Gagaoua Food Research International, 108739, 2020 | 91 | 2020 |
| Insights on meat quality from combining traditional studies and proteomics PP Purslow, M Gagaoua, RD Warner Meat Science, 108423, 2021 | 89 | 2021 |
| Proteomic biomarkers of beef colour M Gagaoua, J Hughes, EMC Terlouw, RD Warner, PP Purslow, ... Trends in Food Science & Technology 101, 234-252, 2020 | 88 | 2020 |
| Proteomic Investigations of Beef Tenderness B Picard, M Gagaoua Proteomics in Food Science: From Farm to Fork by Colgrave, Michelle Lisa …, 2017 | 86 | 2017 |
| Three-phase partitioning as an efficient method for the purification and recovery of ficin from Mediterranean fig (Ficus carica L.) latex M Gagaoua, N Boucherba, A Bouanane-Darenfed, F Ziane, S Nait-Rabah, ... Separation and Purification Technology 132, 461-467, 2014 | 83 | 2014 |
| A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8 (10), 429 R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo | 81 | 2019 |
| Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes HK Gagaoua, M, Hoggas N International Journal of Biological Macromolecules 73, 245-252, 2015 | 79 | 2015 |
| Identification of biomarkers associated with the rearing practices, carcass characteristics, and beef quality: An integrative approach M Gagaoua, V Monteils, S Couvreur, B Picard Journal of Agricultural and Food Chemistry 65 (37), 8264-8278, 2017 | 78 | 2017 |
| Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle M Gagaoua, B Picard, V Monteils Meat science 140, 145-156, 2018 | 77 | 2018 |
| Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: A critical compilation of a decade of research S Anusha Siddiqui, NA Bahmid, CMM Mahmud, F Boukid, M Lamri, ... Critical reviews in food science and nutrition 63 (23), 6630-6651, 2023 | 75 | 2023 |
| The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls M Gagaoua, EMC Terlouw, B Picard Meat science 134, 18-27, 2017 | 72 | 2017 |
Wangang ZhangProfessor of Food Science, Nanjing Agriculture University在 stu.njau.edu.cn 的电子邮件经过验证
