Morzel M - Search Results

1

Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity.

Morzel M, Chambon C, Lefèvre F, Paboeuf G, Laville E. Morzel M, et al. J Agric Food Chem. 2006 Apr 19;54(8):2997-3001. doi: 10.1021/jf0528759. J Agric Food Chem. 2006. PMID: 16608221

2

Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color development.

Sayd T, Morzel M, Chambon C, Franck M, Figwer P, Larzul C, Le Roy P, Monin G, Chérel P, Laville E. Sayd T, et al. Among authors: morzel m. J Agric Food Chem. 2006 Apr 5;54(7):2732-7. doi: 10.1021/jf052569v. J Agric Food Chem. 2006. PMID: 16569068

3

Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs.

Bauchart C, Morzel M, Chambon C, Mirand PP, Reynès C, Buffière C, Rémond D. Bauchart C, et al. Among authors: morzel m. Br J Nutr. 2007 Dec;98(6):1187-95. doi: 10.1017/S0007114507761810. Epub 2007 Sep 3. Br J Nutr. 2007. PMID: 17764598

4

Inter-individual variability of protein patterns in saliva of healthy adults.

Quintana M, Palicki O, Lucchi G, Ducoroy P, Chambon C, Salles C, Morzel M. Quintana M, et al. Among authors: morzel m. J Proteomics. 2009 Jul 21;72(5):822-30. doi: 10.1016/j.jprot.2009.05.004. Epub 2009 May 23. J Proteomics. 2009. PMID: 19470415

5

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

Laville E, Sayd T, Morzel M, Blinet S, Chambon C, Lepetit J, Renand G, Hocquette JF. Laville E, et al. Among authors: morzel m. J Agric Food Chem. 2009 Nov 25;57(22):10755-64. doi: 10.1021/jf901949r. J Agric Food Chem. 2009. PMID: 19860418

6

Saliva electrophoretic protein profiles in infants: changes with age and impact of teeth eruption and diet transition.

Morzel M, Palicki O, Chabanet C, Lucchi G, Ducoroy P, Chambon C, Nicklaus S. Morzel M, et al. Arch Oral Biol. 2011 Jul;56(7):634-42. doi: 10.1016/j.archoralbio.2010.12.015. Epub 2011 Mar 22. Arch Oral Biol. 2011. PMID: 21429473

7

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures.

Morzel M, Chambon C, Hamelin M, Santé-Lhoutellier V, Sayd T, Monin G. Morzel M, et al. Meat Sci. 2004 Aug;67(4):689-96. doi: 10.1016/j.meatsci.2004.01.008. Meat Sci. 2004. PMID: 22061819

8

Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms.

Morzel M, Terlouw C, Chambon C, Micol D, Picard B. Morzel M, et al. Meat Sci. 2008 Mar;78(3):297-304. doi: 10.1016/j.meatsci.2007.06.016. Epub 2007 Jul 4. Meat Sci. 2008. PMID: 22062282

9

Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins.

Morzel M, Gatellier P, Sayd T, Renerre M, Laville E. Morzel M, et al. Meat Sci. 2006 Jul;73(3):536-43. doi: 10.1016/j.meatsci.2006.02.005. Epub 2006 Apr 3. Meat Sci. 2006. PMID: 22062494

10

Small peptides (<5kDa) found in ready-to-eat beef meat.

Bauchart C, Rémond D, Chambon C, Patureau Mirand P, Savary-Auzeloux I, Reynès C, Morzel M. Bauchart C, et al. Among authors: morzel m. Meat Sci. 2006 Dec;74(4):658-66. doi: 10.1016/j.meatsci.2006.05.016. Epub 2006 Jul 7. Meat Sci. 2006. PMID: 22063220

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