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List of works by Mohammed Gagaoua

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

scientific article published on 25 September 2019

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

scientific article published on 11 November 2020

Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

scientific article published on 16 January 2020

Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management

scientific article published on 18 March 2019

Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows.

scientific article published on 27 March 2017

Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle.

scientific article published on 8 March 2018

Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data

scientific article published on 22 July 2019

Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

scientific article published on 17 March 2019

Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect.

scientific article published on 7 June 2018

Biochemical properties of a new thermo- and solvent-stable xylanase recovered using three phase partitioning from the extract of Bacillus oceanisediminis strain SJ3.

scientific article

Calcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice

scientific article published on 04 May 2016

Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle.

scientific article published on 25 July 2015

Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal

scientific article published on 3 September 2015

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

scientific article published on 09 February 2020

Couscous: Ethnic making and consumption patterns in the Northeast of Algeria

scholarly article by Loucif Chemache et al published September 2018 in Journal of Ethnic Foods

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

scientific article published on 10 March 2020

Current Trends in Proteomic Advances for Food Allergen Analysis

scientific article published on 25 August 2020

Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach

scientific article published on 14 December 2018

Data in support of three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes

scientific article

Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics

scientific article published on 14 September 2018

Dr. Ahmed Ouali, 1948-2020

scientific article published on 22 April 2020

Identification of biomarkers associated with the rearing practices, carcass characteristics and beef quality: an integrative approach.

scientific article published on 28 August 2017

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.

scientific article published on January 2017

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

scientific article published on 30 July 2016

Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle

scientific article published on 23 September 2014

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

scientific article published on 31 October 2019

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

scientific article published on 11 November 2019

Partial characterization of xylanase produced by Caldicoprobacter algeriensis, a new thermophilic anaerobic bacterium isolated from an Algerian hot spring

scientific article

Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction

scientific article published on 26 August 2020

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

scientific article published in 2022

Purification and characterization of the xylanase produced by Jonesia denitrificans BN-13

scientific article published on 16 January 2014

Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed

scientific article published on 05 July 2018

Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses.

scientific article published on 10 January 2018

Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?

scientific article published on August 2014

Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

scientific article published on 13 March 2019

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Path

scientific article published on 30 December 2020

The Invalidation of HspB1 Gene in Mouse Alters the Ultrastructural Phenotype of Muscles

scientific article

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

scientific article published on 15 June 2019

The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls.

scientific article

Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes.

scientific article

Three phase partitioning, a scalable method for the purification and recovery of cucumisin, a milk-clotting enzyme, from the juice of Cucumis melo var. reticulatus.

scientific article published on 17 April 2017

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers.

scientific article

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

scientific article published on 04 January 2021

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