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A. Ouali

Role of muscle endopeptidases and their inhibitors in meat tenderness
2002 · M.A Sentandreu, G Coulis, et al. · Trends in Food Science & Technology · 367
Meat Tenderization: Possible Causes and Mechanisms. a Review.
1990 · A. OUALI · Journal of Muscle Foods · 247
Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles
1990 · A. Ouali, A. Talmant · Meat Science · 219
Proteolytic and physicochemical mechanisms involved in meat texture development.
1992 · A Ouali · PubMed · 144
Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis
1996 · F. Zamora, E. Debiton, et al. · Meat Science · 94
Relationships between post-mortem pH changes and some traits of sensory quality in veal
1994 · Florence Guignot, C. Touraille, et al. · Meat Science · 84
Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrils
1987 · A. Ouali, N. Garrel, et al. · Meat Science · 79
Dystrophin Cleavage and Sarcolemma Detachment are Early Post Mortem Changes on Bass (Dicentrarchus labrax) White Muscle
1997 · I. PAPA, R.G. TAYLOR, et al. · Journal of Food Science · 63
Effect of muscle lysosomal enzymes and calcium activated neutral proteinase on myofibrillar ATPase activity: Relationship with ageing changes
1981 · A. Ouali, C. Valin · Meat Science · 60
Post-mortem evolution of rheological properties of the myofibrillar structure
1986 · J. Lepetit, P. Salé, et al. · Meat Science · 55
Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration
1998 · F. LEFÈVRE, B. FAUCONNEAU, et al. · Journal of Food Science · 49
An introduction to the workshop
1992 · A. Ouali, D. Demeyer, et al. · Biochimie · 49
Heat‐Induced Gelation of Myofibrillar Proteins and Myosin from Fast‐ and Slow‐Twitch Rabbit Muscles
1996 · C. BOYER, S. JOANDEL, et al. · Journal of Food Science · 45
Purification and characterization of a low molecular weight cysteine proteinase inhibitor from bovine muscle
1985 · L. Bige, A. Ouali, et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 42
Sensitivity to ionic strength of MgCa-enhanced ATPase activity as an index of myofibrillar ageing in beef
1984 · A. Ouali · Meat Science · 40
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
2005 · F. Zamora, L. Aubry, et al. · Meat Science · 39
Ionic Strength Effects on Heat‐induced Gelation of Myofibrils and Myosin from Fast‐ and Slow‐twitch Rabbit Muscles
1996 · C. BOYER, S. JOANDEL, et al. · Journal of Food Science · 34
Ultrastructural localization of calcium in post-mortem bovine muscle: A cytochemical and X-ray microanalytical study
1989 · X. Vignon, J. Beaulaton, et al. · The Histochemical Journal · 33
Bovine muscle 20S proteasome: I. Simple purification procedure and enzymatic characterization in relation with postmortem conditions
2006 · D. Dutaud, L. Aubry, et al. · Meat Science · 30
Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach
2006 · D. Dutaud, L. Aubry, et al. · Meat Science · 27
Performance, muscle composition and meat texture in veal calves administered a β-agonist (clenbuterol)
1993 · Ph. Berge, J. Culioli, et al. · Meat Science · 27
Anabolic agents in beef production: Effects on muscle traits and meat quality
1988 · A. Ouali, M. Zabari, et al. · Meat Science · 21
Cysteine proteinase content of rat muscle lysosomes. Evidence for an unusual proteinase activity
1984 · A. Obled, A. Ouali, et al. · Biochimie · 21
Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals, and Fish
1999 · F. Lefèvre, J. Culioli, et al. · Springer eBooks · 20
Muscle and meat characteristics from the main beef breeds of the Massif Central
2007 · B Picard, C Jurie, et al. · Sciences des Aliments · 19
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Works count: 46
Citation count: 2,012
H-index: 21
I10-index: 29
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