X. Fernandez

发表

Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

M. Rossignol, T. Astruc, L. Théron, 2011, Journal of agricultural and food chemistry.

RELATIONSHIP BETWEEN METABOLISM AND GLYCOGEN CONTENT IN SKELETAL MUSCLE FIBERS OF LARGE WHITE AND HAMPSHIRE CROSSBRED PIGS

L. Lefaucheur, G. Monin, X. Fernandez, 1992 .

Coping with the PSE syndrome in poultry meat

X. Fernandez, C. Molette, H. Rémignon, 2009 .

Breed differences in the biochemical determinism of ultimate pH in breast muscles of broiler chickens--a key role of AMP deaminase?

C. Berri, E. Le Bihan-Duval, X. Fernandez, 2004, Poultry science.

Relationship between rate of post mortem pH fall and ageing of Longissimus muscle in pietrain pigs

J. Culioli, X. Fernandez, R. Gueblez, 1994 .

Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum.

G. Monin, X. Fernandez, J. Mourot, 1999, Meat science.

Interactive effect of food deprivation and agonistic behavior on blood parameters and muscle glycogen in pigs

P. Morméde, X. Fernandez, P. Ecolan, 1995, Physiology & Behavior.

The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH.

E. Tornberg, X. Fernandez, A. Forslid, 1994, Meat science.

The variation in pig muscle glycolytic potential during lairage-an in-vivo study.

E. Tornberg, X. Fernandez, M. Mågård, 1992, Meat science.

Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum.

E. Neyraud, T. Astruc, X. Fernandez, 2002, Meat science.

Agonistic behavior, plasma stress hormones, and metabolites in response to dyadic encounters in domestic pigs: Interrelationships and effect of dominance status

X. Fernandez, M. Meunier-Salaün, P. Mormède, 1994, Physiology & Behavior.

Genetic parameters of mule ducks meat and fatty liver performances simultaneously estimated in both parental liness : [Preprint]

E. Baéza, A. Legarra, Z. Vitezica, 2009 .

High postmortem temperature in muscle has very similar consequences in two turkey genetic lines.

M. Rossignol, X. Fernandez, C. Molette, 2006, Poultry science.

Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle.

J. Renou, T. Astruc, G. Monin, 2004, Meat science.

Effect of epinephrine administration on glycogen metabolism in red and white muscle of anaesthetized pigs (Sus scrofa domesticus)

X. Fernandez, P. Ecolan, P. Levasseur, 1995 .

Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat

C. Berri, E. Baéza, T. Astruc, 2002, British poultry science.

Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscle.

T. Astruc, G. Monin, X. Fernandez, 2002, Meat science.

Post mortem muscle metabolism and meat quality in three genetic types of turkey

C. Berri, E. Baéza, T. Astruc, 2001, British poultry science.

Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy

Z. Vitezica, D. Bastianelli, X. Fernandez, 2014, Genetics Selection Evolution.

Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening1

X. Fernandez, M. Bernadet, H. Manse, 2019, Poultry science.

A kinetic study of the natural induction of liver steatosis in Greylag Landaise geese: the role of hyperphagia.

L. Fortun-Lamothe, X. Fernandez, G. Guy, 2016, Animal : an international journal of animal bioscience.

Natural induction of spontaneous liver steatosis in Greylag Landaise geese (Anser anser).

L. Fortun-Lamothe, X. Fernandez, G. Guy, 2013, Journal of animal science.

The impact of gentle contacts on ease of handling, welfare, and growth of calves and on quality of veal meat.

I. Veissier, X. Boivin, X. Fernandez, 2000, Journal of animal science.

Repeated handling of pigs during rearing. II. Effect of reactivity to humans on aggression during mixing and on meat quality.

X. Fernandez, E. Terlouw, J. Porcher, 2005, Journal of animal science.

A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS

E. Tornberg, X. Fernandez, 1991 .

The effect of current frequency during waterbath stunning on the physical recovery and rate and extent of bleed out in turkeys.

X. Fernandez, G. Le Pottier, M. Mouchonière, 1999, Poultry science.

Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals

J. Hocquette, P. Herpin, X. Fernandez, 1998 .

Effects of Physical Activities on Biochemical and Biomechanical Properties of Tendons in Two Commercial Types of Chickens

P. Swider, X. Fernandez, R. Babilé, 2008, Connective tissue research.

Genetic parameters of product quality and hepatic metabolism in fattened mule ducks.

E. Baéza, A. Legarra, Z. Vitezica, 2011, Journal of animal science.

Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calves.

I Legrand, G Monin, J. Culioli, 1996, Journal of animal science.

Skeletal muscle fibres as factors for pork quality

R. Klont, A. Karlsson, X. Fernandez, 1999 .

Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall.

X. Fernandez, R. El Rammouz, R El Rammouz, 2004, Poultry science.

Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum.

G Monin, G. Monin, X. Fernandez, 1999, Meat science.

The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle.

X. Fernandez, V. Santé, 2000, Meat science.

Preliminary observations on the colour variability of breast meat ('magrets') in force-fed ducks

P. Gatellier, X. Fernandez, M. Renerre, 2003 .

Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of the pig.

L. Lefaucheur, X. Fernandez, M. Candek, 1995, Meat science.

Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

C. Berri, E. Baéza, E. Le Bihan-Duval, 2003, Genetics Selection Evolution.

Functional genomics of the muscle response to restraint and transport in chickens.

F. Létisse, J. Portais, J. Pinguet, 2011, Journal of animal science.

Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems

X. Fernandez, C. Molette, R. Babilé, 2006 .

Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle.

X. Fernandez, C. Molette, H. Rémignon, 2009, Animal : an international journal of animal bioscience.

Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy

Z. Vitezica, D. Bastianelli, X. Fernandez, 2014, Genetics Selection Evolution.

Current advances in proteomic analysis of (fatty) liver.

L. Théron, X. Fernandez, N. Marty-Gasset, 2012, Journal of proteomics.

Proteomic profile evolution during steatosis development in ducks.

C. Chambon, X. Fernandez, N. Marty-Gasset, 2012, Poultry science.

Functional genomics of pre-slaughter stress responses in chicken muscle.

F. Létisse, J. Pinguet, X. Fernandez, 2009 .

Detection of QTL controlling metabolism, meat quality, and liver quality traits of the overfed interspecific hybrid mule duck.

A. Vignal, E. Baéza, J. Elsen, 2013, Journal of animal science.

Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".

M. Rossignol, T. Astruc, L. Théron, 2013, Journal of agricultural and food chemistry.

The effect of RN gene on yields and quality of extended cooked cured hams.

C. Gariépy, A. Houde, X. Fernandez, 1999, Meat science.

Meat color alterations are not necessarily associated with other PSE-like meat defects in turkey

X. Fernandez, C. Molette, R. Babilé, 2008 .

Effect of muscle type and food deprivation for 24 hours on the composition of the lipid fraction in muscles of Large White pigs.

X. Fernandez, J. Mourot, P. Ecolan, 1995, Meat science.

Biochemical and biomechanical properties of tendons in two commercial types of chickens.

X. Fernandez, R. Babilé, H. Rémignon, 2007, Animal : an international journal of animal bioscience.

Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality.

Cécile Canlet, C. Canlet, L. Théron, 2014, Poultry science.

The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle.

E. Tornberg, X. Fernandez, 1994, Meat science.

Duration of transport and holding in lairage at constant postprandial delay to slaughter--effects on fatty liver and breast muscle quality in mule ducks.

X. Fernandez, C. Molette, H. Manse, 2011, Poultry science.

Fasting‐induced glycogen depletion in different fibre types of red and white pig muscles—relationship with ultimate pH

X. Fernandez, P. Ecolan, P. Levasseur, 1994 .

Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscle.

E. Tornberg, X. Fernandez, A. Forslid, 1992, Meat science.

Paris ham processing: Technological yield as affected by residual glycogen content of muscle.

X. Fernandez, R. Gueblez, L. Lafaucheur, 1991, Meat science.

Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs

E. Tornberg, G. Monin, X. Fernandez, 1992 .

Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham.

G. Monin, X. Fernandez, J. Mourot, 2000, Journal of the science of food and agriculture.

Glycogen depletion according to muscle and fibre types in response to dyadic encounters in pigs (Sus scrofa domesticus)--relationships with plasma epinephrine and aggressive behaviour.

X. Fernandez, P. Ecolan, M. Meunier-Salaün, 1994, Comparative biochemistry and physiology. Part A, Physiology.

The intestinal microbial composition in Greylag geese differs with steatosis induction mode: spontaneous or induced by overfeeding

G. Pascal, L. Cauquil, X. Fernandez, 2021, Animal microbiome.

Comparison of nonlinear and spline regression models for describing mule duck growth curves.

Z. Vitezica, X. Fernandez, M. Bernadet, 2010, Poultry science.

Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?

X. Fernandez, C. Molette, H. Rémignon, 2011, British poultry science.

GLYCOLYTIC POTENTIAL IN PORCINE LONGISSIMUS MUSCLE BEFORE AND AFTER TRANSPORT: AN IN VIVO STUDY

E. Tornberg, X. Fernandez, M. Mågård, 1992 .

Effects of stress before slaughter on the quality of poultry meat.

X. Fernandez, C. Molette, H. Rémignon, 2009 .

Effect of stunning current frequency on carcass downgrading and meat quality of turkey.

T. Astruc, X. Fernandez, X Fernandez, 2000, Poultry science.

The effect of current intensity during ‘head-only’ electrical stunning on brain function in force-fed ducks

X. Fernandez, R. Babilé, C. Beyssen, 2004 .

The influence of farmers' behavior on calves' reactions to transport and quality of veal meat.

I. Veissier, G. Cozzi, X. Fernandez, 2001, Journal of animal science.

The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

Z. Vitezica, T. Astruc, L. Théron, 2011, Meat science.

Protein matrix involved in the lipid retention of foie gras during cooking: a multimodal hyperspectral imaging study.

M. Réfrégiers, F. Jamme, T. Astruc, 2014, Journal of agricultural and food chemistry.

Effect of feeding a high level of sugar in the diet for the last 12 days before slaughter on muscle glycolytic potential and meat quality traits in pigs

E. Tornberg, X. Fernandez, L. Göransson, 1992 .

Electrocorticogram spectral analysis and somatosensory evoked potentials as tools to assess electrical stunning efficiency in ducks

X. Fernandez, R. Babilé, C. Beyssen, 2004, British poultry science.

Technological properties and proteomic analysis of meat in two genetic lines of turkey.

X. Fernandez, Carole Pichereaux, C. Molette, 2006 .

The influence of current parameters during the water-bath stunning of overfed geese (Anser anser) on blood loss and on fatty liver and meat downgrading

X. Fernandez, J. Dubois, A. Auvergne, 2003 .

Genetic parameters of product’s quality and hepatic metabolism in fattened mule ducks

A. Legarra, Z. Vitezica, D. Bastianelli, 2020 .

Adherence of meat to bone in chickens: first biochemical and biomechanical results.

X. Fernandez, R. Babilé, H. Rémignon, 2006 .