C. Molette

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.

The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver.

A. D. Zotte, C. Molette, P. Berzaghi, 2001, Poultry science.

Coping with the PSE syndrome in poultry meat

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

The influence of choice feeding and cereal type (corn or triticale) during the finishing period on performance of mule ducks.

L. Fortun-Lamothe, C. Molette, J. Dubois, 2014, Poultry science.

A proteomic approach to study local chicken breeds characterization

M. Cassandro, C. Molette, C. Dalvit, 2009 .

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

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

Direct and correlated responses to selection in two lines of rabbits selected for feed efficiency under ad libitum and restricted feeding: I. Production traits and gut microbiota characteristics.

H. Garreau, T. Bouchez, H. Gilbert, 2016, Journal of animal science.

Mule duck "foie gras" shows different metabolic states according to its quality phenotype by using a proteomic approach.

A. Vignal, D. Viala, C. Molette, 2014, Journal of agricultural and food chemistry.

Effect of sequential feeding using whole cereal grains during finishing period in male mule ducks (Carina moschata × Anas platyrinchos)

L. Fortun-Lamothe, C. Molette, J. Dubois, 2016 .

Effect of incorporating sugar beet pulp in the finisher diet on performance of geese.

L. Fortun-Lamothe, C. Molette, M. Brachet, 2015, Animal : an international journal of animal bioscience.

Carcase characteristics and qualitative meat traits of three Italian local chicken breeds

M. De Marchi, M. Cassandro, C. Molette, 2010, British poultry science.

Evolution of liver fattening and foie gras technological yield during the overfeeding period in mule duck

C. Molette, C. Bonnefont, J. Arroyo, 2019, Poultry science.

Direct and correlated responses to selection in two lines of rabbits selected for feed efficiency under ad libitum and restricted feeding: II. Carcass and meat quality.

H. Garreau, H. Gilbert, C. Larzul, 2016, Journal of animal science.

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality.

C. Molette, A. Auvergne, M. Bouillier-Oudot, 2010, Animal : an international journal of animal bioscience.

Impact of selection for residual feed intake on production traits and behavior of mule ducks

L. Canario, H. Gilbert, C. Molette, 2016, Poultry science.

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 .

Skeletal muscle proteomics in livestock

T. Sayd, L. Lefaucheur, C. Molette, 2010 .

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.

Chloroquine enhances human CD8+ T cell responses against soluble antigens in vivo

D. Accapezzato, V. Barnaba, M. Mondelli, 2005, The Journal of experimental medicine.

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 .

Modification of glycolyzing enzymes lowers meat quality of turkey.

C. Molette, R. Babilé, H. Rémignon, 2005, Poultry 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.

Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey.

C. Molette, R. Babilé, H. Rémignon, 2003, Meat science.

Using 2‐DE for the differentiation of local chicken breeds

J. Pinguet, M. Cassandro, C. Chambon, 2011, Proteomics.

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

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

Proteome response of fish under multiple stress exposure: Effects of pesticide mixtures and temperature increase.

P. Laffaille, N. Marty-Gasset, D. Viala, 2017, Aquatic toxicology.

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.

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.

Cross-presentation of caspase-cleaved apoptotic self antigens in HIV infection

John Sidney, Alessandro Sette, Francesca Meloni, 2007, Nature Medicine.

Performance characteristics and quality of chicken meat: comparisons between males, females and capons

C. Molette, A. Auvergne, H. Manse, 2001 .

Cellular aspects of breast muscle development in chickens with high or low growth rate

C. Berri, M. Duclos, C. Molette, 2006 .

Direct and correlated responses to selection in two lines of rabbits selected for feed efficiency under ad libitum and restricted feeding: III. Digestion and excretion of nitrogen and minerals.

H. Garreau, L. Fortun-Lamothe, H. Gilbert, 2017, Journal of animal science.

Influence of the corn form in the diet and length of fasting before slaughter on the performance of overfed mule ducks

L. Fortun-Lamothe, C. Molette, J. Arroyo, 2019, Poultry science.

Effect of rate of pH fall on turkey breast meat quality.

C. Molette, R. Babilé, H. Rémignon, 2003, British 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.

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

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

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.

Skeletal muscle proteomics in livestock production.

C. Berri, B. Picard, T. Sayd, 2010, Briefings in functional genomics.

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

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

Deciphering mechanisms underlying the genetic variation of general production and liver quality traits in the overfed mule duck by pQTL analyses

A. Vignal, L. Liaubet, N. Marty-Gasset, 2017, Genetics Selection Evolution.

Direct and correlated responses to selection in two lines of rabbits selected for feed efficiency under ad libitum and restricted feeding: III. Digestion and excretion of nitrogen and minerals.

C. Molette, T. Gidenne, L. Drouilhet, 2017, Journal of animal science.

Carcase characteristics and qualitative meat traits of three Italian local chicken breeds

M. Cassandro, C. Molette, C. Dalvit, 2010, British poultry science.