Abdelghani Boudjellal

M. Sentandreu, Abdelghani Boudjellal, Kahina Hafid, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Revisiting the conversion of muscle into meat and the underlying mechanisms.

Miguel Angel Sentandreu, A. Ouali, L. Aubry, 2006, Meat science.

pH level has a strong impact on population dynamics of the yeast Yarrowia lipolytica and oil micro-droplets in multiphasic bioreactor

F. Delvigne, P. Fickers, S. Danthine, 2018, FEMS microbiology letters.

92. Adoption of proteomics in traditional meat products: the case of Khliaa Ezir

M. Gagaoua, Abdelghani Boudjellal, Kahina Hafid, 2016 .

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

B. Picard, J. Hocquette, A. Moloney, 2016 .

Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics

R. Marino, B. Babelhadj, A. Santillo, 2022, Foods.

Postmortem muscle cells die through apoptosis

B. Picard, A. Ouali, T. Astruc, 2010 .

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

B. Picard, A. Ouali, M. Sentandreu, 2016, Critical reviews in food science and nutrition.

New Caspases’ inhibitors belonging to the serpin superfamily: A novel key control point of apoptosis in mammalian tissues

B. Picard, A. Ouali, M. Sentandreu, 2012 .

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

B. Picard, M. Gagaoua, E. Terlouw, 2015, Journal of proteomics.

Meat ageing: Reconsideration of the current concept

A. Ouali, Carlos Hernan Herrera-Mendez, Samira Becila, 2006 .

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

B. Picard, A. Ouali, M. Sentandreu, 2015, Applied Biochemistry and Biotechnology.

Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms involved.

A. Ouali, M. Sentandreu, M. Gagaoua, 2013, Meat science.

Inhibition of human initiator caspase 8 and effector caspase 3 by cross‐class inhibitory bovSERPINA3‐1 and A3‐3

A. Ouali, G. Coulis, D. Delourme, 2009, FEBS letters.

Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions

M. Gagaoua, Mitja Križman, Samir Hadjal, 2018 .

Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture

J. Lepetit, A. Ouali, L. Aubry, 2008 .

Cells Shrinkage and Phosphatidylserine Externalization in Post Mortem Muscle by Fluorescence Microscopy

B. Picard, A. Ouali, T. Astruc, 2017 .

A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages

M. Gagaoua, F. Ziane, Abdelghani Boudjellal, 2016 .

Revisiting the conversion of muscle into meat and the underlying mechanisms.

A. Ouali, L. Aubry, M. Sentandreu, 2006, Meat science.

Khliaa ezir, a traditional cured meat product of algeria: preparation and characterization

M. Gagaoua, Abdelghani Boudjellal, Kahina Hafid, 2023 .

Proteomic biomarkers of meat colour of blonde d’aquitaine young bulls: towards a better comprehension of the biological mechanisms

J. Hocquette, D. Micol, M. Gagaoua, 2023 .