All Stories

  1. An integrated in silico, in vitro, and machine learning pipeline for rapid discovery of antioxidant peptides and co-product lipids from goat liver

    Article • Food Research International, April 2026, Elsevier

    Mohammed Gagaoua

  2. The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization

    Article • Meat Science, April 2026, Elsevier

    Mohammed Gagaoua

  3. Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021, 10, 2633

    Article • Foods, February 2026, MDPI AG

    Mohammed Gagaoua

  4. Green extraction of undenatured type II collagen from goat cartilage by deep eutectic solvents: An integrated in silico and experimental study

    Article • Innovative Food Science & Emerging Technologies, January 2026, Elsevier

    Mohammed Gagaoua

  5. Preface to the 11th International Seminar of Veterinary Medicine: Advances in Animal Production, Food and Health: From Tradition to Innovation

    Article • December 2025, MDPI AG

    Mohammed Gagaoua

  6. SWATH-MS proteomics data on differentially abundant proteins between normal and dark-cutting beef

    Article • Data in Brief, December 2025, Elsevier

    Mohammed Gagaoua

  7. How different strategies affect intramuscular fat deposition and marbling in meat: a meta-analysis on beef cattle

    Article • Animal Production Science, November 2025, CSIRO Publishing

    Mohammed Gagaoua

  8. Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome

    Article • Meat Science, November 2025, Elsevier

    Mohammed Gagaoua

  9. How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?

    Article • Meat Science, October 2025, Elsevier

    Mohammed Gagaoua

  10. Culinary Preparation and Consumption Habits of Osbana: An Algerian Cooked Sausage-like Traditional Meat Product

    Article • September 2025, MDPI AG

    Mohammed Gagaoua

  11. Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review

    Article • Meat Science, August 2025, Elsevier

    Mohammed Gagaoua

  12. Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties

    Article • Meat Science, March 2025, Elsevier

    Mohammed Gagaoua

  13. Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations

    Article • Meat Science, March 2025, Elsevier

    Mohammed Gagaoua

  14. Oxidative stress‐induced changes in wooden breast and mitigation strategies: A review

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2025, Wiley

    Mohammed Gagaoua, Per Ertbjerg

  15. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics

    Article • Meat Science, January 2025, Elsevier

    Mohammed Gagaoua

  16. Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

    Article • Food Chemistry X, January 2025, Elsevier

    Mohammed Gagaoua

  17. The need to consider the "functional quality" dimension in the holistic evaluation of animal-sourced foods

    Article • AIMS Agriculture and Food, January 2025, American Institute of Mathematical Sciences (AIMS)

    Mohammed Gagaoua

  18. Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers

    Article • Meat Science, November 2024, Elsevier

    Mohammed Gagaoua

  19. In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times

    Article • Meat Science, October 2024, Elsevier

    Mohammed Gagaoua

  20. Integrated Chemometrics and Data-Independent Acquisition Proteomics for the Discovery of Meat Authenticity Biomarkers: A Study on Early Post-Mortem Pectoralis major Muscle Proteomes of Ross 308 and Ranger Classic Chicken Produced by Organic vers...

    Article • Journal of Agricultural and Food Chemistry, August 2024, American Chemical Society (ACS)

    Mohammed Gagaoua

  21. Meat Omics: Trends and applications of Omics strategies in meat research

    Article • Journal of Proteomics, March 2024, Elsevier

    Mohammed Gagaoua

  22. Meat by-products as a source of bioactive peptides and functional ingredients: Regulatory and safety barriers to valorization

    Article • Current Opinion in Green and Sustainable Chemistry, March 2024, Elsevier

    Mohammed Gagaoua

  23. Biopreservation of pre-processed fresh fish by bio-based coating

    Article • Food Bioscience, February 2024, Elsevier

    Mohammed Gagaoua

  24. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts

    Article • Food Research International, January 2024, Elsevier

    Mohammed Gagaoua

  25. Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

    Article • Food Chemistry Molecular Sciences, January 2024, Elsevier

    Mohammed Gagaoua

  26. Potential applications of biosurfactants in animal production and meat research

    Article • AIMS Agriculture and Food, January 2024, Tsinghua University Press

    Mohammed Gagaoua

  27. List of contributors

    Article • January 2024, Elsevier

    Mohammed Gagaoua

  28. Toward Meat Industry 4.0: opportunities and challenges for digitalized red meat processing

    Article • January 2024, Elsevier

    Mohammed Gagaoua

  29. Data-independent acquisition-based SWATH-MS proteomics profiling to decipher the impact of farming system and chicken strain and discovery of biomarkers of authenticity in organic versus antibiotic-free chicken meat

    Article • Current Research in Food Science, January 2024, Elsevier

    Mohammed Gagaoua

  30. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms

    Article • Meat Science, December 2023, Elsevier

    Mohammed Gagaoua

  31. Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef

    Article • Meat Science, November 2023, Elsevier

    Mohammed Gagaoua

  32. Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

    Article • Chemical and Biological Technologies in Agriculture, October 2023, Springer Science + Business Media

    Mohammed Gagaoua

  33. First comparison of early post-mortem proteomes in two goat muscle types: M. Longissimus thoracis and M. semitendinosus

    Article • Food Bioscience, October 2023, Elsevier

    Mohammed Gagaoua

  34. Muscle proteome of crossbred cattle that received vitamin A at birth: impacts on meat quality traits

    Article • Livestock Science, September 2023, Elsevier

    Mohammed Gagaoua

  35. In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color

    Article • Journal of Proteomics, September 2023, Elsevier

    Mohammed Gagaoua

  36. First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics

    Article • Meat Science, August 2023, Elsevier

    Mohammed Gagaoua

  37. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics

    Article • Journal of Proteomics, August 2023, Elsevier

    Mohammed Gagaoua

  38. Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking

    Article • LWT, July 2023, Elsevier

    Mohammed Gagaoua

  39. Proteomic approaches to characterize biochemistry of fresh beef color

    Article • Journal of Proteomics, June 2023, Elsevier

    Mohammed Gagaoua

  40. In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products

    Article • Food Bioscience, June 2023, Elsevier

    Mohammed Gagaoua

  41. Post-mortem muscle proteome of crossbred bulls and steers: Relationships with carcass and meat quality

    Article • Journal of Proteomics, April 2023, Elsevier

    Mohammed Gagaoua

  42. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Article • Journal of Proteomics, April 2023, Elsevier

    Mohammed Gagaoua

  43. “Cellular agriculture”: current gaps between facts and claims regarding “cell-based meat”

    Article • Animal Frontiers, April 2023, Oxford University Press (OUP)

    Mohammed Gagaoua

  44. Stress at Slaughter: A Key Factor in the Determination of Meat Quality?

    Article • Foods, March 2023, MDPI AG

    Mohammed Gagaoua

  45. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Article • Food Chemistry, March 2023, Elsevier

    Mohammed Gagaoua

  46. Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity

    Article • January 2023, MDPI AG

    Mohammed Gagaoua

  47. Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

    Article • Food Materials Research, January 2023, Maximum Academic Press

    Mohammed Gagaoua

  48. Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

    Article • Meat Technology, January 2023, Faculty of Philology, University of Belgrade

    Mohammed Gagaoua

  49. Poultry Meat Quality Preservation By Plant Extracts: An Overview

    Article • Meat Technology, January 2023, Faculty of Philology, University of Belgrade

    Mohammed Gagaoua

  50. Proteomics as an Emerging Tool in Equine Meat Research: An Overview

    Article • Meat Technology, January 2023, Faculty of Philology, University of Belgrade

    Mohammed Gagaoua

  51. First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach

    Article • Meat Science, November 2022, Elsevier

    Mohammed Gagaoua

  52. Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

    Article • Foods, October 2022, MDPI AG

    Mohammed Gagaoua

  53. 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

    Article • International Journal of Molecular Sciences, October 2022, MDPI AG

    Mohammed Gagaoua

  54. 177 Peer Community in Animal Science: A Free Publication Model for Transparent and Open Science

    Article • Journal of Animal Science, September 2022, Oxford University Press (OUP)

    Mohammed Gagaoua

  55. 79. Peer Community In Animal Science: A free publication model for transparent and open science

    Article • Animal - science proceedings, September 2022, Elsevier

    Mohammed Gagaoua

  56. Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity

    Article • Foods, August 2022, MDPI AG

    Mohammed Gagaoua

  57. Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products

    Article • Chemosensors, August 2022, MDPI AG

    Mohammed Gagaoua

  58. Impact of Cattle Feeding Strategy on the Beef Metabolome

    Article • Metabolites, July 2022, MDPI AG

    Mohammed Gagaoua

  59. Seven steps to enhance Open Science practices in animal science

    Article • PNAS Nexus, July 2022, Oxford University Press (OUP)

    Mohammed Gagaoua, Dr Christian Nawroth

  60. Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

    Article • Coatings, May 2022, MDPI AG

    Mohammed Gagaoua

  61. Seafood alternatives: assessing the nutritional profile of products sold in the global market

    Article • European Food Research and Technology, March 2022, Springer Science + Business Media

    Mohammed Gagaoua

  62. Current research and emerging tools to improve fresh red meat quality

    Article • Irish Journal of Agricultural and Food Research, March 2022, Compuscript, Ltd.

    Mohammed Gagaoua

  63. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

    Article • Critical Reviews in Food Science and Nutrition, February 2022, Taylor & Francis

    Mohammed Gagaoua

  64. Recent Advances in Dromedary Camels and Their Products

    Article • Animals, January 2022, MDPI AG

    Mohammed Gagaoua

  65. Vegan Egg: A Future-Proof Food Ingredient?

    Article • Foods, January 2022, MDPI AG

    Mohammed Gagaoua

  66. Meat alternatives: A proofed commodity?

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  67. Proteomics advances in beef production

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  68. Proteomics to explain and predict meat quality

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  69. Applications of proteomics in meat research

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  70. Bioinformatics: in-depth analyses of omics data in the field of muscle biology and meat biochemistry

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  71. Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey

    Article • Meat Technology, January 2022, Faculty of Philology, University of Belgrade

    Mohammed Gagaoua

  72. Contributors

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  73. List of contributors

    Article • January 2022, Elsevier

    Mohammed Gagaoua

  74. An innovative modelling approach to enhance the quality of the quantification of pig resilience during the entire fattening period: Towards an individual pig resilience index

    Article • Peer Community In Animal Science, December 2021, Peer Community In

    Mohammed Gagaoua

  75. New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

    Article • Foods, December 2021, MDPI AG

    Mohammed Gagaoua

  76. Apport de la protéomique à la découverte de biomarqueurs pour l’étude de la couleur de la viande bovine

    Article • INRAE Productions Animales, November 2021, Universite de Bordeaux

    Mohammed Gagaoua

  77. Influence of Three Probiotics Strains, Lactobacillus rhamnosus GG, Bifidobacterium animalis subsp. Lactis BB-12 and Saccharomyces boulardii CNCM I-745 on the Biochemical and Haematological Profiles and Body Weight of Healthy Rabbits

    Article • Biology, November 2021, MDPI AG

    Mohammed Gagaoua

  78. Green Coating Polymers in Meat Preservation

    Article • Coatings, November 2021, MDPI AG

    Mohammed Gagaoua, Professor Igor Tomasevic

  79. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

    Article • Meat Science, November 2021, Elsevier

    Mohammed Gagaoua, Professor Igor Tomasevic

  80. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

    Article • Foods, October 2021, MDPI AG

    Mohammed Gagaoua

  81. The path from protein profiling to biomarkers: The potential of proteomics and data integration in beef quality research

    Article • IOP Conference Series Earth and Environmental Science, October 2021, Institute of Physics Publishing

    Mohammed Gagaoua

  82. Review on characteristics of trained sensory panels in food science

    Article • Journal of Texture Studies, June 2021, Wiley

    Mohammed Gagaoua, Professor Igor Tomasevic

  83. Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review

    Article • Trends in Food Science & Technology, June 2021, Elsevier

    Mohammed Gagaoua

  84. Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls

    Article • Meat Science, June 2021, Elsevier

    Mohammed Gagaoua

  85. A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

    Article • Foods, April 2021, MDPI AG

    Mohammed Gagaoua

  86. Foodomics in meat quality

    Article • Current Opinion in Food Science, April 2021, Elsevier

    Mohammed Gagaoua

  87. Insights on meat quality from combining traditional studies and proteomics

    Article • Meat Science, April 2021, Elsevier

    Mohammed Gagaoua

  88. Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt

    Article • International Journal of Dairy Technology, February 2021, Wiley

    Mohammed Gagaoua

  89. Study of Probiotic Effects of Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus plantarum 299v Strains on Biochemical and Morphometric Parameters of Rabbits after Obesity Induction

    Article • Biology, February 2021, MDPI AG

    Mohammed Gagaoua

  90. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

    Article • Meat Science, February 2021, Elsevier

    Mohammed Gagaoua

  91. Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

    Article • Molecules, January 2021, MDPI AG

    Mohammed Gagaoua

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

    Article • Foods, January 2021, MDPI AG

    Mohammed Gagaoua

  93. Risk factors related to bacterial contamination by Enterobacteriaceae and fecal coliforms and the prevalence of Salmonella spp. in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study

    Article • Mathematical Biosciences and Engineering, January 2021, American Institute of Mathematical Sciences (AIMS)

    Mohammed Gagaoua

  94. Contributors

    Article • January 2021, Elsevier

    Mohammed Gagaoua

  95. Contributors

    Article • January 2021, Elsevier

    Mohammed Gagaoua

  96. Enzymes recovery by three phase partitioning

    Article • January 2021, Elsevier

    Mohammed Gagaoua

  97. Pulsed Electric Fields in Sustainable Food

    Article • January 2021, Elsevier

    Mohammed Gagaoua

  98. 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 Pathways

    Article • Journal of Agricultural and Food Chemistry, December 2020, American Chemical Society (ACS)

    Mohammed Gagaoua

  99. Artificial meat tenderization using plant cysteine proteases

    Article • Current Opinion in Food Science, December 2020, Elsevier

    Mohammed Gagaoua

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

    Article • Biology, November 2020, MDPI AG

    Mohammed Gagaoua

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

    Article • Foods, October 2020, MDPI AG

    Mohammed Gagaoua, Dr Rubén Domínguez

  102. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

    Article • Livestock Science, October 2020, Elsevier

    Mohammed Gagaoua

  103. Dr. Ahmed Ouali, 1948–2020

    Article • Meat Science, September 2020, Elsevier

    Mohammed Gagaoua

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

    Article • Foods, August 2020, MDPI AG

    Mohammed Gagaoua

  105. Current Trends in Proteomic Advances for Food Allergen Analysis

    Article • Biology, August 2020, MDPI AG

    Mohammed Gagaoua

  106. Proteomic biomarkers of beef colour

    Article • Trends in Food Science & Technology, July 2020, Elsevier

    Mohammed Gagaoua

  107. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

    Article • Trends in Food Science & Technology, June 2020, Elsevier

    Mohammed Gagaoua

  108. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview

    Article • Journal of Agricultural and Food Chemistry, May 2020, American Chemical Society (ACS)

    Mohammed Gagaoua

  109. Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

    Article • April 2020, MDPI AG

    Mohammed Gagaoua

  110. Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

    Article • Applied Sciences, March 2020, MDPI AG

    Mohammed Gagaoua

  111. Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

    Article • Foods, March 2020, MDPI AG

    Mohammed Gagaoua

  112. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in Longissimus thoracis , Rectus abdominis , Semimembranosus and ...

    Article • Journal of the Science of Food and Agriculture, January 2020, Wiley

    Mohammed Gagaoua

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

    Article • animal, January 2020, Cambridge University Press

    Mohammed Gagaoua

  114. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

    Article • Current Research in Food Science, November 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  115. One-step recovery of latex papain from Carica papaya using Three Phase Partitioning and its use as milk-clotting and meat-tenderizing agent

    Article • International Journal of Biological Macromolecules, November 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  116. Meta-proteomics for the discovery of protein biomarkers of beef tenderness: an overview of integrated studies

    Article • Food Research International, October 2019, Elsevier

    Mohammed Gagaoua

  117. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

    Article • Antioxidants, September 2019, MDPI AG

    Mohammed Gagaoua, Dr Rubén Domínguez

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

    Article • Foods, July 2019, MDPI AG

    Mohammed Gagaoua

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

    Article • Meat Science, June 2019, Elsevier

    Mohammed Gagaoua

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

    Article • Journal of Proteomics, May 2019, Elsevier

    Mohammed Gagaoua

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

    Article • Foods, March 2019, MDPI AG

    Mohammed Gagaoua

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

    Article • Journal of the Science of Food and Agriculture, February 2019, Wiley

    Mohammed Gagaoua

  123. Food profile of Grey Wagtail Motacilla cinerea during an annual cycle in the Algerian Babors Mountains of North Africa

    Article • Ostrich, January 2019, Taylor & Francis

    Mohammed Gagaoua, Roza Rosa BELKACEM

  124. Exotic Meats: An Alternative Food Source

    Article • January 2019, Springer Science + Business Media

    Mohammed Gagaoua, Dr Rubén Domínguez

  125. Development of new food and pharmaceutical products: Nutraceuticals and food additives

    Article • January 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  126. Preliminary investigation of the antimicrobial and mechanisms of resistance of Enterobacteria isolated from minced meat in the Northeast of Algeria: The case of butchers from Constantine

    Article • Integrative Food Nutrition and Metabolism, January 2019, Open Access Text Pvt, Ltd.

    Mohammed Gagaoua

  127. Data from the farmgate-to-meat continuum including omics-based biomarkers to better understand the variability of beef tenderness: An integromics approach

    Article • Journal of Agricultural and Food Chemistry, December 2018, American Chemical Society (ACS)

    Mohammed Gagaoua

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

    Article • Journal of the Science of Food and Agriculture, August 2018, Wiley

    Mohammed Gagaoua

  129. Couscous: ethnic making and consumption patterns in the Northeast of Algeria

    Article • Journal of Ethnic Foods, August 2018, Elsevier

    Mohammed Gagaoua, Makhlouf CHAALAL

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

    Article • Meat Science, July 2018, Elsevier

    Mohammed Gagaoua

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

    Article • PeerJ, June 2018, PeerJ

    Mohammed Gagaoua

  132. nClustering of sensory eating qualities of beef: consistencies and differences within carcass, muscle, animal characteristics and rearing factors

    Article • Livestock Science, June 2018, Elsevier

    Mohammed Gagaoua

  133. Ethnic meat products of the North-African and Mediterranean countries: an overview

    Article • Journal of Ethnic Foods, March 2018, Elsevier

    Mohammed Gagaoua

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

    Article • Meat Science, March 2018, Elsevier

    Mohammed Gagaoua

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

    Article • Food Chemistry, January 2018, Elsevier

    Mohammed Gagaoua

  136. Aqueous Methods for Extraction/Recovery of Macromolecules From Microorganisms of Atypical Environments: A Focus on Three Phase Partitioning

    Article • January 2018, Elsevier

    Mohammed Gagaoua

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

    Article • Integrative Food Nutrition and Metabolism, January 2018, Open Access Text Pvt, Ltd.

    Mohammed Gagaoua

  138. 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

    Article • International Journal of Biological Macromolecules, September 2017, Elsevier

    Mohammed Gagaoua

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

    Article • Journal of Agricultural and Food Chemistry, August 2017, American Chemical Society (ACS)

    Mohammed Gagaoua

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

    Article • Bioresources and Bioprocessing, July 2017, Springer Science + Business Media

    Mohammed Gagaoua

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

    Article • Meat Science, July 2017, Elsevier

    Mohammed Gagaoua

  142. 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

    Article • Journal of Agricultural and Food Chemistry, April 2017, American Chemical Society (ACS)

    Mohammed Gagaoua

  143. Antioxidant Activity of Hibiscus sabdariffa Extracts Incorporated in an Emulsion System Containing Whey Proteins: Oxidative Stability and Polyphenol–Whey Proteins Interactions

    Article • Arabian Journal for Science and Engineering, February 2017, Springer Science + Business Media

    Mohammed Gagaoua

  144. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion

    Article • Journal of Food Processing and Preservation, January 2017, Wiley

    Mohammed Gagaoua

  145. Proteomic Investigations of Beef Tenderness

    Article • January 2017, Elsevier

    Mohammed Gagaoua

  146. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality

    Article • January 2017, Elsevier

    Mohammed Gagaoua

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

    Article • Foods, January 2017, MDPI AG

    Mohammed Gagaoua, Dr.Hab. Hayat Bourekoua

  148. List of Contributors

    Article • January 2017, Elsevier

    Mohammed Gagaoua

  149. List of Contributors

    Article • January 2017, Elsevier

    Mohammed Gagaoua

  150. 63rd International Congress of Meat Science and Technology

    Article • January 2017, De Gruyter

    Mohammed Gagaoua, Per Ertbjerg

  151. Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

    Article • Integrative Food Nutrition and Metabolism, January 2017, Open Access Text Pvt, Ltd.

    Mohammed Gagaoua

  152. Characterization of proteolytic enzyme secreted by Streptomyces cinereoruber ssp. cinereoruber isolated from human pleural fluid

    Article • International Journal of Advanced Biological and Biomedical Research, December 2016, CASRP: Center of Advanced Scientific Research and Publications

    Mohammed Gagaoua

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

    Article • Meat Science, December 2016, Elsevier

    Mohammed Gagaoua

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

    Article • November 2016, Springer Science + Business Media

    Mohammed Gagaoua

  155. Statistical Optimization of Thermostable α-Amylase Production by a Newly Isolated Rhizopus oryzae Strain FSIS4 Using Decommissioned Dates

    Article • Waste and Biomass Valorization, October 2016, Springer Science + Business Media

    Mohammed Gagaoua

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

    Article • September 2016, De Gruyter

    Mohammed Gagaoua

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

    Article • PLOS One, August 2016, PLOS

    Mohammed Gagaoua

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

    Article • Journal of Integrative Agriculture, July 2016, Elsevier

    Mohammed Gagaoua

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

    Article • Proteomes, May 2016, MDPI AG

    Mohammed Gagaoua

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

    Article • American Journal of Food Technology, April 2016, Science Alert

    Mohammed Gagaoua

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

    Article • Data in Brief, March 2016, Elsevier

    Mohammed Gagaoua

  162. Three Phase Partitioning System, an Emerging Non-Chromatographic Tool for Proteolytic Enzymes Recovery and Purification

    Article • Biosensors Journal, January 2016, OMICS Publishing Group

    Mohammed Gagaoua

  163. Characterization of a purified thermostable xylanase from Caldicoprobacter algeriensis sp. nov. strain TH7C1T

    Article • Carbohydrate Research, January 2016, Elsevier

    Mohammed Gagaoua

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

    Article • Journal of Proteomics, October 2015, Elsevier

    Mohammed Gagaoua

  165. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in theLongissimus thoracisMuscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

    Article • Journal of Agricultural and Food Chemistry, August 2015, American Chemical Society (ACS)

    Mohammed Gagaoua

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

    Article • Applied Biochemistry and Biotechnology, July 2015, Springer Science + Business Media

    Mohammed Gagaoua

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

    Article • International Journal of Biological Macromolecules, February 2015, Elsevier

    Mohammed Gagaoua

  168. Highlighting the Degradation of Actin in Longissimus dorsi Muscle of Different Species: Bovine, Ovine, Caprine, Poultry and Freshwater Fish

    Article • British Biotechnology Journal, January 2015, Sciencedomain International

    Mohammed Gagaoua

  169. Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

    Article • Journal of Agricultural and Food Chemistry, October 2014, American Chemical Society (ACS)

    Mohammed Gagaoua

  170. Partial Characterization of Xylanase Produced by Caldicoprobacter algeriensis, a New Thermophilic Anaerobic Bacterium Isolated from an Algerian Hot Spring

    Article • Applied Biochemistry and Biotechnology, August 2014, Springer Science + Business Media

    Mohammed Gagaoua

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

    Article • Critical Reviews in Food Science and Nutrition, August 2014, Taylor & Francis

    Mohammed Gagaoua

  172. Three-phase partitioning as an efficient method for the purification and recovery of ficin from Mediterranean fig (Ficus carica L.) latex

    Article • Separation and Purification Technology, August 2014, Elsevier

    Mohammed Gagaoua

  173. Purification and Characterization of the Xylanase Produced by Jonesia denitrificans BN-13

    Article • Applied Biochemistry and Biotechnology, January 2014, Springer Science + Business Media

    Mohammed Gagaoua

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

    Article • Meat Science, December 2013, Elsevier

    Mohammed Gagaoua

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

    Article • Advances in Bioscience and Biotechnology, January 2012, Scientific Research Publishing, Inc,

    Mohammed Gagaoua