Dominique Gruffat
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Explore the profile of Dominique Gruffat including associated specialties, affiliations and a list of published articles.
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24
Citations
108
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Recent Articles
1.
Liu J, Birse N, Alvarez C, Liu J, Legrand I, Ellies-Oury M, et al.
Food Chem
. 2024 Jun;
454:139645.
PMID: 38833823
Herein, we investigated the potential of REIMS analysis for classifying muscle composition and meat sensory quality. The study utilized 116 samples from 29 crossbred Angus × Salers, across three muscle...
2.
Durand G, Charrier P, Bes S, Bernard L, Lamothe V, Gruffat D, et al.
J Anim Sci
. 2024 Apr;
102.
PMID: 38659415
Many physiological functions are regulated by free fatty acids (FFA). Recently, the discovery of FFA-specific G protein-coupled receptors (FFARs) has added to the complexity of their actions at the cellular...
3.
Liu J, Ellies-Oury M, Pannier L, Gruffat D, Durand D, Noel F, et al.
Foods
. 2022 Aug;
11(16).
PMID: 36010493
To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system...
4.
NGatta K, Kondjoyan A, Favier R, Rouel J, Venien A, Astruc T, et al.
Foods
. 2021 Nov;
10(11).
PMID: 34829083
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing...
5.
Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
Gruffat D, Bauchart D, Thomas A, Parafita E, Durand D
Food Chem
. 2020 Nov;
343:128476.
PMID: 33158683
This study aimed to determine how ageing and cooking, each one applied to the beef meat most suitable (pan-fried or grilled ribeye steak, braised chuck and fried or roasted rump...
6.
Bardou-Valette S, Delavaud C, Thomas A, Andueza D, Durand D, Gruffat D
Methods
. 2020 Jul;
186:90-96.
PMID: 32640315
Many studies on beef nutritional qualities require the quantification of intramuscular fat. To reduce the sample amount, solvent use and time of analysis, two alternative methods to the Folch et...
7.
Delosiere M, Thomas A, Terlouw C, Gruffat D, Habeanu M, Durand D
Data Brief
. 2020 Apr;
30:105409.
PMID: 32274408
This data article presents a dataset with 34 values of the fatty acids composition and of indicators of lipid oxidation determined in the and from 71 Normand cull-cows at slaughter,...
8.
Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, et al.
J Sci Food Agric
. 2020 Jan;
100(6):2502-2511.
PMID: 31960978
Background: The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 ...
9.
Conanec A, Picard B, Durand D, Cantalapiedra-Hijar G, Chavent M, Denoyelle C, et al.
Foods
. 2019 Jun;
8(6).
PMID: 31181692
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this...
10.
Habeanu M, Thomas A, Bispo E, Gobert M, Gruffat D, Durand D, et al.
Meat Sci
. 2013 Jul;
96(1):99-107.
PMID: 23896143
The effects of extruded linseed and rapeseed on lipids and FA composition of total, polar and neutral lipids of longissimus thoracis (LT) and semitendinosus (ST) muscles were investigated in 21...