Publications by authors named "Claude Gariepy"

Claim this Profile
E
Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidant.
Yi Yao Li, Varoujan Yaylayan, Marie-France Palin, Tania M Ngapo, Simon Cliche

J Food Sci· April 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments.
Yi Yao Li, Varoujan Yaylayan, Marie-France Palin, Tania M Ngapo, Simon Cliche

J Sci Food Agric· December 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
D
Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid.
Yi Yao Li, Varoujan Yaylayan, Marie-France Palin, Tania M Ngapo, Simon Cliche

J Food Sci· January 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of muscle fibre types and carnosine levels on the expression of carnosine-related genes in pig skeletal muscle.
Claudia Kalbe, Katharina Metzger, Claude Gariépy, Marie-France Palin

Histochem Cell Biol· July 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics.
Christopher T Kucha, Li Liu, Michael Ngadi, Claude Gariépy

Meat Sci· June 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions.
Yi Yao Li, Varoujan Yaylayan, Marie-France Palin, Brian Sullivan, Frederic Fortin

J Food Biochem· February 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Characterisation of intracellular molecular mechanisms modulated by carnosine in porcine myoblasts under basal and oxidative stress conditions.
Marie-France Palin, Jérôme Lapointe, Claude Gariépy, Danièle Beaudry, Claudia Kalbe

PLoS One· November 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Corrigendum to "Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes" [Meat Science 134 (2017) 54-60].
Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, Simon Cliche, Steve Méthot

Meat Sci· November 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes.
Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, Simon Cliche, Steve Méthot

Meat Sci· December 2017

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression.
Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, Simon Cliche, Brian Sullivan

Meat Sci· February 2017

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
D
Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry.
Marina Bergoli Scheeren, Hassan Sabik, Claude Gariépy, Nelcindo Nascimento Terra, Joseph Arul

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· October 2016

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes.
Hui Li, Claude Gariépy, Ye Jin, Maria Font I Furnols, Jacinthe Fortin

Meat Sci· April 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
N
Near-infrared spectral image analysis of pork marbling based on Gabor filter and wide line detector techniques.
Hui Huang, Li Liu, Michael O Ngadi, Claude Gariépy, Shiv O Prasher

Appl Spectrosc· August 2014

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Comparative study of bovine, porcine and avian collagens for the production of a tissue engineered dermis.
Rémi Parenteau-Bareil, Robert Gauvin, Simon Cliche, Claude Gariépy, Lucie Germain

Acta Biomater· October 2011

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
O
Occlusive thrombi arise in mammals but not birds in response to arterial injury: evolutionary insight into human cardiovascular disease.
Alec A Schmaier, Timothy J Stalker, Jeffrey J Runge, Dooyoung Lee, Chandrasekaran Nagaswami

Blood· September 2011

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Factors affecting the eating quality of pork.
Tania M Ngapo, Claude Gariepy

Crit Rev Food Sci Nutr· August 2008

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model.
Marie-Josée Lemay, Julie Choquette, Pascal J Delaquis, Gariépy Claude, Natalie Rodrigue

Int J Food Microbiol· October 2002

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis