Publications by authors named "Isabelle Legrand"

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Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS).
Jingjing Liu, Nick Birse, Carlos Álvarez, Jiaqi Liu, Isabelle Legrand

Food Chem· October 2024

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French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing.
Jingjing Liu, Liselotte Pannier, Marie-Pierre Ellies-Oury, Isabelle Legrand, Faustine Noel

Meat Sci· March 2023

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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines.
Jingjing Liu, Marie-Pierre Ellies-Oury, Liselotte Pannier, Dominique Gruffat, Denis Durand, Isabelle Legrand

Foods· August 2022

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Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
Jingjing Liu, Grzegorz Pogorzelski, Alix Neveu, Isabelle Legrand, David Pethick

Front Vet Sci· March 2021

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European conformation and fat scores of bovine carcasses are not good indicators of marbling.
Jingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, Isabelle Legrand, Grzegorz Pogorzelski

Meat Sci· December 2020

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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Isabelle Legrand, Grzegorz Pogorzelski

Meat Sci· October 2020

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Predicting the Quality of Meat: Myth or Reality?
Cécile Berri, Brigitte Picard, Bénédicte Lebret, Donato Andueza, Florence Lefèvre, Isabelle Legrand

Foods· September 2019

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Modelling of beef sensory quality for a better prediction of palatability.
Jean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, Isabelle Legrand, Wim Verbeke

Meat Sci· July 2014

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Internal cardioversion of persistent atrial fibrillation using rectilinear biphasic waveform.
Georges H Mairesse, Monique Raepers, Isabelle Legrand, Imad Baroud, Yvon Deheneffe

J Interv Card Electrophysiol· December 2003

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