Proteomic Analysis of Two Weight Classes of Mule Duck “foie gras” at the End of an Overfeeding Period-Reference-Cited by-同舟云学术

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Proteomic Analysis of Two Weight Classes of Mule Duck “foie gras” at the End of an Overfeeding Period

Published:2020-09-17 Issue: Volume:11 Page:
ISSN:1664-042X
Container-title:Frontiers in Physiology
language:
Short-container-title:Front. Physiol.

Author:

Lo Bara,Marty-Gasset Nathalie,Pichereaux Carole,Bravo Céline,Manse Hélène,Domitile Renaud,Rémignon Hervé

Funder

Association Nationale de la Recherche et de la Technologie

Ministère de l'Enseignement Supérieur et de la Recherche

Publisher

Frontiers Media SA

Subject

Physiology (medical),Physiology

Reference62 articles.

1. Hypoxia-induced 26S proteasome dysfunction increases immunogenicity of mesenchymal stem cells.;Abu-El-Rub;Cell Death Dis.,2019

2. Apoptosis in nonalcoholic fatty liver disease: diagnostic and therapeutic implications.;Alkhouri;Expert Rev. Gastroenterol. Hepatol.,2011

3. Non-alcoholic fatty liver disease, to struggle with the strangle: oxygen availability in fatty livers.;Anavi;Redox Biol.,2017

4. Proteolytic activity alterations resulting from force-feeding in Muscovy and Pekin ducks.;Awde;Poult. Sci.,2013

5. Structure and function of the 26S proteasome.;Bard;Annu. Rev. Biochem.,2018

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evolution of oxidative stress markers in livers of ducks during force-feeding;Scientific Reports;2023-01-19

2. The physiology of experimental overfeeding in animals;Molecular Metabolism;2022-10

3. Slightly different metabolomic profiles are associated with high or low weight duck foie gras;PLOS ONE;2022-06-28

4. Protein metabolism in the liver and white muscle is associated with feed efficiency in Chinook salmon (Oncorhynchus tshawytscha) reared in seawater: Evidence from proteomic analysis;Comparative Biochemistry and Physiology Part D: Genomics and Proteomics;2022-06

5. Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté;Physics of Fluids;2021-11

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