| Guidance on the characterisation of microorganisms used as feed additives or as production organisms EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... Efsa Journal 16 (3), 2018 | 606 | 2018 |
| Guidance on the assessment of the safety of feed additives for the target species EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 15 (10), 2017 | 447 | 2017 |
| Guidance on the assessment of the efficacy of feed additives EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) EFSA Journal 16 (5), e05274, 2018 | 382 | 2018 |
| Guidance on the identity, characterisation and conditions of use of feed additives EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 15 (10), 2017 | 369 | 2017 |
| A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids M Kouba, J Mourot Biochimie 93 (1), 13-17, 2011 | 368 | 2011 |
| Guidance on the assessment of the safety of feed additives for the consumer EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 15 (10), 2017 | 352 | 2017 |
| Quality of organic animal products M Kouba Livestock production science 80 (1-2), 33-40, 2003 | 325 | 2003 |
| Guidance on the assessment of the safety of feed additives for the environment EFSA Panel on Additives and Products or Substances used in Animal Feed (EFSA ... EFSA Journal 17 (4), e05648, 2019 | 286 | 2019 |
| Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat M Kouba, F Benatmane, JE Blochet, J Mourot Meat Science 80 (3), 829-834, 2008 | 164 | 2008 |
| Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses M Monziols, M Bonneau, A Davenel, M Kouba Meat science 76 (1), 54-60, 2007 | 136 | 2007 |
| Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats M Guillevic, M Kouba, J Mourot Meat Science 81 (4), 612-618, 2009 | 123 | 2009 |
| Relative development of subcutaneous, intermuscular, and kidney fat in growing pigs with different body compositions M Kouba, M Bonneau, J Noblet Journal of animal science 77 (3), 622-629, 1999 | 118 | 1999 |
| A review of the factors influencing the development of intermuscular adipose tissue in the growing pig M Kouba, P Sellier Meat science 88 (2), 213-220, 2011 | 94 | 2011 |
| Effect of a high linoleic acid diet on Δ9-desaturase activity, lipogenesis and lipid composition of pig subcutaneous adipose tissue M Kouba, J Mourot Reproduction Nutrition Development 38 (1), 31-37, 1998 | 85 | 1998 |
| Effect of a linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig M Guillevic, M Kouba, J Mourot Livestock Science 124 (1-3), 288-294, 2009 | 82 | 2009 |
| Comparative study of in vitro lipogenesis in various adipose tissues in the growing domestic pig (Sus domesticus) J Mourot, M Kouba, P Peiniau Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular …, 1995 | 81 | 1995 |
| Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality J Faure, L Lefaucheur, N Bonhomme, P Ecolan, K Meteau, SM Coustard, ... Meat science 93 (1), 37-45, 2013 | 80 | 2013 |
| Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging M Monziols, G Collewet, M Bonneau, F Mariette, A Davenel, M Kouba Meat science 72 (1), 146-154, 2006 | 75 | 2006 |
| Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.) JF Grongnet, NE Assidjo, E Thys, PG Marnet, D Catheline, P Legrand, ... Meat science 93 (4), 821-826, 2013 | 67 | 2013 |
| Compared development of intermuscular and subcutaneous fat in carcass and primal cuts of growing pigs from 30 to 140 kg body weight M Kouba, M Bonneau Meat science 81 (1), 270-274, 2009 | 67 | 2009 |
