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Anne Meynier

69
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Présentation

crée le 10/11/2020
**Formation initiale** 1985 : Maîtrise de Chimie-physique, Université de Paris VI.Options : chimie quantique (mention B) et spectrochimie (mention AB) 1986 : Diplôme d'Etudes Approfondies (DEA) Option : spectrochimie, analyses biologique et organique, Université de Paris VI. Mention AB. 1991 : Doctorat de l'Université de Montpellier. Spécialité : Biochimie et biologie appliquée. Sciences alimentaires.Sujet : Rôle des phospholipides dans la flaveur de la viande. Influence du type métabolique du muscle chez le Porc. (soutenue le 14 Mai 1991) **Formation conitnue (2017-2021)**

Publications

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Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far-North region of Cameroon

Tabanty Zambou Goldefroy , Noël Tenyang , Lucie Birault , Alice Kermarrec , Agnes Gacel
Food Science & Nutrition, 2023, pp.fsn3.3636. ⟨10.1002/fsn3.3636⟩
Article dans une revue hal-04182430v1

Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

Víctor Pizones Ruiz-Henestrosa , Lucie Ribourg , Alice Kermarrec , Marc Anton , Ana Pilosof
Food Hydrocolloids, 2022, 124, pp.107336. ⟨10.1016/j.foodhyd.2021.107336⟩
Article dans une revue hal-03465216v1
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Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions

Aditya Nayak , Claude Genot , Anne Meynier , Angélina Dorlando , Isabelle Capron
LWT - Food Science and Technology, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩
Article dans une revue hal-03465097v1

Rapid assessment of fatty acyls chains of phospholipids and plasmalogens by atmospheric pressure chemical ionization in positive mode and high-resolution mass spectrometry using in-source generated monoacylglycerol like fragments intensities

Sonia Abreu , Sylvie Héron , Audrey Solgadi , Bastien Prost , Jessica Dalloux-Chioccioli
Journal of Chromatography A, 2022, 1673, pp.463093. ⟨10.1016/j.chroma.2022.463093⟩
Article dans une revue hal-03689632v1

Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise

Paula Okuro , Michèle Viau , Alice Kermarrec , Rosiane Cunha , Anne Meynier
European Journal of Lipid Science and Technology, 2022, 124 (11), pp.2200101. ⟨10.1002/ejlt.202200101⟩
Article dans une revue hal-03871414v1
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INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies

Myriam M.-L. Grundy , Evan Abrahamse , Annette Almgren , Marie Alminger , Ana Andres
Journal of Functional Foods, 2021, 82, pp.104497. ⟨10.1016/j.jff.2021.104497⟩
Article dans une revue hal-03224818v1
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Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Anja Rakotondramavo , Lucie Ribourg , Anne Meynier , Claire Guyon , Marie de Lamballerie
Heliyon, 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩
Article dans une revue hal-02537071v1
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Modeling the fragmentation patterns of triacylglycerides in mass spectrometry allows the quantification of the regioisomers with a minimal number of standards

David Balgoma , Yann Guitton , Jason J. Evans , Bruno Le Bizec , Gaud Dervilly-Pinel
Analytica Chimica Acta, 2019, 1057, pp.60-69. ⟨10.1016/j.aca.2019.01.017⟩
Article dans une revue hal-02624446v1

Modifications of protein-related compounds of beef minced meat treated by high pressure

Claire Guyon , Valentin Le Vessel , Anne Meynier , Marie de Lamballerie
Meat Science, 2018, 142, pp.32-37. ⟨10.1016/j.meatsci.2018.03.019⟩
Article dans une revue hal-01808403v1

Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion

Meinou N. Corstens , Claire Berton-Carabin , Karin Schroën , Michelle Viau , Anne Meynier
Journal of Functional Foods, 2018, 46, pp.394-402. ⟨10.1016/j.jff.2018.05.011⟩
Article dans une revue hal-01860859v1

Lipid and amino acid profiles support the potential of Rhynchophorus phoenicis larvae for human nutrition

Aymar Rodrigue Fogang Mba , Germain Kansci , Michelle Viau , Noureddine Hafnaoui , Anne Meynier
Journal of Food Composition and Analysis, 2017, 60, pp.64-73. ⟨10.1016/j.jfca.2017.03.016⟩
Article dans une revue hal-01605128v1
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Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Anne Meynier , Claude Genot
Oléagineux, Corps Gras, Lipides, 2017, 24 (2), ⟨10.1051/ocl/2017006⟩
Article dans une revue hal-01608079v1

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Claire Guyon , Anne Meynier , Marie de Lamballerie
Trends in Food Science and Technology, 2016, 50, pp.131 - 143. ⟨10.1016/j.tifs.2016.01.026⟩
Article dans une revue hal-01527494v1

The harmonized INFOGEST in vitro digestion method: From knowledge to action

Lotti Egger , Olivia Ménard , Cristina Delgado-Andrade , Paula Alvito , Ricardo Assunção
Food Research International, 2016, 88, pp.217-225. ⟨10.1016/j.foodres.2015.12.006⟩
Article dans une revue hal-01435380v1

Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Michelle Viau , Claude Genot , Lucie Ribourg , Anne Meynier
European Journal of Lipid Science and Technology, 2016, 118 (3), pp.435 - 444. ⟨10.1002/ejlt.201500103⟩
Article dans une revue hal-02634184v1
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Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics

Thuy Minh Giang , Sebastien Gaucel , Pierre Brestaz , Marc Anton , Anne Meynier
Food Chemistry, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩
Article dans une revue hal-01532511v1

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders

Cécile Rannou , D. Queveau , Valerie Beaumal , Elisabeth David Briand , C. Le Borgne
Journal of Food Engineering, 2015, 154, pp.58-68. ⟨10.1016/j.jfoodeng.2014.11.002⟩
Article dans une revue hal-01209798v1
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Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion

Thuy Minh Giang , Steven Le Feunteun , Sebastien Gaucel , Pierre Brestaz , Marc Anton
Food Hydrocolloids, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩
Article dans une revue hal-01195524v1

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

Hernan Brice Kenmogne-Domguia , Stéphanie Moisan , Michèle Viau , Claude Genot , Anne Meynier
Food Chemistry, 2014, 152, pp.146-154. ⟨10.1016/j.foodchem.2013.11.096⟩
Article dans une revue hal-02640037v1

Maternal supplementation with n-3 long chain polyunsaturated fatty acids during perinatal period alleviates the metabolic syndrome disturbances in adult hamster pups fed a high-fat diet after weaning

Fatima Kasbi-Chadli , Clair-Yves Boquien , Gilles Simard , Lionel Ulmann , Virginie Mimouni
Journal of Nutritional Biochemistry, 2014, 25 (7), pp.726-733. ⟨10.1016/j.jnutbio.2014.03.003⟩
Article dans une revue hal-02636983v1

n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

Anne Meynier , C. Leborgne , Michelle Viau , Pierre Schuck , Michel Guichardant
Food Chemistry, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩
Article dans une revue hal-01209532v1

Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids

Tin Hinan Kabri , Anne Meynier , Delphine Bontemps , Cedric Gaillard , Loic Foucat
European Journal of Lipid Science and Technology, 2013, 115 (11), pp.1294-1308. ⟨10.1002/ejlt.201300045⟩
Article dans une revue hal-02652457v1
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In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface

S. Marze , Anne Meynier , Marc Anton
Food and Function, 2013, 4 (2), pp.231-239. ⟨10.1039/c2fo30165b⟩
Article dans une revue hal-03615498v1
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n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice.

Manar Awada , Anne Meynier , Christophe Soulage , Lilas Hadji , Alain Geloen
Nutrition and Metabolism, 2013, 10 (1), pp.23. ⟨10.1186/1743-7075-10-23⟩
Article dans une revue inserm-00796143v1

In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil-water interface

Sebastien Marze , Anne Meynier , Marc Anton
Food and Function, 2013, 4 (2), pp.231 - 239. ⟨10.1039/c2fo30165b⟩
Article dans une revue hal-02645529v1

Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions

Cécile Rannou , Florence Texier , Michelle Moreau , Philippe Courcoux , Anne Meynier
Food Chemistry, 2013, 138 (2-3), pp.905 - 914. ⟨10.1016/j.foodchem.2012.11.090⟩
Article dans une revue hal-01838321v1

n-3 PUFA prevent metabolic disturbances associated with obesity and improve endothelial function in golden Syrian hamsters fed with a high-fat diet

Fatima Kasbi Chadli , Agnès André , Xavier Prieur , Gervaise Loirand , Anne Meynier
British Journal of Nutrition, 2012, 107 (9), pp.1305 - 1315. ⟨10.1017/S0007114511004387⟩
Article dans une revue hal-02644896v1

Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: the key role of endogenous tocopherols and initiator

Hernan Kenmogne Domguia , Anne Meynier , C Boulanger , Claude Genot
Food Digestion, 2012, 3 (1-3), pp.46-52. ⟨10.1007/s13228-012-0026-9⟩
Article dans une revue hal-01867993v1
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Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells.

Manar Awada , Christophe Soulage , Anne Meynier , Cyrille Debard , Pascale Plaisancié
Journal of Lipid Research, 2012, 53 (10), pp.2069-80. ⟨10.1194/jlr.M026179⟩
Article dans une revue inserm-00725905v1

Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion

Hernan Kenmogne Domguia , Anne Meynier , Michelle Viau , Genevieve Llamas , Claude Genot
Food and Function, 2012, 3 (12), pp.1302 - 1309. ⟨10.1039/c2fo30031a⟩
Article dans une revue hal-02649228v1

Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels

Sébastien Bongard , Anne Meynier , Alain Riaublanc , Claude Genot
Journal of Food and Nutrition Research, 2009, 48 (1), pp.42-50
Article dans une revue hal-02663911v1

Emulsification enhances the retention of esters and aldehydes to greater extent than changes in the droplet size distribution of the emulsion

Anne Meynier , Catherine Lecoq , Claude Genot
Food Chemistry, 2005, 93 (1), pp.153-159
Article dans une revue hal-02669408v1

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

L. Lethuaut , Chantal Brossard , Anne Meynier , François Rousseau , Genevieve Llamas
International Dairy Journal, 2005, 15 (5), pp.485-493
Article dans une revue hal-02678253v1

Dietary oxysterols induce in vivo toxicity of coronary endothelial and smooth muscle cells

Anne Meynier , Aurelien Andre , Jeannine J. Lherminier , André Grandgirard , Luc Demaison
European Journal of Nutrition, 2005, 44 (7), pp.393-405. ⟨10.1007/s00394-005-0539-x⟩
Article dans une revue hal-02678463v1

Beta-caseinophosphopeptide (f1-25) confers on beta-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes

Germain Kansci , Claude Genot , Anne Meynier , Frederic Gaucheron , J.M. Chobert
Lait, 2004, 84, pp.449-462
Article dans une revue hal-02674175v1
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$\beta$-Caseinophosphopeptide (f1-25) confers on $\beta$-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes

Germain Kansci , Claude Genot , Anne Meynier , Frédéric Gaucheron , Jean-Marc Chobert
Le Lait, 2004, 84 (5), pp.449-462. ⟨10.1051/lait:2004019⟩
Article dans une revue hal-00895422v1

Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

Anne Meynier , Vincent Rampon , Michèle Dalgalarrondo , Claude Genot
International Dairy Journal, 2004, 14, pp.681-690
Article dans une revue hal-02679815v1

Involvement of oxygen free radicals in the respiratory uncoupling induced by free calcium and ADP-magnesium in islated cardiac mitochondria : comparing reoxygenation in cultured cardiomyocites

Anne Meynier , H. Razik , Catherine Cordelet , S. Gregoire , L. Demison
Molecular and Cellular Biochemistry, 2003, 243, pp.55-64
Article dans une revue hal-02669504v1
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Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Anne Meynier , Aurélie Garillon , Laurent Lethuaut , Claude Genot
Le Lait, 2003, 83 (3), pp.223-235. ⟨10.1051/lait:2003012⟩
Article dans une revue hal-00895497v1

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Anne Meynier , A. Garillon , L. Lethuaut , Claude Genot
Lait, 2003, 83, pp.223-235
Article dans une revue hal-02676005v1

Effects of dietary oxysterols on coronary arteries in hyperlipidaemic hamster

Anne Meynier , Jeannine Lherminier , Joëlle Demaison-Meloche , Christian Ginies , A. Grandgirard
British Journal of Nutrition, 2002, 87, pp.447-458
Article dans une revue hal-02678837v1

Dietary lipids and meat quality: n-3 fatty acid enrichment and oxidative stability in broiler chickens

M. Viau , Herve Juin , Brigitte Metro , C. Le Borgne , Anne Meynier
British Poultry Science, 2001, 42 (sp.), pp.S40-S42
Article dans une revue hal-02672520v1

Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage

Corinne Alasnier , Anne Meynier , M. Viau , Gilles Gandemer
Journal of Food Science, 2000, 65 (1), pp.9-14
Article dans une revue hal-02689247v1

Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds

Anne Meynier , Claude Genot , Gilles Gandemer
Journal of the Science of Food and Agriculture, 1999, 79, pp.797-804
Article dans une revue hal-02684971v1

Volatile compounds of commercial Milano salami

Anne Meynier , E. Novelli , R. Chizzolini , E. Zanardi , Gilles Gandemer
Meat Science, 1999, 51, pp.175-183
Article dans une revue hal-02694364v1

Comportement à la cuisson des carcasses. Les poulets label diffèrent peu des poulets standard

C. Rabot , Gilles Gandemer , Anne Meynier , Michel Lessire , Herve Juin
La revue française de la recherche en viandes et produits carnés, 1999, 20 (3), pp.93-96
Article dans une revue hal-02697384v1

Poulet label contre poulet standard. L'âge d'abattage, critère essentiel de la charte label

C. Rabot , Gilles Gandemer , Herve Juin , Anne Meynier , Michel Lessire
La revue française de la recherche en viandes et produits carnés, 1999, 20 (3), pp.97-100
Article dans une revue hal-02688747v1

Volatile compounds of oxidized pork phospholipids

Anne Meynier , Claude Genot , Gilles Gandemer
Journal of the American Oil Chemists' Society, 1998, 75 (1), pp.1-7
Article dans une revue hal-02685707v1

Kinetics of muscle phospholipid oxidation in SUV, LUV, and MLV

Claude Genot , Anne Meynier , G. Ganademer
Journal of Liposome Research, 1996, 6, pp.229-230
Article dans une revue hal-02684314v1

The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation

Germain Kansci , Claude Genot , Anne Meynier , Gilles Gandemer
Food Chemistry, 1996, 60 (2), pp.165-175
Article dans une revue hal-02693608v1
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The effect of pH on the formation of volatile compounds in meat-related model systems

Anne Meynier , D.S. Mottram
Food Chemistry, 1995, 52, pp.361-366
Article dans une revue hal-02712276v1

Influence de la vitesse de croissance et du type métabolique du muscle sur la composition lipidique intramusculaire du poulet

C. Rabot , Gilles Gandemer , Anne Meynier , Hervé Rémignon , G. Marche
Journées de la Recherche Avicole, 1995, 1, pp.114-116
Article dans une revue hal-02701899v1

Lipid composition of pork muscle in relation to the metabolic type of fibres

Anne Meynier , Gilles Gandemer
Meat Science, 1991, 29 (3), pp.229-241
Article dans une revue hal-02701003v1

Lipid-composition of pork muscle in relation to the metabolic type of the fibers

Anne Meynier , Gilles Gandemer
Meat Science, 1991, 29 (3), pp.229-241. ⟨10.1016/0309-1740(91)90052-R⟩
Article dans une revue hal-01861719v1
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Variabilite de la fraction lipidique du muscle en fonction du type metabolique chez le porc

Anne Meynier , Etienne David , Gilles Gandemer
Journees de la Recherche Porcine en France, 1989, 21, pp.393-398
Article dans une revue hal-02720908v1
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Influence du type metabolique sur les lipides intramusculaires chez le porc

Anne Meynier , Gilles Gandemer
La revue française de la recherche en viandes et produits carnés, 1988, 9 (4), pp.234
Article dans une revue hal-02720180v1

Presentation of the Ovoproduct Matrix

Marc Anton , Francoise Nau , Valérie Lechevalier-Datin , Anne Meynier
Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩
Chapitre d'ouvrage hal-01861722v1

Bioavailability of lipids in fish and fish oils

Claude Genot , Anne Meynier , Nathalie Bernoud-Hubac , Marie-Caroline Michalski
Fish and Fish Oil in Health and Disease Prevention, ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, pp.14, 2016, 978-0-12-802845-2; 978-0-12-802844-5. ⟨10.1016/B978-0-12-802844-5.00005-1⟩
Chapitre d'ouvrage hal-02800072v1

5-Stabilisation of omega-3 oils and enriched foods using emulsifiers

Claude Genot , Tin Hinan Kabri , Anne Meynier
Food enrichment with omega-3 fatty acids, , 2013, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-85709-428-5. ⟨10.1533/9780857098863.2.150⟩
Chapitre d'ouvrage hal-01867994v1

Devenir digestif et effets métaboliques des matrices formulées à base de lipides

Anne Meynier , Marie-Caroline Michalski , Sebastien Marze , Hernan Brice Kenmogne-Domguia , Manar Awada
Structure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 978-2759220120
Chapitre d'ouvrage hal-02808026v1

Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme

Anne Meynier , Nathalie Cayot , Patricia Le Bail , Elisabeth Guichard
Texture et flaveur des aliments : vers une conception maîtrisée : Partie 1. L'aliment : un univers sensoriel potentiel, Educagri Editions, 298 p., 2012, Références (Educagri), 978-2-84444-879-8
Chapitre d'ouvrage hal-02807634v1

The molecular organisation of dairy matrices influences partitioning and release of aroma compounds

Anne Meynier , Sebastien Bongard , Alain Riaublanc , Claude Genot
Flavour Science. Recent advances and trends, 43, W.L.P. Bredie, M.A. Petersen, 2006, ⟨10.1016/S0167-4501(06)80094-4⟩
Chapitre d'ouvrage hal-01865606v1

Protein alterations due to lipid oxidation in multiphase systems

Claude Genot , Anne Meynier , Alain Riaublanc , J.M. Chobert
Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X
Chapitre d'ouvrage hal-02826891v1

Partition and transfers of aroma mixtures between water, oil and air phases: alcohols, esters and their mixtures show disjuncted cases.

Chantal Brossard , Anne Meynier , J Pierre Dumont
Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002., Tec et Doc Editions, pp.780, 2003, 2743006390
Chapitre d'ouvrage hal-02827370v1

Partition coefficient of blended aroma compounds over skim milk and full fat cream

Anne Meynier , Laurent Lethuaut , Chantal Brossard
Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002, Editions Tec Doc, pp.780, 2003
Chapitre d'ouvrage hal-02827371v1

Lipid oxidation in emulsions

Claude Genot , Anne Meynier , Alain Riaublanc
Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X
Chapitre d'ouvrage hal-02830589v1

The importance of phospholipids in the development of flavour and off-flavour in meat products

Gilles Gandemer , Anne Meynier
Composition of meat in relation to processing, nutritional and sensory quality, from farm to fork, ECCEAMST Upsala, 1995
Chapitre d'ouvrage hal-02849360v1

Role des phospholipides dans la flaveur de la viande. Influence du type metabolique du muscle chez le porc

Anne Meynier
Sciences du Vivant [q-bio]. Université Montpellier 2 (Sciences et Techniques), 1991. Français. ⟨NNT : ⟩
Thèse tel-02845687v1