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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
Article dans une revue
hal-04182430v1
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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
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
Article dans une revue
hal-03465097v1
|
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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
Article dans une revue
hal-03689632v1
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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
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
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
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
Article dans une revue
hal-02624446v1
|
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Modifications of protein-related compounds of beef minced meat treated by high pressure
Claire Guyon
,
Valentin Le Vessel
,
Anne Meynier
,
Marie de Lamballerie
Article dans une revue
hal-01808403v1
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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
Article dans une revue
hal-01860859v1
|
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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
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
Article dans une revue
hal-01608079v1
|
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Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
Claire Guyon
,
Anne Meynier
,
Marie de Lamballerie
Article dans une revue
hal-01527494v1
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The harmonized INFOGEST in vitro digestion method: From knowledge to action
Lotti Egger
,
Olivia Ménard
,
Cristina Delgado-Andrade
,
Paula Alvito
,
Ricardo Assunção
Article dans une revue
hal-01435380v1
|
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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
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
Article dans une revue
hal-01532511v1
|
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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
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
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
Article dans une revue
hal-02640037v1
|
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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
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
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
Article dans une revue
hal-02652457v1
|
|
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
Article dans une revue
hal-03615498v1
|
|
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
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
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
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
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
Article dans une revue
hal-01867993v1
|
|
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
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
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
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
|
|
$\beta$-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
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
|
|
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
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
|
|
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
Article dans une revue
hal-01861719v1
|
|
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
|
|
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
|