Anne Meynier CV Anne Meynier

Identifiants chercheurs

IdHAL :

anne-meynier

ORCID :

0000-0002-7629-3482

IdRef :

111271118

Présentation

crée le 10/11/2020

Publications

Article dans une revue (67)

Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative state Jolijn S.A. Koomen,Lucie Ribourg-Birault,Alice Kermarrec,Bérengère Marais,Sophie Le Gallet al. Food Research International, 2025, 217, pp.116884. ⟨10.1016/j.foodres.2025.116884⟩ Article dans une revue hal-05358075v1
Structure and solubility of pea seed-derived ingredients produced by air classification: Relevance of the seed milling process and endogenous lipid accumulation Perrine Gélébart,Georges Maraval,Alice Kermarrec,Lucie Ribourg-Birault,Audrey Geaironet al. Food Research International, 2025, 222 (1), pp.117556. ⟨10.1016/j.foodres.2025.117556⟩ Article dans une revue hal-05288201v1
Unlocking the Stabilization Potential of Tomato Pomace Particles: A Natural Bioactive Emulsifier for Oil‐in‐Water Pickering Emulsions Jeanne Kergomard,Bénédicte Bakan,Lucie Birault,Valérie Beaumal,Johnny Beaugrandet al. European Journal of Lipid Science and Technology, 2025, 127 (12), ⟨10.1002/ejlt.70082⟩ Article dans une revue hal-05490677v1
The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties Eléna Keuleyan,Jeanne Kergomard,Adeline Boire,Elisabeth David-Briand,Veronique Vieet al. Food Hydrocolloids, 2025, 168, pp.111475. ⟨10.1016/j.foodhyd.2025.111475⟩ Article dans une revue hal-05105547v1
Digestive fate of emulsions formulated with pea and lupin protein ingredients: Modulation of lipid digestibility and bioaccessibility by the interfacial composition? Eléna Keuleyan,Sophie Laurent,Alain Riaublanc,Claire Berton-Carabin,Anne Meynier Food Research International, 2025, 202, pp.115749. ⟨10.1016/j.foodres.2025.115749⟩ Article dans une revue hal-05079007v1
Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective Lucie Ribourg-Birault,Anne Meynier,Simon Vergé,Emeline Sallan,Alice Kermarrecet al. Current Research in Food Science, 2024, 8, pp.100690. ⟨10.1016/j.crfs.2024.100690⟩ Article dans une revue hal-04643757v1
Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients Adilson Roberto Locali-Pereira,Ícaro Putinhon Caruso,Hanitra Rabesona,Sophie Laurent,Anne Meynieret al. Food Hydrocolloids, 2024, 152, pp.109923. ⟨10.1016/j.foodhyd.2024.109923⟩ Article dans une revue hal-04645195v1
Lipid oxidation in emulsions: New insights from the past two decades Marie Hennebelle,Pierre Villeneuve,Erwann Durand,Jérôme Lecomte,John van Duynhovenet al. Progress in Lipid Research, 2024, 94, pp.101275. ⟨10.1016/j.plipres.2024.101275⟩ Article dans une revue (article de synthèse) hal-04645219v1
In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis Paula Okuro,Michèle Viau,S. Marze,Sophie Laurent,Rosiane Cunhaet al. Food and Function, 2023, 14 (24), pp.10868-10881. ⟨10.1039/D3FO03816E⟩ Article dans une revue hal-04643709v1
Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products Jonas Amft,Philipp Meissner,Anja Steffen-Heins,Mario Hasler,Heiko Stöckmannet al. European Journal of Lipid Science and Technology, 2023, 125 (10), ⟨10.1002/ejlt.202300067⟩ Article dans une revue hal-04694336v1
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 Gacelet al. Food Science & Nutrition, 2023, pp.fsn3.3636. ⟨10.1002/fsn3.3636⟩ Article dans une revue hal-04182430v1
Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions Eléna Keuleyan,Perrine Gelebart,Valérie Beaumal,Alice Kermarrec,Lucie Ribourg-Biraultet al. Food Hydrocolloids, 2023, 141, pp.108671. ⟨10.1016/j.foodhyd.2023.108671⟩ Article dans une revue hal-04643804v1
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-Chioccioliet al. Journal of Chromatography A, 2022, 1673, pp.463093. ⟨10.1016/j.chroma.2022.463093⟩ Article dans une revue hal-03689632v1
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 D'Orlando,Isabelle Capron LWT - Food Science and Technology, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩ Article dans une revue hal-03465097v1
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 Meynieret al. European Journal of Lipid Science and Technology, 2022, 124 (11), pp.2200101. ⟨10.1002/ejlt.202200101⟩ Article dans une revue hal-03871414v1
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 Pilosofet al. Food Hydrocolloids, 2022, 124, pp.107336. ⟨10.1016/j.foodhyd.2021.107336⟩ Article dans une revue hal-03465216v1
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 Andreset al. Journal of Functional Foods, 2021, 82, pp.104497. ⟨10.1016/j.jff.2021.104497⟩ Article dans une revue hal-03224818v1
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-Pinelet al. Analytica Chimica Acta, 2019, 1057, pp.60-69. ⟨10.1016/j.aca.2019.01.017⟩ Article dans une revue hal-02624446v1
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 Lamballerieet al. Heliyon, 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩ Article dans une revue hal-02537071v1
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
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 istex hal-01808403v1
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
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 Meynieret al. Journal of Food Composition and Analysis, 2017, 60, pp.64-73. ⟨10.1016/j.jfca.2017.03.016⟩ Article dans une revue hal-01605128v1
Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics Thuy Minh Giang,Sebastien Gaucel,Pierre Brestaz,Marc Anton,Anne Meynieret al. Food Chemistry, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩ Article dans une revue hal-01532511v1
The harmonized INFOGEST in vitro digestion method: From knowledge to action Lotti Egger,Olivia Ménard,Cristina Delgado-Andrade,Paula Alvito,Ricardo Assunçãoet al. 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 istex hal-02634184v1
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
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 Antonet al. Food Hydrocolloids, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩ Article dans une revue hal-01195524v1
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 Borgneet al. Journal of Food Engineering, 2015, 154, pp.58-68. ⟨10.1016/j.jfoodeng.2014.11.002⟩ Article dans une revue istex hal-01209798v1
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 Mimouniet al. Journal of Nutritional Biochemistry, 2014, 25 (7), pp.726-733. ⟨10.1016/j.jnutbio.2014.03.003⟩ Article dans une revue istex 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 Guichardantet al. Food Chemistry, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩ Article dans une revue istex hal-01209532v1
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
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 Geloenet al. 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 Meynieret al. Food Chemistry, 2013, 138 (2-3), pp.905 - 914. ⟨10.1016/j.foodchem.2012.11.090⟩ Article dans une revue istex hal-01838321v1
Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids Tin Hinan Kabri,Anne Meynier,Delphine Bontemps,Cedric Gaillard,Loic Foucatet al. European Journal of Lipid Science and Technology, 2013, 115 (11), pp.1294-1308. ⟨10.1002/ejlt.201300045⟩ Article dans une revue istex 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 Food and Function, 2013, 4 (2), pp.231-239. ⟨10.1039/c2fo30165b⟩ Article dans une revue hal-03615498v1
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
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 Meynieret al. British Journal of Nutrition, 2012, 107 (9), pp.1305 - 1315. ⟨10.1017/S0007114511004387⟩ Article dans une revue hal-02644896v1
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 Plaisanciéet al. Journal of Lipid Research, 2012, 53 (10), pp.2069-80. ⟨10.1194/jlr.M026179⟩ Article dans une revue inserm-00725905v1
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
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
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 istex hal-02678463v1
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 Llamaset al. International Dairy Journal, 2005, 15 (5), pp.485-493 Article dans une revue hal-02678253v1
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
$\beta$-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
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
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
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 Le Lait, 2003, 83 (3), pp.223-235. ⟨10.1051/lait:2003012⟩ Article dans une revue hal-00895497v1
Effects of dietary oxysterols on coronary arteries in hyperlipidaemic hamster Anne Meynier,Jeannine Lherminier,Joëlle Demaison-Meloche,Christian Ginies,A. Grandgirardet al. 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 Meynieret al. 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
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 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
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 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
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
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
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
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
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 istex hal-01861719v1
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
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

Ouvrages (1)

Texture et flaveur des aliments : vers une conception maîtrisée Elisabeth Guichard,Claude Genot,Andrée Voilley,Laurent Brachais,Loïc Briandet al. Educagri Editions, pp.298, 2012, Références, 978-2-84444-879-8 Ouvrages hal-01191242v1

Chapitre d'ouvrage (17)

Chap 1. Cold Extraction of Total Lipids from Biological Materials and Food Matrices with Mixtures of Polar and Apolar Solvents Alice Kermarrec,Anne Meynier,Claude Genot,Michelle Viau Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.3-17, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_1⟩ Chapitre d'ouvrage hal-04664260v1
Chap 5. Preparation of Fatty Acid Derivatives for their Further Analysis and Quantification by Gas Chromatography Michelle Viau,Anne Meynier Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.47-65, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_5⟩ Chapitre d'ouvrage hal-04664267v1
Chap 2. Separation of Lipid Classes by Solid Phase Extraction for Subsequent Analysis Michelle Viau,Alice Kermarrec,Anne Meynier Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.19-29, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_2⟩ Chapitre d'ouvrage hal-04664261v1
Chap 10. Quantification of Tocopherols and Tocotrienols (Tocols) in Oils, Fats, and Food Products by HPLC Fluorescence Lucie Ribourg-Birault,Anne Meynier Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.117-128, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_10⟩ Chapitre d'ouvrage hal-04664275v1
Chap 17. Quantification of Secondary Lipid Oxidation Products in Oils, Fats, and Food Products: Malondialdehyde by HPLC-DAD and TBA-RS by UV-Visible Spectrophotometry Lucie Ribourg-Birault,Anne Meynier Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.229-244, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_17⟩ Chapitre d'ouvrage hal-04664284v1
Chap 6. Gas Chromatography Analysis of Fatty Acid Derivatives Michelle Viau,Anne Meynier Lopez Christelle; Genot Claude; Riaublanc Alain. Multidimensional Characterization of Dietary Lipids, Springer US, pp.67-76, 2024, Methods and Protocols in Food Science, 978-1-0716-3757-9. ⟨10.1007/978-1-0716-3758-6_6⟩ Chapitre d'ouvrage hal-04664271v1
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 Awadaet al. 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
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
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
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
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

Thèse (1)

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