Claire GUYON

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Publications

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Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Venien et al.

Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩

Article dans une revue hal-03352818v1
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Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Guénaëlle Diler , Cécile Rannou , Claire Guyon , Carole Prost , Alain Le-Bail

Applied Food Research, 2021, 1 (2), pp.100007. ⟨10.1016/j.afres.2021.100007⟩

Article dans une revue hal-03971103v1

High‐pressure processing of meat: Molecular impacts and industrial applications

Tomas Bolumar , Vibeke Orlien , Anita Sikes , Kemal Aganovic , Kathrine Bak et al.

Comprehensive Reviews in Food Science and Food Safety, 2020, 20 (1), pp.332-368. ⟨10.1111/1541-4337.12670⟩

Article dans une revue (article de synthèse) hal-05394771v1
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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 et al.

Heliyon, 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩

Article dans une revue hal-02537071v1

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

Le procédé par hautes pressions appliqué aux produits carnés

Laurence Pottier , Claire Guyon , Anja Rakotondramavo , Gina Villamonte , Cécilia Arnaud et al.

La revue française de la recherche en viandes et produits carnés, 2016, 32-4-6, pp.1-6

Article dans une revue hal-01808435v1

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

Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

Guénaëlle Diler , Sylvie Chevallier , Inga Pöhlmann , Claire Guyon , Marion Guilloux et al.

Journal of Cereal Science, 2015, 61, pp.63 - 70. ⟨10.1016/j.jcs.2014.10.003⟩

Article dans une revue hal-01540185v1

Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure

Azza Mensi , Yvan Choiset , Thomas Haertlé , Emmanuelle Reboul , Patrick Borel et al.

Food Chemistry, 2013, 139 (1-4), pp.253 - 260. ⟨10.1016/j.foodchem.2013.02.004⟩

Article dans une revue istex inserm-01478550v1
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COFFEE ANTIOXIDANT PROPERTIES : THE EFFECTS OF MILK ADDITION AND PROCESSING CONDITIONS

Coralie J Dupas , Agnès C Marsset-Baglieri , Claire S Ordonaud , Fabrice M G Ducept , Marie-Noëlle Maillard

Journal of Food Science, 2006, 71 (3), pp.S253-S258

Article dans une revue hal-03943841v1

Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

M. Fuchs , Christelle Turchiuli , M. Bohin , Marie-Elisabeth Cuvelier , C. Ordonnaud et al.

International Journal of Food Engineering, 2006, 75 (1), pp.27-35. ⟨10.1016/j.jfoodeng.2005.03.047⟩

Article dans une revue istex hal-01595004v1
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Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco-2 cells and rat chronic absorption study

Coralie Dupas , Agnès Marsset Baglieri , Claire Ordonaud , Daniel Tomé , Marie-Noëlle Maillard

Molecular Nutrition and Food Research, 2006, 50 (11), pp.1053-1060. ⟨10.1002/mnfr.200600034⟩

Article dans une revue hal-03943853v1

Oil encapsulation by spray drying and fluidised bed agglomeration

Christelle Turchiuli , M. Fuchs , M. Bohin , Marie-Elisabeth Cuvelier , C. Ordonnaud et al.

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2005, 6 (1), pp.29-35. ⟨10.1016/j.ifset.2004.11.005⟩

Article dans une revue istex hal-01594998v1

Oxidative stability of some mayonnaise formulation during storage and daylight irradiation

Laura Lagunes Galvez , Marie-Elisabeth Cuvelier , Claire Ordonaud , Claudette Berset

Journal of Food Lipids, 2002, 9, pp.211-224

Article dans une revue hal-01199701v1

Modifications of protein-related compounds of salmon treated by high pressure

Camille Renaud , Claire Guyon , Marie de Lamballerie , Laurence Pottier

11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), Jul 2022, Copenhagen, Denmark

Poster de conférence hal-04298459v1

Effet du procédé par hautes pressions sur l’oxydation des protéines du lait maternel

Claire Guyon , Antoine Dariche , Laurence Pottier , jean lesage , Lucie Marousez et al.

18ème congrès de la Société Française de Génie des Procédés (SFGP), Nov 2022, Toulouse, France

Poster de conférence hal-05395471v1

Procédés de transformation larves de Black Soldier Fly (Hermetia illucens) : Elimination de la chitine dans la poudre d’insecte

Francine Fayolle , Sophie Laurent , Christophe Couëdel , Claire Guyon , Vanessa Jury

18ème congrès de la Société Française de Génie des Procédés (SFGP), Nov 2022, Toulouse, France

Poster de conférence hal-05395579v1

Oxidation in pressurized meat: key targets and mechanisms

Claire Guyon , Anne Meynier , Patricia Corbière , Marie de Lamballerie

Virtual international Conference on High Pressure Bioscience and Biotechnology (HPBB), Jul 2021, On line Conference, France

Poster de conférence hal-04298493v1

Digestibilité de protéines de pois : effet des Hautes Pressions

Tiffany Amat , Claire Guyon , Valentin Clion , Carine Dion , Laurence Pottier et al.

Journées Francophones de Nutrition, Nov 2019, Rennes, France

Poster de conférence hal-02573443v1

Digestibility of high-pressure processed cooked ham

Anja-Muriel Rakotondramavo , Claire Guyon , Hanitra Rabesona , C. Brou , Marie de Lamballerie

32nd EFFoST International Conference, Nov 2018, Nantes, France

Poster de conférence hal-01973669v1

Use of high pressure on meat products: commercial developments and research trends in food science

Laurence Pottier , Carole Tonello , Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie

62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland

Poster de conférence hal-01905468v1

High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier

62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland

Poster de conférence hal-01905472v1

Effets des hautes pressions sur l’oxydation des lipides et des protéines du jambon cuit

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier

Journées des Sciences du Muscle et de la Technologie de la Viande (JSMTV), Nov 2016, Paris, France

Poster de conférence hal-01905484v1

Protein and lipid oxidation in pressurized meat: a review

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie

Food Factory (FF), Oct 2016, Laval, France

Poster de conférence hal-01905476v1

Rosemary extract reduces high pressure-induced oxidation of pork meat

Laurence Pottier , Philippe Miszczak , Nathan Mougin , Claire Guyon , Marie de Lamballerie et al.

Food Factory (FF), Oct 2016, Laval, France

Poster de conférence hal-01905481v1

Pressure treatment on beef and pork meat: impact on the lipid and protein oxidation.

Claire Guyon , Laurianne Besnard , Léa Laflaquière , Gina Villamonte , Anne Meynier et al.

61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France

Poster de conférence hal-02573414v1

Effect of high pressure treatment on organoleptic characteristics of pork and beef minced meats

Laurence Pottier , Marie de Lamballerie , Claire Guyon

International Nonthermal Processing Workshop, Nov 2015, Athens, Greece

Poster de conférence hal-02573261v1

Lipid and protein oxidation monitoring in pressurized meat: oxidation pathways

Claire Guyon , Anne Meynier , Marie de Lamballerie

AOCS Annual Meeting & Expo, forum online, AOCS, May 2021, On line meeting, France

Communication dans un congrès hal-04298571v1

Effects of high-pressure on the structure of salmon muscle

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Vénien et al.

Virtual international Conference on High Pressure Bioscience and Biotechnology (HPBB), The International Association of High Pressure Bioscience and Biotechnology (HPBB), Jul 2021, On line Conference, France

Communication dans un congrès hal-04298544v1

Effet des traitements par hautes pressions sur la dénaturation et la digestion des protéines de saumon

Camille Renaud , Mathilde Slamani , Claire Guyon , Marie de Lamballerie

Journées Francophones de Nutrition, Nov 2020, 100% digital, France

Communication dans un congrès hal-05395054v1

Protein and lipid oxidation in pressurized meat: a possible link?

Claire Guyon , Anne Meynier , Marie de Lamballerie

3rd International Symposium on Lipid Oxidation and Antioxidant, Euro Fed Lipid, Nov 2020, On line Conference, France

Communication dans un congrès hal-04298591v1

Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins

Cécilia Arnaud , L. Lestienne , Claire Guyon , Laurence Pottier , Marie de Lamballerie

47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland

Communication dans un congrès hal-01973377v1

Effect of high pressure treatment on protein oxidation in minced beef raw meat

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie

12th International Congress on Engineering and Food, Jun 2015, Quebec, Canada

Communication dans un congrès hal-02573430v1

High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study

Gina Villamonte , Claire Guyon , Laurence Pottier , Marie de Lamballerie

61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France

Communication dans un congrès hal-02573422v1