Claire GUYON

Publications

Article de blog scientifique (1)

Bien préparer ses brebis pour réussir ses luttes Pierre-Guillaume Grisot,Aurélien Jeanleboeuf,Claire Guyon,Nathalie Debus,Rémi Leconte 2024 Article de blog scientifique hal-04913719v1

Poster de conférence (13)

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 Marousezet 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 Pottieret 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
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
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
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
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
Rosemary extract reduces high pressure-induced oxidation of pork meat Laurence Pottier,Philippe Miszczak,Nathan Mougin,Claire Guyon,Marie de Lamballerieet 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 Meynieret 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

Article dans une revue (14)

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) Camille Renaud,Marie de Lamballerie,Claire Guyon,Thierry Astruc,Annie Venienet al. Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩ Article dans une revue hal-03352818v1
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 Baket 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
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
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 Arnaudet 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 Guillouxet 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 Borelet al. Food Chemistry, 2013, 139 (1-4), pp.253 - 260. ⟨10.1016/j.foodchem.2013.02.004⟩ Article dans une revue istex inserm-01478550v1
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. Ordonnaudet 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
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. Ordonnaudet 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

Communication dans un congrès (7)

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 Vénienet 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

Chapitre d'ouvrage (1)

High-pressure processing (HPP) of meat products: Impact on quality and applications Tomas Bolumar,Vibeke Orlien,Kathrine Bak,Kemal Aganovic,Anita Sikeset al. Present and Future of High Pressure Processing, Elsevier, pp.221-244, 2020, ⟨10.1016/b978-0-12-816405-1.00010-8⟩ Chapitre d'ouvrage hal-05394813v1