Author/Creator: Genot, Claude - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Genot, Claude

1. 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. Issue 3 (26th November 2015)

Authors:: Viau, Michèle; Genot, Claude; Ribourg, Lucie; Meynier, Anne
Journal:: European journal of lipid science and technology
Issue:: Volume 118:Issue 3(2016)
Page Start:: 435
Record Type:: Journal Article
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2. 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. Issue 3 (26th November 2015)

Authors:: Viau, Michèle; Genot, Claude; Ribourg, Lucie; Meynier, Anne
Journal:: European journal of lipid science and technology
Issue:: Volume 118:Issue 3(2016)
Page Start:: 435
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions—a commentary. Issue 11 (16th July 2015)

Authors:: Genot, Claude
Journal:: European journal of lipid science and technology
Issue:: Volume 117:Issue 11(2015:Nov.)
Page Start:: 1684
Record Type:: Journal Article
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4. Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions—a commentary. Issue 11 (16th July 2015)

Authors:: Genot, Claude
Journal:: European journal of lipid science and technology
Issue:: Volume 117:Issue 11(2015:Nov.)
Page Start:: 1684
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Formulation of sub‐micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids. Issue 11 (23rd September 2013)

Authors:: Kabri, Tin‐Hinan; Meynier, Anne; Bontemps, Delphine; Gaillard, Cédric; Foucat, Loic; Linder, Michel; Genot, Claude
Journal:: European journal of lipid science and technology
Issue:: Volume 115:Issue 11(2013:Nov.)
Page Start:: 1294
Record Type:: Journal Article
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6. 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. (January 2022)

Authors:: Nayak, Aditya; Genot, Claude; Meynier, Anne; Dorlando, Angélina; Capron, Isabelle
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 153(2022)
Page Start:
Record Type:: Journal Article
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7. Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer. Issue 5 (September 2014)

Authors:: Berton‐Carabin, Claire C.; Ropers, Marie‐Hélène; Genot, Claude
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 13:Issue 5(2014:Sep.)
Page Start:: 945
Record Type:: Journal Article
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8. Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides. Issue 7 (5th February 2020)

Authors:: Goupy, Pascale; Genot, Claude; Hammaz, Faiza; Halimi, Charlotte; Caris‐Veyrat, Catherine; Borel, Patrick
Journal:: Molecular nutrition & food research
Issue:: Volume 64:Issue 7(2020)
Page Start:: n/a
Record Type:: Journal Article
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