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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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. 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. (March 2022) Authors: Pizones Ruiz-Henestrosa, Víctor M.; Ribourg, Lucie; Kermarrec, Alice; Anton, Marc; Pilosof, Ana; Viau, Michelle; Meynier, Anne Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. (July 2018) Authors: Corstens, Meinou N.; Berton-Carabin, Claire C.; Schroën, Karin; Viau, Michèle; Meynier, Anne Journal: Journal of functional foods Issue: Volume 46(2018) Page Start: 394 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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies. (July 2021) Authors: Grundy, Myriam M.L.; Abrahamse, Evan; Almgren, Annette; Alminger, Marie; Andres, Ana; Ariëns, Renata M.C.; Bastiaan-Net, Shanna; Bourlieu-Lacanal, Claire; Brodkorb, André; Bronze, Maria R.; Comi, Irene; Couëdelo, Leslie; Dupont, Didier; Durand, Annie; El, Sedef N.; Grauwet, Tara; Heerup, Christin... Journal: Journal of functional foods Issue: Volume 82(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise. Issue 11 (17th October 2022) Authors: Okuro, Paula K.; Viau, Michèle; Kermarrec, Alice; Cunha, Rosiane L.; Meynier, Anne; Berton‐Carabin, Claire Journal: European journal of lipid science and technology Issue: Volume 124:Issue 11(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modifications of protein-related compounds of beef minced meat treated by high pressure. (August 2018) Authors: Guyon, Claire; Le Vessel, Valentin; Meynier, Anne; de Lamballerie, Marie Journal: Meat science Issue: Volume 142(2018) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes. Issue 8 (August 2019) Authors: Rakotondramavo, Anja; Ribourg, Lucie; Meynier, Anne; Guyon, Claire; de Lamballerie, Marie; Pottier, Laurence Journal: Heliyon Issue: Volume 5:Issue 8(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗