CV Anne Meynier

Aditya Nayak, Claude Genot, Anne Meynier, Angélina Dorlando, Isabelle Capron. 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. LWT - Food Science and Technology, Elsevier, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩. ⟨hal-03465097⟩

Sonia Abreu, Sylvie Héron, Audrey Solgadi, Bastien Prost, Jessica Dalloux-Chioccioli, et al.. 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. Journal of Chromatography A, Elsevier, 2022, 1673, pp.463093. ⟨10.1016/j.chroma.2022.463093⟩. ⟨hal-03689632⟩

Víctor Pizones Ruiz-Henestrosa, Lucie Ribourg, Alice Kermarrec, Marc Anton, Ana Pilosof, et al.. 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. Food Hydrocolloids, Elsevier, 2022, 124, pp.107336. ⟨10.1016/j.foodhyd.2021.107336⟩. ⟨hal-03465216⟩

Myriam M.-L. Grundy, Evan Abrahamse, Annette Almgren, Marie Alminger, Ana Andres, et al.. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies. Journal of Functional Foods, Elsevier, 2021, 82, pp.104497. ⟨10.1016/j.jff.2021.104497⟩. ⟨hal-03224818⟩

Anja Rakotondramavo, Lucie Ribourg, Anne Meynier, Claire Guyon, Marie de Lamballerie, et al.. Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes. Heliyon, Elsevier 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩. ⟨hal-02537071⟩

David Balgoma, Yann Guitton, Jason J. Evans, Bruno Le Bizec, Gaud Dervilly-Pinel, et al.. Modeling the fragmentation patterns of triacylglycerides in mass spectrometry allows the quantification of the regioisomers with a minimal number of standards. Analytica Chimica Acta, Elsevier Masson, 2019, 1057, pp.60-69. ⟨10.1016/j.aca.2019.01.017⟩. ⟨hal-02624446⟩

Claire Guyon, Valentin Le Vessel, Anne Meynier, Marie de Lamballerie. Modifications of protein-related compounds of beef minced meat treated by high pressure. Meat Science, Elsevier, 2018, 142, pp.32-37. ⟨hal-01808403⟩

Meinou N. Corstens, Claire Berton-Carabin, Karin Schroën, Michelle Viau, Anne Meynier. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. Journal of Functional Foods, Elsevier, 2018, 46, pp.394-402. ⟨10.1016/j.jff.2018.05.011⟩. ⟨hal-01860859⟩

Aymar Rodrigue Fogang Mba, Germain Kansci, Michelle Viau, Noureddine Hafnaoui, Anne Meynier, et al.. Lipid and amino acid profiles support the potential of Rhynchophorus phoenicis larvae for human nutrition. Journal of Food Composition and Analysis, Elsevier, 2017, 60, pp.64-73. ⟨10.1016/j.jfca.2017.03.016⟩. ⟨hal-01605128⟩

Lotti Egger, Olivia Ménard, Cristina Delgado-Andrade, Paula Alvito, Ricardo Assunção, et al.. The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Research International, 2016, 88, pp.217-225. ⟨10.1016/j.foodres.2015.12.006⟩. ⟨hal-01435380⟩

Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, Elsevier, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩. ⟨hal-01532511⟩

Claire Guyon, Anne Meynier, Marie de Lamballerie. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science and Technology, Elsevier, 2016, 50, pp.131 - 143. ⟨10.1016/j.tifs.2016.01.026⟩. ⟨hal-01527494⟩

Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids, Elsevier, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩. ⟨hal-01195524⟩

Cécile Rannou, D. Queveau, Valerie Beaumal, Elisabeth David Briand, C. Le Borgne, et al.. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders. Journal of Food Engineering, Elsevier, 2015, 154, pp.58-68. ⟨10.1016/j.jfoodeng.2014.11.002⟩. ⟨hal-01209798⟩

Fatima Kasbi-Chadli, Clair-Yves Boquien, Gilles Simard, Lionel Ulmann, Virginie Mimouni, et al.. 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. Journal of Nutritional Biochemistry, Elsevier, 2014, 25 (7), pp.726-733. ⟨10.1016/j.jnutbio.2014.03.003⟩. ⟨hal-02636983⟩

Anne Meynier, C. Leborgne, Michelle Viau, Pierre Schuck, Michel Guichardant, et al.. n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?. Food Chemistry, Elsevier, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩. ⟨hal-01209532⟩

Hernan Brice Kenmogne-Domguia, Stéphanie Moisan, Michèle Viau, Claude Genot, Anne Meynier. The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion. Food Chemistry, Elsevier, 2014, 152, pp.146-154. ⟨10.1016/j.foodchem.2013.11.096⟩. ⟨hal-02640037⟩

Tin Hinan Kabri, Anne Meynier, Delphine Bontemps, Cedric Gaillard, Loic Foucat, et al.. Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids. European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2013, 115 (11), pp.1294-1308. ⟨10.1002/ejlt.201300045⟩. ⟨hal-02652457⟩

Cécile Rannou, Florence Texier, Michelle Moreau, Philippe Courcoux, Anne Meynier, et al.. Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions. Food Chemistry, Elsevier, 2013, 138 (2-3), pp.905 - 914. ⟨10.1016/j.foodchem.2012.11.090⟩. ⟨hal-01838321⟩

Manar Awada, Anne Meynier, Christophe Soulage, Lilas Hadji, Alain Geloen, et al.. n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice.. Nutrition and Metabolism, BioMed Central, 2013, 10 (1), pp.23. ⟨10.1186/1743-7075-10-23⟩. ⟨inserm-00796143⟩

S. Marze, Anne Meynier, Marc Anton. In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface. Food and Function, Cambridge : Royal Society of Chemistry, 2013, 4 (2), pp.231-239. ⟨10.1039/c2fo30165b⟩. ⟨hal-03615498⟩

Hernan Kenmogne Domguia, Anne Meynier, C Boulanger, Claude Genot. Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: the key role of endogenous tocopherols and initiator. Food Digestion, 2012, 3 (1-3), pp.46-52. ⟨10.1007/s13228-012-0026-9⟩. ⟨hal-01867993⟩

Manar Awada, Christophe Soulage, Anne Meynier, Cyrille Debard, Pascale Plaisancié, et al.. Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells.: Dietary oxidized n-3 PUFA: intestinal and metabolic effects. Journal of Lipid Research, American Society for Biochemistry and Molecular Biology, 2012, 53 (10), pp.2069-80. ⟨10.1194/jlr.M026179⟩. ⟨inserm-00725905⟩

Fatima Kasbi Chadli, Agnès André, Xavier Prieur, Gervaise Loirand, Anne Meynier, et al.. n-3 PUFA prevent metabolic disturbances associated with obesity and improve endothelial function in golden Syrian hamsters fed with a high-fat diet. British Journal of Nutrition, Cambridge University Press (CUP), 2012, 107 (9), pp.1305 - 1315. ⟨10.1017/S0007114511004387⟩. ⟨hal-02644896⟩

Sébastien Bongard, Anne Meynier, Alain Riaublanc, Claude Genot. Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels. Journal of Food and Nutrition Research, Newark [Etats-Unis] : Science and Education 2009, 48 (1), pp.42-50. ⟨hal-02663911⟩

L. Lethuaut, Chantal Brossard, Anne Meynier, François Rousseau, Genevieve Llamas, et al.. Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. International Dairy Journal, Elsevier, 2005, 15 (5), pp.485-493. ⟨hal-02678253⟩

Anne Meynier, Aurelien Andre, Jeannine J. Lherminier, André Grandgirard, Luc Demaison. Dietary oxysterols induce in vivo toxicity of coronary endothelial and smooth muscle cells. European Journal of Nutrition, Springer Verlag, 2005, 44 (7), pp.393-405. ⟨10.1007/s00394-005-0539-x⟩. ⟨hal-02678463⟩

Anne Meynier, Catherine Lecoq, Claude Genot. Emulsification enhances the retention of esters and aldehydes to greater extent than changes in the droplet size distribution of the emulsion. Food Chemistry, Elsevier, 2005, 93 (1), pp.153-159. ⟨hal-02669408⟩

Germain Kansci, Claude Genot, Anne Meynier, Frederic Gaucheron, J.M. Chobert. Beta-caseinophosphopeptide (f1-25) confers on beta-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes. Lait, Elsevier, 2004, 84, pp.449-462. ⟨hal-02674175⟩

Anne Meynier, Vincent Rampon, Michèle Dalgalarrondo, Claude Genot. Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution. International Dairy Journal, Elsevier, 2004, 14, pp.681-690. ⟨hal-02679815⟩

Germain Kansci, Claude Genot, Anne Meynier, Frédéric Gaucheron, Jean-Marc Chobert. $\beta$-Caseinophosphopeptide (f1-25) confers on $\beta$-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes. Le Lait, INRA Editions, 2004, 84 (5), pp.449-462. ⟨10.1051/lait:2004019⟩. ⟨hal-00895422⟩

Anne Meynier, H. Razik, Catherine Cordelet, S. Gregoire, L. Demison. 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. Molecular and Cellular Biochemistry, Springer Verlag, 2003, 243, pp.55-64. ⟨hal-02669504⟩

Anne Meynier, A. Garillon, L. Lethuaut, Claude Genot. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream. Lait, Elsevier, 2003, 83, pp.223-235. ⟨hal-02676005⟩

Anne Meynier, Aurélie Garillon, Laurent Lethuaut, Claude Genot. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream. Le Lait, INRA Editions, 2003, 83 (3), pp.223-235. ⟨10.1051/lait:2003012⟩. ⟨hal-00895497⟩

Anne Meynier, Jeannine Lherminier, Joëlle Demaison-Meloche, Christian Ginies, A. Grandgirard, et al.. Effects of dietary oxysterols on coronary arteries in hyperlipidaemic hamster. British Journal of Nutrition, Cambridge University Press (CUP), 2002, 87, pp.447-458. ⟨hal-02678837⟩

M. Viau, Herve Juin, Brigitte Metro, C. Le Borgne, Anne Meynier, et al.. Dietary lipids and meat quality: n-3 fatty acid enrichment and oxidative stability in broiler chickens. British Poultry Science, Taylor & Francis, 2001, 42 (sp.), pp.S40-S42. ⟨hal-02672520⟩

Corinne Alasnier, Anne Meynier, M. Viau, Gilles Gandemer. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. Journal of Food Science, Wiley, 2000, 65 (1), pp.9-14. ⟨hal-02689247⟩

C. Rabot, Gilles Gandemer, Anne Meynier, Michel Lessire, Herve Juin. Comportement à la cuisson des carcasses. Les poulets label diffèrent peu des poulets standard. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (3), pp.93-96. ⟨hal-02697384⟩

C. Rabot, Gilles Gandemer, Herve Juin, Anne Meynier, Michel Lessire. Poulet label contre poulet standard. L'âge d'abattage, critère essentiel de la charte label. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1999, 20 (3), pp.97-100. ⟨hal-02688747⟩

Anne Meynier, E. Novelli, R. Chizzolini, E. Zanardi, Gilles Gandemer. Volatile compounds of commercial Milano salami. Meat Science, Elsevier, 1999, 51, pp.175-183. ⟨hal-02694364⟩

Anne Meynier, Claude Genot, Gilles Gandemer. Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds. Journal of the Science of Food and Agriculture, Wiley, 1999, 79, pp.797-804. ⟨hal-02684971⟩

Anne Meynier, Claude Genot, Gilles Gandemer. Volatile compounds of oxidized pork phospholipids. Journal of the American Oil Chemists' Society, Springer Verlag, 1998, 75 (1), pp.1-7. ⟨hal-02685707⟩

Claude Genot, Anne Meynier, G. Ganademer. Kinetics of muscle phospholipid oxidation in SUV, LUV, and MLV. Journal of Liposome Research, Informa Healthcare, 1996, 6, pp.229-230. ⟨hal-02684314⟩

Germain Kansci, Claude Genot, Anne Meynier, Gilles Gandemer. The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation. Food Chemistry, Elsevier, 1996, 60 (2), pp.165-175. ⟨hal-02693608⟩

Anne Meynier, D.S. Mottram. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chemistry, Elsevier, 1995, 52, pp.361-366. ⟨hal-02712276⟩

C. Rabot, Gilles Gandemer, Anne Meynier, Hervé Rémignon, G. Marche. Influence de la vitesse de croissance et du type métabolique du muscle sur la composition lipidique intramusculaire du poulet. Journées de la Recherche Avicole, 1995, pp.114-116. ⟨hal-02701899⟩

Anne Meynier, Gilles Gandemer. Lipid composition of pork muscle in relation to the metabolic type of fibres. Meat Science, Elsevier, 1991, 29 (3), pp.229-241. ⟨hal-02701003⟩

Anne Meynier, Gilles Gandemer. Lipid-composition of pork muscle in relation to the metabolic type of the fibers. Meat Science, Elsevier, 1991, 29 (3), pp.229-241. ⟨10.1016/0309-1740(91)90052-R⟩. ⟨hal-01861719⟩

Anne Meynier, Etienne David, Gilles Gandemer. Variabilite de la fraction lipidique du muscle en fonction du type metabolique chez le porc. Journees de la Recherche Porcine en France, 1989, 21, pp.393-398. ⟨hal-02720908⟩

Anne Meynier, Gilles Gandemer. Influence du type metabolique sur les lipides intramusculaires chez le porc. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1988, 9 (4), pp.234. ⟨hal-02720180⟩

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

Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Anne Meynier. Presentation of the Ovoproduct Matrix. Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩. ⟨hal-01861722⟩

Claude Genot, Anne Meynier, Nathalie Bernoud-Hubac, Marie-Caroline Michalski. Bioavailability of lipids in fish and fish oils. 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⟩. ⟨hal-02800072⟩

Anne Meynier, Marie-Caroline Michalski, Sebastien Marze, Hernan Brice Kenmogne-Domguia, Manar Awada, et al.. Devenir digestif et effets métaboliques des matrices formulées à base de lipides. Structure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 978-2759220120. ⟨hal-02808026⟩

Claude Genot, Tin Hinan Kabri, Anne Meynier. 5-Stabilisation of omega-3 oils and enriched foods using emulsifiers. 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⟩. ⟨hal-01867994⟩

Anne Meynier, Nathalie Cayot, Patricia Le Bail, Elisabeth Guichard. Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme. 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. ⟨hal-02807634⟩

Anne Meynier, Sebastien Bongard, Alain Riaublanc, Claude Genot. The molecular organisation of dairy matrices influences partitioning and release of aroma compounds. Flavour Science. Recent advances and trends, 43, W.L.P. Bredie, M.A. Petersen, 2006, ⟨10.1016/S0167-4501(06)80094-4⟩. ⟨hal-01865606⟩

Claude Genot, Anne Meynier, Alain Riaublanc. Lipid oxidation in emulsions. Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X. ⟨hal-02830589⟩

Anne Meynier, Laurent Lethuaut, Chantal Brossard. Partition coefficient of blended aroma compounds over skim milk and full fat cream. 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. ⟨hal-02827371⟩

Chantal Brossard, Anne Meynier, J Pierre Dumont. Partition and transfers of aroma mixtures between water, oil and air phases: alcohols, esters and their mixtures show disjuncted cases.. 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. ⟨hal-02827370⟩

Claude Genot, Anne Meynier, Alain Riaublanc, J.M. Chobert. Protein alterations due to lipid oxidation in multiphase systems. Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X. ⟨hal-02826891⟩

Gilles Gandemer, Anne Meynier. The importance of phospholipids in the development of flavour and off-flavour in meat products. Composition of meat in relation to processing, nutritional and sensory quality, from farm to fork, ECCEAMST Upsala, 1995. ⟨hal-02849360⟩

Anne Meynier. Role des phospholipides dans la flaveur de la viande. Influence du type metabolique du muscle chez le porc. Sciences du Vivant [q-bio]. Université Montpellier 2 (Sciences et Techniques), 1991. Français. ⟨tel-02845687⟩