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Catherine Guérin

117
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Beef protein ingredients from fat rendering process are promising functional ingredients

Rozenn Le Foll , Valérie Lechevalier , Pascaline Hamon , Catherine Guérin-Dubiard , Xavier Lambert
Food Chemistry, 2024, 433, pp.137298. ⟨10.1016/j.foodchem.2023.137298⟩
Article dans une revue hal-04213765v1
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Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)

Rozenn Le Foll , Francoise Nau , Pascaline Hamon , Catherine Guérin-Dubiard , Xavier Lambert
LWT - Food Science and Technology, 2024, 198, pp.115945. ⟨10.1016/j.lwt.2024.115945⟩
Article dans une revue hal-04509491v1
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Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels

Francoise Nau , Steven Le Feunteun , Yann Le Gouar , Gwénaële Henry , Maryvonne Pasco
Food Chemistry, 2022, 389, pp.133132. ⟨10.1016/j.foodchem.2022.133132⟩
Article dans une revue hal-03662515v1
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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Carlos Pineda-Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Claire Bourlieu , Francesco Capozzi
Foods, 2021, 10 (1), pp.6. ⟨10.3390/foods10010006⟩
Article dans une revue hal-03106881v1
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Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C

Marie-Françoise Cochet , Florence Baron , Sylvie Bonnassie , Sophie Jan , Nadine Leconte
Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.0c06677⟩
Article dans une revue hal-03142882v1
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Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

Florence Baron , Marie-Françoise Cochet , Mariah Alabdeh , Catherine Guérin-Dubiard , Michel Gautier
Frontiers in Microbiology, 2020, 11 (article 584986), ⟨10.3389/fmicb.2020.584986⟩
Article dans une revue hal-02976067v1
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The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

Louis Alex Julien , Clémence Fau , Florence Baron , Sylvie Bonnassie , Catherine Guérin-Dubiard
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.00913⟩
Article dans une revue hal-02733175v1

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

Francoise Nau , Kéra Nyemb , Valérie Lechevalier-Datin , Juliane Floury , Chloé Serrière
Food Chemistry, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩
Article dans une revue hal-02000872v1
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The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Louis Alex Julien , Florence Baron , Sylvie Bonnassie , Francoise Nau , Catherine Guérin-Dubiard
BioMetals, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩
Article dans une revue hal-02054473v1

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Chantal Brossard , Fabienne Rancé , Martine Drouet , Evelyne Paty , Agnes Juchet
Pediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩
Article dans une revue hal-01997271v1
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Antimicrobial activity of lysozyme isoforms: Key molecular features

Mélanie Derde , Véronique Vie , Astrid Walrant , Sandrine Sagan , Valérie Lechevalier-Datin
Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩
Article dans une revue hal-01593208v1

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand
Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩
Article dans une revue hal-01454655v1
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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand
Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Article dans une revue hal-01454657v1

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Julien Jardin , Valérie Lechevalier-Datin
Food Chemistry, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Article dans une revue hal-01454637v1
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Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

Florence Baron , Sylvie Bonnassie-Rouxin , Maria Alabdeh , Marie-Françoise Cochet , Francoise Nau
Frontiers in Microbiology, 2017, 8 article 829, pp.1-25. ⟨10.3389/fmicb.2017.00829⟩
Article dans une revue hal-01527068v1
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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Veronique Cheynier , Emmanuelle Meudec
Food Research International, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩
Article dans une revue hal-01454599v1

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

Florence Baron , Francoise Nau , Catherine Guérin-Dubiard , Sylvie Bonnassie-Rouxin , Michel Gautier
Food Chemistry, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩
Article dans une revue hal-01454523v1

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Kéra Nyemb-Diop , David Causeur , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard
Food Research International, 2016, 88, pp.302 - 309. ⟨10.1016/j.foodres.2016.01.004⟩
Article dans une revue hal-01395012v1

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Kéra Nyemb , Catherine Guérin-Dubiard , Stéphane Pezennec , Julien Jardin , Valérie Briard-Bion
Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩
Article dans une revue hal-01454556v1

Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

Melanie Derde , Francoise Nau , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Gilles Paboeuf
Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2015.01.008⟩
Article dans une revue hal-01138299v1
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Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the E. coli outer membrane

Melanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2014.10.026⟩
Article dans une revue hal-01090040v1

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

Valérie Lechevalier-Datin , Nuttinee Musikaphun , Angélique Gillard , Maryvonne Pasco , Catherine Guérin-Dubiard
Food and Function, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩
Article dans une revue hal-01157294v1

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
Food Research International, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩
Article dans une revue hal-01189975v1

Ovotransferrin Plays a Major Role in the Strong Bactericidal Effect of Egg White against the Bacillus cereus Group.

Florence Baron , Sophie Jan , Fabienne Gonnet , Maryvonne Pasco , Julien Jardin
Journal of Food Protection, 2014, 77 (6), pp.955-962. ⟨10.4315/0362-028X.JFP-13-473⟩
Article dans une revue hal-01209646v1

Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.

Melanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Marie-Françoise Cochet , Sophie Jan
Journal of Agricultural and Food Chemistry, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩
Article dans une revue hal-00952857v1

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Julien Jardin , Shane M. Rutherfurd
Food Chemistry, 2014, 157, pp.429-438. ⟨10.1016/j.foodchem.2014.02.048⟩
Article dans une revue hal-01209588v1

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

Melanie Derde , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marie-Françoise Cochet , Sophie Jan
Journal of Agricultural and Food Chemistry, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩
Article dans une revue hal-00916545v1
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Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes

Marc Anton , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Thomas Croguennec
INRA Productions Animales, 2010, 23 (2), pp.215-224
Article dans une revue hal-02664566v1

Egg products: functional ingredients for complex matrices

M. Anton , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Thomas Croguennec
INRA Productions Animales, 2010, 23 (2), pp.215-224
Article dans une revue hal-00729497v1

Detection of Turkey, Duck, and guinea fowl egg in hen egg products by species-specific PCR

Francoise Nau , Colette Désert , Marie-Françoise Cochet , Maryvonne Pasco , Sophie Jan
Food Analytical Methods, 2009, 2 (3), pp.231-238. ⟨10.1007/s12161-009-9077-0⟩
Article dans une revue hal-01454132v1

The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

O. Castellani , C. Belhomme , E. David-Briand , Catherine Guérin-Dubiard , M. Anton
Food Hydrocolloids, 2008, 22 (7), pp.1243-1253. ⟨10.1016/j.foodhyd.2007.08.005⟩
Article dans une revue hal-00729917v1

Phosvitin-calcium aggregation and organization at the air-water interface.

C. Belhomme , E. David-Briand , Catherine Guérin-Dubiard , V. Vié , M. Anton
Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩
Article dans une revue hal-00729897v1

Phosvitin-calcium aggregation and organization at the air-water interface.

Corinne Belhomme , Elisabeth David-Briand , Catherine Guérin-Dubiard , Véronique Vié , Marc Anton
Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩
Article dans une revue hal-00672156v1

Molecular approaches for the identification of novel egg components

Joël Gautron , Francoise Nau , K. Mann , Catherine Guérin-Dubiard , Sophie Réhault-Godbert
World's Poultry Science Journal, 2007, 63 (01), pp.82-90. ⟨10.1017/S0043933907001298⟩
Article dans une revue hal-01347887v1

Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state

Corinne Belhomme , Elisabeth David Briand , Marie-Hélène Ropers , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩
Article dans une revue hal-01453980v1

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Francisco Castellani , Corinne Belhomme , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩
Article dans une revue hal-01453933v1

Proteomic analysis of hen egg white

Catherine Guérin-Dubiard , Maryvonne Pasco , Daniel Mollé , Colette Désert , Thomas Croguennec
Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3901-3910. ⟨10.1021/jf0529969⟩
Article dans une revue hal-01453970v1

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Valérie Lechevalier-Datin , Emmanuel Perinel , Romain Jeantet , Capucine Lesaffre , Thomas Croguennec
Journal of the Science of Food and Agriculture, 2005, 85 (5), pp.757-769. ⟨10.1002/jsfa.2042⟩
Article dans une revue hal-01453927v1

Hen egg white fractionation by ion-exchange chromatography

Catherine Guérin-Dubiard , Maryvonne Pasco , A. Hietanen , A. Quiros del Bosque , Francoise Nau
Journal of Chromatography A, 2005, 53 (6), pp.2158-2163. ⟨10.1021/jf048369l⟩
Article dans une revue hal-01453935v1

Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture

Valérie Lechevalier-Datin , Thomas Croguennec , Stéphane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco
Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩
Article dans une revue hal-01453954v1

Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin

Oscar Castellani , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩
Article dans une revue hal-01453962v1

Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

Valérie Lechevalier-Datin , Thomas Croguennec , Stephane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco
Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩
Article dans une revue hal-01347886v1

Comparison of different electrophoretic separations of hen egg white proteins

Colette Désert , Catherine Guérin-Dubiard , F. Nau , Gwénaël Jan , Florence Val
Journal of Agricultural and Food Chemistry, 2001, 49, pp.4553-4561
Article dans une revue hal-02673125v1
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Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwénaële Henry , Séverine Chevalier
Les Journées Francophones de Nutrition (JFN), a SFN (Société Française de Nutrition) et la SFNCM (Société Francophone de Nutrition Clinique et Métabolisme), Dec 2023, Marseille, France
Communication dans un congrès hal-04342725v1

Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance.

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwénaële Henry , Severine Chevalier
9èmes rencontres Nutrition - Alimentation - Métabolisme - Sport - Santé, Le comité d’organisation de l’événement est constitué de :L’Institut NuMeCan, le laboratoire STLO, le laboratoire M2S, Lactalis, Sodiaal, Valorex, Biotech Santé Bretagne et l’Institut Carnot Agrifood Transition., Nov 2023, Rennes, France
Communication dans un congrès hal-04272195v1
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Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels

Francoise Nau , Steven Le Feunteun , Yann Le Gouar , Gwenaele Henry , Maryvonne Pasco
7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland
Communication dans un congrès hal-03662731v1

Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles

V. Vié , Mélanie Derde , Francoise Nau , Catherine Guérin-Dubiard , Stéphane Pezennec
Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France
Communication dans un congrès hal-02417277v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France
Communication dans un congrès hal-01716617v1

Technological advances in egg product processing with reference to allergenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Yann Le Gouar
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès hal-01595727v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France
Communication dans un congrès hal-01446408v1

How structure and assembly across different length scales influence protein digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
15th Infogest Workshop, Sep 2016, Norwich, United Kingdom
Communication dans un congrès hal-02490081v1

How structure and assembly across different length scales influence protein digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
2. Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore
Communication dans un congrès hal-01544627v1

Caractérisation de l’interaction de l’ovotransferrine avec une monocouche de lipopolysaccharides d’E.coli

Youcef Menacer , Gilles Paboeuf , Catherine Guérin-Dubiard , Francoise Nau , Véronique Vié
Rencontre Biologie Physique du Grand Ouest (RBPGO), 2016, Nantes, France
Communication dans un congrès hal-02417397v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
2ième action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France
Communication dans un congrès hal-01446409v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stephane Pezennec , Catherine Guérin-Dubiard
1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France
Communication dans un congrès hal-01209761v1

From gel structure to digestion: the egg white model

Didier Dupont , Kéra Nyemb , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard
4th International Conference of Food Digestion, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2015, Naples, Italy
Communication dans un congrès hal-01209786v1

Bacterial membrane perturbation by native versus dry-heated lysozyme

Melanie Derde , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Sophie Jan , Florence Baron
BioMicroWold 2013, Oct 2013, madrid, Spain
Communication dans un congrès hal-01138317v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
Communication dans un congrès hal-00849243v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
Communication dans un congrès hal-00849244v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
Communication dans un congrès hal-00924773v1
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Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance

Chantal C. Brossard , Fabienne Rance , Martine Drouet , Sandrine Legoué-Morillon , Evelyne Paty
6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France
Communication dans un congrès hal-02809240v1
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OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins

Francoise Nau , Claire Gaudichon , Pascal Sanders , Catherine Guérin-Dubiard , Didier Dupont
XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland
Communication dans un congrès hal-00730037v1

Molecular approaches for the identification of novel egg components

Joël Gautron , Francoise Nau , K. Mann , Catherine Guérin-Dubiard , Sophie Réhault-Godbert
12. European Poultry Conference, Sep 2006, Vérone, Italy
Communication dans un congrès hal-01453941v1
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Nutritional quality of proteins from two beef co-products as determined in the growing pig

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwenaëlle Henry , Severine Chevalier
https://web.cvent.com/event/1783d29e-b98f-4342-b4a1-30dbaf3fc357/summary. The International Symposium: Dietary Protein for Human Health, Sep 2023, Utrecht (Netherlands), Netherlands. , 2023
Poster de conférence hal-04279361v1
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Characterization of the gelling properties of protein from bovine co-products using response surface methodology

Rozenn Le Foll , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Amélie Deglaire , Xavier Lambert
36th EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. , 2022
Poster de conférence hal-03853921v1

Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposure

Florence Baron , S. Bonnassié , Maria Alabdeh , Marie-Françoise Cochet , Catherine Guérin-Dubiard
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Poster de conférence hal-01901474v1

Dry heating of lysozyme: strong effects regarding antimicrobial activity

Francoise Nau , Mélanie Derde , Gilles Paboeuf , Catherine Guérin-Dubiard , Marie-Françoise Cochet
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Poster de conférence hal-01901488v1

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Nuttinee Musikaphun
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Poster de conférence hal-01901473v1

In vivo digestion of DHA-enriched egg products: Effect of the food matrix structure on the DHA digestion kinetics and bioavailability.

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
Poster de conférence hal-01506624v1

Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture

Francoise Nau , Kéra Nyemb , T Boucher , Catherine Guérin-Dubiard , M. Ferrua
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
Poster de conférence hal-01603787v1

Interaction of native and dry-heated ovotransferrin with E.coli lipopolysaccharide monolayer

Youcef Menacer , Gilles Paboeuf , Catherine Guérin-Dubiard , Francoise Nau , Véronique Vié
EMBO "Towards novel therapies: Emerging insights from structural and molecular biology", Mar 2017, Groningen, Netherlands. 2017
Poster de conférence hal-02417385v1

Antimicrobial activity of proteins against E. coli. Investigation using interfacial technics

V. Vié , Mélanie Derde , Youcef Menacer , Catherine Guérin-Dubiard , Francoise Nau
GERLI LES LIPIDES DES MICROBES ET DE L'HOTE, Oct 2016, Toulouse, France
Poster de conférence hal-02417590v1

Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Poster de conférence hal-01209790v1

How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Kéra Nyemb , M. Shane Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau
6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. , 2015
Poster de conférence hal-01209854v1

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Francoise Nau , Didier Dupont , T. Toth
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Poster de conférence hal-01209791v1

How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Kéra Nyemb , S.M Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Poster de conférence hal-01209785v1
Image document

Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrin

Sophie Jan , Fabienne Gonnet , Maryvonne Pasco , Julien Jardin , Michel Gautier
bactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015
Poster de conférence hal-01173074v1

Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. , 2014
Poster de conférence hal-01209634v1

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Carlos Pineda Vadillo , Tamas Toth , Attila Tanai , Eva Csavajda , Marisa Sanz Buenhombre
11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. , 2014
Poster de conférence hal-01209730v1

Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. , 2014
Poster de conférence hal-01209635v1

How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014
Poster de conférence hal-01189918v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Shane M. Rutherfurd , Francoise Nau
Biopolymers 2013, Dec 2013, Nantes, France. , 2013
Poster de conférence hal-01209527v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , S M Rutherfurd , Francoise Nau
2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013
Poster de conférence hal-01209433v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013
Poster de conférence hal-01209540v1

Bacterial membrane perturbation by native versus dry-heated lysozyme

Mélanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Sophie Jan , Florence Baron
Biomicroworld, Oct 2013, Madrid, Spain. , 2013
Poster de conférence hal-01209489v1

Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozyme

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Sophie Jan
Forum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. , 2013
Poster de conférence hal-01209467v1
Image document

Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approaches

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
EUPA 2013, Oct 2013, Saint-Malo, France. 2013
Poster de conférence hal-01209499v1

Bacterial membrane pertubation by native versus dry-heated lysozyme

Mélanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Sophie Jan , Florence Baron
GEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. , 2013
Poster de conférence hal-01209519v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion
1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Poster de conférence hal-01209326v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion
1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. , 2012
Poster de conférence hal-01454210v1

Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats

Claire Gaudichon , Gilles G. Fromentin , Julien Piedcoq , Daniel D. Tomé , Didier Dupont
International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
Poster de conférence hal-02748493v1

Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement

Valérie Lechevalier-Datin , Coralie Pasquier , Morgane Havard , Catherine Guérin-Dubiard , Francoise Nau
5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011
Poster de conférence hal-01454426v1

Les Oeufs ? 60 clés pour comprendre

Florence Baron , Catherine Guérin-Dubiard , Francoise Nau
Editions Quae, 128 p., 2017, Clés pour Comprendre (Quae), 978-2-7592-2657-3
Ouvrages hal-01515005v1

Science et technologie de l'oeuf : Production et Qualité, volume 1

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC, 1, 350 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Ouvrages hal-01454447v1

Science et technologie de l'oeuf : De l'oeuf aux ovoproduits, volume 2

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC, 2, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Ouvrages hal-01454446v1

Science et technologie de l'oeuf

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC Editions, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 2743012242
Ouvrages hal-01349139v1

Science et technologie de l'oeuf. De l'oeuf aux ovoproduits

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Tec & Doc, Lavoisier, 552 p, 2010, 978-2743012243
Ouvrages hal-00729612v1

From muscle to meat and meat products

Catherine Guérin-Dubiard
Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage hal-01349152v1

The nutritional quality of eggs

I. Seuss-Baum , Francoise Nau , Catherine Guérin-Dubiard
Immerseel, F. Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.201-236, 2011
Chapitre d'ouvrage hal-00729398v1

The nutritional quality of eggs

I. Seuss-Baum , Francoise Nau , Catherine Guérin-Dubiard
Improving the safety and quality of eggs and egg products. Volume 2: Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
Chapitre d'ouvrage hal-01454200v1

Bioactive fractions of eggs for human and animal health

Marc Anton , Francoise Nau , Catherine Guérin-Dubiard
Improving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
Chapitre d'ouvrage hal-01454195v1

Bioactive fractions of eggs for human and animal health

M. Anton , Francoise Nau , Catherine Guérin-Dubiard
Immerseel, F. Improving the safety and quality of eggs and egg products : Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.321-345, 2011, 978 0 85709 072 0
Chapitre d'ouvrage hal-00729337v1

Fractionnement de l'œuf et utilisation des fractions

Catherine Guérin-Dubiard , M. Anton
Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.471-512, 2010
Chapitre d'ouvrage hal-00729518v1

Composition de l'oeuf

Catherine Guérin-Dubiard , Marc Anton , Joël Gautron , Yves Y. Nys , Francoise Nau
Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Chapitre d'ouvrage hal-02822901v1

Composition de l'oeuf

Catherine Guérin-Dubiard , M. Anton , Joël Gautron , Y. Nys , Francoise Nau
Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.1-176, 2010, 978-2-7430-1224-3
Chapitre d'ouvrage hal-00729464v1

Fractionnement de l'oeuf

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Science et technologie de l'œuf. Volume 2, De l'œuf aux ovoproduits, Tec et Doc, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Chapitre d'ouvrage hal-01454144v1

Phosvitin

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349141v1

Minor protein

Catherine Guérin-Dubiard , Francoise Nau
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349142v1

Riboflavin -binding protein (flavoprotein)

Catherine Guérin-Dubiard , Thomas Croguennec , Francoise Nau
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349137v1

Egg compounds with antioxidant and mineral binding properties

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349146v1

Avidine

Francoise Nau , Catherine Guérin-Dubiard , Thomas Croguennec
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349148v1

Avidin-Biotin Technology

Francoise Nau , Catherine Guérin-Dubiard , Thomas Croguennec
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349149v1

Ovalbumin and gene-related proteins

Valérie Lechevalier-Datin , Thomas Croguennec , Francoise Nau , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349143v1