Anne Meynier scite author profile

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Lipid composition of pork muscle in relation to the metabolic type of the fibres

Meynier¹,

Gandemer²

1991

Meat Science

168

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Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

Meynier

Rampon

Dalgalarrondo

et al. 2004

International Dairy Journal

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The harmonized INFOGEST in vitro digestion method: From knowledge to action

Egger

Ménard

Delgado-Andrade

et al. 2016

Food Research International

174

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Lipid Oxidation in Emulsions

Génot¹,

Meynier²,

Riaublanc³

2003

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12 3 4 5

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Anne Meynier

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells

Volatile compounds of commercial Milano salami

The effect of pH on the formation of volatile compounds in meat-related model systems

Lipid composition of pork muscle in relation to the metabolic type of the fibres

Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

The harmonized INFOGEST in vitro digestion method: From knowledge to action

Lipid Oxidation in Emulsions

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