Claude Genot - Academia.edu (original) (raw)

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Papers by Claude Genot

Research paper thumbnail of Du poisson froid ... a la mayonnaise : la texture de nos aliments

HAL (Le Centre pour la Communication Scientifique Directe), 1990

Research paper thumbnail of Oxidative fate of lipid structures in food and during digestion – possible metabolic significance

HAL (Le Centre pour la Communication Scientifique Directe), Apr 18, 2011

Research paper thumbnail of Model emulsions stabilised by proteins as a tool for studying anti-oxidant or prooxidant activities of edible materials

HAL (Le Centre pour la Communication Scientifique Directe), 2010

Research paper thumbnail of How to prepare liposomes to study oxidation of muscle phospholipids ?

HAL (Le Centre pour la Communication Scientifique Directe), Aug 23, 1992

National audienc

Research paper thumbnail of Les interactions entre les lipides et les autres constituants notamment proteiques, dans la farine et le gluten de ble tendre. Rapport final de l'Action Thematique Programmee

HAL (Le Centre pour la Communication Scientifique Directe), 1987

*CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines. Diffusion du document : CR ... more *CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines. Diffusion du document : CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines.National audienc

Research paper thumbnail of Alterations in frozen meats

Research paper thumbnail of Lipid oxidation during instrumented dynamic in vitro digestion of marine oil-enriched milk

HAL (Le Centre pour la Communication Scientifique Directe), 2014

Research paper thumbnail of Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

HAL (Le Centre pour la Communication Scientifique Directe), 1984

Research paper thumbnail of Free and bounds lipids of soft wheat flours

HAL (Le Centre pour la Communication Scientifique Directe), 1984

Research paper thumbnail of Rheological properties characterization of gelatin gels filled with phospholipid vesicles

HAL (Le Centre pour la Communication Scientifique Directe), Sep 19, 1988

National audienc

Research paper thumbnail of Time-Resolved Fluorescence and Fluorescence Quenching in Model Food Emulsion Stabilized by B-Lactoglobulin

HAL (Le Centre pour la Communication Scientifique Directe), Oct 23, 2018

Research paper thumbnail of Dietary fat sources modulate the protective effect of vitamin E on lipid and protein oxidation in microsomal membranes from turkey muscles

HAL (Le Centre pour la Communication Scientifique Directe), Aug 30, 1998

Research paper thumbnail of Process for the production of a powered dry emulsion containing at least one lipohilic active ingredient , intendd for improving the bioavvailability of said lipophilic active ingredient, and dry emulsion obtained by this process

HAL (Le Centre pour la Communication Scientifique Directe), Nov 15, 2013

Research paper thumbnail of Spectroscopie MIR-ATR associée à l'ACP pour caractériser les corps gras

HAL (Le Centre pour la Communication Scientifique Directe), Apr 14, 1994

National audienc

Research paper thumbnail of Rheological properties of gelatin gels filled with phospholipids vesicles. Dynamic and uniaxial compression measurements

Steinkopff eBooks, Dec 10, 2007

Research paper thumbnail of Metabolic impact of lipid structure and oxidation in foods

HAL (Le Centre pour la Communication Scientifique Directe), 2010

Research paper thumbnail of Acceptability of omega-3 enriched foods

HAL (Le Centre pour la Communication Scientifique Directe), Mar 28, 2011

Research paper thumbnail of Spectroscopie MIR-ATR associée à l'ACP pour caractériser les corps gras

Research paper thumbnail of Amélioration des profils d’acides gras du lait et oxydation des produits laitiers : résultats du projet AGILAIT

HAL (Le Centre pour la Communication Scientifique Directe), Nov 27, 2012

Research paper thumbnail of Freezing and meat quality

Research paper thumbnail of Du poisson froid ... a la mayonnaise : la texture de nos aliments

HAL (Le Centre pour la Communication Scientifique Directe), 1990

Research paper thumbnail of Oxidative fate of lipid structures in food and during digestion – possible metabolic significance

HAL (Le Centre pour la Communication Scientifique Directe), Apr 18, 2011

Research paper thumbnail of Model emulsions stabilised by proteins as a tool for studying anti-oxidant or prooxidant activities of edible materials

HAL (Le Centre pour la Communication Scientifique Directe), 2010

Research paper thumbnail of How to prepare liposomes to study oxidation of muscle phospholipids ?

HAL (Le Centre pour la Communication Scientifique Directe), Aug 23, 1992

National audienc

Research paper thumbnail of Les interactions entre les lipides et les autres constituants notamment proteiques, dans la farine et le gluten de ble tendre. Rapport final de l'Action Thematique Programmee

HAL (Le Centre pour la Communication Scientifique Directe), 1987

*CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines. Diffusion du document : CR ... more *CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines. Diffusion du document : CR de Nantes. Laboratoire de Biochimie et Technologie des Proteines.National audienc

Research paper thumbnail of Alterations in frozen meats

Research paper thumbnail of Lipid oxidation during instrumented dynamic in vitro digestion of marine oil-enriched milk

HAL (Le Centre pour la Communication Scientifique Directe), 2014

Research paper thumbnail of Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

HAL (Le Centre pour la Communication Scientifique Directe), 1984

Research paper thumbnail of Free and bounds lipids of soft wheat flours

HAL (Le Centre pour la Communication Scientifique Directe), 1984

Research paper thumbnail of Rheological properties characterization of gelatin gels filled with phospholipid vesicles

HAL (Le Centre pour la Communication Scientifique Directe), Sep 19, 1988

National audienc

Research paper thumbnail of Time-Resolved Fluorescence and Fluorescence Quenching in Model Food Emulsion Stabilized by B-Lactoglobulin

HAL (Le Centre pour la Communication Scientifique Directe), Oct 23, 2018

Research paper thumbnail of Dietary fat sources modulate the protective effect of vitamin E on lipid and protein oxidation in microsomal membranes from turkey muscles

HAL (Le Centre pour la Communication Scientifique Directe), Aug 30, 1998

Research paper thumbnail of Process for the production of a powered dry emulsion containing at least one lipohilic active ingredient , intendd for improving the bioavvailability of said lipophilic active ingredient, and dry emulsion obtained by this process

HAL (Le Centre pour la Communication Scientifique Directe), Nov 15, 2013

Research paper thumbnail of Spectroscopie MIR-ATR associée à l'ACP pour caractériser les corps gras

HAL (Le Centre pour la Communication Scientifique Directe), Apr 14, 1994

National audienc

Research paper thumbnail of Rheological properties of gelatin gels filled with phospholipids vesicles. Dynamic and uniaxial compression measurements

Steinkopff eBooks, Dec 10, 2007

Research paper thumbnail of Metabolic impact of lipid structure and oxidation in foods

HAL (Le Centre pour la Communication Scientifique Directe), 2010

Research paper thumbnail of Acceptability of omega-3 enriched foods

HAL (Le Centre pour la Communication Scientifique Directe), Mar 28, 2011

Research paper thumbnail of Spectroscopie MIR-ATR associée à l'ACP pour caractériser les corps gras

Research paper thumbnail of Amélioration des profils d’acides gras du lait et oxydation des produits laitiers : résultats du projet AGILAIT

HAL (Le Centre pour la Communication Scientifique Directe), Nov 27, 2012

Research paper thumbnail of Freezing and meat quality