C. Genot

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Sweetness and aroma perceptions in model dairy desserts: an overview

F. Mariette, C. Brossard, L. Lethuaut, 2006 .

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Laurent Lethuaut, Claude Genot, Anne Meynier, 2005 .

Oxidative stability of bovine serum albumin- and sodium caseinate-stabilized emulsions depends on metal availability.

C. Genot, A. Villière, M. Viau, 2005, Journal of agricultural and food chemistry.

Fluorescence of oxidizing oil-in-water emulsions

D. Mcclements, C. Genot, A. Villière, 2004 .

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

C. Genot, A. Meynier, L. Ribourg, 2016 .

beta-Lactoglobulin binding properties during its folding changes studied by fluorescence spectroscopy.

C. Genot, E. Dufour, T. Haertlé, 1994, Biochimica et biophysica acta.

Conformational changes of bovine serum albumin upon its adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence.

C. Genot, C. Castelain, 1994, Biochimica et biophysica acta.

Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.

C. Genot, A. Riaublanc, M. Viau, 2021 .

Effect of intermittent frying on fatty acids, vitamin E, lipid oxidation and acrylamide in oils and plantain chips collected from small-scale producers in Cameroon

V. Fogliano, C. Genot, L. Ribourg, 2016 .

Formulation of sub‐micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids

C. Genot, A. Meynier, M. Linder, 2013 .

Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds

C. Genot, A. Meynier, G. Gandemer, 1999 .

Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion.

C. Genot, A. Meynier, G. Llamas, 2012, Food & function.

Composition and quality of artisanal red palm oils in cameroon in link with production factors

Lucie, C. Genot, P. Villeneuve, 2020 .

Artisanal mills and local production of palm oil by smallholders

C. Genot, Sylvain Rafflegeau, D. Nanda, 2018 .

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

C. Genot, M. Ropers, C. Berton-Carabin, 2014 .

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

M. Lagarde, C. Genot, A. Meynier, 2012, Journal of Lipid Research.

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

N. Naud, F. Guéraud, F. Pierre, 2010, Cancer Prevention Research.

Front-face fluorescence applied to structural studies of proteins and lipid-protein interactions of visco-elastic food products. I: Designing of front-face adaptor and validity of front-face fluorescence measurements

C. Genot, R. Drapron, T. Montenay-Garestier, 1992 .

Front face fluorescence applied to structural studies of proteins and lipid-protein interactions of visco-elastic food products 2- application to wheat gluten

C. Genot, R. Drapron, T. Montenay-Garestier, 1992 .

Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols.

O. Dangles, C. Genot, C. Dufour, 2010, Journal of agricultural and food chemistry.

n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

M. Lagarde, A. Géloën, C. Genot, 2013, Nutrition & Metabolism.

$\beta$-Caseinophosphopeptide (f1-25) confers on $\beta$-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes

C. Genot, A. Meynier, J. Chobert, 2004 .

Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation.

C. Genot, M. Ropers, V. Solé, 2012, Journal of agricultural and food chemistry.

Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars.

C. Genot, J. Chobert, F. Chevalier, 2001, Journal of agricultural and food chemistry.

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion.

C. Genot, A. Meynier, M. Viau, 2014, Food chemistry.

The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation

C. Genot, A. Meynier, G. Gandemer, 1997 .

Chapter 5 – Bioavailability of Lipids in Fish and Fish Oils

C. Genot, A. Meynier, M. Michalski, 2016 .

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

C. Genot, A. Meynier, I. Capron, 2022, LWT.

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.

C. Genot, M. Ropers, C. Berton, 2011, Journal of colloid and interface science.

Process for the manufacture of a dry emulsion powder containing at least one lipophilic active principle, and dried emulsion obtained by this process

J. Chardigny, L. Bretillon, C. Genot, 2012 .

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides.

C. Genot, Faiza Hammaz, P. Borel, 2020, Molecular Nutrition & Food Research.

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

C. Genot, A. Meynier, V. Rampon, 2004 .

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

C. Genot, A. Meynier, 2017 .

Fatty acid composition and molecular order of phospholipids from Euvotium chevalieri in response to changes in water activity

E. Record, C. Genot, L. Lesage, 1993 .

Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory

C. Genot, C. Bourlieu, Sylvain Rafflegeau, 2020, OCL.

Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.

C. Genot, M. Ropers, C. Berton, 2012, Journal of colloid and interface science.

A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish

C. Genot, S. Eymard, 2003 .

Volatile compounds of oxidized pork phospholipids

C. Genot, A. Meynier, G. Gandemer, 1998 .

Stabilization of omega-3 oils and enriched foods using emulsifiers

C. Genot, A. Meynier, Tin-hinan Kabri, 2013 .

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

L. Lethuaut, C. Genot, A. Meynier, 2003 .

Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator

C. Genot, A. Meynier, H. B. Kenmogne-Domguia, 2012 .

Development of lipid oxidation during manufacturing of horse mackerel surimi

C. Genot, M. Rochet, J. Dumay, 2005 .

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

C. Genot, C. Gaillard, M. Ropers, 2013 .

Contribution of the interfacial layer to the protection of emulsified lipids against oxidation.

C. Genot, M. Ropers, M. Viau, 2011, Journal of agricultural and food chemistry.

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism.

C. Lopez, J. Chardigny, C. Genot, 2013, Progress in lipid research.

Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.

D. Mcclements, C. Genot, A. Riaublanc, 2003, Journal of agricultural and food chemistry.

Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.

D. Mcclements, C. Genot, M. Anton, 2003, Journal of agricultural and food chemistry.

Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

D. Bertrand, M. Devaux, M. Devaux, 1994 .

Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion

C. Genot, A. Meynier, C. Lecoq, 2005 .

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

C. Brossard, C. Genot, F. Rousseau, 2007 .

Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein

L. Lethuaut, C. Genot, F. Métro, 2002 .

Lipid Oxidation in Emulsions

C. Genot, A. Meynier, A. Kamal-Eldin, 2003 .

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

G. Feron, E. Neyraud, E. Guichard, 2014 .

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

D. Bertrand, C. Genot, M. Ropers, 2012 .

Protein alterations due to lipid oxidation in multiphase systems.

C. Genot, A. Meynier, A. Kamal-Eldin, 2003 .

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

C. Brossard, L. Lethuaut, C. Genot, 2003 .

The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions

C. Genot, M. Ropers, C. Berton, 2013 .

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

K. Schroën, C. Genot, Emma B A Hinderink, 2021, Journal of agricultural and food chemistry.

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.

C. Brossard, C. Genot, G. Llamas, 2004, Advances in colloid and interface science.

Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels.

C. Genot, A. Meynier, A. Riaublanc, 2009 .

Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant.

D. Mcclements, C. Genot, M. Anton, 2003, Journal of agricultural and food chemistry.

Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence.

L. Lethuaut, C. Genot, V. Rampon, 2001, Journal of agricultural and food chemistry.

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

C. Genot, S. Guillet, B. Metro, 1989 .

Growing conditions and morphotypes of African palm weevil ( Rhynchophorus phoenicis ) larvae influence their lipophilic nutrient but not their amino acid compositions

C. Genot, L. Ribourg, M. Viau, 2018, Journal of Food Composition and Analysis.

DIETARY FIBRE AND VITAMIN E CONTENTS OF FIVE CUCURBITACEAE OILSEEDS FROM DIFFERENT REGIONS IN CAMEROON

C. Genot, L. Ribourg, G. Kansci, 2019, International Journal of Advanced Research.

Edible caterpillars of Imbrasia truncata and Imbrasia epimethea contain lipids and proteins of high potential for nutrition

C. Genot, M. Viau, R. Rougerie, 2019, Journal of Food Composition and Analysis.

Lipid and amino acid profiles support the potential of Rhynchophorus phoenicis larvae for human nutrition

C. Genot, A. Meynier, M. Viau, 2017 .

Partition of Adsorbed and Nonadsorbed Bovine Serum Albumin in Dodecane-in-Water Emulsions Calculated from Front-Face Intrinsic Fluorescence Measurements

C. Genot, C. Castelain, 1996 .

Prediction of critical times for water-extracted avocado oil heated at high temperatures

C. Genot, G. Kansci, E. Fokou, 2019, International Journal of Biological and Chemical Sciences.

2,2-diphenyl-1-picrylhydrazyl (DPPH*) test demonstrates antiradical activity of Dorstenia psilurus and Dorstenia ciliata plant extracts.

C. Genot, G. Kansci, E. Dongo, 2003, Die Nahrung.

The molecular organisation of dairy matrices influences partitioning and release of aroma compounds

C. Genot, A. Meynier, A. Riaublanc, 2006 .

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion.

C. Genot, A. Meynier, M. Viau, 2014, Food chemistry.

Protein concentrate from Rhynchophorus phoenicis larvae: nutritional profile, protein identification, and emulsifying properties

C. Genot, M. Viau, G. Kansci, 2023, Journal of Food Measurement and Characterization.