Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism von Michalski, M.C., Genot, C., Gayet, C., Lopez, C., Fine, F., Joffre, F., Vendeuvre, J.L., Bouvier, J., Chardigny, J.M., Raynal-Ljutovac, K.

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Transient Behavior of a REBCO No-Insulation or Metal-as-Insulation Multi-Pancake Coil Using a Partial Element Equivalent Circuit Model von Genot, C., Lecrevisse, T., Fazilleau, P., Tixador, P.

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Design of interfacial films to control lipid oxidation in oil-in-water emulsions von Berton-Carabin, C., Genot, C., Gaillard, C., Guibert, D., Ropers, M.H.

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High-Field Magnets for Axion Dark Matter Detection von Genot, C., Lecrevisse, T., Fazilleau, P., Brun, P., Chevalier, L., Barabe, T., Correia-Machado, R.

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Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume von Poette, J., Mekoué, J., Neyraud, E., Berdeaux, O., Renault, A., Guichard, E., Genot, C., Feron, G.

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Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer von Berton‐Carabin, Claire C., Ropers, Marie‐Hélène, Genot, Claude

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Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars von Chevalier, François, Chobert, Jean-Marc, Genot, Claude, Haertlé, Thomas

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Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion von Meynier, Anne, Lecoq, Christelle, Genot, Claude

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Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence von Rampon, Vincent, Lethuaut, Laurent, Mouhous-Riou, Nadine, Genot, Claude

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Numerical Code Development and Interoperability for Magneto-Thermo-Mechanical Analysis for HTS Magnets von Caunes, A., Benoist, E., Blondelle, A., Genot, C., Lenoir, G., Lecrevisse, T.

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Carcinome bronchique muco-épidermoïde chez un fumeur de cannabis âgé de 22 ans von Lebeau, B., Génot, C.

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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 von Kansci, Germain, Mekoue, J, Fokou, E, Ribourg, L, Fogliano, V, Genot, C

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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions:  Displacement of BSA by a Nonionic Surfactant von Rampon, V., Genot, C., Riaublanc, A., Anton, M., Axelos, M. A. V., McClements, D. J.

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Evidence that Homogenization of BSA-Stabilized Hexadecane-in-Water Emulsions Induces Structure Modification of the Nonadsorbed Protein von Rampon, V, Riaublanc, A, Anton, M, Genot, C, McClements, D. J

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Characterization of edible oils, butters and margarines by fourier transform infrared spectroscopy with attenuated total reflectance von Safar, M, Bertrand, D, Robert, P, Devaux, M.F, Genot, C

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Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds von Meynier, A, Genot, C, Gandemer, G

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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein von Lethuaut, Laurent, Métro, François, Genot, Claude

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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions:  Influence of Droplet Flocculation von Rampon, V., Genot, C., Riaublanc, A., Anton, M., Axelos, M. A. V., McClements, D. J.

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Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability von Villiere, Angélique, Viau, Michèle, Bronnec, Isabelle, Moreau, Nathalie, Genot, Claude

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Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution von Meynier, Anne, Rampon, Vincent, Dalgalarrondo, Michèle, Genot, Claude

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