Maïa Meurillon

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

Maïa Meurillon, Erwan Engel · Trends in Food Science & Technology · 2016 · 100 citations

Food Chemistry, Agricultural Chemistry, Heterocyclic Aromatic Amines +9

Novel approaches to improving the chemical safety of the meat chain towards toxicants

Erwan Engel, Jérémy Ratel, Jihéne Bouhlel et al. · Meat Science · 2015 · 34 citations

Meat Packaging, Chemical Safety, Biotechnology +9

Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling

Maïa Meurillon, Magaly Angénieux, Frédéric Mercier et al. · Food Chemistry · 2020 · 29 citations · Full text

Food Chemistry, Heterocyclic Aromatic Amines, Engineering +9

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

Anupam Giri, Weeraya Khummueng, Frédéric Mercier et al. · Journal of Chromatography A · 2015 · 28 citations

Food Chemistry, Cooked Food, Food Authentication +11

Structure–activity relationships of β-hydroxyphosphonate nucleoside analogues as cytosolic 5′-nucleotidase II potential inhibitors: Synthesis, in vitro evaluation and molecular modeling studies

Maïa Meurillon, Zsuzsanna Márton · European Journal of Medicinal Chemistry · 2014 · 26 citations

Molecular Pharmacology, Biochemistry, Medicine +9