Marc Anton - Concepedia

Author

Marc Anton

Biopolymères Interactions Assemblages ORCID

Also Known As

Anton, M., Anton, Marc, Anton, Mathieu, COMIN, Antonella, M ANTON, M Anton, M. ANTON, M. Anton, M.C. Antón, M.C. Añtón

212

Publications

6.8K

Citations

H-Index

123

Concepts

All Affiliations

Biopolymères Interactions Assemblages Oniris Instruments Médecine Vétérinaire (France)Centre National de la Recherche Scientifique Centro de Investigación y Desarrollo en Criotecnología de Alimentos

About

Marc Anton is an author at Biopolymères Interactions Assemblages specializing in engineering, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	27	1.6K
2	Medicine	20	23	1.5K
3	Health Sciences	16	16	1.1K
4	Public Health	16	18	1.3K
5	Natural Sciences	8	8	261

Marc Anton

Publications

5.5K

Citations

H-Index

Page 1

	Year	Citations
Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system Marie-Benoît Magrini, Marc Anton, Célia Cholez, Ecological Economics French Agrifood SystemCrop ProductionCropping SystemsCropping SystemSustainable Agriculture	2016	286
Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates Cecilia Puppo, N. Chapleau, Francisco Speroni, Journal of Agricultural and Food Chemistry	2004	238
Bull semen in vitro fertility after cryopreservation using egg yolk LDL: a comparison with Optidyl®, a commercial egg yolk extender Lamia Amirat, D. Tainturier, Laëtitia Jeanneau, Theriogenology Bull SemenInfertilityAnimal ReproductionFertilityCommercial Egg Yolk	2003	237
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk Marc Anton, G. Gandemer Journal of Food Science Food ChemistryFood ColloidFood PhysicEmulsifying PropertiesRheology	1997	190
Effect of high-pressure treatment on emulsifying properties of soybean proteins Marı́a Cecilia Puppo, Francisco Speroni, N. Chapleau, Food Hydrocolloids Food ColloidBiomanufacturingEngineeringBiochemical EngineeringBiotechnology	2004	177
Release rate profiles of magnesium from multiple W/O/W emulsions Marie Bonnet, Maud Cansell, A. Berkaoui, Food Hydrocolloids Materials ScienceEngineeringSorel CementMineral ProcessingChemical Kinetics	2007	173
Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules M. Le Denmat, Marc Anton, Valérie Beaumal Food Hydrocolloids Hen Egg YolkO/w EmulsionsMicroemulsionFood EngineeringEmulsion Properties	2000	158
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment M. Le Denmat, Marc Anton, G. Gandemer Journal of Food Science Food ChemistryFood ColloidProtein DenaturationFood PhysicEmulsifying Properties	1999	149
The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application Vincenza Ferraro, Marc Anton, Véronique Santé-Lhoutellier Trends in Food Science & Technology Biofunctional MaterialEngineeringBiochemistryAnimal By-productsBiomaterials Design	2016	141
Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In Marie-Benoît Magrini, Marc Anton, Jean‐Michel Chardigny, Frontiers in Sustainable Food Systems Agri-food SystemsEngineeringSustainable Food SystemBreaking AgricultureAgricultural Economics	2018	121

Page 1