Sylvie Eymard

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

Sylvie Eymard, Caroline P. Baron, Charlotte Jacobsen · Food Chemistry · 2008 · 188 citations

Food Chemistry, Animal Physiology, Trachurus Trachurus +10

Development of lipid oxidation during manufacturing of horse mackerel surimi

Sylvie Eymard, Elodie Carcouët, Marie‐Joëlle Rochet et al. · Journal of the Science of Food and Agriculture · 2005 · 82 citations · Full text

Lipid Analysis, Nutrition, Surimi Quality +16

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

Sylvie Eymard, Claude Génot · European Journal of Lipid Science and Technology · 2003 · 63 citations

Food Chemistry, Lipid Analysis, Hydroperoxide Levels +14

Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

Maike Timm‐Heinrich, Sylvie Eymard, Caroline P. Baron et al. · Food Chemistry · 2012 · 45 citations

Rainbow Trout, Aquatic Food System, Engineering +10

Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage

Sylvie Eymard, Charlotte Jacobsen, Caroline P. Baron · Journal of Agricultural and Food Chemistry · 2010 · 22 citations