Marc Anton

Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 187 citations

Hen Egg Yolk, Biochemistry, Natural Sciences +7

The advantages of LDL (Low Density Lipoproteins) in the cryopreservation of canine semen

D. Bencharif, Lamia Amirat, Marc Anton et al. · Theriogenology · 2008 · 85 citations

Animal Physiology, Infertility, Andrology +11

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Marı́a Cecilia Puppo, Valérie Beaumal, Francisco Speroni et al. · Food Hydrocolloids · 2010 · 69 citations · Full text

Food Chemistry, Food Colloid, Engineering +8

Cardiac reporter gene imaging using the human sodium/iodide symporter gene

Masami Miyagawa, Monica M. Beyer, Bettina Wagner et al. · Cardiovascular Research · 2004 · 62 citations · Full text

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders

Cécile Rannou, Delphine Quéveau, Valérie Beaumal et al. · Journal of Food Engineering · 2014 · 49 citations

Egg Yolk Powders, Functional Properties, Storage Conditions +5