C. Guérin-Dubiard - Concepedia

Author

C. Guérin-Dubiard

Also Known As

C GUERINDUBIARD, C Guerin-Dubiard, C. GUERIN-DUBIARD, C. Guerin-Dubiard, C. Guérin-Dubiard, Catherin Guerin-Dubiard, Guérin-Dubiard, Catherine

Publications

461

Citations

H-Index

Concepts

All Affiliations

Institut Agro Rennes-Angers

About

C. Guérin-Dubiard is an author at Institut Agro Rennes-Angers specializing in medicine, biophysics, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	186
2	Engineering	2	2	140
3	Biochemistry	2	2	104
4	Health Sciences	1	1	39
5	Natural Sciences	1	1	23

C. Guérin-Dubiard

Publications

448

Citations

H-Index

Page 1

	Year	Citations
Hen egg white fractionation by ion-exchange chromatography C. Guérin-Dubiard, Morgane Pasco, Ari Hietanen, Journal of Chromatography A EngineeringBioanalysisAnalytical ChemistryPoultry FarmingChromatography	2005	120
Comparison of Different Electrophoretic Separations of Hen Egg White Proteins Colette Désert, C. Guérin-Dubiard, Françoise Nau, Journal of Agricultural and Food Chemistry	2001	118
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion Carlos Pineda-Vadillo, Françoise Nau, C. Guérin-Dubiard, Food Chemistry NutritionBiochemistryFood MatrixFortified EggFood Analysis	2016	61
Evidence for synergy in the denaturation at the air?water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture Thomas Croguennec, Stéphane Pezennec, C. Guérin-Dubiard, Food Chemistry BiochemistryTernary MixtureProtein FoldingWater InterfaceProtein Phase Separation	2004	43
Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin Oscar Castellani, C. Guérin-Dubiard, Marc Anton Food Hydrocolloids Food ChemistryFood ColloidEgg Yolk PhosvitinSodium SaltFood Processing	2004	39
Molecular approaches for the identification of novel egg components Joël Gautron, Françoise Nau, Karlheinz Mann, World s Poultry Science Journal	2007	24
Cloning and characterization of HEP21, a new member of the uPAR/Ly6 protein superfamily predominantly expressed in hen egg white Françoise Nau, C. Guérin-Dubiard, Colette Désert, Poultry Science Protein FunctionProtein ExpressionHen EggGeneticsMedicine	2003	23
Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state Corinne Belhomme, Marie‐Hélène Ropers, C. Guérin-Dubiard, Food Hydrocolloids Spread FilmsInterfacial ProcessInterface ChemistryEngineeringInterfacial Phenomenon	2007	20

Page 1