Cansell M - Search Results

1

Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids.

Sehl A, Couëdelo L, Vaysse C, Cansell M. Sehl A, et al. Among authors: cansell m. Food Funct. 2020 Feb 26;11(2):1721-1728. doi: 10.1039/c9fo02953b. Food Funct. 2020. PMID: 32040103

2

Lymphatic absorption of α-linolenic acid in rats fed flaxseed oil-based emulsion.

Couëdelo L, Boué-Vaysse C, Fonseca L, Montesinos E, Djoukitch S, Combe N, Cansell M. Couëdelo L, et al. Among authors: cansell m. Br J Nutr. 2011 Apr;105(7):1026-35. doi: 10.1017/S000711451000454X. Epub 2010 Nov 17. Br J Nutr. 2011. PMID: 21080982

3

The fraction of α-linolenic acid present in the sn-2 position of structured triacylglycerols decreases in lymph chylomicrons and plasma triacylglycerols during the course of lipid absorption in rats.

Couëdelo L, Vaysse C, Vaique E, Guy A, Gosse I, Durand T, Pinet S, Cansell M, Combe N. Couëdelo L, et al. Among authors: cansell m. J Nutr. 2012 Jan;142(1):70-5. doi: 10.3945/jn.111.146290. Epub 2011 Nov 30. J Nutr. 2012. PMID: 22131546 Free article.

4

Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis.

Couëdelo L, Amara S, Lecomte M, Meugnier E, Monteil J, Fonseca L, Pineau G, Cansell M, Carrière F, Michalski MC, Vaysse C. Couëdelo L, et al. Among authors: cansell m. Food Funct. 2015 May;6(5):1726-35. doi: 10.1039/c5fo00070j. Food Funct. 2015. PMID: 25923344

5

Characterization of lipid oxidation in plant oils by micro-calorimetry.

Dridi W, Toutain J, Sommier A, Essafi W, Gargouri M, Leal-Calderon F, Cansell M. Dridi W, et al. Among authors: cansell m. Food Chem. 2016 Apr 15;197(Pt A):709-13. doi: 10.1016/j.foodchem.2015.11.040. Epub 2015 Nov 10. Food Chem. 2016. PMID: 26617007

6

Influence of formulation on the oxidative stability of water-in-oil emulsions.

Dridi W, Essafi W, Gargouri M, Leal-Calderon F, Cansell M. Dridi W, et al. Among authors: cansell m. Food Chem. 2016 Jul 1;202:205-11. doi: 10.1016/j.foodchem.2016.01.145. Epub 2016 Feb 1. Food Chem. 2016. PMID: 26920286

7

Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat.

Bayard M, Leal-Calderon F, Cansell M. Bayard M, et al. Among authors: cansell m. Food Chem. 2017 Mar 1;218:22-29. doi: 10.1016/j.foodchem.2016.09.042. Epub 2016 Sep 8. Food Chem. 2017. PMID: 27719901

8

A critical assessment of transmethylation procedures for n-3 long-chain polyunsaturated fatty acid quantification of lipid classes.

Sehl A, Couëdelo L, Fonseca L, Vaysse C, Cansell M. Sehl A, et al. Among authors: cansell m. Food Chem. 2018 Jun 15;251:1-8. doi: 10.1016/j.foodchem.2018.01.060. Epub 2018 Jan 8. Food Chem. 2018. PMID: 29426414

9

In vitro lipolysis and lymphatic absorption of n-3 long-chain PUFA in the rat: influence of the molecular lipid species as carrier.

Sehl A, Couëdelo L, Chamekh-Coelho I, Vaysse C, Cansell M. Sehl A, et al. Among authors: cansell m. Br J Nutr. 2019 Sep 28;122(6):639-647. doi: 10.1017/S0007114519001491. Br J Nutr. 2019. PMID: 31230605

10

Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties.

Bayard M, Kauffmann B, Vauvre JM, Leal-Calderon F, Cansell M. Bayard M, et al. Among authors: cansell m. Food Chem. 2022 Jan 1;366:130533. doi: 10.1016/j.foodchem.2021.130533. Epub 2021 Jul 5. Food Chem. 2022. PMID: 34274704

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