| Low density lipoproteins extracted from hen egg yolk by an easy method: cryoprotective effect on frozen–thawed bull semen M Moussa, V Martinet, A Trimeche, D Tainturier, M Anton Theriogenology 57 (6), 1695-1706, 2002 | 635 | 2002 |
| Bull semen in vitro fertility after cryopreservation using egg yolk LDL: a comparison with Optidyl®, a commercial egg yolk extender L Amirat, D Tainturier, L Jeanneau, C Thorin, O Gérard, JL Courtens, ... Theriogenology 61 (5), 895-907, 2004 | 392 | 2004 |
| Egg yolk: structures, functionalities and processes M Anton Journal of the Science of Food and Agriculture 93 (12), 2871-2880, 2013 | 328 | 2013 |
| Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system MB Magrini, M Anton, C Cholez, G Corre-Hellou, G Duc, MH Jeuffroy, ... Ecological Economics 126, 152-162, 2016 | 306 | 2016 |
| Bioactive egg compounds R Huopalahti, M Anton, R López-Fandiño, R Schade Springer 5, 293-389, 2007 | 294 | 2007 |
| Molecular gastronomy: exploring the science of flavor H This Columbia University Press, 2006 | 276 | 2006 |
| Physicochemical modifications of high-pressure-treated soybean protein isolates C Puppo, N Chapleau, F Speroni, M de Lamballerie-Anton, F Michel, ... Journal of Agricultural and Food Chemistry 52 (6), 1564-1571, 2004 | 268 | 2004 |
| Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk M Anton, V Martinet, M Dalgalarrondo, V Beaumal, E David-Briand, ... Food Chemistry 83 (2), 175-183, 2003 | 258 | 2003 |
| Composition, solubility and emulsifying properties of granules and plasma of egg yolk M Antón, G Gandemer Journal of Food Science 62 (3), 484-487, 1997 | 230 | 1997 |
| Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Añón, M Anton Food Hydrocolloids 19 (2), 289-296, 2005 | 227 | 2005 |
| Release rate profiles of magnesium from multiple W/O/W emulsions M Bonnet, M Cansell, A Berkaoui, MH Ropers, M Anton, F Leal-Calderon Food Hydrocolloids 23 (1), 92-101, 2009 | 203 | 2009 |
| Bioactive egg components and their potential uses M Anton, F Nau, Y Nys World's Poultry Science Journal 62 (3), 429-438, 2006 | 195 | 2006 |
| Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules M Le Denmat, M Anton, V Beaumal Food hydrocolloids 14 (6), 539-549, 2000 | 184 | 2000 |
| Composition and structure of hen egg yolk M Anton Bioactive egg compounds, 1-6, 2007 | 179 | 2007 |
| Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment M Le Denmat, M Anton, G Gandemer Journal of Food Science 64 (2), 194-197, 1999 | 159 | 1999 |
| Modifications of bull spermatozoa induced by three extenders: Biociphos, low density lipoprotein and Triladyl, before, during and after freezing and thawing L Amirat, M Anton, D Tainturier, G Chatagnon, I Battut, JL Courtens Reproduction 129 (4), 535-543, 2005 | 158 | 2005 |
| Quail egg yolk: a novel cryoprotectant for the freeze preservation of Poitou jackass sperm A Trimeche, M Anton, P Renard, G Gandemer, D Tainturier Cryobiology 34 (4), 385-393, 1997 | 146 | 1997 |
| The advantages of LDL (low density lipoproteins) in the cryopreservation of canine semen D Bencharif, L Amirat, M Anton, E Schmitt, S Desherces, G Delhomme, ... Theriogenology 70 (9), 1478-1488, 2008 | 141 | 2008 |
| The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application V Ferraro, M Anton, V Santé-Lhoutellier Trends in Food Science & Technology 51, 65-75, 2016 | 137 | 2016 |
| Egg yolk plasma can replace egg yolk in stallion freezing extenders E Pillet, G Duchamp, F Batellier, V Beaumal, M Anton, S Desherces, ... Theriogenology 75 (1), 105-114, 2011 | 132 | 2011 |
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