Claude Gariépy

5PUBLICATIONS
1CO-AUTHORS
Food packaging, preservation and processingBeverage chemistry and beverage sensory scienceFood engineering
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Publications (5)

|Feb 12, 2026
Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co-digestion in a Mediterranean meal model.

Yi Yao Li, Varoujan Yaylayan, Marie-France Palin

|Apr 10, 2025
Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidant.

Yi Yao Li, Varoujan Yaylayan, Marie-France Palin

|Jul 26, 2024
Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments.

Yi Yao Li, Varoujan Yaylayan, Marie-France Palin

|Dec 26, 2023
Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid.

Yi Yao Li, Varoujan Yaylayan, Marie-France Palin

|Feb 22, 2021
Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions.

Yi Yao Li, Varoujan Yaylayan, Marie-France Palin

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Frequent Collaborators

2 joint publications

Yi Yao Li