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Marie-Caroline Michalski

Has grant

Research Director

INRA Centre Clermont-Ferrand-Theix-Lyon

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

Recent Grants

Grant: Open

Dairy bacteria and lipids as a sustainable strategy for a healthy human intestinal microbiota – LACTIBIOTA

Open Date: 2023-12-22

Close Date: 2027-12-21

Grant: Close

Bioactive dairy lipids to manage cardiometabolic risk in obesity (DAILICATE) - Equipe FRM 2021

Open Date: 2021-10-01

Close Date: 2024-09-01

Grant: Close

Sustainable VALOrization of Buttermilk: nutritionAl Benefits, functional value in food products and consumer perception

Open Date: 2012-01-01

Close Date: 2016-07-31

Grant: Close

Marqueurs de l'oxydation des lipides polyinsaturés : genèse dans des aliments enrichis en oméga-3, effets sur le stress oxydant in vivo et perception par les seniors

Open Date: 2009-01-01

Close Date: 2013-06-01

Articles (16)

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2025

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2023

Collaborators (8)

Philippe Gérard

Université Paris-Saclay

FRANCE

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Franck Peiretti

FRANCE

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Catherine Calzada

Senior Research Scientist

CNRS Délégation Rhône-Auvergne

FRANCE

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Fabienne Laugerette

FRANCE

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ARMELLE PENHOAT

Université Claude Bernard Lyon 1

FRANCE

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A. J. Wright

University of Guelph

CANADA

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Cecile Vors

Researcher

INSERM

FRANCE

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Wendy Hall

Prof at King's College London

King’s College London

UNITED KINGDOM

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Marie-Caroline Michalski

Research Interests

Explore related searches

Recent Grants

Articles (16)

Adaptation strategies to manage summer forage shortages improve animal performance and better maintain milk and cheese quality in grass- versus corn-based dairy systems

Comparison of antioxidant efficiencies in oil-in-water emulsion using extracellular vesicles from olive co-products or liposomes as antioxidants carriers

Multifunctional dietary approach reduces intestinal inflammation in relation with changes in gut microbiota composition in subjects at cardiometabolic risk: the SINFONI project

Regular-fat and low-fat dairy foods and cardiovascular diseases: perspectives for future dietary recommendations

Intestinal absorption of sphingosine: new insights on generated ceramide species using stable isotope tracing in vitro

Postprandial lipid and vascular responses following consumption of a commercially-relevant interesterified palmitic acid-rich spread in comparison to functionally-equivalent non-interesterified spread and spreadable butter

Influence of Emulsion Lipid Droplet Crystallinity on Postprandial Endotoxin Transporters and Atherogenic And Inflammatory Profiles in Healthy Men – A Randomized Double‐Blind Crossover Acute Meal Study

Extracellular vesicles from olive wastewater and pomace by-products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity

Multifunctional dietary interventions, low-grade inflammation and cardiometabolic profile: a scoping review

Postprandial inflammation,L'inflammation postprandiale

Whole milk dairy foods and cardiometabolic health: dairy fat and beyond

Soy Lecithin in High‐Fat Diets Exerts Dual Effects on Adipose Tissue Versus Ileum

Validation of Knock-Out Caco-2 TC7 Cells as Models of Enterocytes of Patients with Familial Genetic Hypobetalipoproteinemias

Inhibition of intestinal FXR activity as a possible mechanism for the beneficial effects of a probiotic mix supplementation on lipid metabolism alterations and weight gain in mice fed a high fat diet

Natural emulsifiers lecithins preserve gut microbiota diversity in relation with specific faecal lipids in high fat-fed mice

Role of circulating sphingolipids in lipid metabolism: Why dietary lipids matter

Collaborators (8)

Philippe Gérard

Franck Peiretti

Catherine Calzada

Fabienne Laugerette

ARMELLE PENHOAT

A. J. Wright

Cecile Vors

Wendy Hall

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