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Grossin, Nicolas, Auger, Florent, Niquet-Leridon, Céline, Durieux, Nicolas, Montaigne, David, Schmidt, Ann Marie, Susen, Sophie, Jacolot, Philippe, Beuscart, Jean-Baptiste, Tessier, Frédéric J., Boulanger, Eric
Published in Molecular nutrition & food research (01.05.2015)
Published in Molecular nutrition & food research (01.05.2015)
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Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette
Jouquand, Céline, Niquet‐Léridon, Céline, Jacolot, Philippe, Petit, Noémie, Marier, David, Gadonna‐Widehem, Pascale
Published in Journal of food science (01.10.2018)
Published in Journal of food science (01.10.2018)
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Açaí (Euterpe oleracea Mart.) modulates oxidative stress resistance in Caenorhabditis elegans by direct and indirect mechanisms
Bonomo, Larissa de Freitas, Silva, David Nunes, Boasquivis, Patrícia Ferreira, Paiva, Franciny Aparecida, Guerra, Joyce Ferreira da Costa, Martins, Talita Alves Faria, de Jesus Torres, Álvaro Gustavo, de Paula, Igor Thadeu Borges Raposo, Caneschi, Washington Luiz, Jacolot, Philippe, Grossin, Nicolas, Tessier, Frederic J, Boulanger, Eric, Silva, Marcelo Eustáquio, Pedrosa, Maria Lúcia, Oliveira, Riva de Paula
Published in PloS one (03.03.2014)
Published in PloS one (03.03.2014)
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Microorganisms and Maillard reaction products: a review of the literature and recent findings
Helou, Cynthia, Marier, David, Jacolot, Philippe, Abdennebi-Najar, Latifa, Niquet-Léridon, Céline, Tessier, Frédéric J, Gadonna-Widehem, Pascale
Published in Amino acids (01.02.2014)
Published in Amino acids (01.02.2014)
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Plasma Levels of Free NƐ-Carboxymethyllysine (CML) after Different Oral Doses of CML in Rats and after the Intake of Different Breakfasts in Humans: Postprandial Plasma Level of sRAGE in Humans
Helou, Cynthia, Nogueira Silva Lima, Matheus Thomaz, Niquet-Leridon, Céline, Jacolot, Philippe, Boulanger, Eric, Delguste, Florian, Guilbaud, Axel, Genin, Michael, Anton, Pauline M., Delayre-Orthez, Carine, Papazian, Tatiana, Howsam, Michael, Tessier, Frédéric J.
Published in Nutrients (30.04.2022)
Published in Nutrients (30.04.2022)
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Quantitative assessment of organ distribution of dietary protein-bound 13C-labeled Nɛ-carboxymethyllysine after a chronic oral exposure in mice
Tessier, Frédéric J., Niquet-Léridon, Céline, Jacolot, Philippe, Jouquand, Céline, Genin, Michaël, Schmidt, Ann-Marie, Grossin, Nicolas, Boulanger, Eric
Published in Molecular nutrition & food research (01.11.2016)
Published in Molecular nutrition & food research (01.11.2016)
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Quantitative assessment of organ distribution of dietary protein-bound C-13-labeled N-epsilon-carboxymethyllysine after a chronic oral exposure in mice
Tessier, Frederic, Niquet-Leridon, Celine, Jacolot, Philippe, Jouquand, Celine, Genin, Michaël, Schmidt Ann, Marie, Grossin, Nicolas, Boulanger, Eric
Published in Molecular nutrition & food research (01.11.2016)
Published in Molecular nutrition & food research (01.11.2016)
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Effects of ozone treatment on the molecular properties of wheat grain proteins
Gozé, Perrine, Rhazi, Larbi, Lakhal, Lyès, Jacolot, Philippe, Pauss, André, Aussenac, Thierry
Published in Journal of cereal science (01.05.2017)
Published in Journal of cereal science (01.05.2017)
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Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
Troadec, Romane, Nestora, Sofia, Niquet-Léridon, Céline, Marier, David, Jacolot, Philippe, Sarron, Elodie, Regnault, Stéphanie, Anton, Pauline M., Jouquand, Céline
Published in Food chemistry (01.11.2022)
Published in Food chemistry (01.11.2022)
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Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread
Troadec, Romane, Regnault, Stéphanie, Nestora, Sofia, Jacolot, Philippe, Niquet-Léridon, Céline, Anton, Pauline M., Jouquand, Céline
Published in European food research & technology (01.11.2023)
Published in European food research & technology (01.11.2023)
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Carbamylation and glycation compete for collagen molecular aging in vivo
Nicolas, Camille, Jaisson, Stéphane, Gorisse, Laëtitia, Tessier, Frédéric J., Niquet-Léridon, Céline, Jacolot, Philippe, Pietrement, Christine, Gillery, Philippe
Published in Scientific reports (04.12.2019)
Published in Scientific reports (04.12.2019)
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Journal Article
Carbamylation and glycation compete for collagen molecular aging in vivo
Nicolas, Camille, Jaisson, Stéphane, Gorisse, Laëtitia, Tessier, Frederic J., Niquet-Léridon, Céline, Jacolot, Philippe, Pietrement, Christine, Gillery, Philippe
Published in Scientific reports (04.12.2019)
Published in Scientific reports (04.12.2019)
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Glycated bovine serum albumin for use in feeding trials with animal models – In vitro methodology and characterization of a glycated substrate for modifying feed pellets
Nogueira Silva Lima, MT, Howsam, M, Delayre-Orthez, C, Jacolot, P, Jaisson, S, Criquet, J, Billamboz, M, Ghinet, A, Fradin, C, Boulanger, E, Bray, F, Flament, S, Rolando, C, Gillery, P, Niquet-Léridon, C, Tessier, FJ
Published in Food chemistry (01.12.2023)
Published in Food chemistry (01.12.2023)
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The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Niquet-Léridon, Céline, Jacolot, Philippe, Niamba, Claude-Narcisse, Grossin, Nicolas, Boulanger, Eric, Tessier, Frédéric J.
Published in Food chemistry (15.06.2015)
Published in Food chemistry (15.06.2015)
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Journal Article
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Niquet-Léridon, Céline, Jacolot, Philippe, Niamba, Claude-Narcisse, Grossin, Nicolas, Boulanger, Eric, Tessier, Frédéric J
Published in Food chemistry (15.06.2015)
Published in Food chemistry (15.06.2015)
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Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties
Jouquand, Celine, Tessier, Frédéric J., Bernard, Julien, Marier, David, Woodward, Ken, Jacolot, Philippe, Gadonna-Widehem, Pascale, Laguerre, Jean-Claude
Published in Food science & technology (01.01.2015)
Published in Food science & technology (01.01.2015)
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Quantitative assessment of organ distribution of dietary protein-bound super(13)C-labeled N super()-carboxymethyllysine after a chronic oral exposure in mice
Tessier, Frederic J, Niquet-Leridon, Celine, Jacolot, Philippe, Jouquand, Celine, Genin, Michaeel, Schmidt, Ann-Marie, Grossin, Nicolas, Boulanger, Eric
Published in Molecular nutrition & food research (01.11.2016)
Published in Molecular nutrition & food research (01.11.2016)
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