Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity
Leenhardt, Fanny, Levrat-Verny, Marie-Anne, Chanliaud, Elisabeth, Rémésy, Christian
Published in Journal of agricultural and food chemistry (12.01.2005)
Published in Journal of agricultural and food chemistry (12.01.2005)
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Variability of B vitamin concentrations in wheat grain, milling fractions and bread products
Batifoulier, F., Verny, M.-A., Chanliaud, E., Rémésy, C., Demigné, C.
Published in European journal of agronomy (01.08.2006)
Published in European journal of agronomy (01.08.2006)
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Conference Proceeding
Impact of Grapefruit Flavanone Consumption on Vascular Protection and Bone Metabolism: Clinical and Nutrigenomic Study
Habauzit, V., Verny, M.A., Pickering, G., Daule, C., Bayle, D., Thien, S., Rambeau, M., Mazur, A., Horcajada, M.N., Dubray, C., Milenkovic, D., Morand, C.
Published in Free radical biology & medicine (01.11.2012)
Published in Free radical biology & medicine (01.11.2012)
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Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread
Batifoulier, F., Verny, M.-A., Chanliaud, E., Rémésy, C., Demigné, C.
Published in Journal of cereal science (01.07.2005)
Published in Journal of cereal science (01.07.2005)
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Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats
Levrat-Verny, Marie-Anne, Coudray, Charles, Bellanger, Jacques, Lopez, Hubert W., Demigné, Christian, Rayssiguier, Yves, Rémésy, Christian
Published in British journal of nutrition (01.07.1999)
Published in British journal of nutrition (01.07.1999)
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