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Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers.
Eur J Nutr. 2021 Feb;60(1):411-423. doi: 10.1007/s00394-020-02258-5. Epub 2020 May 3.
Eur J Nutr. 2021.
PMID: 32363446
In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility.
Hiolle M, Lechevalier V, Floury J, Boulier-Monthéan N, Prioul C, Dupont D, Nau F.
Hiolle M, et al.
Food Res Int. 2020 Feb;128:108817. doi: 10.1016/j.foodres.2019.108817. Epub 2019 Nov 22.
Food Res Int. 2020.
PMID: 31955773
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Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults.
Gleize B, Hiolle M, Meunier N, Pereira B, Richard R, Savary-Auzeloux I, Buffière C, Peyron MA, Halimi C, Caris-Veyrat C, Nau F, Reboul E.
Gleize B, et al. Among authors: hiolle m.
Mol Nutr Food Res. 2020 Nov;64(21):e2000228. doi: 10.1002/mnfr.202000228. Epub 2020 Oct 9.
Mol Nutr Food Res. 2020.
PMID: 32966703
Clinical Trial.
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Postprandial amino acid response after the ingestion of pea protein, milk protein, casein and a casein-pea blend, in healthy older adults.
van Dam L, Kardinaal A, Troupin J, Boulier A, Hiolle M, Wehrens R, Mensink M.
van Dam L, et al. Among authors: hiolle m.
Int J Food Sci Nutr. 2024 Feb;75(1):70-80. doi: 10.1080/09637486.2023.2276667. Epub 2023 Nov 7.
Int J Food Sci Nutr. 2024.
PMID: 37933669
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