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Page 1
Microorganisms and Maillard reaction products: a review of the literature and recent findings.
Amino Acids. 2014 Feb;46(2):267-77. doi: 10.1007/s00726-013-1496-y. Epub 2013 Apr 16.
Amino Acids. 2014.
PMID: 23588491
Review.
The Large and Diverse Family of Mediterranean Flat Breads: A Database.
Pasqualone A, Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P.
Pasqualone A, et al. Among authors: helou c.
Foods. 2022 Aug 4;11(15):2326. doi: 10.3390/foods11152326.
Foods. 2022.
PMID: 35954092
Free PMC article.
Item in Clipboard
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 C, Nogueira Silva Lima MT, Niquet-Leridon C, Jacolot P, Boulanger E, Delguste F, Guilbaud A, Genin M, Anton PM, Delayre-Orthez C, Papazian T, Howsam M, Tessier FJ.
Helou C, et al.
Nutrients. 2022 Apr 30;14(9):1890. doi: 10.3390/nu14091890.
Nutrients. 2022.
PMID: 35565855
Free PMC article.
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Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
Loaëc G, Jacolot P, Helou C, Niquet-Léridon C, Tessier FJ.
Loaëc G, et al. Among authors: helou c.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014 Apr;31(4):593-604. doi: 10.1080/19440049.2014.885661. Epub 2014 Mar 28.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014.
PMID: 24460803
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Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
Helou C, Jacolot P, Niquet-Léridon C, Gadonna-Widehem P, Tessier FJ.
Helou C, et al.
Food Chem. 2016 Jan 1;190:904-911. doi: 10.1016/j.foodchem.2015.06.032. Epub 2015 Jun 12.
Food Chem. 2016.
PMID: 26213055
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Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.
Helou C, Denis S, Spatz M, Marier D, Rame V, Alric M, Tessier FJ, Gadonna-Widehem P.
Helou C, et al.
Food Funct. 2015 Dec;6(12):3737-45. doi: 10.1039/c5fo00836k. Epub 2015 Sep 14.
Food Funct. 2015.
PMID: 26364594
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The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
Helou C, Gadonna-Widehem P, Robert N, Branlard G, Thebault J, Librere S, Jacquot S, Mardon J, Piquet-Pissaloux A, Chapron S, Chatillon A, Niquet-Léridon C, Tessier FJ.
Helou C, et al.
Food Funct. 2016 Jun 15;7(6):2498-507. doi: 10.1039/c5fo01341k.
Food Funct. 2016.
PMID: 26974195
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