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Food & Function|October 4, 2023
In vitro digestion of two protein-rich dairy products in the ageing gastrointestinal tractAnaïs Lavoisier, Martine Morzel, Séverine Chevalier, et al.
Scientific Reports|April 12, 2020
Sciadonic acid derived from pine nuts as a food component to reduce plasma triglycerides by inhibiting the rat hepatic Δ9-desaturaseFrédérique Pédrono, Nathalie Boulier-Monthéan, Françoise Boissel, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modellingYohan Reynaud, Caroline Buffière, Jérémie David, et al.
Food & Function|May 28, 2020
The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenarioAmelia Torcello-Gómez, Didier Dupont, Julien Jardin, et al.
Plant Physiology|May 6, 2010
Binding properties of the N-acetylglucosamine and high-mannose N-glycan PP2-A1 phloem lectin in ArabidopsisJulie Beneteau, Denis Renard, Laurent Marché, et al.
Food Research International (Ottawa, Ont.)|March 23, 2019
Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo dataLotti Egger, Olivia Ménard, Christian Baumann, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditionsJean Michel Fernandes, Olivia Ménard, Marie-Françoise Cochet, et al.
Food & Function|July 22, 2020
Human gastrointestinal conditions affect in vitro digestibility of peanut and bread proteinsAmelia Torcello-Gómez, Didier Dupont, Julien Jardin, et al.
Plos One|May 5, 2020
Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteinsInsaf Berrazaga, Claire Bourlieu-Lacanal, Karima Laleg, et al.
Food Chemistry|December 4, 2018
Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig studyLucie Lorieau, Yann Le Gouar, Gwenaëlle Henry, et al.
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