Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Gilles Fromentin

Showing results (61-70 of 71) with videos related to

Pageof 8
Sort By:
Appetite|March 17, 2015
The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kineticsAgnès Marsset-Baglieri, Gilles Fromentin, Françoise Nau, et al.
The British Journal of Nutrition|June 27, 2014
Milk protein fractions moderately extend the duration of satiety compared with carbohydrates independently of their digestive kinetics in overweight subjectsAgnès Marsset-Baglieri, Gilles Fromentin, Gheorghe Airinei, et al.
Frontiers in Nutrition|July 29, 2015
Rats Prone to Obesity Under a High-Carbohydrate Diet have Increased Post-Meal CCK mRNA Expression and Characteristics of Rats Fed a High-Glycemic Index DietCatherine Chaumontet, Dalila Azzout-Marniche, Anne Blais, et al.
Physiology & Behavior|October 15, 2017
Fructo-oligosaccharides reduce energy intake but do not affect adiposity in rats fed a low-fat diet but increase energy intake and reduce fat mass in rats fed a high-fat dietZouheyr Hadri, Rojo Rasoamanana, Gilles Fromentin, et al.
American Journal of Physiology. Regulatory, Integrative and Comparative Physiology|April 1, 2016
Obesity-prone high-fat-fed rats reduce caloric intake and adiposity and gain more fat-free mass when allowed to self-select protein from carbohydrate:fat intakeDalila Azzout-Marniche, Tristan Chalvon-Demersay, Grégory Pimentel, et al.
The Journal of Nutrition|July 8, 2016
Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the ColonMarion Oberli, Annaïg Lan, Nadezda Khodorova, et al.
The Journal of Nutrition|August 21, 2015
High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration CookingMarion Oberli, Agnès Marsset-Baglieri, Gheorghe Airinei, et al.
Molecular Medicine (Cambridge, Mass.)|April 2, 2014
Environmental enrichment alters splenic immune cell composition and enhances secondary influenza vaccine responses in miceBlake T Gurfein, Olga Davidenko, Mary Premenko-Lanier, et al.
Molecular Nutrition & Food Research|October 11, 2017
Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota CompositionMarion Oberli, Véronique Douard, Martin Beaumont, et al.
Molecular Nutrition & Food Research|May 18, 2017
Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in ratsMartin Beaumont, Daphné Jaoui, Véronique Douard, et al.
Pageof 8

Showing results (61-70 of 71) with videos related to

Sort By:
Pageof 8
Appetite|March 17, 2015
The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kineticsAgnès Marsset-Baglieri, Gilles Fromentin, Françoise Nau, et al.
The British Journal of Nutrition|June 27, 2014
Milk protein fractions moderately extend the duration of satiety compared with carbohydrates independently of their digestive kinetics in overweight subjectsAgnès Marsset-Baglieri, Gilles Fromentin, Gheorghe Airinei, et al.
Frontiers in Nutrition|July 29, 2015
Rats Prone to Obesity Under a High-Carbohydrate Diet have Increased Post-Meal CCK mRNA Expression and Characteristics of Rats Fed a High-Glycemic Index DietCatherine Chaumontet, Dalila Azzout-Marniche, Anne Blais, et al.
Physiology & Behavior|October 15, 2017
Fructo-oligosaccharides reduce energy intake but do not affect adiposity in rats fed a low-fat diet but increase energy intake and reduce fat mass in rats fed a high-fat dietZouheyr Hadri, Rojo Rasoamanana, Gilles Fromentin, et al.
American Journal of Physiology. Regulatory, Integrative and Comparative Physiology|April 1, 2016
Obesity-prone high-fat-fed rats reduce caloric intake and adiposity and gain more fat-free mass when allowed to self-select protein from carbohydrate:fat intakeDalila Azzout-Marniche, Tristan Chalvon-Demersay, Grégory Pimentel, et al.
The Journal of Nutrition|July 8, 2016
Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the ColonMarion Oberli, Annaïg Lan, Nadezda Khodorova, et al.
The Journal of Nutrition|August 21, 2015
High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration CookingMarion Oberli, Agnès Marsset-Baglieri, Gheorghe Airinei, et al.
Molecular Medicine (Cambridge, Mass.)|April 2, 2014
Environmental enrichment alters splenic immune cell composition and enhances secondary influenza vaccine responses in miceBlake T Gurfein, Olga Davidenko, Mary Premenko-Lanier, et al.
Molecular Nutrition & Food Research|October 11, 2017
Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota CompositionMarion Oberli, Véronique Douard, Martin Beaumont, et al.
Molecular Nutrition & Food Research|May 18, 2017
Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in ratsMartin Beaumont, Daphné Jaoui, Véronique Douard, et al.
Pageof 8