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Food Research International (Ottawa, Ont.)|January 9, 2026
Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?Rozenn Le Foll, Frédéric Gaucheron, Corinne Marmonier, et al.
Food Chemistry|September 8, 2023
Beef protein ingredients from fat rendering process are promising functional ingredientsRozenn Le Foll, Valérie Lechevalier, Pascaline Hamon, et al.
The British Journal of Nutrition|November 7, 2024
Nutritional quality of proteins from two beef co-products as determined in the growing pigRozenn Le Foll, Françoise Nau, Yann Le Gouar, et al.
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