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Nutrients
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August 10, 2019
The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review
Insaf Berrazaga, Valérie Micard, Marine Gueugneau, et al.
Journal of Food Science
|
February 3, 2021
Processing a 100% legume pasta in a classical extruder without agglomeration during mixing
Karima Laleg, Denis Cassan, Joël Abecassis, et al.
Plos One
|
September 8, 2016
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Karima Laleg, Denis Cassan, Cécile Barron, et al.
Food Chemistry
|
July 23, 2013
Exposure or release of ferulic acid from wheat aleurone: impact on its antioxidant capacity
Natalia N Rosa, Claire Dufour, Valérie Lullien-Pellerin, et al.
Food & Function
|
February 2, 2016
Protein enriched pasta: structure and digestibility of its protein network
Karima Laleg, Cécile Barron, Véronique Santé-Lhoutellier, et al.
Critical Reviews in Food Science and Nutrition
|
July 26, 2021
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
Charlotte Floret, Anne-Flore Monnet, Valérie Micard, et al.
International Journal of Biological Macromolecules
|
January 24, 2015
Isolation and structural features of an antiradical polysaccharide of Capsicum annuum that interacts with BSA
Sujay Kumar Majee, Sayani Ray, Kanika Ghosh, et al.
International Journal of Biological Macromolecules
|
April 24, 2012
Structure, fluorescence quenching and antioxidant activity of a carbohydrate polymer from Eugenia jambolana
Shruti S Bandyopadhyay, Debjani Ghosh, Valérie Micard, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2013
Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model
Natalia N Rosa, Anna-Marja Aura, Luc Saulnier, et al.
Food & Function
|
July 21, 2015
Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature
Valérie Greffeuille, Agnès Marsset-Baglieri, Nicolas Molinari, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 33) with videos related to
Sort By:
Page
of 4
Nutrients
|
August 10, 2019
The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review
Insaf Berrazaga, Valérie Micard, Marine Gueugneau, et al.
Journal of Food Science
|
February 3, 2021
Processing a 100% legume pasta in a classical extruder without agglomeration during mixing
Karima Laleg, Denis Cassan, Joël Abecassis, et al.
Plos One
|
September 8, 2016
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Karima Laleg, Denis Cassan, Cécile Barron, et al.
Food Chemistry
|
July 23, 2013
Exposure or release of ferulic acid from wheat aleurone: impact on its antioxidant capacity
Natalia N Rosa, Claire Dufour, Valérie Lullien-Pellerin, et al.
Food & Function
|
February 2, 2016
Protein enriched pasta: structure and digestibility of its protein network
Karima Laleg, Cécile Barron, Véronique Santé-Lhoutellier, et al.
Critical Reviews in Food Science and Nutrition
|
July 26, 2021
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
Charlotte Floret, Anne-Flore Monnet, Valérie Micard, et al.
International Journal of Biological Macromolecules
|
January 24, 2015
Isolation and structural features of an antiradical polysaccharide of Capsicum annuum that interacts with BSA
Sujay Kumar Majee, Sayani Ray, Kanika Ghosh, et al.
International Journal of Biological Macromolecules
|
April 24, 2012
Structure, fluorescence quenching and antioxidant activity of a carbohydrate polymer from Eugenia jambolana
Shruti S Bandyopadhyay, Debjani Ghosh, Valérie Micard, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2013
Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model
Natalia N Rosa, Anna-Marja Aura, Luc Saulnier, et al.
Food & Function
|
July 21, 2015
Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature
Valérie Greffeuille, Agnès Marsset-Baglieri, Nicolas Molinari, et al.
Page
of 4