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Valérie Micard

Showing results (11-20 of 33) with videos related to

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Plos One|February 15, 2018
Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?Tangui Barré, Marlène Perignon, Rozenn Gazan, et al.
Biomacromolecules|January 11, 2005
Arabinoxylan gels: impact of the feruloylation degree on their structure and propertiesElizabeth Carvajal-Millan, Virginie Landillon, Marie-Hélène Morel, et al.
The Journal of Nutrition|September 16, 2016
Reaching Nutritional Adequacy Does Not Necessarily Increase Exposure to Food Contaminants: Evidence from a Whole-Diet Modeling ApproachTangui Barré, Florent Vieux, Marlène Perignon, et al.
Biomacromolecules|May 3, 2013
Antioxidative carbohydrate polymer from Enhydra fluctuans and its interaction with bovine serum albuminDebjani Ghosh, Sayani Ray, Kanika Ghosh, et al.
Carbohydrate Polymers|December 5, 2013
Interaction with bovine serum albumin of an anti-oxidative pectic arabinogalactan from Andrographis paniculataUdipta R Chatterjee, Sayani Ray, Valérie Micard, et al.
Food Chemistry|December 4, 2013
Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibilityMilda Stuknytė, Stefano Cattaneo, Maria Ambrogina Pagani, et al.
Food Chemistry|February 6, 2022
Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leavesMaude Ducrocq, Marie-Hélène Morel, Marc Anton, 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 & Function|April 29, 2024
<i>In vitro</i> protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteinsMaude Ducrocq, Adeline Boire, Claire Bourlieu-Lacanal, et al.
Nutrition & Metabolism|January 4, 2014
Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese miceJenna Pekkinen, Natalia N Rosa, Otto-Ilari Savolainen, et al.
Pageof 4

Showing results (11-20 of 33) with videos related to

Sort By:
Pageof 4
Plos One|February 15, 2018
Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?Tangui Barré, Marlène Perignon, Rozenn Gazan, et al.
Biomacromolecules|January 11, 2005
Arabinoxylan gels: impact of the feruloylation degree on their structure and propertiesElizabeth Carvajal-Millan, Virginie Landillon, Marie-Hélène Morel, et al.
The Journal of Nutrition|September 16, 2016
Reaching Nutritional Adequacy Does Not Necessarily Increase Exposure to Food Contaminants: Evidence from a Whole-Diet Modeling ApproachTangui Barré, Florent Vieux, Marlène Perignon, et al.
Biomacromolecules|May 3, 2013
Antioxidative carbohydrate polymer from Enhydra fluctuans and its interaction with bovine serum albuminDebjani Ghosh, Sayani Ray, Kanika Ghosh, et al.
Carbohydrate Polymers|December 5, 2013
Interaction with bovine serum albumin of an anti-oxidative pectic arabinogalactan from Andrographis paniculataUdipta R Chatterjee, Sayani Ray, Valérie Micard, et al.
Food Chemistry|December 4, 2013
Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibilityMilda Stuknytė, Stefano Cattaneo, Maria Ambrogina Pagani, et al.
Food Chemistry|February 6, 2022
Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leavesMaude Ducrocq, Marie-Hélène Morel, Marc Anton, 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 & Function|April 29, 2024
<i>In vitro</i> protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteinsMaude Ducrocq, Adeline Boire, Claire Bourlieu-Lacanal, et al.
Nutrition & Metabolism|January 4, 2014
Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese miceJenna Pekkinen, Natalia N Rosa, Otto-Ilari Savolainen, et al.
Pageof 4