Health effects of dietary Maillard reaction products: the results of ICARE and other studies von Tessier, Frédéric J., Birlouez-Aragon, Inès

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Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula von Roux, Stéphanie, Courel, Mathilde, Birlouez-Aragon, Inès, Municino, Francesco, Massa, Mario, Pain, Jean-Pierre

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Development and validation of a front-face fluorescence spectroscopy-based method to determine casein in raw milk von Ma, Yizhou B., Birlouez-Aragon, Inès, Amamcharla, Jayendra K.

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Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples von Charissou, Amélie, Ait-Ameur, Lamia, Birlouez-Aragon, Inès

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Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds von Yaacoub, Rita, Saliba, Rachad, Nsouli, Bilal, Khalaf, Gaby, Birlouez-Aragon, Inès

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Amaltheys: A fluorescence-based analyzer to assess cheese milk denatured whey proteins von Lacotte, Pierre, Gomez, Franck, Bardeau, Floriane, Muller, Sabine, Acharid, Abdelhaq, Quervel, Xavier, Trossat, Philippe, Birlouez-Aragon, Inès

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The fate of furfurals and other volatile markers during the baking process of a model cookie von Ait Ameur, Lamia, Rega, Barbara, Giampaoli, Pierre, Trystram, Gilles, Birlouez-Aragon, Inès

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Assessment of heat treatment of dairy products by MALDI-TOF-MS von Meltretter, Jasmin, Birlouez-Aragon, Inès, Becker, Cord-Michael, Pischetsrieder, Monika

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A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases von BIRLOUEZ-ARAGON, Inès, SAAVEDRA, Giselle, TESSIER, Frédéric J, GALINIER, Anne, AIT-AMEUR, Lamia, LACOSTE, Florence, NIAMBA, Claude-Narcisse, ALT, Nadja, SOMOZA, Veronika, LECERF, Jean-Michel

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Kinetics of Formation of Three Indicators of the Maillard Reaction in Model Cookies:  Influence of Baking Temperature and Type of Sugar von Charissou, Amèlie, Ait-Ameur, Lamia, Birlouez-Aragon, Inès

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Rapid assessment of neoformed compounds in nuts and sesame seeds by front-face fluorescence von Yaacoub, Rita, Saliba, Rachad, Nsouli, Bilal, Khalaf, Gaby, Rizkallah, Jad, Birlouez-Aragon, Inès

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Maillard Reaction: an ever green hot topic in food and biological science von Fogliano, Vincenzo, Birlouez-Aragon, Ins

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Low plasma vitamin C in Alzheimer patients despite an adequate diet von Rivière, Stéphanie, Birlouez-Aragon, Inès, Nourhashémi, Fatemeh, Vellas, Bruno

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Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater von Roux, Stéphanie, Courel, Mathilde, Ait-Ameur, Lamia, Birlouez-Aragon, Inès, Pain, Jean-Pierre

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Fortification of milk with iron-ascorbate promotes lysine glycation and tryptophan oxidation von Leclère, Juliette, Birlouez-Aragon, Inès, Meli, Michaël

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The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction von Laguerre, Jean-Claude, Pascale, Gadonna-Widehem, David, Marier, Evelyne, Onillon, Lamia, Ait-Ameur, Inès, Birlouez-Aragon

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Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin von Puscasu, Cristina, Birlouez-Aragon, Ines

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Riboflavin Photodegradation and Photosensitizing Effects are Highly Dependent on Oxygen and Ascorbate Concentrations von Rochette, Arnauld de La, Silva, Eduardo, Birlouez-Aragon, Inès, Mancini, Marcelo, Edwards, Ana-Maria, Morlière, Patrice

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Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies von Rizkallah, Jad, Morales, Francisco J., Ait-ameur, Lamia, Fogliano, Vincenzo, Hervieu, Alexia, Courel, Mathilde, Birlouez Aragon, Inès

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Development and evaluation of a photographic atlas as a tool for dietary assessment studies in Middle East cultures von Tueni, Maya, Mounayar, Afifee, Birlouez-Aragon, Ines

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