Birlouez-Aragon I - Search Results

1

The FAST method, a rapid approach of the nutritional quality of heat-treated foods.

Birlouez-Aragon I, Leclere J, Quedraogo CL, Birlouez E, Grongnet JF. Birlouez-Aragon I, et al. Nahrung. 2001 Jun;45(3):201-5. doi: 10.1002/1521-3803(20010601)45:3<201::AID-FOOD201>3.0.CO;2-L. Nahrung. 2001. PMID: 11455788

2

The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction.

Leclère J, Birlouez-Aragon I. Leclère J, et al. J Agric Food Chem. 2001 Oct;49(10):4682-7. doi: 10.1021/jf001433o. J Agric Food Chem. 2001. PMID: 11600007

3

Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.

Gliguem H, Birlouez-Aragon I. Gliguem H, et al. J Dairy Sci. 2005 Mar;88(3):891-9. doi: 10.3168/jds.S0022-0302(05)72755-7. J Dairy Sci. 2005. PMID: 15738222 Free article.

4

Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content.

Birlouez-Aragon I, Moreaux V, Nicolas M, Ducauze CJ. Birlouez-Aragon I, et al. Food Addit Contam. 1997 May-Jun;14(4):381-8. doi: 10.1080/02652039709374541. Food Addit Contam. 1997. PMID: 9205567

5

Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.

Charissou A, Ait-Ameur L, Birlouez-Aragon I. Charissou A, et al. J Agric Food Chem. 2007 May 30;55(11):4532-9. doi: 10.1021/jf063024j. Epub 2007 May 1. J Agric Food Chem. 2007. PMID: 17469839

6

Evaluation of the maillard reaction in infant formulas by means of front-face fluorescence.

Birlouez-Aragon I, Locquet N, de St Louvent E, Bouveresse DJ, Stahl P. Birlouez-Aragon I, et al. Ann N Y Acad Sci. 2005 Jun;1043:308-18. doi: 10.1196/annals.1333.038. Ann N Y Acad Sci. 2005. PMID: 16037253

7

Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples.

Charissou A, Ait-Ameur L, Birlouez-Aragon I. Charissou A, et al. J Chromatogr A. 2007 Jan 26;1140(1-2):189-94. doi: 10.1016/j.chroma.2006.11.066. Epub 2006 Dec 15. J Chromatogr A. 2007. PMID: 17174315

8

A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.

Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, Niamba CN, Alt N, Somoza V, Lecerf JM. Birlouez-Aragon I, et al. Am J Clin Nutr. 2010 May;91(5):1220-6. doi: 10.3945/ajcn.2009.28737. Epub 2010 Mar 24. Am J Clin Nutr. 2010. PMID: 20335546 Free article. Clinical Trial.

9

The health and technological implications of a better control of neoformed contaminants by the food industry.

Birlouez-Aragon I, Morales F, Fogliano V, Pain JP. Birlouez-Aragon I, et al. Pathol Biol (Paris). 2010 Jun;58(3):232-8. doi: 10.1016/j.patbio.2009.09.015. Epub 2009 Nov 10. Pathol Biol (Paris). 2010. PMID: 19906499 Review.

10

Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating.

Cheikhousman R, Zude M, Bouveresse DJ, Léger CL, Rutledge DN, Birlouez-Aragon I. Cheikhousman R, et al. Anal Bioanal Chem. 2005 Jul;382(6):1438-43. doi: 10.1007/s00216-005-3286-1. Epub 2005 Jun 29. Anal Bioanal Chem. 2005. PMID: 15986208

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