1. Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread. (1st November 2022) Authors: Troadec, Romane; Nestora, Sofia; Niquet-Léridon, Céline; Marier, David; Jacolot, Philippe; Sarron, Elodie; Regnault, Stéphanie; Anton, Pauline M.; Jouquand, Céline Journal: Food chemistry Issue: Volume 393(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. How advanced are we on the consequences of oral exposure to food contaminants on the occurrence of chronic non communicable diseases?. (September 2022) Authors: Grados, Lucien; Pérot, Maxime; Barbezier, Nicolas; Delayre-Orthez, Carine; Bach, Véronique; Fumery, Mathurin; Anton, Pauline M.; Gay-Quéheillard, Jérôme Journal: Chemosphere Issue: Volume 303:Part 3(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Microbiota profiles and dynamics in fermented plant‐based products and preliminary assessment of their in vitro gut microbiota modulation. Issue 3 (7th April 2021) Authors: Lavefve, Laura; Cureau, Natacha; Rodhouse, Lindsey; Marasini, Daya; Walker, Laura M.; Ashley, Danielle; Lee, Sun‐Ok; Gadonna‐Widehem, Pascale; Anton, Pauline M.; Carbonero, Franck Journal: Food frontiers Issue: Volume 2:Issue 3(2021) Page Start: 268 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗