Publications

Sélection de publications

Lépine G, Fouillet H, Rémond D, Huneau J-F, Mariotti M, Polakof S A scoping review: metabolomics signatures associated with animal and plant protein intake and their potential relation to cardiometabolic risk. Advances in nutrition

Fournier E, Roussel C, Dominicis A, Ley D, Peyron MA, Collado V, Mercier-Bonin M, Lacroix C, Alric M, Van de Wiele T, Chassard C, Etienne-Mesmin L, Blanquet-Diot S. In vitro models of gut digestion across childhood: current developments, challenges and future trends. Biotechnology Advances

Kim J, K Burton-Pimentel, C Fleuti, C Blaser , V Scherz, R Badertscher, C Marmonier , N Lyon-Belgy , A Caille, V Pidou , C Bertelli, G Greub , D Dardevet , J David, S Polakof, G Vergères Microbiota and metabolite modifications after dietary exclusion of dairy products and reduction in fermented foods consumption in young and older men Nutrients

Buffière C, M Hiolle, Ma Peyron, R Richard, N Meunier, C Batisse, D Rémond, D Dupont, F Nau, B Pereira, I Savary-Auzeloux. Food matrix structure (from biscuit to custard) has an impact on folate bioavailability in healthy volunteers. European Journal of Nutrition

Bezerra AP, Gama LT, Pereira LJ, van der Bilt A, Peyron MA, Garcia RCMR, Gonçalves TMSV. Do implant-supported prostheses affect bioavailability of nutrients of complete and partially edentulous patients? A systematic review with meta-analysis. Clinical Nutrition

Blanquet-Diot S, Francois O., Denis S, Hennequin,  Peyron MA. Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food Hydrocolloids

Reynaud Y, Couvent A, Manach A, Forest D, Lopez M, Picque D, Souchon I, Rémond D, Dupont D. Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food.  Food Chem.

Reynaud Y, Buffière C, Cohade B, Vauris M, Liebermann K, Hafnaoui N, Lopez M, Souchon I, Dupont D, Rémond D. True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chem.