Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Celine Niquet"'
Publikováno v:
Foods, Vol 5, Iss 4, p 84 (2016)
The accumulation of advanced glycation end products (AGEs) is associated with the complications of diabetes, kidney disease, metabolic disorders and degenerative diseases. It is recognized that the pool of glycation products found in the human body c
Externí odkaz:
https://doaj.org/article/96b6c944fbc348a4ac1001da443cb911
Autor:
Charline Richard-Dazeur, Philippe Jacolot, Céline Niquet-Léridon, Luc Goethals, Nicolas Barbezier, Pauline M. Anton
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18993- (2023)
The quantification of hydrolysable polyphenols such as gallic, ellagic acid and vescalagin by HPLC-DAD is classically run after methanol extraction as a reference solvent. Water extraction is usually discarded because of a lower obtention of total po
Externí odkaz:
https://doaj.org/article/f525b1bc9b054fd889465e7583499815
Publikováno v:
International Journal of Food Science & Technology. 45:2494-2501
Summary The composition of a model food was optimised to evaluate the anti-adhesive properties of cooking materials. This optimisation was performed using a response surface methodology. When cooked at 201 °C, the model food was selected to leave th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d362423e4ddb55298f1bd9dd48a29898
https://doi.org/10.1111/j.1365-2621.2010.02459.x
https://doi.org/10.1111/j.1365-2621.2010.02459.x
Publikováno v:
Annals of the New York Academy of Sciences. 1126:158-161
An aqueous solution of L-glutamine (50mmol/L) and methylglyoxal (100 mmol/L) was incubated at 120°C for 3h in a 200mmol/L phosphate buffer (pH 7.4). Four major fluorophores were revealed on the HPLC chromatogram. The same four fluorophores were obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c03e0ea1fd87afb7afa7e3ff05ec3109
https://doi.org/10.1196/annals.1433.025
https://doi.org/10.1196/annals.1433.025
Autor:
Frédéric J. Tessier, Celine Niquet
Publikováno v:
Journal de la Société de Biologie. 201:199-207
La reaction de Maillard est un sujet de recherche qui connait actuellement un regain d'interet. Cette reaction qui a lieu entre les sucres et les proteines a haute temperature est deja tres bien decrite dans la formation d'aromes alimentaires et de p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e17e025f5976b0c5ec24a5e85c40d242
https://doi.org/10.1051/jbio:2007025
https://doi.org/10.1051/jbio:2007025
Publikováno v:
Medical principles and practice : international journal of the Kuwait University, Health Science Centre. 18(2)
Objective: To develop a method for the simultaneous measurement of 5-methylcytosine (5-metC) and 2’-deoxyuridine monophosphate (dU). Materials and Methods: Genomic DNA was extracted from the HepG2 cell line grown in experimental complete medium or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22413399992a8a042776ef7d621f7297
https://pubmed.ncbi.nlm.nih.gov/19204424
https://pubmed.ncbi.nlm.nih.gov/19204424
Autor:
Frédéric J. Tessier, Celine Niquet
Publikováno v:
Amino Acids. 33
Glutamine is one of the most abundant free amino acid found in raw food. In this study, the contribution of free glutamine to nonenzymatic browning and fluorescence was investigated using an aqueous model system with methylglyoxal. The results indica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce261bd400bebc746a002cad868dd223
https://doi.org/10.1007/s00726-006-0388-9
https://doi.org/10.1007/s00726-006-0388-9
Autor:
Cynthia Helou, Matheus Thomaz Nogueira Silva Lima, Céline Niquet-Leridon, Philippe Jacolot, Eric Boulanger, Florian Delguste, Axel Guilbaud, Michael Genin, Pauline M. Anton, Carine Delayre-Orthez, Tatiana Papazian, Michael Howsam, Frédéric J. Tessier
Publikováno v:
Nutrients, Vol 14, Iss 9, p 1890 (2022)
N-carboxymethyl-lysine (CML) and other dietary advanced glycation end-products (AGEs) are chemically modified amino acids with potential toxicological effects putatively related to their affinity with the receptor for AGEs (RAGE). The goal of this st
Externí odkaz:
https://doaj.org/article/67098f06a57b4afeaec740d7adb58839
Publikováno v:
European Medical Journal Allergy & Immunology, Vol 2, Iss 1, Pp 87-98 (2017)
Food allergies, which are T helper cell Type 2 aberrant responses of the immune system to food proteins, are increasing. Environmental factors, including food contaminants, are often mentioned to explain this increase. Heat treatment of food induces
Externí odkaz:
https://doaj.org/article/bb53a5d16da4407a868f5715b032c182