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Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C. Leenhardt F, et al. Among authors: remesy c. J Agric Food Chem. 2005 Jan 12;53(1):98-102. doi: 10.1021/jf049193q. J Agric Food Chem. 2005. PMID: 15631515
Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
Lioger D, Fardet A, Foassert P, Davicco MJ, Mardon J, Gaillard-Martinie B, Remesy C. Lioger D, et al. Among authors: remesy c. J Am Coll Nutr. 2009 Feb;28(1):30-6. doi: 10.1080/07315724.2009.10719758. J Am Coll Nutr. 2009. PMID: 19571157 Clinical Trial.
Effects of plant food potassium salts (citrate, galacturonate or tartrate) on acid-base status and digestive fermentations in rats.
Sabboh H, Coxam V, Horcajada MN, Rémésy C, Demigné C. Sabboh H, et al. Among authors: remesy c. Br J Nutr. 2007 Jul;98(1):72-7. doi: 10.1017/S0007114507701691. Epub 2007 Mar 23. Br J Nutr. 2007. PMID: 17381878
Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach.
Fardet A, Canlet C, Gottardi G, Lyan B, Llorach R, Rémésy C, Mazur A, Paris A, Scalbert A. Fardet A, et al. Among authors: remesy c. J Nutr. 2007 Apr;137(4):923-9. doi: 10.1093/jn/137.4.923. J Nutr. 2007. PMID: 17374655
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C. Lopez HW, et al. Among authors: remesy c. Nutrition. 2003 Jun;19(6):524-30. doi: 10.1016/s0899-9007(02)01079-1. Nutrition. 2003. PMID: 12781853
Impact of whole wheat flour and its milling fractions on the cecal fermentations and the plasma and liver lipids in rats.
Adam A, Lopez HW, Tressol JC, Leuillet M, Demigné C, Rémésy C. Adam A, et al. Among authors: remesy c. J Agric Food Chem. 2002 Oct 23;50(22):6557-62. doi: 10.1021/jf020418b. J Agric Food Chem. 2002. PMID: 12381149
Parameters controlling the glycaemic response to breads.
Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. Fardet A, et al. Among authors: remesy c. Nutr Res Rev. 2006 Jun;19(1):18-25. doi: 10.1079/NRR2006118. Nutr Res Rev. 2006. PMID: 19079873
Effect of potato on acid-base and mineral homeostasis in rats fed a high-sodium chloride diet.
Narcy A, Robert L, Mazur A, Demigné C, Rémésy C. Narcy A, et al. Among authors: remesy c. Br J Nutr. 2006 May;95(5):925-32. doi: 10.1079/bjn20061742. Br J Nutr. 2006. PMID: 16611382
Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.
Leenhardt F, Lyan B, Rock E, Boussard A, Potus J, Chanliaud E, Remesy C. Leenhardt F, et al. Among authors: remesy c. J Agric Food Chem. 2006 Mar 8;54(5):1710-5. doi: 10.1021/jf052243m. J Agric Food Chem. 2006. PMID: 16506823
Blackberry anthocyanins are mainly recovered from urine as methylated and glucuronidated conjugates in humans.
Felgines C, Talavera S, Texier O, Gil-Izquierdo A, Lamaison JL, Remesy C. Felgines C, et al. Among authors: remesy c. J Agric Food Chem. 2005 Oct 5;53(20):7721-7. doi: 10.1021/jf051092k. J Agric Food Chem. 2005. PMID: 16190623
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