Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread

Nutritional quality and nutrient bioaccessibility in sourdough bread

(2021) Míriam Regina Canesin et al.   Current Opinion in Food Science

Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

(2018) Céline Jouquand et al.   JOURNAL OF FOOD SCIENCE

Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb

(2017) C. Helou et al.   Food & Function

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

(2016) Cynthia Helou et al.   FOOD CHEMISTRY

Evaluation of genetic diversity among strains of the human gut commensal Bifidobacterium adolescentis

(2016) Sabrina Duranti et al.   Scientific Reports

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems

(2015) Cynthia Helou et al.   Food & Function

Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

(2014) Adele Costabile et al.   PLoS One

Intestinal microbiota in health and disease: Role of bifidobacteria in gut homeostasis

(2014) Rafael Tojo   WORLD JOURNAL OF GASTROENTEROLOGY

Chromatographic analysis of diverse fruit components using HPLC and UPLC

(2010) I. Epriliati et al.   Analytical Methods

Nutritional value of bread: Influence of processing, food interaction and consumer perception

(2008) K. Dewettinck et al.   JOURNAL OF CEREAL SCIENCE