Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon

Inflammatory and redox reactions in colorectal carcinogenesis

(2015) Tina Guina et al.   Annals of the New York Academy of Sciences

The deleterious metabolic and genotoxic effects of the bacterial metabolite p-cresol on colonic epithelial cells

(2015) Mireille Andriamihaja et al.   FREE RADICAL BIOLOGY AND MEDICINE

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

(2015) Marion Oberli et al.   JOURNAL OF NUTRITION

High-protein diet differently modifies intestinal goblet cell characteristics and mucosal cytokine expression in ileum and colon

(2015) Annaïg Lan et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

High-protein diet modifies colonic microbiota and luminal environment but not colonocyte metabolism in the rat model: the increased luminal bulk connection

(2014) Xinxin Liu et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

(2014) Siying Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The gut microbiota, bacterial metabolites and colorectal cancer

(2014) Petra Louis et al.   NATURE REVIEWS MICROBIOLOGY

Antibiotic Suppression of Intestinal Microbiota Reduces Heme-Induced Lipoperoxidation Associated with Colon Carcinogenesis in Rats

(2014) O. C. B. Martin et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

A red meat-derived glycan promotes inflammation and cancer progression

(2014) Annie N. Samraj et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Secondary bile acids: an underrecognized cause of colon cancer

(2014) Hana Ajouz et al.   World Journal of Surgical Oncology

Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies

(2013) Dagfinn Aune et al.   CANCER CAUSES & CONTROL

Beneficial Effects of an Amino Acid Mixture on Colonic Mucosal Healing in Rats

(2013) Xinxin Liu et al.   INFLAMMATORY BOWEL DISEASES

Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study

(2013) Christine L. Parr et al.   INTERNATIONAL JOURNAL OF CANCER

The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

(2013) Gijs den Besten et al.   JOURNAL OF LIPID RESEARCH

Review of the association between meat consumption and risk of colorectal cancer

(2013) Eunjung Kim et al.   NUTRITION RESEARCH

Re-print of “Intestinal luminal nitrogen metabolism: Role of the gut microbiota and consequences for the host”

(2013) Anne-Marie Davila et al.   PHARMACOLOGICAL RESEARCH

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

(2013) Marie-Laure Bax et al.   PLoS One

Animal models for determining amino acid digestibility in humans – a review

(2012) Amelie Deglaire et al.   BRITISH JOURNAL OF NUTRITION

Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

(2012) M.-L. Bax et al.   FOOD CHEMISTRY

Meat consumption, heterocyclic amines and colorectal cancer risk: The Multiethnic Cohort Study

(2012) Nicholas J. Ollberding et al.   INTERNATIONAL JOURNAL OF CANCER

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved

(2011) N. M. Bastide et al.   Cancer Prevention Research

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

(2011) Renata S. Filgueras et al.   MEAT SCIENCE

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C

(2011) Claire Fromentin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Colon luminal content and epithelial cell morphology are markedly modified in rats fed with a high-protein diet

(2010) Mireille Andriamihaja et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Emerging role of hydrogen sulfide in colonic physiology and pathophysiology

(2010) Mekki Medani et al.   INFLAMMATORY BOWEL DISEASES

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Evaluation of protein aggregation in cooked meat

(2009) A. Promeyrat et al.   FOOD CHEMISTRY

High-protein diets differentially modulate protein content and protein synthesis in visceral and peripheral tissues in rats

(2009) Laure Chevalier et al.   NUTRITION

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processed Meat and Colorectal Cancer: A Review of Epidemiologic and Experimental Evidence

(2008) Raphaëlle Santarelli et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL