L. Ait-Ameur

发表

Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples.

I. Birlouez-Aragon, Amélie Charissou, L. Ait-Ameur, 2007, Journal of chromatography. A.

Exposure to Neo-Formed Compounds (NFCs) in a standard diet and its nutritionally equivalent low-NFCs diet: The ICARE clinical study

J. Lecerf, P. Pouillart, A. Cayzeele, 2007 .

Health impact of dietary neoformed Maillard products in young healthy adults: occurrence in heat-treated foods and bioavailability

J. Lecerf, P. Pouillart, I. Birlouez-Aragon, 2008, Proceedings of the Nutrition Society.

A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.

J. Lecerf, A. Galinier, F. Lacoste, 2010, The American journal of clinical nutrition.

Strategy for the Study of the Health Impact of Dietary Maillard Products in Clinical Studies

J. Lecerf, P. Pouillart, A. Cayzeele, 2008, Annals of the New York Academy of Sciences.

Characterization of the Maillard reaction in bread crisps

V. Fogliano, E. Capuano, L. Ait-Ameur, 2008 .

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Mathilde Courel, Stéphanie Roux, I. Birlouez-Aragon, 2009 .

Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies

V. Fogliano, F. Morales, L. Ait-Ameur, 2008 .

Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food

J. Kahl, I. Birlouez-Aragon, L. Ait-Ameur, 2012 .

Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.

I. Birlouez-Aragon, Amélie Charissou, L. Ait-Ameur, 2007, Journal of agricultural and food chemistry.