Valérie Micard

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Marie-Hélène Morel, Colette Larré, Cécile Barron, 2009 .

Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

Florent Vieux, Nicole Darmon, Tangui Barré, 2018, PloS one.

Diets rich in whole grains increase betainized compounds associated with glucose metabolism.

Ville Koistinen, Gabriele Riccardi, Marjukka Kolehmainen, 2018, The American journal of clinical nutrition.

Ultra-fine grinding increases the antioxidant capacity of wheat bran

Claire Gaiani, Cécile Barron, V. Micard, 2013 .

Fungal bioconversion of agricultural by-products to vanillin

Michel Delattre, Craig B. Faulds, Gary Williamson, 1998 .

Reaching Nutritional Adequacy Does Not Necessarily Increase Exposure to Food Contaminants: Evidence from a Whole-Diet Modeling Approach.

Florent Vieux, Nicole Darmon, Tangui Barré, 2016, The Journal of nutrition.