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Nicolas Bordenave

INRAE

H指数:21

被引数:1,786

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Impact of potato starch on the inhibition of pancreatic lipase by potato phenolic acids

FOOD BIOSCIENCE

IF5.9

2024-02-015

PRE

Bioengineered Wheat Arabinoxylan - Fostering Next-Generation Prebiotics Targeting Health-Related Gut Microbes

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2023-11-032

PRE

Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-011

OAAI

Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch menage a trois

从健康角度看全谷物化学和营养: 了解纤维-酚-淀粉的作用

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-11-010

OAAI

The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?

清洁标签趋势: 一种对消费者和食品行业都不利的无效启发式方法？

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-09-083

PRE

Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

FOOD & FUNCTION

IF5.4

2022-01-014

PRE

Influence of polysaccharide concentration on polyphenol-polysaccharide interactions

多糖浓度对多酚-多糖相互作用的影响

CARBOHYDRATE POLYMERS

IF12.5

2021-11-0137

PRE

Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents

FOOD RESEARCH INTERNATIONAL

IF8

2021-09-017

PREAI

Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics

IF9.8

2021-03-0128

PREAI

Microwave-assisted synthesis of NaMnF3 particles with tuneable morphologies

CHEMICAL COMMUNICATIONS

IF4.2

2021-01-012

PRE

Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer

CARBOHYDRATE POLYMERS

IF12.5

2020-11-014

PREAI

Evaluation of the Prebiotic Potential of a Commercial Synbiotic Food Ingredient on Gut Microbiota in an Ex Vivo Model of the Human Colon

IF5

2020-09-017

OAAI

Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-08-1118

PREAI

Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

NUTRITION REVIEWS

IF4.9

2020-07-30110

PREAI

Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers

FOOD & FUNCTION

IF5.4

2020-01-0127

PREAI

Phenolic compounds mediate aggregation of water-soluble polysaccharides and change their rheological properties: Effect of different phenolic compounds

FOOD HYDROCOLLOIDS

IF12.4

2019-12-0149

PREAI

The Effect of Acute Continuous Hypoxia on Triglyceride Levels in Constantly Fed Healthy Men

FRONTIERS IN PHYSIOLOGY

IF3.4

2019-06-186

OAAI

In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

CARBOHYDRATE POLYMERS

IF12.5

2018-11-014

PREAI

Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin

AMERICAN JOURNAL OF CLINICAL NUTRITION

IF6.9

2016-10-017

OAAI

Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

IF3.4

2015-08-1425

OAAI