Publications by authors named "David Marier"

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Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread.
Romane Troadec, Sofia Nestora, Céline Niquet-Léridon, David Marier, Philippe Jacolot

Food Chem· November 2022

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Bacteriological and geochemical features of the groundwater resources: Kettara abandoned mine (Morocco).
Lahcen Zouhri, Khalid El Amari, David Marier, Abdelfattah Benkaddour, Mohamed Hibti

Environ Pollut· September 2019

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Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette.
Céline Jouquand, Céline Niquet-Léridon, Philippe Jacolot, Noémie Petit, David Marier

J Food Sci· October 2018

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Repeated Oral Exposure to N -Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice.
Nesreen ALJahdali, Pascale Gadonna-Widehem, Carine Delayre-Orthez, David Marier, Benjamin Garnier

Dig Dis Sci· December 2017

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Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.
Cynthia Helou, Sylvain Denis, Madeleine Spatz, David Marier, Véronique Rame

Food Funct· December 2015

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Microorganisms and Maillard reaction products: a review of the literature and recent findings.
Cynthia Helou, David Marier, Philippe Jacolot, Latifa Abdennebi-Najar, Céline Niquet-Léridon

Amino Acids· February 2014

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A laboratory protocol for determining glucose and maximum ethanol production from wheat grain: application to a complete genetic set of near-isogenic waxy lines.
Pascale Gadonna-Widehem, Clément Debiton, David Marier, Larbi Rhazi, Gérard Branlard

J Agric Food Chem· February 2012

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