Publications by authors named "P Jacolot"

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Early- and life-long intake of dietary advanced glycation end-products (dAGEs) leads to transient tissue accumulation, increased gut sensitivity to inflammation, and slight changes in gut microbial diversity, without causing overt disease.
M T Nogueira Silva Lima, C Delayre-Orthez, M Howsam, P Jacolot, C Niquet-Léridon

Food Res Int· November 2024

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Glycated bovine serum albumin for use in feeding trials with animal models - In vitro methodology and characterization of a glycated substrate for modifying feed pellets.
M T Nogueira Silva Lima, M Howsam, C Delayre-Orthez, P Jacolot, S Jaisson

Food Chem· December 2023

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HPLC-DAD optimization of quantification of vescalagin, gallic and ellagic acid in chestnut tannins.
Charline Richard-Dazeur, Philippe Jacolot, Céline Niquet-Léridon, Luc Goethals, Nicolas Barbezier

Heliyon· August 2023

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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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Plasma Levels of Free -Carboxymethyllysine (CML) after Different Oral Doses of CML in Rats and after the Intake of Different Breakfasts in Humans: Postprandial Plasma Level of sRAGE in Humans.
Cynthia Helou, Matheus Thomaz Nogueira Silva Lima, Céline Niquet-Leridon, Philippe Jacolot, Eric Boulanger

Nutrients· April 2022

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