| Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread C Helou, P Jacolot, C Niquet-Léridon, P Gadonna-Widehem, FJ Tessier Food Chemistry 190, 904-911, 2016 | 94 | 2016 |
| Microorganisms and Maillard reaction products: a review of the literature and recent findings C Helou, D Marier, P Jacolot, L Abdennebi-Najar, C Niquet-Léridon, ... Amino acids 46, 267-277, 2014 | 79 | 2014 |
| Acrylamide, 5-hydroxymethylfurfural and Nε-carboxymethyl-lysine in coffee substitutes and instant coffees G Loaëc, P Jacolot, C Helou, C Niquet-Léridon, FJ Tessier Food Additives & Contaminants: Part A 31 (4), 593-604, 2014 | 49 | 2014 |
| The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread C Helou, P Gadonna-Widehem, N Robert, G Branlard, J Thebault, ... Food & function 7 (6), 2498-2507, 2016 | 45 | 2016 |
| Insights into bread melanoidins: Fate in the upper digestive tract and impact on the gut microbiota using in vitro systems C Helou, S Denis, M Spatz, D Marier, V Rame, M Alric, FJ Tessier, ... Food & function 6 (12), 3737-3745, 2015 | 45 | 2015 |
| Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb C Helou, PM Anton, C Niquet-Leridon, M Spatz, FJ Tessier, ... Food & function 8 (8), 2722-2730, 2017 | 24 | 2017 |
| The Large and Diverse Family of Mediterranean Flat Breads: A Database A Pasqualone, F Vurro, C Summo, MH Abd-El-Khalek, HH Al-Dmoor, ... Foods 11 (15), 2326, 2022 | 12 | 2022 |
| Plasma Levels of Free NƐ-Carboxymethyllysine (CML) after Different Oral Doses of CML in Rats and after the Intake of Different Breakfasts in Humans … C Helou, MT Nogueira Silva Lima, C Niquet-Leridon, P Jacolot, ... Nutrients 14 (9), 1890, 2022 | 4 | 2022 |
| Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food D Novotni, TH Gamel, C Helou, JH Rocha Developing Sustainable and Health Promoting Cereals and Pseudocereals, 399-431, 2023 | | 2023 |
| The Large and Diverse Family of Mediterranean Flat Breads: A Database P Antonella, V Francesca, S Carmine, M Abd-El-Khalek, H Al-Dmoor, ... Foods 11 (15), 1-27, 2022 | | 2022 |
