État des connaissances sur la biodisponibilité et la toxicité des produits de Maillard issus de l'alimentation
J. Soc. Biol., 201 2 (2007) 199-207
Published online: 2008-01-01
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Effect of Dietary Intake of Advanced Glycation End Products on Metabolic Parameters and Anthropometric Measurements in Adults
Ayfer Beyaz CoskunCureus (2025)
https://doi.org/10.7759/cureus.86752
Dietary glycation compounds – implications for human health
Michael Hellwig, Patrick Diel, Gerhard Eisenbrand, Tilman Grune, Sabine Guth, Thomas Henle, Hans-Ulrich Humpf, Hans-Georg Joost, Doris Marko, Jana Raupbach, Angelika Roth, Stefan Vieths and Angela MallyCritical Reviews in Toxicology 54 (8) 485 (2024)
https://doi.org/10.1080/10408444.2024.2362985
Non-canonical food sources: bacterial metabolism of Maillard reaction products and its regulation
Jürgen Lassak, Erica F Aveta, Patroklos Vougioukas and Michael HellwigCurrent Opinion in Microbiology 76 102393 (2023)
https://doi.org/10.1016/j.mib.2023.102393
Exceptionally versatile take II: post-translational modifications of lysine and their impact on bacterial physiology
Jürgen Lassak, Alina Sieber and Michael HellwigBiological Chemistry 403 (8-9) 819 (2022)
https://doi.org/10.1515/hsz-2021-0382
Plasma Levels of Free NƐ-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, Florian Delguste, Axel Guilbaud, Michael Genin, Pauline M. Anton, Carine Delayre-Orthez, Tatiana Papazian, Michael Howsam and Frédéric J. TessierNutrients 14 (9) 1890 (2022)
https://doi.org/10.3390/nu14091890
Experimental Animal Studies Support the Role of Dietary Advanced Glycation End Products in Health and Disease
Melpomeni Peppa and Ioanna MavroeidiNutrients 13 (10) 3467 (2021)
https://doi.org/10.3390/nu13103467
Les AGE exogènes et autres produits de Maillard
F.J. TessierMédecine des Maladies Métaboliques 13 (7) 582 (2019)
https://doi.org/10.1016/S1957-2557(19)30180-4
Biopolymers for Food Design
Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, et al.Biopolymers for Food Design 33 (2018)
https://doi.org/10.1016/B978-0-12-811449-0.00002-5
How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?
Axel Guilbaud, Celine Niquet-Leridon, Eric Boulanger and Frederic TessierFoods 5 (4) 84 (2016)
https://doi.org/10.3390/foods5040084
Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties
Celine Jouquand, Frédéric J. Tessier, Julien Bernard, David Marier, Ken Woodward, Philippe Jacolot, Pascale Gadonna-Widehem and Jean-Claude LaguerreLWT - Food Science and Technology 60 (1) 271 (2015)
https://doi.org/10.1016/j.lwt.2014.07.038
Microorganisms and Maillard reaction products: a review of the literature and recent findings
Cynthia Helou, David Marier, Philippe Jacolot, et al.Amino Acids 46 (2) 267 (2014)
https://doi.org/10.1007/s00726-013-1496-y
Les produits de glycation avancée : un risque pour la santé humaine
M.-P. Wautier, F.J. Tessier and J.-L. WautierAnnales Pharmaceutiques Françaises 72 (6) 400 (2014)
https://doi.org/10.1016/j.pharma.2014.05.002
Kinetic modeling of Maillard reaction system subjected to pulsed electric field
Zhonghe Wang, Jun Wang, Shoujun Guo, Sen Ma and Shu-Juan YuInnovative Food Science & Emerging Technologies 20 121 (2013)
https://doi.org/10.1016/j.ifset.2013.06.007
Acrylamide Hemoglobin Adduct Levels and Ovarian Cancer Risk: A Nested Case–Control Study
Jing Xie, Kathryn L. Terry, Elizabeth M. Poole, et al.Cancer Epidemiology, Biomarkers & Prevention 22 (4) 653 (2013)
https://doi.org/10.1158/1055-9965.EPI-12-1387
Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats
Issam Alamir, Céline Niquet-Leridon, Philippe Jacolot, et al.Amino Acids 44 (6) 1441 (2013)
https://doi.org/10.1007/s00726-012-1427-3
AGE restriction in diabetes mellitus: a paradigm shift
Helen Vlassara and Gary E. StrikerNature Reviews Endocrinology 7 (9) 526 (2011)
https://doi.org/10.1038/nrendo.2011.74
Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry
Céline Niquet-Léridon and Frédéric J. TessierFood Chemistry 126 (2) 655 (2011)
https://doi.org/10.1016/j.foodchem.2010.10.111
The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
Xiaofang Peng, Jinyu Ma, Ka-Wing Cheng, et al.Food Chemistry 119 (1) 49 (2010)
https://doi.org/10.1016/j.foodchem.2009.05.083
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Mendel Friedman and Carol E. LevinJournal of Agricultural and Food Chemistry 56 (15) 6113 (2008)
https://doi.org/10.1021/jf0730486