Françoise Nau
17
Documents
Identifiants chercheurs
francoise-nau-
0000-0002-0167-8759
- IdRef : 083263438
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The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kineticsAppetite, 2015, 90, pp.136-143. ⟨10.1016/j.appet.2015.03.010⟩
Article dans une revue
hal-01455220v1
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Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy HumansDiabetes, 2013, 62 (5), pp.1435-1442. ⟨10.2337/db12-1208⟩
Article dans une revue
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A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.Rapid Communications in Mass Spectrometry, 2012, 26 (1), pp.43-8. ⟨10.1002/rcm.5291⟩
Article dans une revue
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The satiating effect of egg is higher than fresh cheese in humansAnnals of Nutrition and Metabolism, 2011, 58, pp.1
Article dans une revue
hal-00730152v1
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Dietary proteins poorly contribute to the endogenous production of Glucose after egg ingestion in humansAnnals of Nutrition and Metabolism, 2011, 58, pp.1
Article dans une revue
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The satiating effect of egg is higher than fresh cheese when given as isocaloric "solid" preloads in humansExperimental Biology Meeting 2011, Apr 2011, Washington D.C., United States
Communication dans un congrès
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OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteinsXIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland
Communication dans un congrès
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Les traitements de pasteurisation et de séchage de l'oeuf entier ainsi que l'étuvage à sec du blanc d'oeuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat8. Journées francophones de nutrition (JFN), Dec 2009, Montpellier, France
Communication dans un congrès
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Dietary proteins poorly contribute to the endogenous production of glucose in humans after egg ingestionExperimental Biology Meeting 2011, Apr 2011, Washington D.C., United States. Federation of American Societies for Experimental Biology, FASEB Journal, 25, 2011, FASEB Journal
Poster de conférence
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Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labellingInternational Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
Poster de conférence
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Dietary proteins poorly contribute to the endogenous production of glucose after egg ingestion in humans11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism
Poster de conférence
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Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in ratsInternational Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
Poster de conférence
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The satiating effect of egg is higher than fresh cheese in humans11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism
Poster de conférence
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À énergie égale, un en-cas à base d’oeuf est plus satiétogène qu’un en-cas à base de fromage blanc chez l’Homme8. Journées Francophones de Nutrition, Dec 2010, Lille, France. Elsevier Masson SAS Editeur, Nutrition Clinique et Métabolisme, 24, 2010, Nutrition Clinique et Métabolisme
Poster de conférence
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Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats2011, non paginé
Autre publication scientifique
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Assessment of the nutritional quality of egg proteins in humans using intrinsic2011, pp.111-111
Autre publication scientifique
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Les traitements de pasteurisation et de séchage de l'œuf entier ainsi que l'étuvage du blanc d'œuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat2009, non paginé
Autre publication scientifique
hal-00730005v1
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