Françoise Nau
8
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francoise-nau-
0000-0002-0167-8759
- IdRef : 083263438
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Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteersEuropean Journal of Nutrition, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩
Article dans une revue
hal-02884815v1
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Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in AdultsMolecular Nutrition and Food Research, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩
Article dans une revue
hal-02976032v1
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Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditionsFood Structure and Functionality, Oct 2020, Cork, United Kingdom
Communication dans un congrès
hal-03048755v1
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Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’hommeJFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France
Communication dans un congrès
hal-01927463v1
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Structure of food matrix influences food bolus physical features and micronutrient oral bioaccessibility during masticationFood Oral Processing, Jul 2021, Valence, Spain
Poster de conférence
hal-03456551v1
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Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteersPoster de conférence hal-02100444v1 |
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Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailabilityPoster de conférence hal-02100429v1 |
Impact of food structure on lipophilic micronutrients bioavailability: a human studyPoster de conférence hal-01887281v1 |