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	Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers Caroline Buffière , Manon Hiolle , Marie-Agnès Peyron , Ruddy Richard , Nathalie Meunier European Journal of Nutrition, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩ Article dans une revue hal-02884815v1
	Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults Beatrice Gleize , Manon Hiolle , Nathalie Meunier , Bruno Pereira , Ruddy Richard Molecular Nutrition and Food Research, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩ Article dans une revue hal-02976032v1

	Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers Caroline Buffière , Manon Hiolle , Ruddy Richard , Nathalie Meunier , Bruno Pereira 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 Poster de conférence hal-02100444v1

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