Get started
Author

Céline Niquet‐Léridon

Observed names: C Niquet-Léridon, C. Niquet, C. Niquet-Leridon, C. Niquet-Léridon, Celine Niquet-Leridon, Celine Niquet-Léridon, Celine Niquet‐Leridon, Céline Niquet-Leridon, Céline Niquet-Léridon, Céline Niquet‐Leridon, Niquet-Leridon Celine, Niquet-Leridon, C., Niquet-Leridon, Céline, Niquet-Léridon, C., Niquet-Léridon, Céline
ORCID: 0000-0001-9691-9617
Observed ORCID: 0000-0001-9691-9617
OpenAlex ID: A5010904074
Quantitative assessment of organ distribution of dietary protein‐bound 13C‐labeled Nɛ‐carboxymethyllysine after a chronic oral exposure in mice
2016 · Frédéric J. Tessier, Céline Niquet‐Léridon, et al. · Molecular Nutrition & Food Research · 131
Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers
2011 · Cristina Delgado-Andrade, Frédéric J. Tessier, et al. · Amino Acids · 118
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
2015 · Cynthia Helou, Philippe Jacolot, et al. · Food Chemistry · 107
Dietary CML‐enriched protein induces functional arterial aging in a RAGE‐dependent manner in mice
2015 · Nicolas Grossin, Florent Auger, et al. · Molecular Nutrition & Food Research · 98
Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry
2010 · Céline Niquet-Léridon, Frédéric J. Tessier · Food Chemistry · 98
How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?
2016 · Axel Guilbaud, Celine Niquet-Leridon, et al. · Foods · 95
PDF
Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats
2012 · Issam Alamir, Céline Niquet-Leridon, et al. · Amino Acids · 88
Microorganisms and Maillard reaction products: a review of the literature and recent findings
2013 · Cynthia Helou, David Marier, et al. · Amino Acids · 82
Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crust
2013 · Irene Roncero-Ramos, Cristina Delgado-Andrade, et al. · Food & Function · 69
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread
2016 · Cynthia Helou, Pascale Gadonna-Widehem, et al. · Food & Function · 48
An Advanced Glycation End Product (AGE)-Rich Diet Promotes Nε-Carboxymethyl-lysine Accumulation in the Cardiac Tissue and Tendons of Rats
2014 · Irene Roncero-Ramos, Céline Niquet-Léridon, et al. · Journal of Agricultural and Food Chemistry · 46
Formula‐derived advanced glycation end products are involved in the development of long‐term inflammation and oxidative stress in kidney of IUGR piglets
2015 · Ghada Elmhiri, Dler F. D. Mahmood, et al. · Molecular Nutrition & Food Research · 44
Acrylamide, 5-hydroxymethylfurfural andNε-carboxymethyl-lysine in coffee substitutes and instant coffees
2014 · Grégory Loaëc, Philippe Jacolot, et al. · Food Additives & Contaminants Part A · 44
Carbamylation and glycation compete for collagen molecular aging in vivo
2019 · Camille Nicolas, Stéphane Jaisson, et al. · Scientific Reports · 42
PDF
Carbamylation is a competitor of glycation for protein modification in vivo
2017 · C. Nicolas, S. Jaisson, et al. · Diabetes & Metabolism · 41
Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting
2014 · Grégory Loaëc, Céline Niquet-Léridon, et al. · Food Research International · 37
The LepRdb/db mice model for studying glycation in the context of diabetes
2018 · Axel Guilbaud, Michael Howsam, et al. · Diabetes/Metabolism Research and Reviews · 33
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
2022 · Romane Troadec, Sofia Nestora, et al. · Food Chemistry · 26
The Effect of Lactobacillus fermentum ME‐3 Treatment on Glycation and Diabetes Complications
2020 · Axel Guilbaud, Michael Howsam, et al. · Molecular Nutrition & Food Research · 26
Highly heated food rich in Maillard reaction products limit an experimental colitis in mice
2012 · Pauline M. Anton, Alexandre Craus, et al. · Food & Function · 24
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
2015 · Céline Niquet-Léridon, Philippe Jacolot, et al. · Food Chemistry · 23
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette
2018 · Céline Jouquand, Céline Niquet‐Léridon, et al. · Journal of Food Science · 19
Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb
2017 · C. Helou, P. M. Anton, et al. · Food & Function · 19
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
2022 · Cynthia Helou, Matheus Thomaz Nogueira Silva Lima, et al. · Nutrients · 15
PDF
HPLC-DAD optimization of quantification of vescalagin, gallic and ellagic acid in chestnut tannins
2023 · Charline Richard-Dazeur, Philippe Jacolot, et al. · Heliyon · 14
PDF
Works count: 58
Citation count: 1,456
H-index: 21
I10-index: 30
Year
Topic
Type