Lamothe L - Search Results

1

Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial.

Dalile B, La Torre D, Kalc P, Zoppas F, Roye C, Loret C, Lamothe L, Bergonzelli G, Courtin CM, Vervliet B, Oudenhove LV, Verbeke K. Dalile B, et al. Among authors: lamothe l. Front Nutr. 2022 May 26;9:896154. doi: 10.3389/fnut.2022.896154. eCollection 2022. Front Nutr. 2022. PMID: 35694161 Free PMC article.

2

The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.

De Bondt Y, Liberloo I, Roye C, Windhab EJ, Lamothe L, King R, Courtin CM. De Bondt Y, et al. Among authors: lamothe l. Foods. 2020 Nov 27;9(12):1755. doi: 10.3390/foods9121755. Foods. 2020. PMID: 33260871 Free PMC article.

3

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.

Roye C, Henrion M, Chanvrier H, Loret C, King R, Lamothe L, Courtin CM. Roye C, et al. Among authors: lamothe l. Foods. 2021 Feb 21;10(2):472. doi: 10.3390/foods10020472. Foods. 2021. PMID: 33669947 Free PMC article.

4

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber.

Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Maina NH, et al. Among authors: lamothe lm. Foods. 2021 Oct 25;10(11):2566. doi: 10.3390/foods10112566. Foods. 2021. PMID: 34828846 Free PMC article. Review.

5

Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses.

Henrion M, Francey C, Lê KA, Lamothe L. Henrion M, et al. Among authors: lamothe l. Nutrients. 2019 Jul 26;11(8):1729. doi: 10.3390/nu11081729. Nutrients. 2019. PMID: 31357461 Free PMC article. Review.

6

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.

Molina MT, Lamothe L, Gunes DZ, Vaz SM, Bouchon P. Molina MT, et al. Among authors: lamothe l. Foods. 2021 Sep 30;10(10):2335. doi: 10.3390/foods10102335. Foods. 2021. PMID: 34681384 Free PMC article.

7

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.

Srichuwong S, Curti D, Austin S, King R, Lamothe L, Gloria-Hernandez H. Srichuwong S, et al. Among authors: lamothe l. Food Chem. 2017 Oct 15;233:1-10. doi: 10.1016/j.foodchem.2017.04.019. Epub 2017 Apr 6. Food Chem. 2017. PMID: 28530552

8

Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract.

Gangoiti J, Corwin SF, Lamothe LM, Vafiadi C, Hamaker BR, Dijkhuizen L. Gangoiti J, et al. Among authors: lamothe lm. Crit Rev Food Sci Nutr. 2020;60(1):123-146. doi: 10.1080/10408398.2018.1516621. Epub 2018 Dec 11. Crit Rev Food Sci Nutr. 2020. PMID: 30525940 Review.

9

Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing.

Lamothe LM, Cantu-Jungles TM, Chen T, Green S, Naqib A, Srichuwong S, Hamaker BR. Lamothe LM, et al. Food Funct. 2021 Nov 1;12(21):10658-10666. doi: 10.1039/d1fo02146j. Food Funct. 2021. PMID: 34590641

10

Predicting Glycemic Index and Glycemic Load from Macronutrients to Accelerate Development of Foods and Beverages with Lower Glucose Responses.

Rytz A, Adeline D, Lê KA, Tan D, Lamothe L, Roger O, Macé K. Rytz A, et al. Among authors: lamothe l. Nutrients. 2019 May 25;11(5):1172. doi: 10.3390/nu11051172. Nutrients. 2019. PMID: 31130625 Free PMC article.

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