Marion Oberli

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

Marion Oberli, Agnès Marsset‐Baglieri, Gheorghe Airinei et al. · Journal of Nutrition · 2015 · 90 citations

Agriculture, Food Science, Nutritional Sciences +16

Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon

Marion Oberli, Annaïg Lan, Nadezda Khodorova et al. · Journal of Nutrition · 2016 · 37 citations

Agriculture, Food Science, Nutritional Sciences +14

Urinary Metabolomics Profiles Associated to Bovine Meat Ingestion in Humans

Douglas N. Rutledge, Marion Oberli, David Mathiron et al. · Molecular Nutrition & Food Research · 2018 · 30 citations

Agriculture, Food Science, Nutrition +13

A Dietary Supplementation with Leucine and Antioxidants Is Capable to Accelerate Muscle Mass Recovery after Immobilization in Adult Rats

Isabelle Savary‐Auzeloux, Hugues Magne, Carole Migné et al. · PLoS ONE · 2013 · 19 citations · Full text

Life Sciences, Nutritional Sciences, Physiology +15

Assessing Adherence to Healthy Dietary Habits Through the Urinary Food Metabolome: Results From a European Two-Center Study

Pol Castellano‐Escuder, Raúl González‐Domínguez, Marie-France Vaillant et al. · Frontiers in Nutrition · 2022 · 18 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17