Inès Birlouez‐Aragon

Author

Also Known As

Birlouez-Aragon, Inès, I BIRLOUEZARAGON, I BIRLOUEZ‐ARAGON, I Birlouez-Aragon, I. Birlouez-Aragon, I. Birlouez‐Aragon, Ines BIRLOUEZ-ARAGON, Ines Birlouez-Aragon, Inès Birlouez-Aragon, Inès Birlouez-Aragón

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Université Claude Bernard Lyon 1 Laboratoire de Chimie AgroParisTech Centre Hospitalier de Beauvais Pontificia Universidad Católica de Chile

About

Inès Birlouez‐Aragon is an author at Université Claude Bernard Lyon 1 specializing in biochemistry, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	15	991
2	Health Sciences	10	10	484
3	Engineering	7	7	219
4	Natural Sciences	3	3	193
5	Public Health	3	3	297

Inès Birlouez‐Aragon

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases Inès Birlouez‐Aragon, Giselle Saavedra, Frédéric J. Tessier, American Journal of Clinical Nutrition ObesityMetabolic SyndromeNutritionHealth PolicyMedicine	2010	235
Low plasma vitamin C in Alzheimer patients despite an adequate diet Inès Birlouez‐Aragon, Fatemeh Nourhashémi, Bruno Vellas International Journal of Geriatric Psychiatry	1998	161
Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures Lamia Ait Ameur, Olivier Mathieu, Valérie Lalanne, Food Chemistry Food ChemistryDifferent TemperaturesFood BiophysicsFurfural Formation	2006	154
Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples Amélie Charissou, Lamia Ait‐Ameur, Inès Birlouez‐Aragon Journal of Chromatography A Food ChemistryFood SafetyFood AuthenticationBiochemistryGas Chromatography	2006	139
Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method Lamia Ait Ameur, Gilles Trystram, Inès Birlouez‐Aragon Food Chemistry Food ChemistryExtraction MethodAnalytical ChemistryChemistryBacking Process	2005	132
Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating Rana Cheikhousman, Manuela Zude-Sasse, Delphine Jouan‐Rimbaud Bouveresse, Analytical and Bioanalytical Chemistry Food ChemistryAnalytical ChemistrySpectroscopy	2005	100
Age-dependent protein modifications and declining proteasome activity in the human lens Gabriela Viteri, Géraldine Carrard, Inès Birlouez‐Aragon, Archives of Biochemistry and Biophysics Age-dependent Protein ModificationsProtein FunctionHuman LensBiochemistryProtein Folding	2004	92
The Fluorescence of Advanced Maillard Products Is a Good Indicator of Lysine Damage during the Maillard Reaction Juliette Leclère, Inès Birlouez‐Aragon Journal of Agricultural and Food Chemistry Food AnalysisFood BiophysicsLysine DamagePrecision DairyMaillard Reaction	2001	88
Validation of a micromethod for determining oxidized and reduced vitamin C in plasma by HPLC-fluorescence. Frédéric J. Tessier, Inès Birlouez‐Aragon, C Tjani, PubMed Analytical InstrumentationBiochemistryGas ChromatographyMedicineBioanalysis	1996	62
The fate of furfurals and other volatile markers during the baking process of a model cookie Lamia Ait Ameur, Barbara Rega, Pierre Giampaoli, Food Chemistry Other Volatile MarkersModel Cookie	2008	61

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