Cynthia Helou

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Cynthia Helou, Philippe Jacolot, Céline Niquet‐Léridon et al. · Food Chemistry · 2015 · 107 citations

Agriculture, Biochemistry, Food Science +8

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Cynthia Helou, Pascale Gadonna‐Widehem, Nathalie Robert et al. · Food & Function · 2016 · 46 citations

Agriculture, Food Science, Nutritional Sciences +15

Acrylamide, 5-hydroxymethylfurfural and<i>N^ε</i>-carboxymethyl-lysine in coffee substitutes and instant coffees

Grégory Loaëc, Philippe Jacolot, Cynthia Helou et al. · Food Additives & Contaminants Part A · 2014 · 43 citations

Agriculture, Food Science, Food Analysis +9

Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems

Cynthia Helou, Sylvain Denis, Madeleine Spatz et al. · Food & Function · 2015 · 41 citations

Agriculture, Food Science, Microbiology +17

The Large and Diverse Family of Mediterranean Flat Breads: A Database

Antonella Pasqualone, Francesca Vurro, Carmine Summo et al. · Foods · 2022 · 35 citations · Full text

Agriculture, Food Science, Cereal Science +8