Monsieur FINOT a publié 78 études, articles & ouvrages sur la « Réaction de Maillard »

Pour contacter l'auteur Paul-André FINOT :  p.a.finot@bluewin.ch  

Voici les principales, dans l'ordre chronologique décroissant de leur parution

 

  40.  Historical perspectives of the Maillard reaction in food science. P.A. FINOT  Proceedings of the 8^th International Maillard symposium, Charleston (USA), August 28 - October 1, 2004. The Maillard reaction. Chemistry at the interface of Nutrition, Aging and Disease.    Ann. N.Y. Acad. Sci., 1043, 1-8 (2005).

 

39.   The absorption and metabolism of modified amino acids in foods. P.A. FINOT    J. of  AOAC International, 88, 894-903 (2005).

 

38.   Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man. A. RERAT, R. CALMES, P. VAISSADE, P.A. FINOT    Eur. J. Nutr., 41, 1-11 (2002)

 

37.   Sostanze prodotte dall'interaction dei nutrienti durante  i processi technologici. P.A. FINOT In : Tratto di farmacia e terapia. Tossicologia degli alimenti. Chapter 5.. A. Capuano, G. Dugo & P. Restani, Eds. UTET, Torino (1999), pp 41-54.

 

36.    Effects of processing and storage on the nutritional value of food proteins. P.A. FINOT In Food Proteins and Their Applications. (S. Damodaran & A. Paraf edit.) Marcel Dekker, Inc., New York, (1997), pp 551-577.

 

35.     Nutritional aspects of food proteins in relation to technology. K. ANANTHARAMAN and P.A. FINOT.      Food Rev. Intern. 9, 629-655 (1993).

 

34.     Toxicology of non enzymatic browning. P.A. FINOT. in "Encyclopedia of Food Science, Food Technology and Nutrition", vol. 1. Edited by  R. MACRAE et al., Publ. Academic Press London (1993), pp. 510-515.

 

33.     Maillard reaction products and lysinoalanine: Urinary excretion and the effects on kid­ney function of preterm infants fed heat-processed milk formula. J.P. LANGHENDRIES, R.F. HURRELL, D.E. FURNISS, C. HISCHENHUBER, P.A. FINOT, A. BERNARD, O. BATTISTI, J.M. BERTRAND and J. SANTERRE.  J. Pediatr. Gastroenterol. & Nutr. 14, 62-70 (1992).

 

32.     Nutritional improvement of bread with lysine and g-glutamyllysine.

          M. FRIEDMAN and P.A. FINOT.  J. Agric. Food Chem. 38, 2011-2020 (1990).

 

31.     Metabolism and physiological effects of Maillard reactions products. P.A. FINOT. in "The Maillard reaction in food processing, human nutrition and physiology". Edited by P.A. FINOT, H.U. AESCHBACHER, R.F. HURRELL and R. LIARDON, Birkhauser, Basel (1990), pp. 259-272.

 

30.     Metabolic transit and toxicity of Maillard reaction products. P.A. FINOT and D.E. FURNISS. in "The Maillard Reaction in Ageing, Diabetes and Nutrition". Edited by V. MONNIER & J. BAYNES, Alan R. Liss, Inc. (1989), pp. 343-358.

 

29.     The effect of Maillard reaction products on zinc metabolism in the rat. D.E. FURNISS, J. VUICHOUD, P.A. FINOT and R.F. HURRELL.  Brit. J. Nutr. 62, 739-749 (1989).

 

28.     The role of nitrogen-containing substances in food and human metabolism. P.A. FINOT. Chimia 41, 382-388 (1987).

 

27.     Losses of tryptophan during processing. R.F. HURRELL and P.A. FINOT. in "Progress in tryptophan and serotonine research". Edited by D.A. BENDER, M.H. JOSEPH, W. KOCHEN and H. STEINHART, Walter de Gruyter and Co., Berlin(1987), pp. 165-170.

 

26.     Identification of Ne-carboxy-methyllysine, a new Maillard reaction product, in rat urine. R. LIARDON, D. GAUDARD-DE WECK, G. PHILIPPOSSIAN and P.A. FINOT. J. Agr. Food Chem. 35, 427-431 (1987).

 

25.     Nephrocytomegaly in rats induced by Maillard reaction products: the involvement of metal ions. P.A. FINOT and D.E. FURNISS.  in"Aminocarbo­nyl Reaction in Food and Biological Systems", Proceeding of the 3rd International Symposium on the Maillard Reaction, July 1-5, 1985, Japan. Edited by M. FUJIMAKI, M. NAMIKI and H. KATO, Kodansa Ltd., Tokyo (1986), pp. 493-502.

 

24.     In vitro methods to predict lysine availability. P.A. FINOT and R.F. HURRELL. in "Digestibility and amino acid availability in cereals and oilseeds". Edited by J.W. FINLEY and D.T. HOPKINS, Am. Ass. Cer. Chem. Inc. St. Paul, Minnesota (1985), pp. 247-258.

 

23.     Effects of food processing on protein digestibility and amino acid availability. R.F. HURRELL and P.A. FINOT. in "Digestibility and amino acid availability in cereals and oilseeds". Edited by J.W. FINLEY and D.T. HOPKINS, Am. Ass. Cer. Chem. Inc. St. Paul, Minnesota (1985), pp. 239-246.

 

22.     Reaction of proteins with oxidizing lipids.  2. Influence on protein quality and on the bioavailability of lysine, methionine, cyst(e)ine and tryptophan as measured in rat assays. H.K. NIELSEN, P.A. FINOT and R.F. HURRELL. Br. J. Nutr. 53, 75-86 (1985).

 

21.    Stability of tryptophan during food processing and storage.  1. Comparative losses of tryptophan, lysine and methionine in

         different model systems.  H.K. NIELSEN, D. DE WECK, P.A. FINOT, R. LIARDON and R.F. HURRELL.

          Br. J. Nutr. 53, 281-292 (1985).

 

20.     Les préparations ménagères ou les procédés industriels influencent-ils la valeur nutritionnelles des protéines ? P.A. Finot

Association Suisse pour l'alimentation. Série de cahiers. Cahier 50b, 984. Journée de conférence du 11 juin 1982 à Bale. pp 36-45.

 

19.     R.F. HURRELL and P.A. FINOT.  in "Nutritional Adequacy, Nutrient Availability and Needs". Edited by J. MAURON, Nestlé Nutrition Research Symposium, Vevey, Sept. 14-15, 1982, Birkhäuser Verlag, Basel (1983), pp. 135-156.

 

18.     Chemical modifications of the milk proteins during processing and storage. Nutritional, metabolic and physiological consequences.   P.A. FINOT. in "Role of Milk Proteins in Human Nutrition". Edited by W. KAUFMANN, Verlag Th. Mann KG. Gelsenkirchen-Buer, Germany (1983), pp. 357-369.

 

17.     Influence of processing on the nutritional value of proteins. P.A. FINOT. Qual. Plant Foods Hum. Nutr. 32, 439-453 (1983).

 

16.     Storage of milk powders under adverse conditions.  2. Influence on the content of water-soluble vitamins. J.E. FORD, R.F. HURRELL and P.A. FINOT. Br. J. Nutr. 49, 355-364 (1983).

 

15.     Storage of milk powders under adverse conditions.  1. Losses of lysine and of other essen­tial amino acids as determined by chemical and microbiological methods. R.F. HURRELL, P.A. FINOT and J.E. FORD. Br. J. Nutr. 49, 343-354 (1983).

 

14.     Modifications chimiques des protéines alimentaires. Aspects analytiques. P.A. FINOT. Trav. Chim. Aliment. Hyg. 74, 15-22 (1983).

 

13.     Non enzymatic browning products: Physiological effects and metabolic transit in rela­tion to chemical structure. A review. P.A. FINOT. Diabetes 31, 22-28 (1982).

 

12.     Nutritional and metabolic aspects of protein modification during food processing. P.A. FINOT. in "Modification of Proteins in Food, Nutritional and Pharmaceutical Sciences". Edited by R.E. FEENEY and J.R. WHITAKER, in the Advances in Chemistry Series (1982), pp. 91-124.

 

11.     The extend of the Maillard reaction during processing of milk. P.A. FINOT, R. DEUTSCH and E. BUJARD. Prog. Fd Nutr. Sci., vol. 5. Edited by C. ERIKSSON, Pergamon Press Ltd. Symposium on the Maillard Reaction, (1981), pp. 345-355.

 

10.     Metabolic transit of "early" and "advanced" Maillard products. P.A. FINOT and E. MAGNENAT. Prog. Fd Nutr. Sci., vol. 5. Edited by C. ERIKSSON, Pergamon Press Ltd. Symposium on the Maillard Reaction, (1981), pp. 193-207.

 

9.       N-substituted lysines as sources of lysine in nutrition. P.A. FINOT, F. MOTTU, E. BUJARD and J. MAURON. in "Nutritional Improvement of Food and Feed Proteins". Edited by M. FRIEDMAN, Plenum Press (1978), pp. 549-570.

 

8.       Mesure de la disponibilité et du blocage de la lysine dans les laits industriels. E. BUJARD et P.A. FINOT. Ann. Nutr. Alim. 32, 291-305 (1978).

 

7.       Disponibilité biologique et transit métabolique des acides aminés modifiés par les traite­ments technologiques. P.A. FINOT, E. MAGNENAT, F. MOTTU et E. BUJARD.   Ann. Nutr. Alim. 32, 325-338 (1978).

 

6.       Availability of the "true" Schiff's bases of lysine. Chemical evaluation of the Schiff's base between lysine and lactose in milk.

          P.A. FINOT, E. BUJARD, F. MOTTU and J. MAURON. in "Protein Cross-linking - Nutritional and Medical Consequences", vol. B. Edited by M. FRIEDMAN, Plenum Publishing Corporation (1977), pp. 343-365.

 

5.       Non enzymatic browning. P.A. FINOT.       in "Protein and Human Nutrition". Edited by M.W.G. PORTER and B.A. ROLLS, Academic Press (1973), pp. 501-514.

 

4.       Le blocage de la lysine par la réaction de Maillard.  2. Propriétés chimiques des dérivés N-(desoxy-1-D-fructosyl-1) et N-(desoxy-1-D-lactulosyl-1) de la lysine. P.A. FINOT et J. MAURON.   Helv. Chim. Acta 55, 1154-1164 (1972).

 

3.       Detection and identification of pyridosine, a second lysine derivative obtained upon acid hydrolysis of heated milk.

          P.A. FINOT, R. VIANI, J. BRICOUT and J. MAURON. Experientia 25, 134-135 (1969).

 

2.       Le blocage de la lysine par la réaction de Maillard.  1. Synthèse de N-(desoxy-1-D-fructosyl-1) et N-(desoxy-1-D-lactulosyl-1)-L-lysine. P.A. FINOT et J. MAURON. Helv. Chim. Acta 52, 1488-1495 (1969).

 

1.       Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk.

          P.A. FINOT, J. BRICOUT, R. VIANI and J. MAURON.  Experientia 24, 1097-1099 (1968).