Hubert W Lopez

Summary

Publications

  1. ncbi Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium
    H W Lopez
    Unité de Laboratoire pour l Innovation des Céréales, ZAC Les Portes de Riom, B P 173, F 63204 Riom Cedex, France
    J Agric Food Chem 49:2657-62. 2001
  2. ncbi Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats
    Hubert W Lopez
    Unité de Laboratoire pour l Innovation dans les Céréales, BP 173, F 63204 Riom Cedex, France
    Nutrition 19:524-30. 2003
  3. ncbi New data on the bioavailability of bread magnesium
    H W Lopez
    ULICE, Limagrain Céréales Ingrédients, 63204 Riom Cedex, France
    Magnes Res 17:335-40. 2004
  4. ncbi Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour
    H W Lopez
    Unité de Laboratoire sur l Innovation des Céréales ULICE, ZAC Les Portes de Riom, Riom, France
    J Agric Food Chem 48:2281-5. 2000
  5. ncbi Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats
    H W Lopez
    Unité de Laboratoire pour l Innovation dans les Céréales, ZAC Les Portes de Riom, BP 173, F 63204 Riom, France
    J Nutr 131:1283-9. 2001
  6. ncbi Impact of whole wheat flour and its milling fractions on the cecal fermentations and the plasma and liver lipids in rats
    Aline Adam
    Institut Technique des Céréales et des Fourrages ITCF, Laboratoire Qualité des Céréales, 16, rue Nicolas Fortin, Paris 13ème, 75013 Paris, France
    J Agric Food Chem 50:6557-62. 2002

Detail Information

Publications6

  1. ncbi Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium
    H W Lopez
    Unité de Laboratoire pour l Innovation des Céréales, ZAC Les Portes de Riom, B P 173, F 63204 Riom Cedex, France
    J Agric Food Chem 49:2657-62. 2001
    ..In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification...
  2. ncbi Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats
    Hubert W Lopez
    Unité de Laboratoire pour l Innovation dans les Céréales, BP 173, F 63204 Riom Cedex, France
    Nutrition 19:524-30. 2003
    ..We compared the effects of different kinds of bread fermentation on mineral bioavailability...
  3. ncbi New data on the bioavailability of bread magnesium
    H W Lopez
    ULICE, Limagrain Céréales Ingrédients, 63204 Riom Cedex, France
    Magnes Res 17:335-40. 2004
    ..A slight acidification due to sourdough effectively reduces the phytate content and improves Mg bioavaibility...
  4. ncbi Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour
    H W Lopez
    Unité de Laboratoire sur l Innovation des Céréales ULICE, ZAC Les Portes de Riom, Riom, France
    J Agric Food Chem 48:2281-5. 2000
    ....
  5. ncbi Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats
    H W Lopez
    Unité de Laboratoire pour l Innovation dans les Céréales, ZAC Les Portes de Riom, BP 173, F 63204 Riom, France
    J Nutr 131:1283-9. 2001
    ..Thus, RPS and HAS have similar effects on intestinal fermentation, mineral utilization and cholesterol metabolism in rats...
  6. ncbi Impact of whole wheat flour and its milling fractions on the cecal fermentations and the plasma and liver lipids in rats
    Aline Adam
    Institut Technique des Céréales et des Fourrages ITCF, Laboratoire Qualité des Céréales, 16, rue Nicolas Fortin, Paris 13ème, 75013 Paris, France
    J Agric Food Chem 50:6557-62. 2002
    ..In conclusion, the totality of the wheat grain is important for cholesterol- and triglyceride-lowering effects, and the splitting up of the grain alters its health effects...