H W Lopez

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. 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
  2. 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
  3. 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
  4. ncbi Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats
    M A Levrat-Verny
    Laboratoire Maladies Métaboliques et Micronutriments, Centre de Recherche de Clermont Ferrand Theix, St Genes Champanelle, France
    Br J Nutr 82:17-21. 1999
  5. ncbi Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats
    A Adam
    Institut Technique des Céréales et des Fourrages ITCF, Laboratoire Qualité des Céréales, 75013 Paris, France
    J Nutr 131:1770-6. 2001

Collaborators

Detail Information

Publications5

  1. 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
    ....
  2. 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...
  3. 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...
  4. ncbi Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats
    M A Levrat-Verny
    Laboratoire Maladies Métaboliques et Micronutriments, Centre de Recherche de Clermont Ferrand Theix, St Genes Champanelle, France
    Br J Nutr 82:17-21. 1999
    ..Human studies are needed to confirm these rat results before extrapolation to human nutrition...
  5. ncbi Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats
    A Adam
    Institut Technique des Céréales et des Fourrages ITCF, Laboratoire Qualité des Céréales, 75013 Paris, France
    J Nutr 131:1770-6. 2001
    ..These results indicate that whole wheat flours can strikingly affect cecal SCFA, especially butyrate, and are effective plasma cholesterol-lowering agents...