(+961) 1 421 000 ext cynthia.helou@usj.edu.lb
Docteur en Sciences et Procédés des Aliments
• Docteur en Sciences et procédés des aliments
• Ingénieur en Agriculture spécialisé en organisation industrielle des industries agroalimentaires
• Licence en Sciences Agroalimentaires
Ingénierie et technologie; Sciences
Aliments, pain, produits de la réaction de Maillard, Terroir
1. Helou C., Lima M.
T. N. S., Niquet-Leridon C., Jacolot P., Boulanger E., Delguste F., … Tessier F. J. (2022). Plasma Levels of Free Nε-Carboxymethyllysine
(CML) after Different Oral Doses of CML in Rats and after the Intake of
Different Breakfasts in Humans: Postprandial Plasma Level of sRAGE in Humans.
Nutrients, 14(9), 1–16. https://doi.org/10.3390/nu14091890
2. Pasqualone A,
Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C,
Deligeorgakis C, Helou C, Le-Bail P. (2022). The Large and Diverse Family of Mediterranean Flat
Breads: A Database. Foods; 11(15):2326. doi: 10.3390/foods11152326. PMID:
35954092; PMCID: PMC9368210.
3. Helou C., Anton P.M.,
Niquet-léridon C., Spatz M., Tessier F.J., Gadonna-Widehem p. (2017) Fecal excretion of Maillard
reaction products and the gut microbiota composition of rats fed with bread
crust or bread crumb. Food Funct. 2017; 8:2722–30. (DOI: 10.1039/c7fo00430c)
4. Helou C., Jacolot P.,
Niquet-Léridon C., Gadonna-Widehem P. & Tessier F.J. (2016) Maillard reaction products in bread:
A novel semi-quantitative method for evaluating melanoidins in bread, Food
Chemistry, 190: 904-911. (DOI: 10.1016/j.foodchem.2015.06.032)
5. Helou C., Gadonna-Widehem
P., ROBERT N., Niquet-Léridon C., THEBAULT j., LIBRER S., JACQUOT S., MARDON
J., PIQUET-PISSALOUX A., CHAPROND S., CHATILLON A., BRANLARD G. & Tessier
F.F. (2016) The impact of raw materials and baking
conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals
in white bread, Food Funct. 2016 Jun 15;7(6):2498-507. doi: 10.1039/c5fo01341k.
PMID: 26974195.
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