| Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods N Bordenave, BR Hamaker, MG Ferruzzi Food & function 5 (1), 18-34, 2014 | 404 | 2014 |
| Hydrophobization and antimicrobial activity of chitosan and paper-based packaging material N Bordenave, S Grelier, V Coma Biomacromolecules 11 (1), 88-96, 2010 | 209 | 2010 |
| Water and moisture susceptibility of chitosan and paper-based materials: Structure–property relationships N Bordenave, S Grelier, F Pichavant, V Coma Journal of Agricultural and Food Chemistry 55 (23), 9479-9488, 2007 | 124 | 2007 |
| Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota SM Tosh, N Bordenave Nutrition reviews 78 (Supplement_1), 13-20, 2020 | 113 | 2020 |
| The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial CJ Rebello, YF Chu, WD Johnson, CK Martin, H Han, N Bordenave, Y Shi, ... Nutrition journal 13, 1-10, 2014 | 93 | 2014 |
| Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: a randomized crossover trial CJ Rebello, WD Johnson, CK Martin, W Xie, M O’Shea, A Kurilich, ... Journal of the American college of nutrition 32 (4), 272-279, 2013 | 81 | 2013 |
| Advances on selective C-6 oxidation of chitosan by TEMPO N Bordenave, S Grelier, V Coma Biomacromolecules 9 (9), 2377-2382, 2008 | 71 | 2008 |
| Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods MG Ferruzzi, N Bordenave, BR Hamaker Physiology & behavior 107 (4), 591-597, 2012 | 64 | 2012 |
| Modification of curcumin with polyethylene glycol enhances the delivery of curcumin in preadipocytes and its antiadipogenic property CY Kim, N Bordenave, MG Ferruzzi, A Safavy, KH Kim Journal of agricultural and food chemistry 59 (3), 1012-1019, 2011 | 59 | 2011 |
| Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge EG Kean, N Bordenave, G Ejeta, BR Hamaker, MG Ferruzzi Journal of Cereal Science 54 (3), 450-459, 2011 | 55 | 2011 |
| Impact of molecular interactions with phenolic compounds on food polysaccharides functionality CC Dobson, W Mottawea, A Rodrigue, BLB Pereira, R Hammami, ... Advances in food and nutrition research 90, 135-181, 2019 | 54 | 2019 |
| Instant oatmeal increases satiety and reduces energy intake compared to a ready-to-eat oat-based breakfast cereal: a randomized crossover trial CJ Rebello, WD Johnson, CK Martin, H Han, YF Chu, N Bordenave, ... Journal of the American College of Nutrition 35 (1), 41-49, 2016 | 48 | 2016 |
| Phenolic compounds mediate aggregation of water-soluble polysaccharides and change their rheological properties: Effect of different phenolic compounds M Tudorache, N Bordenave Food Hydrocolloids 97, 105193, 2019 | 46 | 2019 |
| Influence of glucan structure on the swelling and leaching properties of starch microparticles N Bordenave, S Janaswamy, Y Yao Carbohydrate polymers 103, 234-243, 2014 | 34 | 2014 |
| Influence of polysaccharide concentration on polyphenol-polysaccharide interactions W Dridi, N Bordenave Carbohydrate Polymers 274, 118670, 2021 | 29 | 2021 |
| Oat β‐Glucans: Physicochemistry and Nutritional Properties M Kale, B Hamaker, N Bordenave Oats Nutrition and Technology, 123-169, 2013 | 26 | 2013 |
| Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges MG Ferruzzi, BR Hamaker, N Bordenave Food chemistry 309, 125769, 2020 | 25 | 2020 |
| Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers M Tudorache, JL McDonald, N Bordenave Food & function 11 (7), 5866-5874, 2020 | 24 | 2020 |
| Orange pomace fibre increases a composite scoring of subjective ratings of hunger and fullness in healthy adults H Dong, LJ Sargent, Y Chatzidiakou, C Saunders, L Harkness, ... Appetite 107, 478-485, 2016 | 24 | 2016 |
| Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics AS D'Costa, N Bordenave Food Chemistry 341, 128256, 2021 | 23 | 2021 |
