frederic tessier

Full Professor

Université de Lille

France

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Frederic Tessier is a Full Professor at the University of Lille, France. His research primarily focuses on advanced glycation end-products, their biomarkers, and implications for health, as reflected in his recent work on dietary advanced glycation end-products and their effects on gut sensitivity and microbial diversity. He also studies amino acid digestibility in food processing and the application of dynamic combinatorial chemistry in developing receptor ligands.

Articles (15)

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2021

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2021

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2021

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2021

Collaborators (4)

Mélanie LE GOFF

University

FRANCE

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Eric BOULANGER

Université de Lille

FRANCE

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Pauline M Anton

Associate Professor in Digestive Physiopathology and Food Safety

FRANCE

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jean lesage

Professor

Université de Lille

FRANCE

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frederic tessier

Research Interests

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About

Articles (15)

Determination of glycation biomarkers in human fingernails by isotope-dilution liquid chromatography tandem mass spectrometry (LC-MS/MS)

Skin autofluorescence of advanced glycation end-products, glycemic memory, and diabetes complications

True ileal amino acid digestibility and digestible amino acid scores (DIAASs) of the cruciferin and napin fractions of rapeseed: Impact of processing

Early- and life-long intake of dietary advanced glycation end-products (dAGEs) leads to transient tissue accumulation, increased gut sensitivity to inflammation, and slight changes in gut microbial diversity, without causing overt disease

Development of Receptor for Advanced Glycation End Products (RAGE) ligands through target directed dynamic combinatorial chemistry: a novel class of possible antagonists

Glycated bovine serum albumin for use in feeding trials with animal models – In vitro methodology and characterization of a glycated substrate for modifying feed pellets

Il n’y a pas de mauvais et de bons aliments

Plasma Levels of Free NƐ-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

Hibiscus, Rooibos, and Yerba Mate for Healthy Aging: A Review on the Attenuation of In Vitro and In Vivo Markers Related to Oxidative Stress, Glycoxidation, and Neurodegeneration

Biomarkers of disease in human nails: a comprehensive review

Effect of Advanced Glycation End-Products and Excessive Calorie Intake on Diet-Induced Chronic Low-Grade Inflammation Biomarkers in Murine Models

High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products.

Exposure of Caenorhabditis elegans to Dietary Nε-Carboxymethyllysine Emphasizes Endocytosis as a New Route for Intestinal Absorption of Advanced Glycation End Products

Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

Collaborators (4)

Mélanie LE GOFF

Eric BOULANGER

Pauline M Anton

jean lesage

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