216 related articles for article (PubMed ID: 28578068)
21. Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro.
López-Barrera DM; Vázquez-Sánchez K; Loarca-Piña MG; Campos-Vega R
Food Chem; 2016 Dec; 212():282-90. PubMed ID: 27374534
[TBL] [Abstract][Full Text] [Related]
22. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
de Almeida SS; da Costa GBM; Barreto MS; Freire DMG; Lobo LA; Domingues RMCP; Moura-Nunes N; Monteiro M; Perrone D
Food Chem; 2020 Dec; 333():127473. PubMed ID: 32659670
[TBL] [Abstract][Full Text] [Related]
23. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.
Jiao Y; Kilmartin PA; Fan M; Quek SY
Food Chem; 2018 Dec; 268():77-85. PubMed ID: 30064806
[TBL] [Abstract][Full Text] [Related]
24. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
Rizzello CG; Montemurro M; Gobbetti M
J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
[TBL] [Abstract][Full Text] [Related]
25. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
Luzardo-Ocampo I; Ramírez-Jiménez AK; Cabrera-Ramírez ÁH; Rodríguez-Castillo N; Campos-Vega R; Loarca-Piña G; Gaytán-Martínez M
Food Chem; 2020 Mar; 309():125684. PubMed ID: 31699552
[TBL] [Abstract][Full Text] [Related]
26. Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics.
De Beer D; Tobin J; Walczak B; Van Der Rijst M; Joubert E
Food Res Int; 2019 Jul; 121():185-196. PubMed ID: 31108739
[TBL] [Abstract][Full Text] [Related]
27. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea.
Chen G; Xie M; Wan P; Chen D; Ye H; Chen L; Zeng X; Liu Z
Food Chem; 2018 Apr; 244():331-339. PubMed ID: 29120790
[TBL] [Abstract][Full Text] [Related]
28. Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation.
Rocchetti G; Lucini L; Giuberti G; Bhumireddy SR; Mandal R; Trevisan M; Wishart DS
Food Chem; 2019 Nov; 298():125068. PubMed ID: 31260977
[TBL] [Abstract][Full Text] [Related]
29. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota.
Domínguez-Fernández M; Ludwig IA; De Peña MP; Cid C
Food Funct; 2021 Mar; 12(5):1996-2011. PubMed ID: 33537693
[TBL] [Abstract][Full Text] [Related]
30. Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation.
Zahid HF; Ali A; Ranadheera CS; Fang Z; Ajlouni S
Int J Mol Sci; 2023 Jan; 24(2):. PubMed ID: 36675061
[TBL] [Abstract][Full Text] [Related]
31. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
Berti C; Riso P; Monti LD; Porrini M
Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
[TBL] [Abstract][Full Text] [Related]
32. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
Değirmencioğlu N; Gürbüz O; Herken EN; Yıldız AY
Food Chem; 2016 Mar; 194():587-94. PubMed ID: 26471596
[TBL] [Abstract][Full Text] [Related]
33. Determination of the phenolic content, profile, and antioxidant activity of seeds from nine tree peony (Paeonia section Moutan DC.) species native to China.
Zhang XX; Shi QQ; Ji D; Niu LX; Zhang YL
Food Res Int; 2017 Jul; 97():141-148. PubMed ID: 28578034
[TBL] [Abstract][Full Text] [Related]
34. In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds.
Subbiah V; Ebrahimi F; Agar OT; Dunshea FR; Barrow CJ; Suleria HAR
Sci Rep; 2024 Feb; 14(1):4335. PubMed ID: 38383637
[TBL] [Abstract][Full Text] [Related]
35. Rapid screening and identification of phenolic antioxidants in Hydrocotyle sibthorpioides Lam. by UPLC-ESI-MS/MS.
Kumari S; Elancheran R; Kotoky J; Devi R
Food Chem; 2016 Jul; 203():521-529. PubMed ID: 26948646
[TBL] [Abstract][Full Text] [Related]
36. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
[TBL] [Abstract][Full Text] [Related]
37. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.
Laus MN; Soccio M; Alfarano M; Pasqualone A; Lenucci MS; Di Miceli G; Pastore D
Food Chem; 2017 Apr; 221():278-288. PubMed ID: 27979203
[TBL] [Abstract][Full Text] [Related]
38. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.
Kwaw E; Ma Y; Tchabo W; Apaliya MT; Wu M; Sackey AS; Xiao L; Tahir HE
Food Chem; 2018 Jun; 250():148-154. PubMed ID: 29412905
[TBL] [Abstract][Full Text] [Related]
39. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice.
Liu L; Guo J; Zhang R; Wei Z; Deng Y; Guo J; Zhang M
Food Chem; 2015 Oct; 185():318-25. PubMed ID: 25952874
[TBL] [Abstract][Full Text] [Related]
40. Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation.
Khan SA; Zhang M; Liu L; Dong L; Ma Y; Wei Z; Chi J; Zhang R
Food Chem; 2020 Oct; 326():126985. PubMed ID: 32413764
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
