386 related articles for article (PubMed ID: 33537693)
1. 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]
2. Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity.
De Santiago E; Gill CIR; Carafa I; Tuohy KM; De Peña MP; Cid C
J Agric Food Chem; 2019 Mar; 67(9):2490-2499. PubMed ID: 30757900
[TBL] [Abstract][Full Text] [Related]
3. (Poly)phenol characterisation in white and red cardoon stalks: could the
Huarte E; Trius-Soler M; Domínguez-Fernández M; De Peña MP; Cid C
Int J Food Sci Nutr; 2022 Mar; 73(2):184-194. PubMed ID: 34425722
[TBL] [Abstract][Full Text] [Related]
4. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Ferracane R; Pellegrini N; Visconti A; Graziani G; Chiavaro E; Miglio C; Fogliano V
J Agric Food Chem; 2008 Sep; 56(18):8601-8. PubMed ID: 18759447
[TBL] [Abstract][Full Text] [Related]
5. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
Schütz K; Kammerer D; Carle R; Schieber A
J Agric Food Chem; 2004 Jun; 52(13):4090-6. PubMed ID: 15212452
[TBL] [Abstract][Full Text] [Related]
6. Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS.
Abu-Reidah IM; Arráez-Román D; Segura-Carretero A; Fernández-Gutiérrez A
Food Chem; 2013 Dec; 141(3):2269-77. PubMed ID: 23870957
[TBL] [Abstract][Full Text] [Related]
7. Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica).
De Santiago E; Pereira-Caro G; Moreno-Rojas JM; Cid C; De Peña MP
J Agric Food Chem; 2018 Jun; 66(23):5832-5844. PubMed ID: 29770691
[TBL] [Abstract][Full Text] [Related]
8. Raw and
Huarte E; Serra G; Monteagudo-Mera A; Spencer J; Cid C; de Peña MP
J Agric Food Chem; 2021 Aug; 69(32):9270-9286. PubMed ID: 34347467
[TBL] [Abstract][Full Text] [Related]
9. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption.
Domínguez-Fernández M; Young Tie Yang P; Ludwig IA; Clifford MN; Cid C; Rodriguez-Mateos A
Food Chem; 2022 Jan; 367():130620. PubMed ID: 34343812
[TBL] [Abstract][Full Text] [Related]
10. Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability.
D'Antuono I; Garbetta A; Linsalata V; Minervini F; Cardinali A
Food Funct; 2015 Apr; 6(4):1268-77. PubMed ID: 25758164
[TBL] [Abstract][Full Text] [Related]
11. In vitro colonic catabolism of orange juice (poly)phenols.
Pereira-Caro G; Borges G; Ky I; Ribas A; Calani L; Del Rio D; Clifford MN; Roberts SA; Crozier A
Mol Nutr Food Res; 2015 Mar; 59(3):465-75. PubMed ID: 25545994
[TBL] [Abstract][Full Text] [Related]
12. Phenolic Compounds and Sesquiterpene Lactones Profile in Leaves of Nineteen Artichoke Cultivars.
Rouphael Y; Bernardi J; Cardarelli M; Bernardo L; Kane D; Colla G; Lucini L
J Agric Food Chem; 2016 Nov; 64(45):8540-8548. PubMed ID: 27792334
[TBL] [Abstract][Full Text] [Related]
13. Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (
Velasco-Ruiz I; De Santiago E; Ordóñez-Díaz JL; Pereira-Caro G; Moreno-Rojas JM
Int J Mol Sci; 2023 Mar; 24(5):. PubMed ID: 36902411
[TBL] [Abstract][Full Text] [Related]
14. Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (
Fan Z; Chen K; Ban L; Mao Y; Hou C; Li J
Molecules; 2020 Jul; 25(14):. PubMed ID: 32708171
[TBL] [Abstract][Full Text] [Related]
15. Stress-induced biosynthesis of dicaffeoylquinic acids in globe artichoke.
Moglia A; Lanteri S; Comino C; Acquadro A; de Vos R; Beekwilder J
J Agric Food Chem; 2008 Sep; 56(18):8641-9. PubMed ID: 18710252
[TBL] [Abstract][Full Text] [Related]
16. An Overview of the Versatility of the Parts of the Globe Artichoke (
Olas B
Nutrients; 2024 Feb; 16(5):. PubMed ID: 38474726
[No Abstract] [Full Text] [Related]
17. Polyphenol compounds in artichoke plant tissues and varieties.
Negro D; Montesano V; Grieco S; Crupi P; Sarli G; De Lisi A; Sonnante G
J Food Sci; 2012 Feb; 77(2):C244-52. PubMed ID: 22251096
[TBL] [Abstract][Full Text] [Related]
18. Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agents.
Maietta M; Colombo R; Lavecchia R; Sorrenti M; Zuorro A; Papetti A
Food Res Int; 2017 Oct; 100(Pt 1):780-790. PubMed ID: 28873750
[TBL] [Abstract][Full Text] [Related]
19. Caffeoylquinic acids and flavonoids in the immature inflorescence of globe artichoke, wild cardoon, and cultivated cardoon.
Pandino G; Courts FL; Lombardo S; Mauromicale G; Williamson G
J Agric Food Chem; 2010 Jan; 58(2):1026-31. PubMed ID: 20028012
[TBL] [Abstract][Full Text] [Related]
20. Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads.
Rinaldi M; Littardi P; Cavazza A; Santi S; Grimaldi M; Rodolfi M; Ganino T; Chiavaro E
Food Res Int; 2020 Nov; 137():109679. PubMed ID: 33233256
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
