These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

130 related items for PubMed ID: 33509484

  • 1. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces.
    Cárdenas-Castro AP, Venema K, Sarriá B, Bravo L, Sáyago-Ayerdi SG, Mateos R.
    Food Res Int; 2021 Jan; 139():109917. PubMed ID: 33509484
    [Abstract] [Full Text] [Related]

  • 2. In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota.
    Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG.
    Food Chem; 2021 Oct 30; 360():130051. PubMed ID: 34020365
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon.
    Sáyago-Ayerdi SG, Venema K, Tabernero M, Sarriá B, Bravo L, Mateos R.
    Food Res Int; 2021 May 30; 143():110301. PubMed ID: 33992321
    [Abstract] [Full Text] [Related]

  • 6. Bioconversion by gut microbiota of predigested mango (Mangifera indica L) 'Ataulfo' peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon.
    Sáyago-Ayerdi SG, Venema K, Tabernero M, Sarriá B, Bravo LL, Mateos R.
    Food Res Int; 2021 Jan 30; 139():109963. PubMed ID: 33509513
    [Abstract] [Full Text] [Related]

  • 7. In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.).
    Cárdenas-Castro AP, Rochín-Medina JJ, Ramírez K, Tovar J, Sáyago-Ayerdi SG.
    Plant Foods Hum Nutr; 2022 Mar 30; 77(1):77-82. PubMed ID: 35020097
    [Abstract] [Full Text] [Related]

  • 8. 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 07; 12(5):1996-2011. PubMed ID: 33537693
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon.
    Sáyago-Ayerdi SG, Zamora-Gasga VM, Venema K.
    Food Res Int; 2020 Jun 07; 132():109036. PubMed ID: 32331660
    [Abstract] [Full Text] [Related]

  • 11. Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino.
    Rubio-Castillo ÁE, Zamora-Gasga VM, Sánchez-Burgos JA, Ruiz-Valdiviezo VM, Montalvo-González E, Velázquez-Estrada RM, González-Córdova AF, Sáyago-Ayerdi SG.
    Food Chem (Oxf); 2022 Dec 30; 5():100150. PubMed ID: 36483086
    [Abstract] [Full Text] [Related]

  • 12. Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2).
    Sáyago-Ayerdi SG, Zamora-Gasga VM, Venema K.
    Food Res Int; 2019 Apr 30; 118():89-95. PubMed ID: 30898357
    [Abstract] [Full Text] [Related]

  • 13. Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes.
    Cattivelli A, Nissen L, Casciano F, Tagliazucchi D, Gianotti A.
    Food Funct; 2023 Apr 24; 14(8):3509-3525. PubMed ID: 37014170
    [Abstract] [Full Text] [Related]

  • 14. In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity.
    Zamora-Gasga VM, Cárdenas-Castro AP, Montalvo-González E, Loarca-Piña MGF, Pedro Alberto VL, Tovar J, Sáyago-Ayerdi SG.
    Int J Food Sci Nutr; 2018 Sep 24; 69(6):718-728. PubMed ID: 29278017
    [Abstract] [Full Text] [Related]

  • 15. Of the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity.
    Gao K, Xu A, Krul C, Venema K, Liu Y, Niu Y, Lu J, Bensoussan L, Seeram NP, Heber D, Henning SM.
    J Nutr; 2006 Jan 24; 136(1):52-7. PubMed ID: 16365058
    [Abstract] [Full Text] [Related]

  • 16. A cross-cultural study of acceptability and food pairing for hot sauces.
    Kim HJ, Chung SJ, Kim KO, Nielsen B, Ishii R, O'Mahony M.
    Appetite; 2018 Apr 01; 123():306-316. PubMed ID: 29325771
    [Abstract] [Full Text] [Related]

  • 17. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model.
    Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D.
    Food Res Int; 2022 Oct 01; 160():111702. PubMed ID: 36076453
    [Abstract] [Full Text] [Related]

  • 18. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, Flores M.
    J Sci Food Agric; 2020 Oct 01; 100(13):4940-4949. PubMed ID: 32474932
    [Abstract] [Full Text] [Related]

  • 19. Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition.
    Obayiuwana OA, Behrends V, Calle-Patino Y, Barone M, Turroni S, Brigidi P, Costabile A, Corona G.
    Int J Mol Sci; 2023 Sep 14; 24(18):. PubMed ID: 37762412
    [Abstract] [Full Text] [Related]

  • 20. Characteristics of salt-fermented sauces from shrimp processing byproducts.
    Kim JS, Shahidi F, Heu MS.
    J Agric Food Chem; 2003 Jan 29; 51(3):784-92. PubMed ID: 12537458
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.