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Journal Abstract Search

226 related items for PubMed ID: 34381807

  • 1. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread.
    Alves G, Lobo LA, Domingues RMCP, Monteiro M, Perrone D.
    Front Nutr; 2021; 8():708928. PubMed ID: 34381807
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  • 2. 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 15; 333():127473. PubMed ID: 32659670
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  • 4. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
    Alves G, Perrone D.
    Food Chem; 2015 Oct 15; 185():65-74. PubMed ID: 25952842
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  • 5. Bioactivity of food melanoidins is mediated by gut microbiota.
    Pérez-Burillo S, Rajakaruna S, Pastoriza S, Paliy O, Ángel Rufián-Henares J.
    Food Chem; 2020 Jun 30; 316():126309. PubMed ID: 32059165
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  • 7. Low molecular weight melanoidins in coffee brew.
    Bekedam EK, Roos E, Schols HA, Van Boekel MA, Smit G.
    J Agric Food Chem; 2008 Jun 11; 56(11):4060-7. PubMed ID: 18489118
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  • 9. Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread.
    Mencin M, Markanovič N, Mikulič-Petkovšek M, Veberič R, Terpinc P.
    Antioxidants (Basel); 2023 Feb 15; 12(2):. PubMed ID: 36830044
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  • 10. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.
    Tian W, Hu R, Chen G, Zhang Y, Wang W, Li Y.
    Food Chem; 2021 Nov 15; 362():130135. PubMed ID: 34077856
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  • 11. Absorption of phenolic acids in humans after coffee consumption.
    Nardini M, Cirillo E, Natella F, Scaccini C.
    J Agric Food Chem; 2002 Sep 25; 50(20):5735-41. PubMed ID: 12236707
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  • 12. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
    Wu H, Liu Z, Lu P, Barrow C, Dunshea FR, Suleria HAR.
    Food Chem; 2022 Aug 30; 386():132794. PubMed ID: 35349898
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  • 13. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 30; 115():135-149. PubMed ID: 30599925
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  • 15. Nature of phenolic compounds in coffee melanoidins.
    Coelho C, Ribeiro M, Cruz AC, Domingues MR, Coimbra MA, Bunzel M, Nunes FM.
    J Agric Food Chem; 2014 Aug 06; 62(31):7843-53. PubMed ID: 24998624
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  • 16. Roasting effects on formation mechanisms of coffee brew melanoidins.
    Bekedam EK, Loots MJ, Schols HA, Van Boekel MA, Smit G.
    J Agric Food Chem; 2008 Aug 27; 56(16):7138-45. PubMed ID: 18680301
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  • 19. Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model.
    Mohamedshah Z, Hayes M, Chadwick-Corbin S, Neilson AP, Ferruzzi MG.
    Food Funct; 2022 Apr 20; 13(8):4315-4330. PubMed ID: 35297910
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