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Journal Abstract Search

299 related items for PubMed ID: 35349898

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels.
    Li M, Lu P, Wu H, de Souza TSP, Suleria HAR.
    Food Funct; 2023 Mar 20; 14(6):2727-2739. PubMed ID: 36852611
    [Abstract] [Full Text] [Related]

  • 3. In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans.
    Li M, Bai Q, Zhou J, de Souza TSP, Suleria HAR.
    Foods; 2022 Dec 01; 11(23):. PubMed ID: 36496693
    [Abstract] [Full Text] [Related]

  • 4. 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 22; 14(1):4335. PubMed ID: 38383637
    [Abstract] [Full Text] [Related]

  • 5. Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation.
    Wang C, Wu H, Liu Z, Barrow C, Dunshea F, Suleria HAR.
    Food Funct; 2022 May 10; 13(9):4954-4966. PubMed ID: 35441650
    [Abstract] [Full Text] [Related]

  • 6. Impact of roasting on the phenolic and volatile compounds in coffee beans.
    Wu H, Lu P, Liu Z, Sharifi-Rad J, Suleria HAR.
    Food Sci Nutr; 2022 Jul 10; 10(7):2408-2425. PubMed ID: 35844912
    [Abstract] [Full Text] [Related]

  • 7. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota.
    Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J.
    Food Chem; 2019 May 01; 279():252-259. PubMed ID: 30611488
    [Abstract] [Full Text] [Related]

  • 8. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B, Džinić N, Kukrić Z, Grujić S.
    Acta Sci Pol Technol Aliment; 2016 May 01; 15(4):409-417. PubMed ID: 28071018
    [Abstract] [Full Text] [Related]

  • 9. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF, Moon JK, Shibamoto T.
    J Diet Suppl; 2011 Sep 01; 8(3):293-310. PubMed ID: 22432728
    [Abstract] [Full Text] [Related]

  • 10. Bioaccessibility and bioactivities of phenolic compounds from microalgae during in vitro digestion and colonic fermentation.
    Li K, Duan X, Zhou L, Hill DRA, Martin GJO, Suleria HAR.
    Food Funct; 2023 Jan 23; 14(2):899-910. PubMed ID: 36537586
    [Abstract] [Full Text] [Related]

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  • 12. The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation.
    Zhao Q, Wang Z, Wang X, Yan X, Guo Q, Yue Y, Yue T, Yuan Y.
    Food Res Int; 2023 Mar 23; 165():112493. PubMed ID: 36869449
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 212():282-90. PubMed ID: 27374534
    [Abstract] [Full Text] [Related]

  • 14. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E, Sadowska A, Rakowska R, Dębowska M, Świderski F, Świąder K.
    Rocz Panstw Zakl Hig; 2017 Dec 01; 68(4):347-353. PubMed ID: 29265388
    [Abstract] [Full Text] [Related]

  • 15. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
    Bobková A, Hudáček M, Jakabová S, Belej Ľ, Capcarová M, Čurlej J, Bobko M, Árvay J, Jakab I, Čapla J, Demianová A.
    J Environ Sci Health B; 2020 Dec 01; 55(5):495-500. PubMed ID: 32067557
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  • 18. Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans.
    Acidri R, Sawai Y, Sugimoto Y, Handa T, Sasagawa D, Masunaga T, Yamamoto S, Nishihara E.
    Antioxidants (Basel); 2020 Jan 22; 9(2):. PubMed ID: 31979036
    [Abstract] [Full Text] [Related]

  • 19. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages.
    Baeza G, Sarriá B, Bravo L, Mateos R.
    J Sci Food Agric; 2018 Mar 22; 98(4):1397-1406. PubMed ID: 28771735
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  • 20. Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata).
    Jung JY, Rhee JK.
    J Microbiol Biotechnol; 2020 Nov 28; 30(11):1706-1719. PubMed ID: 32830188
    [Abstract] [Full Text] [Related]

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