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Journal Abstract Search

156 related items for PubMed ID: 36483086

  • 1. 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
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  • 2. 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
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  • 3. Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification.
    Rubio-Castillo ÁE, Méndez-Romero JI, Reyes-Díaz R, Santiago-López L, Vallejo-Cordoba B, Hernández-Mendoza A, Sáyago-Ayerdi SG, González-Córdova AF.
    Foods; 2021 Oct 14; 10(10):. PubMed ID: 34681495
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  • 4. Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model.
    Loo YT, Howell K, Suleria H, Zhang P, Gu C, Ng K.
    Food Chem; 2022 Aug 15; 385():132665. PubMed ID: 35299023
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  • 5. Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages.
    Luzardo-Ocampo I, Campos-Vega R, Cuellar-Nuñez ML, Vázquez-Landaverde PA, Mojica L, Acosta-Gallegos JA, Loarca-Piña G.
    Food Chem; 2018 Sep 01; 259():7-17. PubMed ID: 29680064
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  • 8. A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast.
    Lu Y, Putra SD, Liu SQ.
    Int J Food Microbiol; 2018 Jan 16; 265():1-8. PubMed ID: 29107841
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  • 10. Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation.
    Luzardo-Ocampo I, Campos-Vega R, Gaytán-Martínez M, Preciado-Ortiz R, Mendoza S, Loarca-Piña G.
    Food Res Int; 2017 Oct 16; 100(Pt 1):304-311. PubMed ID: 28873692
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  • 11. Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum "Serrano" after gastrointestinal digestion and in vitro colonic fermentation.
    Cárdenas-Castro AP, Alvarez-Parrilla E, Montalvo-González E, Sánchez-Burgos JA, Venema K, Sáyago-Ayerdi SG.
    Int J Food Sci Nutr; 2020 Nov 16; 71(7):826-838. PubMed ID: 32131652
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  • 15. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis.
    Ma C, Li X, Zheng C, Zhou B, Xu C, Xia T.
    Food Chem; 2021 Jul 15; 350():129228. PubMed ID: 33618088
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  • 17. 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
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  • 19. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea.
    Hu S, He C, Li Y, Yu Z, Chen Y, Wang Y, Ni D.
    Food Res Int; 2021 Sep 22; 147():110472. PubMed ID: 34399469
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  • 20. Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.
    Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Gallo A, Masoero F, Trevisan M.
    Food Res Int; 2017 Jul 22; 97():78-86. PubMed ID: 28578068
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