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Journal Abstract Search

201 related items for PubMed ID: 38484116

  • 1. Phenolic Characterization of a Purple Maize (Zea mays cv. "Moragro") by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model.
    Rodriguez MD, Monsierra L, Mansilla PS, Pérez GT, de Pascual-Teresa S.
    J Agric Food Chem; 2024 Mar 27; 72(12):6327-6338. PubMed ID: 38484116
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  • 4. Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts.
    Wanyo P, Chamsai T, Toontom N, Nghiep LK, Tudpor K.
    Molecules; 2024 Jun 24; 29(13):. PubMed ID: 38998946
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  • 6. Soluble and bound phenolic compounds in different Bolivian purple corn ( Zea mays L.) cultivars.
    Cuevas Montilla E, Hillebrand S, Antezana A, Winterhalter P.
    J Agric Food Chem; 2011 Jul 13; 59(13):7068-74. PubMed ID: 21639140
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  • 8. LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Prosopis farcta (Banks & Sol.) J.F.Macbr. and their potential antioxidant activities.
    Sharifi-Rad J, Zhong J, Ayatollahi SA, Kobarfard F, Faizi M, Khosravi-Dehaghi N, Suleria HAR.
    Cell Mol Biol (Noisy-le-grand); 2021 Jan 31; 67(1):189-200. PubMed ID: 34817348
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  • 9. Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product.
    Lingua MS, Theumer MG, Kruzynski P, Wunderlin DA, Baroni MV.
    Food Res Int; 2019 Aug 31; 122():496-505. PubMed ID: 31229105
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  • 10. Pigmented corn as a gluten-free source of polyphenols with anti-inflammatory and antioxidant properties in CaCo-2 cells.
    Piazza S, Bani C, Colombo F, Mercogliano F, Pozzoli C, Martinelli G, Petroni K, Roberto Pilu S, Sonzogni E, Fumagalli M, Sangiovanni E, Restani P, Dell'Agli M, Di Lorenzo C.
    Food Res Int; 2024 Sep 31; 191():114640. PubMed ID: 39059931
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  • 11. Comparison of the polyphenol content and in vitro antioxidant capacity of fruit-based nutritional supplements commonly consumed by athletic and recreationally active populations.
    Rickards L, Lynn A, Barker ME, Russell M, Ranchordas MK.
    J Int Soc Sports Nutr; 2022 Sep 31; 19(1):336-348. PubMed ID: 35813849
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  • 14. Black bean (Phaseolus vulgaris L. cv. "Tolosa") polyphenolic composition through cooking and in vitro digestion.
    Rodríguez MD, Ruiz Del Castillo ML, Blanch GP, de Pascual-Teresa S.
    Food Funct; 2024 Jun 17; 15(12):6395-6407. PubMed ID: 38828506
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  • 15. Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
    Peanparkdee M, Patrawart J, Iwamoto S.
    Food Chem; 2020 Nov 01; 329():127157. PubMed ID: 32504918
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  • 19. 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 01; 100(Pt 1):304-311. PubMed ID: 28873692
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  • 20. Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production.
    Toktaş B, Bildik F, Özçelik B.
    J Sci Food Agric; 2018 Jun 01; 98(8):3066-3075. PubMed ID: 29194639
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