Related references
Note: Only part of the references are listed.Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment
Yanlan Liu et al.
FOOD CHEMISTRY (2021)
Systematic review on modification methods of dietary fiber
Jiapan Gan et al.
FOOD HYDROCOLLOIDS (2021)
Pigments, ascorbic acid, total polyphenols and antioxidant capacities in deetiolated barley (Hordeum vulgare) and wheat (Triticum aestivum) microgreens
Anuj Niroula et al.
FOOD CHEMISTRY (2021)
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace
Gabriela A. Macedo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation
Ruihong Dong et al.
FOOD RESEARCH INTERNATIONAL (2021)
Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism
Jiayan Xie et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
α-Glucosidase inhibitory effect of anthocyanins from Cinnamomum camphora fruit: Inhibition kinetics and mechanistic insights through in vitro and in silico studies
Ji-guang Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate
Bender Ana Betine Beutinger et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel
Jiapan Gan et al.
FOOD HYDROCOLLOIDS (2020)
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Phenolic composition, antioxidant potential and health benefits of citrus peel
Balwinder Singh et al.
FOOD RESEARCH INTERNATIONAL (2020)
Simultaneous determination of phenolic metabolites in Chinese citrus and grape cultivars
Yuan Chen et al.
PEERJ (2020)
Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment
Zhuohui Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A rapid UHPLC-QqQ-MS/MS method for the simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids, phenolic acids in pummelo fruits
Xi Juan Zhao et al.
FOOD CHEMISTRY (2020)
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber
Yuting Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity inin vitrodigestion and colonic fermentation
Ruihong Dong et al.
FOOD & FUNCTION (2020)
Comparison of structural, functional andin vitrodigestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications
Jiapan Gan et al.
FOOD & FUNCTION (2020)
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Adriano Costa de Camargo et al.
FOOD CHEMISTRY (2019)
Enzyme-assisted extractions of polyphenols - A comprehensive review
Octavia Gligor et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient
Mei Hua et al.
FOOD CHEMISTRY (2019)
Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
Er Sheng Gong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals
Mohammed E. Hefni et al.
FOOD ANALYTICAL METHODS (2019)
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
Meng-Yun Zhang et al.
FOOD CHEMISTRY (2019)
Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment
Xuemei Meng et al.
FOOD CHEMISTRY-X (2019)
Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum)
Marcin Andrzej Kurek et al.
FOOD HYDROCOLLOIDS (2018)
Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties
Xianliang Luo et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS
Lu Zhang et al.
FOOD CHEMISTRY (2017)
Phenolic Profile of Peanut By-products: Antioxidant Potential and Inhibition of Alpha-Glucosidase and Lipase Activities
Adriano Costa de Camargo et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2017)
Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr)
Han Peng et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
HPLC-DAD-QTOF-MS profiling of phenolics from leaf extracts of two Tunisian fig cultivars: Potential as a functional food
Olfa Belguith-Hadriche et al.
BIOMEDICINE & PHARMACOTHERAPY (2017)
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities
Adriano Costa de Camargo et al.
FOOD CHEMISTRY (2016)
Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels
Balunkeswar Nayak et al.
FOOD CHEMISTRY (2015)
Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model
Agnieszka Kosinska-Cagnazzo et al.
FOOD CHEMISTRY (2015)
Metabolite profiling of polyphenols in peels of Citrus limetta Risso by combination of preparative high-speed countercurrent chromatography and LC-ESI-MS/MS
M. Paulina Rodriguez-Rivera et al.
FOOD CHEMISTRY (2014)
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
Outi Santala et al.
JOURNAL OF CEREAL SCIENCE (2014)
Effect of expansion by Intensification of Vaporization by Decompression to the Vacuum (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea
Rachelle Mrad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)