4.7 Article

Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

β-Carotene and its physiological metabolites: Effects on oxidative status regulation and genotoxicity in in vitro models

Daniela Ribeiro et al.

FOOD AND CHEMICAL TOXICOLOGY (2020)

Article Food Science & Technology

Effects of invitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages

Dongxiao Su et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Article Chemistry, Applied

Rapid and easy carotenoid quantification in Ghanaian starchy staples using RP-HPLC-PDA

Julian P. Wald et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Article Agriculture, Multidisciplinary

Impact of Titanium Dioxide on the Bioaccessibility of beta-Carotene in Emulsions with Different Particle Sizes

Qian Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Biotechnology & Applied Microbiology

Microencapsulation of algal biomass (Tetraselmis chuii) by spray-drying using different encapsulation materials for better preservation of beta-carotene and antioxidant compounds

Felipe de Jesus Bonilla-Ahumada et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

Article Food Science & Technology

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Huihui Song et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Food Science & Technology

Effect of pH and metal ions on DPPH radical scavenging activity of tea

Anna Pekal et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2015)

Article Chemistry, Applied

Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars

Agnieszka Nawirska-Olszanska et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Ines J. P. Colle et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion

Chia-Jung Chiang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Yongtao Wang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Food Science & Technology

Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)

Rocio Marfil et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

The Physicochemical Properties and the Antioxidant Activities of Persimmon Peel Powders with Different Particle Sizes

In-Wook Hwang et al.

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Changes in the Main Nutrients, Phytochemicals, and Antioxidant Activity in Yellow Corn Grain during Maturation

Jian-guo Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts

Marianna N. Xanthopoulou et al.

FOOD RESEARCH INTERNATIONAL (2009)

Article Food Science & Technology

Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil

Elisabet FemAndez-Garcia et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)

Article Chemistry, Applied

Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)