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。Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
Wei Quan et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
Marilu A. Silva-Espinoza et al.
FOODS (2020)
Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack
Marilu Andrea Silva-Espinoza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment byin vitromethods
Cristian Dima et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion
Chuang Zhang et al.
FOODS (2020)
A review on factors influencing bioaccessibility and bioefficacy of carotenoids
A. M. B. Priyadarshani
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder
C. Agudelo et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2017)
Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
Magdalena Buniowska et al.
FOOD CHEMISTRY (2017)
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
Carlos Pineda-Vadillo et al.
FOOD CHEMISTRY (2017)
Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols
Bing Hu et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2017)
Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder
Damla Dag et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels
Saehun Mun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
Francisco J. Barba et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
Edith Agama-Acevedo et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process
M. Igual et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods
Haizhi Huang et al.
FOOD CHEMISTRY (2014)
In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages
Maria Janeth Rodriguez-Roque et al.
FOOD RESEARCH INTERNATIONAL (2014)
Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix
Erik G. Donhowe et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
Michael C. Sweedman et al.
CARBOHYDRATE POLYMERS (2013)
Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion
Maria Janeth Rodriguez-Roque et al.
FOOD CHEMISTRY (2013)
Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice
Maria Janeth Rodriguez-Roque et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Techniques for Analysis of Plant Phenolic Compounds
Ali Khoddami et al.
MOLECULES (2013)
Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food
Nirmala Chongtham et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake
Jaouad Bouayed et al.
FOOD CHEMISTRY (2011)
Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials
Martha Paola Rascon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Gum Arabic coated magnetic nanoparticles with affinity ligands specific for antibodies
Iris L. Batalha et al.
JOURNAL OF MOLECULAR RECOGNITION (2010)
THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES
Magdalena Michalczyk et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)
In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency
Elisabet Fernandez-Garcia et al.
NUTRITION RESEARCH (2009)
The stability of vitamin C in different beverages
Emese Jeney-Nagymate et al.
BRITISH FOOD JOURNAL (2008)
Juice components and antioxidant capacity of citrus varieties cultivated in China
Guihua Xu et al.
FOOD CHEMISTRY (2008)
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of
Jara Perez-Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2008)
The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and beta-carotene mixtures on the DPPH free radical
Donghong Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Common tea formulations modulate in vitro digestive recovery of green tea catechins
Rodney J. Green et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices
C Sánchez-Moreno et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
PT Gardner et al.
FOOD CHEMISTRY (2000)
分享论文
