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。Digestion of micellar casein in duodenum cannulated pigs. Correlation between in vitro simulated gastric digestion and in vivo data
B. Miralles et al.
FOOD CHEMISTRY (2021)
In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages
Joyce Grazielle Siqueira Silva et al.
FOOD RESEARCH INTERNATIONAL (2020)
Phenolic Compounds from Nuts: Extraction, Chemical Profiles, and Bioactivity
Romina Bodoira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Health issues and technological aspects of plant-based alternative milk
Aline R. A. Silva et al.
FOOD RESEARCH INTERNATIONAL (2020)
Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD
Marta Bueno-Herrera et al.
JOURNAL OF CEREAL SCIENCE (2020)
Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage
Muhammad Faisal Manzoor et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
A Polydiacetylene-Based Colorimetric Sensor as an Active Use-By Date for Plant-Based Milk Alternatives
Max Weston et al.
MACROMOLECULAR RAPID COMMUNICATIONS (2020)
Water-extracted Brazil nut co-products: nutritional value and estimation of nutrient losses during processing
Alan Giovanini de Oliveira Sartori et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product
Renan Alex Lazarin et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk
Bhanu Devnani et al.
FOOD CHEMISTRY (2020)
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
Elif Feyza Aydar et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling
Po-Chuan Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Wheat grain selenium content as affected by year and tillage system in a rainfed Mediterranean Vertisol
F. J. Lopez-Bellido et al.
FIELD CROPS RESEARCH (2019)
Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils
Rosa M. Ojeda-Amador et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study
Tomas Garcia-Cayuela et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach
Andrea Gomez-Maqueo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Inverse association of long-term nut consumption with weight gain and risk of overweight/obesity: a systematic review
Omid Eslami et al.
NUTRITION RESEARCH (2019)
Selenium Accumulation, Speciation and Localization in Brazil Nuts (Bertholletia excelsa H.B.K.)
Leonardo W. Lima et al.
PLANTS-BASEL (2019)
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
David Julian McClements et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties
Karolina Pycia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Acid hydrolysis of saponin-rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin-rich extracts and other bioactive compounds
Teresa Herrera et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Mehmet Musa Ozcan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
How well do plant based alternatives fare nutritionally compared to cow's milk?
Sai Kranthi Vanga et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Protein degradation and peptide release from milk proteins in human jejunum. Comparison with in vitro gastrointestinal simulation
J. Sanchon et al.
FOOD CHEMISTRY (2018)
Nutrient density and nutritional value of milk and plant-based milk alternatives
Sebastian Chalupa-Krebzdak et al.
INTERNATIONAL DAIRY JOURNAL (2018)
The evolving role of Bertholletia excelsa in Amazonia: contributing to local livelihoods and forest conservation
Karen A. Kainer et al.
DESENVOLVIMENTO E MEIO AMBIENTE (2018)
Plant Sources, Extraction Methods, and Uses of Squalene
M. Azalia Lozano-Grande et al.
INTERNATIONAL JOURNAL OF AGRONOMY (2018)
Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk
Preeti Kundu et al.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2018)
Brazil nut powdered milk properties
Ariane Kluczkovski et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues
M. P. Cano et al.
FOOD CHEMISTRY (2017)
Brazil nuts: Nutritional composition, health benefits and safety aspects
Barbara R. Cardoso et al.
FOOD RESEARCH INTERNATIONAL (2017)
Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC
Suellen Gomes et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Contribution to the characterization of Opuntia spp. juices by LC-DAD-ESI-MS/MS
A. Mata et al.
FOOD CHEMISTRY (2016)
Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits
Fereidoon Shahidi et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MSn and screening for their antioxidant activity
Vitor Spinola et al.
FOOD CHEMISTRY (2015)
Functional Roles of Fatty Acids and Their Effects on Human Health
Philip C. Calder
JOURNAL OF PARENTERAL AND ENTERAL NUTRITION (2015)
Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap-Orbitrap mass spectrometry
Jorge Regueiro et al.
FOOD CHEMISTRY (2014)
eHPLC-MSn identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets
Ana Slatnar et al.
FOOD RESEARCH INTERNATIONAL (2014)
Evaluation of the Antiradical Properties of Phenolic Acids
Olga Koroleva et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
Sladjana P. Stanojevic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake
O. V. Santos et al.
FOOD RESEARCH INTERNATIONAL (2013)
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes
O. V. Santos et al.
FOOD RESEARCH INTERNATIONAL (2012)
Identification and characterization of proanthocyanidins of 16 members of the Rhododendron genus (Ericaceae) by tandem LC-MS
Rakesh Jaiswal et al.
JOURNAL OF MASS SPECTROMETRY (2012)
Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS
Yang Zhao et al.
FOOD CHEMISTRY (2011)
Investigation of Se-containing proteins in Bertholletia excelsa HBK (Brazil nuts) by ICPMS, MALDI-MS and LC-ESI-MS methods
Sarath B. Jayasinghe et al.
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY (2011)
Comparison of phenol content and antioxidant capacity of nuts
Lucile Tiemi Abe et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
HPLC/CE-ESI-TOF-MS methods for the characterization of polyphenols in almond-skin extracts
David Arraez-Roman et al.
ELECTROPHORESIS (2010)
Purification and Biochemical Characterization of Brazil Nut (Bertholletia excelsa L.) Seed Storage Proteins
Girdhari M. Sharma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)
Jenny A. John et al.
JOURNAL OF FUNCTIONAL FOODS (2010)
Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation
Ilana Felberg et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2009)
Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Solubilization and Electrophoretic Characterization of Select Edible Nut Seed Proteins
Shridhar K. Sathe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Antioxidant activity of minor components of tree nut oils
H. Miraliakbari et al.
FOOD CHEMISTRY (2008)
Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein
Makoto Shimoyamada et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2008)
Analysis of low molecular mass organic acids in natural waters by ion exclusion chromatography tandem mass spectrometry
Dan Bylund et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Determination of flavonoids and phenolics and their distribution in almonds
Paul E. Milbury et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)