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。Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
Franck Polia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa canina L.) infusions treated by non-thermal and thermal treatments
Gulay Ozkan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)
Nilgun Ozdemir et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods
Berna Goztepe et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix
Gulay Ozkan et al.
FOOD CHEMISTRY (2022)
Investigating the effects of supercritical antisolvent process and food models on antioxidant capacity, bioaccessibility and transepithelial transport of quercetin and rutin
Gulay Ozkan et al.
FOOD & FUNCTION (2022)
Retention of polyphenols and vitamin C in cranberrybush pur′ee (Viburnum opulus) by means of non-thermal treatments
Gulay Ozkan et al.
FOOD CHEMISTRY (2021)
Chocolate as a food matrix reduces the bioavailability of galloylated catechins from green tea in healthy women
Rie Mukai et al.
FOOD & FUNCTION (2021)
Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?
Andreia Bento-Silva et al.
EUROPEAN JOURNAL OF NUTRITION (2020)
Development of catechin-phospholipid complex to enhance the bioavailability and modulatory potential against cadmium-induced oxidative stress in rats liver
Khaled Athmouni et al.
ARCHIVES OF PHYSIOLOGY AND BIOCHEMISTRY (2020)
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)
LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity
Jiafei Tang et al.
FOODS (2020)
Bioaccessibility and bioavailability of polyphenols from sour mangosteen (Garcinia xanthochymus) fruit
P. Janhavi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems
Anna-Sophie Stuebler et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Carotenoids, Polyphenols, and Ascorbic Acid in Organic Rosehips (Rosa spp.) Cultivated in Lithuania
Brigita Medveckiene et al.
APPLIED SCIENCES-BASEL (2020)
Phenolic Composition and Biological Properties of Wild and Commercial Dog Rose Fruits and Leaves
Milena Polumackanycz et al.
MOLECULES (2020)
Effect of different freezing methods on the bioaccessibility of strawberry polyphenols
Senem Kamiloglu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Improved oral bioavailability of the anticancer drug catechin using chitosomes: Design, in-vitro appraisal and in-vivo studies
Hadeer M. Ezzat et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2019)
Assessment of the Bioaccessibility and Bioavailability of the Phenolic Compounds of Prunus avium L. by in Vitro Digestion and Cell Model
Joana Goncalves et al.
ACS OMEGA (2019)
Factors influencing the cardiometabolic response to (poly)phenols and phytosterols: a review of the COST Action POSITIVe activities
Eileen R. Gibney et al.
EUROPEAN JOURNAL OF NUTRITION (2019)
TLC-MALDI-TOF-MS-based identification of flavonoid compounds using an inorganic matrix
Laetitia Fougere et al.
PHYTOCHEMICAL ANALYSIS (2019)
Improved antioxidant activity, bioaccessibility and bioavailability of EGCG by delivery in β-lactoglobulin particles
Yedidya Zagury et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Extracts of White and Red Grape Skin and Rosehip Fruit: Phenolic Compounds and their Antioxidative Activity
Masa Knez Hrncic et al.
ACTA CHIMICA SLOVENICA (2019)
Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats
Yunru Peng et al.
FOOD CHEMISTRY (2018)
Absorption and Metabolism of Phenolics from Digests of Polyphenol-Rich Potato Extracts Using the Caco-2/HepG2 Co-Culture System
Shima Sadeghi Ekbatan et al.
FOODS (2018)
Anti-inflammatory potential of black carrot (Daucus carota L.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells
Senem Kamiloglu et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Changes in flavonoid and phenolic acid contents in some Rosa species during ripening
Mahfuz Elmastas et al.
FOOD CHEMISTRY (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)
Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
Huri Ilyasoglu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Aronia (Aronia melanocarpa) phenolics bioavailability in a combined in vitro digestion/Caco-2 cell model is structure and colon region dependent
Ting Wu et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees
Ilce Gabriela Medina-Meza et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents
Zhiyong He et al.
FOOD CHEMISTRY (2016)
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
Maria Janeth Rodriguez-Roque et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Extraction and Characterization of Phenolic Compounds from Rose Hip (Rosa canina L.) Using Liquid Chromatography Coupled with Electrospray Ionization - Mass Spectrometry
Andreea Stanila et al.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2015)
Investigating the Transport Dynamics of Anthocyanins from Unprocessed Fruit and Processed Fruit Juice from Sour Cherry (Prunus cerasus L.) across Intestinal Epithelial Cells
Gamze Toydemir et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effects of rose hip intake on risk markers of type 2 diabetes and cardiovascular disease: a randomized, double-blind, cross-over investigation in obese persons
U. Andersson et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2012)
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Irene M. Caminiti et al.
FOOD CHEMISTRY (2011)
Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion
Mariarenata Sessa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying
Saliha Erenturk et al.
FOOD AND BIOPRODUCTS PROCESSING (2010)
Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS
P Dugo et al.
JOURNAL OF SEPARATION SCIENCE (2005)
The effects of cutting and drying medium on the vitamin C content of rosehip during drying
S Erenturk et al.
JOURNAL OF FOOD ENGINEERING (2005)