The impact of in vitro digestion on bioaccessibility of polyphenols from potatoes and sweet potatoes and their influence on iron absorption by human intestinal cells

Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg

(2012) Hannah Deußer et al.   FOOD CHEMISTRY

Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis

(2012) Francis Kweku Amagloh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Neuroprotective effect of blackberry (Rubus sp.) polyphenols is potentiated after simulated gastrointestinal digestion

(2011) Lucélia Tavares et al.   FOOD CHEMISTRY

Improving Bioavailability and Stability of Genistein by Complexation with High-Amylose Corn Starch

(2011) Revital Cohen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol and nutrient release from skin of almonds during simulated human digestion

(2010) G. Mandalari et al.   FOOD CHEMISTRY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Bioavailability of the Polyphenols: Status and Controversies

(2010) Massimo D’Archivio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.)

(2009) Christelle M. André et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS