The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus)

In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms

(2019) Zhi Xiang Ng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom (Pleurotus ostreatus )

(2019) Itai B. Mutukwa et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

(2018) Raquel Lucas-González et al.   FOOD CHEMISTRY

In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges

(2018) Raquel Lucas-González et al.   FOOD RESEARCH INTERNATIONAL

Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo ( Citrus grandis (L.) Osbeck) peels

(2018) Nur Farhana Abd Rahman et al.   Innovative Food Science & Emerging Technologies

Polyphenols’ Gut Microbiota Metabolites: Bioactives or Biomarkers?

(2018) Francisco A. Tomas-Barberan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris ) bioactive compounds during in vitro gastric digestion

(2018) Maria Esperanza Dalmau et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dietary supplementation with Pleurotus ostreatus on growth performance and meat quality of Japanese quail

(2018) R.D. Vargas-Sánchez et al.   Livestock Science

Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier

(2018) Aline Macedo Dantas et al.   FOOD CHEMISTRY

Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds

(2018) Alejandra Bermúdez-Oria et al.   FOOD CHEMISTRY

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

(2017) Maria Esperanza Dalmau et al.   FOOD CHEMISTRY

Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity

(2017) Siham Ydjedd et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus ) as affected by osmotic pretreatments and drying methods

(2017) Kumela D. Tolera et al.   Food Science & Nutrition

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes

(2016) Francisco J. Esparza-Martínez et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China

(2016) Tahidul Islam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

(2016) Rúbia Carvalho Gomes Corrêa et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutraceutical potential and antioxidant benefits of selected fruit seeds subjected to an in vitro digestion

(2016) Guan-Lin Chen et al.   Journal of Functional Foods

Mushrooms do not contain flavonoids

(2016) Alicia Gil-Ramírez et al.   Journal of Functional Foods

Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

(2016) Ivette González-Palma et al.   Frontiers in Microbiology

Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species

(2015) Lina Smolskaitė et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

(2015) Selima Khatun et al.   NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

(2015) Beatriz Gullon et al.   Journal of Functional Foods

In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

(2014) M. Alminger et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant property of edible mushrooms collected from Ethiopia

(2014) Ashagrie Z. Woldegiorgis et al.   FOOD CHEMISTRY

Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

(2014) Guan-Lin Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

(2014) R. Martínez-Las Heras et al.   Food Bioscience

Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.)

(2013) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)

(2013) Mrittika Bhattacharya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

(2012) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity of various extracts from an edible mushroom Pleurotus eous

(2012) Govindan Sudha et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization and in vitro antioxidant activities of polysaccharides from Pleurotus ostreatus

(2012) Yunxia Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

(2012) X.-f. Cheng et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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(2009) Pornariya Chirinang et al.   SCIENCEASIA

Application of statistical design for the optimization of amino acid separation by reverse-phase HPLC

(2008) R. Gheshlaghi et al.   ANALYTICAL BIOCHEMISTRY

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

(2008) T. Jayakumar et al.   Innovative Food Science & Emerging Technologies

Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea

(2008) Min-Young Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY