Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk

Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil

(2018) Adrián Rabadán et al.   FOOD CHEMISTRY

Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves

(2018) K.D.P.P. Gunathilake et al.   FOOD CHEMISTRY

Physicochemical characterization and in vitro hypoglycemic activities of polysaccharides from Sargassum pallidum by microwave-assisted aqueous two-phase extraction

(2018) Changliang Cao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extraction of purple corn ( Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents

(2018) Fei Lao et al.   JOURNAL OF CEREAL SCIENCE

In-vivo sustained release of nanoencapsulated ferulic acid and its impact in induced diabetes

(2018) Richa Panwar et al.   Materials Science & Engineering C-Materials for Biological Applications

Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “ Crataegus pinnatifida ” during in vitro digestion

(2018) Guiqing Zheng et al.   Journal of Functional Foods

Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

(2018) Qiaozhi Zhang et al.   Journal of Functional Foods

Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines

(2018) Mariana S. Lingua et al.   Journal of Functional Foods

Release of phenolics compounds from Rubus idaeus L. dried fruits and seeds during simulated in vitro digestion and their bio-activities

(2018) Yin Qin et al.   Journal of Functional Foods

Response surface optimization of the enzyme-based ultrasound-assisted extraction of acorn tannins and their corrosion inhibition properties

(2018) Xiaohu Luo et al.   INDUSTRIAL CROPS AND PRODUCTS

Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

(2018) Guzmán Favre et al.   FOOD CHEMISTRY

Seasonal variations of phenolic profiles and antioxidant activity of walnut (Juglans sigillata Dode) green husks

(2017) Binbin Shi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparative Transcriptome Analysis of Genes Involved in Anthocyanin Biosynthesis in Red and Green Walnut (Juglans regia L.)

(2017) Yongzhou Li et al.   MOLECULES

Bioaccessibility and antioxidant activity of phenolics in native and fermented Prinsepia utilis Royle seed during a simulated gastrointestinal digestion in vitro

(2017) Shiqi Huang et al.   Journal of Functional Foods

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

(2016) Gustavo VELDERRAIN-RODRÍGUEZ et al.   Food Science and Technology

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

(2016) Raquel Del Pino-García et al.   FOOD CHEMISTRY

Characterization of free and conjugated phenolic compounds in fruits of selected wild plants

(2016) Naveed Ahmad et al.   FOOD CHEMISTRY

Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation

(2016) Juana I. Mosele et al.   FOOD CHEMISTRY

Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

(2016) Eva Kotásková et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

(2016) Gustavo VELDERRAIN-RODRÍGUEZ et al.   Food Science and Technology

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

(2014) J. Correa-Betanzo et al.   FOOD CHEMISTRY

Artificial neural network optimization of Althaea rosea seeds polysaccharides and its antioxidant activity

(2014) Feng Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Assessment of free radicals scavenging activity of seven natural pigments and protective effects in AAPH-challenged chicken erythrocytes

(2013) Jingfei Zhang et al.   FOOD CHEMISTRY

Antioxidant activity and mechanism of Rhizoma Cimicifugae

(2012) Xican Li et al.   Chemistry Central Journal

Antidiabetic effects of natural plant extracts via inhibition of carbohydrate hydrolysis enzymes with emphasis on pancreatic alpha amylase

(2012) Usune Etxeberria et al.   EXPERT OPINION ON THERAPEUTIC TARGETS

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

(2012) Emilio Alvarez-Parrilla et al.   FOOD CHEMISTRY

Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts

(2012) A. Fernández-Agulló et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

(2012) Braulio Cervantes-Paz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Free, Soluble Conjugate, and Insoluble-Bound Phenolic Compounds from Peels of Rambutan (Nephelium lappaceum) and Evaluation of Antioxidant Activities in vitro

(2012) Liping Sun et al.   JOURNAL OF FOOD SCIENCE

Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion

(2012) Chia-Jung Chiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Antioxidant Activity of Pigment Extracted from Green-Wheat-Bran

(2010) Xiao-zhen TANG et al.   Agricultural Sciences in China

Intestinal transit and systemic metabolism of apple polyphenols

(2010) Kathrin Kahle et al.   EUROPEAN JOURNAL OF NUTRITION

Antioxidant activities and chemical profiles of pyroligneous acids from walnut shell

(2010) Qin Wei et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks

(2008) Ivo Oliveira et al.   FOOD AND CHEMICAL TOXICOLOGY