Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

(2020) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

(2018) María Fernanda Amaya Villalva et al.   CyTA-Journal of Food

Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion

(2018) Michał Świeca et al.   FOOD CHEMISTRY

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

(2018) María Fernanda Amaya Villalva et al.   CyTA-Journal of Food

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

(2017) Michał Świeca et al.   FOOD CHEMISTRY

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

(2017) Ville M. Koistinen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

(2016) Lucía Gayoso et al.   Journal of Functional Foods

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

(2016) Margherita Dall’Asta et al.   Nutrients

Meta-Analysis of the Association Between Whole Grain Intake and Coronary Heart Disease Risk

(2015) Gang Tang et al.   AMERICAN JOURNAL OF CARDIOLOGY

Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

(2015) Genilton Alves et al.   FOOD CHEMISTRY

Metabolic and Microbial Modulation of the Large Intestine Ecosystem by Non-Absorbed Diet Phenolic Compounds: A Review

(2015) Juana Mosele et al.   MOLECULES

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

(2015) Barbara Laddomada et al.   MOLECULES

Association Between Dietary Whole Grain Intake and Risk of Mortality

(2015) Hongyu Wu et al.   JAMA Internal Medicine

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

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

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

Catabolism of coffee chlorogenic acids by human colonic microbiota

(2013) Iziar A. Ludwig et al.   BIOFACTORS

Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies

(2013) Dagfinn Aune et al.   EUROPEAN JOURNAL OF EPIDEMIOLOGY

Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activity

(2013) Katherina Fernández et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES

(2012) G. BUDRYN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

(2011) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

(2010) Youna M. Hemery et al.   FOOD RESEARCH INTERNATIONAL

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY