Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery

Influence of Food Matrix on the Bioaccessibility of Fruit Polyphenolic Compounds

(2020) Tomasz Tarko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation

(2020) Xinman Lou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Phenolic profile and antioxidant activity of Jasonia glutinosa herbal tea. Influence of simulated gastrointestinal in vitro digestion

(2019) J. Ortega-Vidal et al.   FOOD CHEMISTRY

Current issues in antioxidant measurement

(2019) Reşat Apak   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability

(2019) Ana Margarida Silva et al.   FOOD CHEMISTRY

Evaluation of physicochemical characteristics, nutritional composition and antioxidant capacity of Chinese organic hawthorn berry ( Crataegus pinnatifida )

(2019) Xinman Lou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Green coffee infusion as a source of caffeine and chlorogenic acid

(2019) Lukas Macheiner et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material

(2019) Eden Eran Nagar et al.   Current Opinion in Food Science

Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable

(2019) S.M. Moyo et al.   FOOD CHEMISTRY

Antioxidant polyphenols of Madeira sorrel ( Rumex maderensis ): How do they survive to in vitro simulated gastrointestinal digestion?

(2018) Vítor Spínola et al.   FOOD CHEMISTRY

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

(2018) S. Pérez-Burillo et al.   FOOD CHEMISTRY

Evaluation of antioxidant capacities and phenolic profiles in Tilia cordata fruit extracts: A comparative study to determine the efficiency of traditional hot water infusion method

(2018) Mustafa Cittan et al.   INDUSTRIAL CROPS AND PRODUCTS

Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion

(2018) Natthawuddhi Donlao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Chemical characterization and bioactive properties of decoctions and hydroethanolic extracts of Thymus carnosus Boiss.

(2018) Carlos Martins-Gomes et al.   Journal of Functional Foods

Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions from Cape Verde

(2018) Katelene Lima et al.   FOOD RESEARCH INTERNATIONAL

Chemistry, pharmacology and new trends in traditional functional and medicinal beverages

(2018) Alice Teresa Valduga et al.   FOOD RESEARCH INTERNATIONAL

In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics

(2018) Lingxiao Gong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Searching for new sources of innovative products for the food industry within halophyte aromatic plants: In vitro antioxidant activity and phenolic and mineral contents of infusions and decoctions of Crithmum maritimum L.

(2017) Catarina Guerreiro Pereira et al.   FOOD AND CHEMICAL TOXICOLOGY

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

(2017) Ruth Martínez-Las Heras et al.   FOOD CHEMISTRY

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

(2017) Estefanía Valero-Cases et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

(2017) Ascensión Rueda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils

(2017) JuDong Yeo et al.   Journal of Functional Foods

Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink

(2016) Suwen Liu et al.   FOOD CHEMISTRY

LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature

(2016) Hasim Kelebek   FOOD CHEMISTRY

In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

(2016) Maria João Rodrigues et al.   FOOD CHEMISTRY

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic contents and cellular antioxidant activity of Chinese hawthorn “Crataegus pinnatifida”

(2015) Lingrong Wen et al.   FOOD CHEMISTRY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Acute Effects of Chlorogenic Acid on Nitric Oxide Status, Endothelial Function, and Blood Pressure in Healthy Volunteers: A Randomized Trial

(2012) Aidilla Mubarak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY