Infusion of trans-resveratrol in micron-scale grape skin powder for enhanced stability and bioaccessibility

LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

(2019) José Pérez-Navarro et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour

(2018) María Matos et al.   JOURNAL OF FOOD ENGINEERING

Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with α-lactalbumin

(2018) Yuexiang Liu et al.   Food & Function

High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots

(2018) Noopur S. Gosavi et al.   Food and Bioprocess Technology

Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers

(2018) Stephen Young et al.   FOOD CHEMISTRY

Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra

(2017) Athanasios Nikolaidis et al.   FOOD CHEMISTRY

Vacuum facilitated infusion of bioactives into yeast microcarriers: Evaluation of a novel encapsulation approach

(2017) Stephen Young et al.   FOOD RESEARCH INTERNATIONAL

Comparison Study on Polysaccharide Fractions from Laminaria japonica: Structural Characterization and Bile Acid Binding Capacity

(2017) Jie Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin

(2017) Julio Nogales-Bueno et al.   TALANTA

Gastric protein hydrolysis of raw and roasted almonds in the growing pig

(2016) Gail M. Bornhorst et al.   FOOD CHEMISTRY

Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins

(2016) J. Anu Bhushani et al.   FOOD HYDROCOLLOIDS

Pectins, Hemicelluloses and Celluloses Show Specific Dynamics in the Internal and External Surfaces of Grape Berry Skin During Ripening

(2016) Marianna Fasoli et al.   PLANT AND CELL PHYSIOLOGY

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

(2016) Myrto-Panagiota Zacharof   Waste and Biomass Valorization

Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

(2015) Gabriel Davidov-Pardo et al.   FOOD CHEMISTRY

Modulation of the Intestinal Microbiota Is Associated with Lower Plasma Cholesterol and Weight Gain in Hamsters Fed Chardonnay Grape Seed Flour

(2015) Hyunsook Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Bile salts act as effective protein-unfolding agents and instigators of disulfide stress in vivo

(2014) C. M. Cremers et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

(2014) Gabriel Davidov-Pardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

(2013) Paola Palmero et al.   FOOD CHEMISTRY

Investigation of the distribution and season regularity of resveratrol in Vitis amurensis via HPLC–DAD–MS/MS

(2013) Mei Ji et al.   FOOD CHEMISTRY

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

(2012) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Functional components of grape pomace: their composition, biological properties and potential applications

(2012) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Resveratrol in cardiovascular health and disease

(2011) Goran Petrovski et al.   Annals of the New York Academy of Sciences

The role of bile salts in digestion

(2010) Julia Maldonado-Valderrama et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Insights into digestion and absorption of major nutrients in humans

(2010) Barbara E. Goodman   ADVANCES IN PHYSIOLOGY EDUCATION

Physiological effects of resveratrol

(2010) Heibatullah Kalantari et al.   BIOFACTORS

Microencapsulation of curcumin in cells of Saccharomyces cerevisiae

(2010) Efstathia I. Paramera et al.   FOOD CHEMISTRY

Multiple functional roles of flavonoids in photoprotection

(2010) Giovanni Agati et al.   NEW PHYTOLOGIST

Digestion of Raw and Roasted Almonds in Simulated Gastric Environment

(2009) Fanbin Kong et al.   Food Biophysics

Measurement and Correlation of Solubilities oftrans-Resveratrol in Ethanol + Water and Acetone + Water Mixed Solvents at Different Temperatures

(2008) Xilan Sun et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Stabilization and encapsulation of photosensitive resveratrol within yeast cell

(2007) Guorong Shi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS