Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion

Influence of Food Matrix on the Bioaccessibility of Fruit Polyphenolic Compounds

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

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review

(2020) Karolina Wojtunik-Kulesza et al.   Nutrients

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

(2019) Alicia Moreno-Ortega et al.   FOOD CHEMISTRY

Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion

(2018) Beatriz Herranz et al.   Innovative Food Science & Emerging Technologies

Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages

(2018) Dongxiao Su et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

(2018) Elsy De Santiago et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions ( Allium cepa var. aggregatum )

(2018) José Manuel Moreno-Rojas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion

(2018) Trilícia Margarida Gomes et al.   Journal of Functional Foods

Effects of Jiawei Shaoyao-Gancao Decoction and Its Drug-Containing Serum on Proliferation, Apoptosis, and Ultrastructure of Human Adenomyosis Foci Cells

(2017) Yu-yan Zeng et al.   Evidence-based Complementary and Alternative Medicine

Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion

(2017) Irene Fernández-Jalao et al.   JOURNAL OF FOOD ENGINEERING

Comprehensive metabolite profiling of onion bulbs (Allium cepa) using liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry

(2017) Christoph Böttcher et al.   Metabolomics

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

(2017) Isabel Juániz et al.   Journal of Functional Foods

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

(2017) Marika Pellegrini et al.   Journal of Functional Foods

Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

(2016) Giuseppina Mandalari et al.   Nutrients

Garlic and Onions: Their Cancer Prevention Properties

(2015) H. L. Nicastro et al.   Cancer Prevention Research

Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure–activity/property relationship-based approach in the study of bioavailability and bioactivity

(2015) Gerard Bryan Gonzales et al.   DRUG METABOLISM REVIEWS

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

(2015) Julian K. Aschoff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

(2012) Maarit J. Rein et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

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

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

(2010) Nàdia Ortega et al.   FOOD CHEMISTRY

The biological significance of methionine sulfoxide stereochemistry

(2010) Byung Cheon Lee et al.   FREE RADICAL BIOLOGY AND MEDICINE

Simulation of Phenolic Compounds Transformations and Interactions in an In Vitro Model of the Human Alimentary Tract

(2009) T. Tarko et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of temperature cycling on allinase activity in garlic

(2008) Lilia L. Méndez Lagunas et al.   FOOD CHEMISTRY