Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack

(2020) Marilu Andrea Silva-Espinoza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods

(2020) Cristian Dima et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

(2020) Chuang Zhang et al.   Foods

Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices

(2019) Wei Quan et al.   Journal of Functional Foods

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

(2019) Marilú A. Silva-Espinoza et al.   Foods

Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana

(2017) Magdalena Buniowska et al.   FOOD CHEMISTRY

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

(2017) Carlos Pineda-Vadillo et al.   FOOD CHEMISTRY

Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols

(2017) Bing Hu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Physical and chemical characteristics of encapsulated goldenberry ( Physalis peruviana L.) juice powder

(2017) Damla Dag et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels

(2017) Saehun Mun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch

(2017) Edith Agama-Acevedo et al.   Current Opinion in Food Science

Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

(2016) C Agudelo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

A review on factors influencing bioaccessibility and bioefficacy of carotenoids

(2015) A. M. B. Priyadarshani   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

(2015) M Igual et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

(2014) María Janeth Rodríguez-Roque et al.   FOOD RESEARCH INTERNATIONAL

Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

(2014) Erik G. Donhowe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods

(2013) Haizhi Huang et al.   FOOD CHEMISTRY

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

(2013) María Janeth Rodríguez-Roque et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Techniques for Analysis of Plant Phenolic Compounds

(2013) Ali Khoddami et al.   MOLECULES

Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

(2012) Michael C. Sweedman et al.   CARBOHYDRATE POLYMERS

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

(2012) María Janeth Rodríguez-Roque et al.   FOOD CHEMISTRY

Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

(2011) Nirmala Chongtham et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Gum Arabic coated magnetic nanoparticles with affinity ligands specific for antibodies

(2010) Iris L. Batalha et al.   JOURNAL OF MOLECULAR RECOGNITION

Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials

(2010) Martha Paola Rascón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES

(2009) MAGDALENA MICHALCZYK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency

(2009) Elisabet Fernández-García et al.   NUTRITION RESEARCH

The stability of vitamin C in different beverages

(2008) Emese Jeney‐Nagymate et al.   British Food Journal

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

(2007) Donghong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY