Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

(2019) Dorota Wyspiańska et al.   Food Science & Nutrition

Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage

(2019) Anna Czaja et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

(2018) Karolina Pycia 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

Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

(2018) Jing Lin et al.   Journal of Functional Foods

Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study

(2018) Natalia Perez-Moral et al.   Journal of Functional Foods

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

(2017) Alicja Kucharska et al.   MOLECULES

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

(2016) Ellen Cristina Quirino Lacerda et al.   CARBOHYDRATE POLYMERS

Inulin: Properties, health benefits and food applications

(2016) Muhammad Shoaib et al.   CARBOHYDRATE POLYMERS

Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats

(2016) Rocio A. Chávez-Santoscoy et al.   FOOD CHEMISTRY

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

(2016) Aysu Tolun et al.   JOURNAL OF BIOTECHNOLOGY

Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.)

(2016) Monika Michalak-Majewska et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogynaJacq.) procyanidins microcapsules with inulin and maltodextrin

(2016) Dorota Wyspiańska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The metabolome of [2-14C](−)-epicatechin in humans: implications for the assessment of efficacy, safety and mechanisms of action of polyphenolic bioactives

(2016) Javier I. Ottaviani et al.   Scientific Reports

Maltodextrin fast dissolving films for quercetin nanocrystal delivery. A feasibility study

(2015) Francesco Lai et al.   CARBOHYDRATE POLYMERS

Isolation and quantification of oligomeric and polymeric procyanidins in leaves and flowers of Hawthorn (Crataegus spp.)

(2015) N. Hellenbrand et al.   FITOTERAPIA

Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing

(2015) S. Harris et al.   FOOD CHEMISTRY

Onion skin waste as a valorization resource for the by-products quercetin and biosugar

(2015) In Seong Choi et al.   FOOD CHEMISTRY

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

(2015) Royston Goh et al.   FOOD CHEMISTRY

Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage

(2015) Meng LI Fei et al.   INDUSTRIAL CROPS AND PRODUCTS

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

(2015) María V. Salinas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Spices and herbs: Natural sources of antioxidants – a mini review

(2015) Milda E. Embuscado   Journal of Functional Foods

Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.)

(2015) Eun Young Ko et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Composition and antioxidant activity of red fruit liqueurs

(2014) Anna Sokół-Łętowska et al.   FOOD CHEMISTRY

Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

(2014) Guan-Lin Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Changes in Flavonoids of Sliced and Fried Yellow Onions (Allium cepa L. var.zittauer) During Storage at Different Atmospheric, Temperature and Light Conditions

(2014) Merve Islek et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

(2014) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

(2013) Regiane Victória de Barros Fernandes et al.   CARBOHYDRATE POLYMERS

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

Activity of Hawthorn Leaf and Bark Extracts in Relation to Biological Membrane

(2013) Aleksandra Włoch et al.   JOURNAL OF MEMBRANE BIOLOGY

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

(2012) Cécile Morris et al.   FOOD CHEMISTRY

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

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

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Pharmacokinetics of Quercetin Absorption from Apples and Onions in Healthy Humans

(2012) Jihyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

(2012) Irina Ioannou et al.   JOURNAL OF FOOD ENGINEERING

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Effect of spray drying and storage on the stability of bayberry polyphenols

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

(2011) Jin Hwan Lee et al.   FOOD CHEMISTRY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flavonoids changes in fresh-cut onions during storage in different packaging systems

(2010) M.R. Pérez-Gregorio et al.   FOOD CHEMISTRY

Black currant polyphenols: Their storage stability and microencapsulation

(2010) Anna M. Bakowska-Barczak et al.   INDUSTRIAL CROPS AND PRODUCTS

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

The effects of maltodextrins on gluten-free dough and quality of bread

(2009) Mariusz Witczak et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

(2008) Urszula Gawlik-Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY