Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment

(2020) Marcela Capcarova et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES

A Guide to Human Zinc Absorption: General Overview and Recent Advances of In Vitro Intestinal Models

(2020) Maria Maares et al.   Nutrients

Mineral elements content of wild growing edible mushrooms from the southeast of Spain

(2020) Ana Haro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

(2020) C.M. To et al.   JOURNAL OF DAIRY SCIENCE

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

(2019) Erasmo HERMAN-LARA et al.   Food Science and Technology

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

(2019) Rodrigo V. Moreira et al.   JOURNAL OF DAIRY SCIENCE

Determination of Minerals and Trace Elements in Milk, Milk Products, Infant Formula, and Adult Nutrition: Collaborative Study 2011.14 Method Modification

(2019) Hans Cruijsen et al.   JOURNAL OF AOAC INTERNATIONAL

Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk

(2019) Arunima Gulati et al.   JOURNAL OF DAIRY SCIENCE

Phosphorus and zinc are less bioaccessible in soy-based beverages in comparison to bovine milk

(2019) Vitor Lacerda Sanches et al.   Journal of Functional Foods

Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

(2018) Anthony Fardet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

(2018) Lourdes Santiago-López et al.   JOURNAL OF DAIRY SCIENCE

Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?

(2018) Hugo L.A. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of dietary fat and intestinal pH on calcium bioaccessibility: an in vitro study

(2018) E. Bandali et al.   Food & Function

Challenges in the Diagnosis of Magnesium Status

(2018) Jayme Workinger et al.   Nutrients

Bioactive Peptides Isolated from Casein Phosphopeptides Enhance Calcium and Magnesium Uptake in Caco-2 Cell Monolayers

(2017) Yong Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytate/calcium molar ratio does not predict accessibility of calcium in ready-to-eat dishes

(2017) Daniela Erba et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioavailability of Fe and Zn in selected legumes, cereals, meat and milk products consumed in Fiji

(2016) Poonam Singh et al.   FOOD CHEMISTRY

The harmonized INFOGEST in vitro digestion method: From knowledge to action

(2016) Lotti Egger et al.   FOOD RESEARCH INTERNATIONAL

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

(2015) Isabel Seiquer et al.   FOOD CHEMISTRY

Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats’ milk?

(2015) Triana Bergillos-Meca et al.   FOOD CHEMISTRY

The effect of probiotic Lactobacillus rhamnosus HN001 on the in vitro availability of minerals from cheeses and cheese-like products

(2015) Marek Aljewicz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food

(2015) Carlos Cardoso et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

(2015) Thays H. Borges et al.   Food & Function

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

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

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

(2013) T.P. Guinee et al.   JOURNAL OF DAIRY SCIENCE

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

(2013) Vivian Ribeiro Diamantino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of Amadori products in cheese

(2011) Uta Schwietzke et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

(2011) Robert Spanneberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility of essential elements from white cheese, bread, fruit and vegetables

(2011) Rola Bou Khouzam et al.   TALANTA

Mineral and trace element research in goats: A review

(2010) G.F.W. Haenlein et al.   SMALL RUMINANT RESEARCH

Influence of Diets Rich in Maillard Reaction Products on Calcium Bioavailability. Assays in Male Adolescents and in Caco-2 Cells

(2009) Marta Mesías et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Properties and Metal Chelating Activity of Glucose-Lysine Heated Mixtures: Relationships with Mineral Absorption Across Caco-2 Cell Monolayers

(2008) Beatriz Ruiz-Roca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY