A Review on the Relationship Between Food Structure, Processing, and Bioavailability

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

Manipulating Digestion with Foods Designed to Change the Physical Characteristics of Digesta

(2010) Roger G. Lentle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microencapsulation as a Tool for Incorporating Bioactive Ingredients into Food

(2010) S. S. Kuang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

(2010) R.B. Jones et al.   FOOD CHEMISTRY

Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea)

(2010) Eric Biehler 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

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

(2010) S. Aisling Aherne et al.   FOOD RESEARCH INTERNATIONAL

Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibilty in the Upper Gastrointestinal Tract. 1. In Vitro Simulations of Carrot Digestion

(2010) Elizabeth A. Tydeman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility, Uptake, and Transport of Carotenoids from Peppers (Capsicum Spp.) Using the Coupled in Vitro Digestion and Human Intestinal Caco-2 Cell Model

(2010) Laurie O’Sullivan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

(2010) Lien Lemmens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility

(2010) Deisy Hervert-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

(2010) Anton Bengtsson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

(2010) Ines Colle et al.   JOURNAL OF FOOD SCIENCE

Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

(2010) A. Tharakan et al.   JOURNAL OF FOOD SCIENCE

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Nanochemoprevention: Sustained Release of Bioactive Food Components for Cancer Prevention

(2010) Imtiaz A. Siddiqui et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

(2010) Sandy Van Buggenhout et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

(2009) Evelina A. Tibäck et al.   JOURNAL OF FOOD SCIENCE

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

(2009) Uri Lesmes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Product Composition, Structure, and Bioavailability

(2008) Guus S. M. J. E. Duchateau et al.   Food Biophysics

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

(2008) David Julian McClements et al.   Food Biophysics

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

(2008) Jochen Weiss et al.   Food Biophysics

Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion

(2008) Concetta Tedeschi et al.   FOOD HYDROCOLLOIDS

Physical characteristics of digesta and their influence on flow and mixing in the mammalian intestine: a review

(2008) R. G. Lentle et al.   JOURNAL OF COMPARATIVE PHYSIOLOGY B-BIOCHEMICAL SYSTEMIC AND ENVIRONMENTAL PHYSIOLOGY

Disintegration of Solid Foods in Human Stomach

(2008) F. Kong et al.   JOURNAL OF FOOD SCIENCE