In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms

Polyphenols from guaraná after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes

(2018) C.P. Silva et al.   FOOD CHEMISTRY

Edible mushrooms: a potential source of essential amino acids, glucans and minerals

(2017) Fabiane Bach et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of optimised cooking on the antioxidant activity in edible mushrooms

(2017) Zhi Xiang Ng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In-vitro α-amylase and α-glucosidase inhibitory activity of Adiantum caudatum Linn. and Celosia argentea Linn. extracts and fractions

(2015) Kirankumar Hullatti et al.   INDIAN JOURNAL OF PHARMACOLOGY

Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms

(2015) Sandrina A. Heleno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

(2014) Yee-Shin Tan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE

(2013) Zhi Xiang Ng et al.   FOOD CHEMISTRY

Medicinal mushrooms in prevention and control of diabetes mellitus

(2012) Dilani D. De Silva et al.   FUNGAL DIVERSITY

Activity, thermostability and isozymes of superoxide dismutase in 17 edible mushrooms

(2012) Guang Yu Cheng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked andIn VitroDigested Culinary Herbs

(2012) Magali Chohan et al.   Oxidative Medicine and Cellular Longevity

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Isolation and identification of a novel polysaccharide–peptide complex with antioxidant, anti-proliferative and hypoglycaemic activities from the abalone mushroom

(2011) Ning Li et al.   BIOSCIENCE REPORTS

Customized cooking method improves total antioxidant activity in selected vegetables

(2011) Zhi-Xiang NG et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phenolic Composition and Antioxidant Activity of Aqueous Infusions from Capparis spinosa L. and Crithmum maritimum L. before and after Submission to a Two-Step in Vitro Digestion Model

(2011) Laura Siracusa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing

(2009) T.J. Kim et al.   FOOD CHEMISTRY

Fungal biotechnology in food and feed processing

(2009) Shakuntala Ghorai et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Mushroom as a potential source of prebiotics: a review

(2009) F.M.N.A. Aida et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY