Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs

Formation and characterization of peptides in egg white during storage at ambient temperature

(2018) Meiyu Liu et al.   FOOD CHEMISTRY

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

(2018) Damien J.L. Mat et al.   FOOD CHEMISTRY

What's new in chicken egg research and technology for human health promotion? - A review

(2018) Grzegorz Lesnierowski et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

(2017) Junsi Yang et al.   FOOD CHEMISTRY

A functional zeaxanthin epoxidase from red algae shedding light on the evolution of light-harvesting carotenoids and the xanthophyll cycle in photosynthetic eukaryotes

(2017) Oliver Dautermann et al.   PLANT JOURNAL

Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast

(2017) Papungkorn Sangsawad et al.   Journal of Functional Foods

Lecithin derived from ω-3 PUFA fortified eggs decreases blood pressure in spontaneously hypertensive rats

(2017) Dorian Nowacki et al.   Scientific Reports

Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics

(2016) T.M. Giang et al.   FOOD CHEMISTRY

Bioaccessibility and Digestive Stability of Carotenoids in Cooked Eggs Studied Using a Dynamic in Vitro Gastrointestinal Model

(2015) Chamila Nimalaratne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide

(2015) Henok D. Belayneh et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA Gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk

(2015) Charlotte Lemahieu et al.   Journal of Functional Foods

Omega-3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia, Fish Oil, and Flaxseed

(2014) Ranil Coorey et al.   JOURNAL OF FOOD SCIENCE

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

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

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

(2014) Caroline Douny et al.   Food Science & Nutrition

Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

(2012) Chen Chen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Domestic Cooking Methods on Egg Yolk Xanthophylls

(2012) Chamila Nimalaratne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteomics Analysis of Egg White Proteins from Different Egg Varieties

(2011) Jiapei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Production performance and egg quality of four strains of laying hens kept in conventional cages and floor pens

(2009) R. Singh et al.   POULTRY SCIENCE