Interactions of polyphenols with carbohydrates, lipids and proteins.
about
Effect of Tamarindus indica L. and Manihot esculenta Extracts on Antibiotic-resistant Bacteria.Climate Influences the Content and Chemical Composition of Foliar Tannins in Green and Senesced Tissues of Quercus rubra.Impact of chemical structure of flavanol monomers and condensed tannins on in vitro anthelmintic activity against bovine nematodesConcord and Niagara Grape Juice and Their Phenolics Modify Intestinal Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal Model.Quality attributes of bread fortified with staghorn sumac extract.Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro.The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions.Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion.Biophysical evaluation of protein structural flexibility for ligand biorecognition in solid solution.Factors Influencing Oral Bioavailability of Thai Mango Seed Kernel Extract and Its Key Phenolic Principles.Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits.Nutrient values and bioactivities of the extracts from three fern species in China: a comparative assessment.Safety of cranberry extract powder as a novel food ingredient pursuant to Regulation (EC) No 258/97In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity.Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids.Interactions between cell wall polysaccharides and polyphenols.Bioactive compounds from orange epicarp to enrich fish burgers.Thermal Stability Improvement of Rice Bran Albumin Protein Incorporated with Epigallocatechin Gallate.Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties.Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry.The Role of Polyphenols in Human Health and Food Systems: A Mini-ReviewAntioxidant and Neuroprotective Properties of LeavesIncorporating salal berry () and blackcurrant () pomace in yogurt for the development of a beverage with antidiabetic propertiesFood Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy FoodsSugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review
P2860
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P2860
Interactions of polyphenols with carbohydrates, lipids and proteins.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Interactions of polyphenols with carbohydrates, lipids and proteins.
@en
type
label
Interactions of polyphenols with carbohydrates, lipids and proteins.
@en
prefLabel
Interactions of polyphenols with carbohydrates, lipids and proteins.
@en
P1433
P1476
Interactions of polyphenols with carbohydrates, lipids and proteins
@en
P2093
Lidija Jakobek
P304
P356
10.1016/J.FOODCHEM.2014.12.013
P577
2014-12-11T00:00:00Z