Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.
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Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant PropertiesConcord and Niagara Grape Juice and Their Phenolics Modify Intestinal Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal Model.Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence.Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals.Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure-activity/property relationship-based approach in the study of bioavailability and bioactivity.Products of chickpea processing as texture improvers in gluten-free bread.Impact of potato processing on nutrients, phytochemicals, and human health.The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.Altered Transport and Metabolism of Phenolic Compounds in Obesity and Diabetes: Implications for Functional Food Development and Assessment.In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies.The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies.Enhancement of flavonoid ability to cross the blood-brain barrier of rats by co-administration with α-tocopherol.Aggregates of octenylsuccinate oat β-glucan as novel capsules to stabilize curcumin over food processing, storage and digestive fluids and to enhance its bioavailability.Composition of legume soaking water and emulsifying properties in gluten-free bread.Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract.Interactions between cell wall polysaccharides and polyphenols.The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies.Formic acid dimers in a nitrogen matrix.Nanofiltration and Tight Ultrafiltration Membranes for the Recovery of Polyphenols from Agro-Food By-Products.Interactions of flavonoids with α-amylase and starch slowing down its digestion.Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid.Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
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P2860
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.
description
article científic
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article scientifique
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articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
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artigo científico
@pt-br
artikel ilmiah
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artikull shkencor
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artículo científico
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name
Nature and consequences of non ...... s and macronutrients in foods.
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type
label
Nature and consequences of non ...... s and macronutrients in foods.
@en
prefLabel
Nature and consequences of non ...... s and macronutrients in foods.
@en
P2860
P356
P1433
P1476
Nature and consequences of non ...... s and macronutrients in foods.
@en
P2093
Bruce R Hamaker
Nicolas Bordenave
P2860
P356
10.1039/C3FO60263J
P577
2014-01-01T00:00:00Z