UB Paderborn / Katalog / Suche / in CDI

In vitro bio-accessibility and antioxidant activity of grape polyphenols

Food chemistry, 2010-05, Vol.120 (2), p.599-606

2010

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Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Process biochemistry (1991), 2014-10, Vol.49 (10), p.1571-1579

2014

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Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Journal of agricultural and food chemistry, 2010-02, Vol.58 (4), p.2513-2519

2010

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Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion

Journal of functional foods, 2014-03, Vol.7, p.506-516

2014

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Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites

Molecular nutrition & food research, 2011-05, Vol.55 (S1), p.S35-S43

2011

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From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

Food and chemical toxicology, 2010-08, Vol.48 (8), p.2097-2102

2010

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Relationship between the chemical composition and the biological activities of food melanoidins

Food Science and Biotechnology, 2014, 23(2), , pp.561-568

2014

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Effect of Some Phenolic Compounds and Beverages on Pepsin Activity during Simulated Gastric Digestion

Journal of agricultural and food chemistry, 2005-11, Vol.53 (22), p.8706-8713

2005

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CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR

Journal of food biochemistry, 2010-02, Vol.34 (1), p.152-171

2010

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Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions

International journal of food sciences and nutrition, 2015-02, Vol.66 (1), p.85-92

2015

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A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

Journal of food engineering, 2008-06, Vol.86 (3), p.433-443

2008

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The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids

Journal of agricultural and food chemistry, 2012-11, Vol.60 (44), p.11056-11064

2012

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Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Process biochemistry (1991), 2016-09, Vol.51 (9), p.1129-1139

2016

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Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk

International dairy journal, 2016-10, Vol.61, p.196-204

2016

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Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Food chemistry, 2007, Vol.105 (2), p.564-571

2007

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Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds

Dairy science & technology, 2016, Vol.96 (5), p.657-676

2016

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CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

Journal of food biochemistry, 2010-10, Vol.34 (5), p.1061-1078

2010

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Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd

Food science & technology, 2015-03, Vol.60 (2), p.957-963

2015

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THE FIRST TRACT OF ALIMENTARY CANAL AS AN EXTRACTOR. RELEASE OF PHYTOCHEMICALS FROM SOLID FOOD MATRICES DURING SIMULATED DIGESTION

Journal of food biochemistry, 2012-10, Vol.36 (5), p.555-568

2012

Volltextzugriff (PDF)

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Process biochemistry (1991), 2014-10, Vol.49 (10), p.1571-1579

2014

Volltextzugriff (PDF)

Antioxidant properties of traditional balsamic vinegar and boiled must model systems

European food research & technology, 2008-07, Vol.227 (3), p.835-843

2008

Volltextzugriff (PDF)

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

Journal of food biochemistry, 2010-10, Vol.34 (5), p.1061-1078

2010

Volltextzugriff (PDF)

Pomegranate ellagitannins inhibit [alpha]-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions

International journal of food sciences and nutrition, 2015-02, Vol.66 (1), p.85

2015

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Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking

International journal of food science & technology, 2013-04, Vol.48 (4), p.808-816

2013

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Sugar Conversion Induced by the Application of Heat to Grape Must

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8680-8691

2010

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In vitro bio-accessibility and antioxidant activity of grape polyphenols

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion

Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites

From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

Relationship between the chemical composition and the biological activities of food melanoidins

Effect of Some Phenolic Compounds and Beverages on Pepsin Activity during Simulated Gastric Digestion

CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR

Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions

A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk

Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd

THE FIRST TRACT OF ALIMENTARY CANAL AS AN EXTRACTOR. RELEASE OF PHYTOCHEMICALS FROM SOLID FOOD MATRICES DURING SIMULATED DIGESTION

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Antioxidant properties of traditional balsamic vinegar and boiled must model systems

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

Pomegranate ellagitannins inhibit [alpha]-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions

Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking

Sugar Conversion Induced by the Application of Heat to Grape Must

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