Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Gary Williamson

Showing results (21-30 of 247) with videos related to

Pageof 25
Sort By:
Comprehensive Reviews in Food Science and Food Safety|October 2, 2022
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studiesRizliya Visvanathan, Gary Williamson
The British Journal of Nutrition|July 5, 2008
Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?Gary Williamson, Birgit Holst
Nutrition Research (New York, N.Y.)|September 21, 2010
Polyphenol content and health benefits of raisinsGary Williamson, Arianna Carughi
Molecular Nutrition & Food Research|June 22, 2010
Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco-2 cellsSusana Manzano, Gary Williamson
Food & Function|April 3, 2015
Comparison of the urinary excretion of quercetin glycosides from red onion and aglycone from dietary supplements in healthy subjects: a randomized, single-blinded, cross-over studyYuanlu Shi, Gary Williamson
Food & Function|June 27, 2012
New editors in food structure and functionalityGary Williamson, Sarah Ruthven
Food Research International (Ottawa, Ont.)|September 10, 2018
Chlorogenic and phenolic acids are only very weak inhibitors of human salivary α-amylase and rat intestinal maltase activitiesHilda Nyambe-Silavwe, Gary Williamson
Molecular Nutrition & Food Research|August 5, 2009
The C-glycosyl flavonoid, aspalathin, is absorbed, methylated and glucuronidated intact in humansFraser L Courts, Gary Williamson
Biofactors (Oxford, England)|September 17, 2013
Inhibition of hydroxycinnamic acid sulfation by flavonoids and their conjugated metabolitesChi Chun Wong, Gary Williamson
Critical Reviews in Food Science and Nutrition|June 11, 2014
The Occurrence, Fate and Biological Activities of C-glycosyl Flavonoids in the Human DietFraser L Courts, Gary Williamson
Pageof 25

Showing results (21-30 of 247) with videos related to

Sort By:
Pageof 25
Comprehensive Reviews in Food Science and Food Safety|October 2, 2022
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studiesRizliya Visvanathan, Gary Williamson
The British Journal of Nutrition|July 5, 2008
Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?Gary Williamson, Birgit Holst
Nutrition Research (New York, N.Y.)|September 21, 2010
Polyphenol content and health benefits of raisinsGary Williamson, Arianna Carughi
Molecular Nutrition & Food Research|June 22, 2010
Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco-2 cellsSusana Manzano, Gary Williamson
Food & Function|April 3, 2015
Comparison of the urinary excretion of quercetin glycosides from red onion and aglycone from dietary supplements in healthy subjects: a randomized, single-blinded, cross-over studyYuanlu Shi, Gary Williamson
Food & Function|June 27, 2012
New editors in food structure and functionalityGary Williamson, Sarah Ruthven
Food Research International (Ottawa, Ont.)|September 10, 2018
Chlorogenic and phenolic acids are only very weak inhibitors of human salivary α-amylase and rat intestinal maltase activitiesHilda Nyambe-Silavwe, Gary Williamson
Molecular Nutrition & Food Research|August 5, 2009
The C-glycosyl flavonoid, aspalathin, is absorbed, methylated and glucuronidated intact in humansFraser L Courts, Gary Williamson
Biofactors (Oxford, England)|September 17, 2013
Inhibition of hydroxycinnamic acid sulfation by flavonoids and their conjugated metabolitesChi Chun Wong, Gary Williamson
Critical Reviews in Food Science and Nutrition|June 11, 2014
The Occurrence, Fate and Biological Activities of C-glycosyl Flavonoids in the Human DietFraser L Courts, Gary Williamson
Pageof 25