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Food Research International (Ottawa, Ont.)
|
July 18, 2018
Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions
Paola Palmero, Agnese Panozzo, Dorothy Simatupang, et al.
Foods (Basel, Switzerland)
|
November 6, 2020
Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake
Celia Carrillo, Senem Kamiloglu, Charlotte Grootaert, et al.
Journal of Food Science
|
May 4, 2011
Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp
Ines Colle, Lien Lemmens, Sandy Van Buggenhout, et al.
Communications in Agricultural and Applied Biological Sciences
|
November 25, 2004
Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots
Sandy Van Buggenhout, Truc Tran Thanh, Daniel Sila, et al.
Food & Function
|
August 22, 2020
The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans
Sofie Rousseau, Miete Celus, Dorine Duijsens, et al.
The British Journal of Nutrition
|
July 4, 2019
Effect of process-induced common bean hardness on structural properties of <i>in vivo</i> generated boluses and consequences for <i>in vitro</i> starch digestion kinetics
Andrea Pallares Pallares, Bram Loosveldt, Solomon N Karimi, et al.
Food & Function
|
March 6, 2020
Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility
Shannon Gwala, Clare Kyomugasho, Irene Wainaina, et al.
Food Chemistry
|
December 1, 2015
Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon)
Thomas Verhaeghe, Geertrui Vlaemynck, Jan De Block, et al.
Food Research International (Ottawa, Ont.)
|
January 4, 2022
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook
Irene Wainaina, Robert Lugumira, Elizabeth Wafula, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)
|
January 4, 2003
Temperature and pressure inactivation of tomato pectinases: a kinetic study
Diana Fachin, Ann Van Loey, Binh Ly Nguyen, et al.
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Search research articles
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Showing results (31-40 of 112) with videos related to
Sort By:
Page
of 12
Food Research International (Ottawa, Ont.)
|
July 18, 2018
Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions
Paola Palmero, Agnese Panozzo, Dorothy Simatupang, et al.
Foods (Basel, Switzerland)
|
November 6, 2020
Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake
Celia Carrillo, Senem Kamiloglu, Charlotte Grootaert, et al.
Journal of Food Science
|
May 4, 2011
Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp
Ines Colle, Lien Lemmens, Sandy Van Buggenhout, et al.
Communications in Agricultural and Applied Biological Sciences
|
November 25, 2004
Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots
Sandy Van Buggenhout, Truc Tran Thanh, Daniel Sila, et al.
Food & Function
|
August 22, 2020
The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans
Sofie Rousseau, Miete Celus, Dorine Duijsens, et al.
The British Journal of Nutrition
|
July 4, 2019
Effect of process-induced common bean hardness on structural properties of <i>in vivo</i> generated boluses and consequences for <i>in vitro</i> starch digestion kinetics
Andrea Pallares Pallares, Bram Loosveldt, Solomon N Karimi, et al.
Food & Function
|
March 6, 2020
Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility
Shannon Gwala, Clare Kyomugasho, Irene Wainaina, et al.
Food Chemistry
|
December 1, 2015
Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon)
Thomas Verhaeghe, Geertrui Vlaemynck, Jan De Block, et al.
Food Research International (Ottawa, Ont.)
|
January 4, 2022
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook
Irene Wainaina, Robert Lugumira, Elizabeth Wafula, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)
|
January 4, 2003
Temperature and pressure inactivation of tomato pectinases: a kinetic study
Diana Fachin, Ann Van Loey, Binh Ly Nguyen, et al.
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of 12