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The Journal of Nutrition|August 31, 2004
Assessment of lutein bioavailability from meals and a supplement using simulated digestion and caco-2 human intestinal cellsChureeporn Chitchumroonchokchai, Steven J Schwartz, Mark L FaillaThe Journal of Nutrition|February 22, 2008
In vitro micellarization and intestinal cell uptake of cis isomers of lycopene exceed those of all-trans lycopeneMark L Failla, Chureeporn Chitchumroonchokchai, Betty K IshidaJournal of Agricultural and Food Chemistry|March 21, 2002
Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cellsMario G Ferruzzi, Mark L Failla, Steven J SchwartzJournal of Agricultural and Food Chemistry|November 19, 2009
In vitro bioaccessibility of beta-carotene in orange fleshed sweet potato (Ipomoea batatas, Lam.)Mark L Failla, Sagar K Thakkar, Jung Y KimJournal of Agricultural and Food Chemistry|November 22, 2012
Isoflavone retention during processing, bioaccessibility, and transport by Caco-2 cells: effects of source and amount of fat in a soy soft pretzelAmber L Simmons, Chureeporn Chitchumroonchokchai, Yael Vodovotz, et al.Rapid Communications in Mass Spectrometry : RCM|September 14, 2006
High-performance liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry determination of cholesterol uptake by Caco-2 cellsQingguo Tian, Mark L Failla, Torsten Bohn, et al.Journal of Agricultural and Food Chemistry|April 23, 2010
Digestive stability and transport of norbixin, a 24-carbon carotenoid, across monolayers of Caco-2 cellsKarina Polar-Cabrera, Tianyao Huo, Steven J Schwartz, et al.Journal of Agricultural and Food Chemistry|February 10, 2009
Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz)Sagar K Thakkar, Tianyao Huo, Bussie Maziya-Dixon, et al.Plos One|November 9, 2017
Potential of golden potatoes to improve vitamin A and vitamin E status in developing countriesChureeporn Chitchumroonchokchai, Gianfranco Diretto, Bruno Parisi, et al.Journal of Agricultural and Food Chemistry|March 4, 2014
Anthocyanin structure determines susceptibility to microbial degradation and bioavailability to the buccal mucosaKom Kamonpatana, Mark L Failla, Purnima S Kumar, et al.Pageof 6