Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation-Reference-Cited by-同舟云学术

Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation

Published:2022-10 Issue: Volume:49 Page:101930
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Soares Carneiro Tuânia,da Conceição Prudêncio Dutra Maria,Andrade Lima Débora,Júlia de Brito Araújo Ana,Lessa Constant Patrícia Beltrão,dos Santos Lima Marcos^ORCID

Funder

Pancreatic Cancer Action

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

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3. Effects of dietary supplementation of red pepper (Schinus terebinthifolius Raddi) essential oil on performance, small intestinal morphology and microbial counts of weanling pigs;Cairo;Journal of the Science of Food and Agriculture,2018

4. Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action;Dannenberg;Food Control,2019

5. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier;Dantas;Food Chemistry,2019

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