In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics-Reference-Cited by-同舟云学术

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In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics

Published:2019-02 Issue: Volume:100 Page:435-443
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gong Lingxiao^ORCID,Chi Jingwen,Zhang Yingquan,Wang Jing,Sun Baoguo

Funder

National Natural Science Foundation of China

Beijing Municipal Natural Science Committee - Beijing Municipal Education

Beijing Excellent Talents Funding for the Youth Scientist Innovation Team

Support Project of High-level Teacher in Beijing Municipal Universities

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure;Alves;Food Chemistry,2016

2. Invitro bioaccessibility assessment of phenolic acids from selected cereal grains: A prediction tool of nutritional efficiency;Chitindingu;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

3. Stability and biological activity of Merlot ( Vitis vinifera ) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation;Corrêa;Journal of Functional Foods,2017

4. Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: A double-blind, placebo-controlled, crossover study;Costabile;British Journal of Nutrition,2008

5. Determination of phenolic acids in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry;Dinelli;Journal of Chromatography A,2009

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3. Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes;Critical Reviews in Food Science and Nutrition;2023-05-24

4. Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends;Foods;2023-03-19

5. Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities;LWT;2023-03

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