Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system-Reference-Cited by-同舟云学术

Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

Published:2017-01 Issue: Volume:28 Page:227-234
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Vazquez-Flores A.A.,Wong-Paz J.E.,Lerma-Herrera M.A.,Martinez-Gonzalez A.I.,Olivas-Aguirre F.J.,Aguilar C.N.,Wall-Medrano A.,Gonzalez-Aguilar G.A.,Alvarez-Parrilla E.,de la Rosa L.A.

Funder

CONACYT

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference47 articles.

1. A structure-activity study for the inhibition of metalloproteinase-9 activity and gene expression by analogues of gallocatechin-3-gallate;Agli;Cellular and Molecular Life Sciences,2005

2. Chromatographic separation of phenolic compounds from rapeseed by a sephadex LH-20 column with ethanol as the mobile phase;Amarowicz;Journal of Liquid Chromatography & Related Technologies,2003

3. Phenolic compounds of pomegranate by-products (outer skin, mesocarp, divider membrane) and their antioxidant activities;Ambigaipalan;Journal of Agricultural and Food Chemistry,2016

4. Sea buckthorn (Hippophae rhamnoides) proanthocyanidins inhibit in vitro enzymatic hydrolysis of protein;Arimboor;Journal of Food Science,2011

5. Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals;Ayoub;Food Chemistry,2016

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review;Food & Function;2024

2. Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes;Trends in Food Science & Technology;2023-11

3. Targeted metabolomics reveals key phenolic changes in pecan nut quality deterioration under different storage conditions;Food Chemistry;2023-10

4. Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds;Foods;2023-03-11

5. Phytochemical Content and Potential Health Applications of Pecan [Carya illinoinensis (Wangenh) K. Koch] Nutshell;Current Topics in Medicinal Chemistry;2022-01