Bioaccessibility and HPLC-MS/MS chemical characterization of phenolic antioxidants in Red Chicory (Cichorium intybus)-Reference-Cited by-同舟云学术

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Bioaccessibility and HPLC-MS/MS chemical characterization of phenolic antioxidants in Red Chicory (Cichorium intybus)

Published:2017-06 Issue: Volume:33 Page:94-102
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Bergantin Caterina,Maietti Annalisa,Cavazzini Alberto,Pasti Luisa,Tedeschi Paola,Brandolini Vincenzo,Marchetti Nicola

Funder

Italian University and Scientific Research Ministry

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference41 articles.

1. HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits;Abu-Reidah;Food Chemistry,2015

2. Static digestion models: General introduction;Alegria,2015

3. Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins;Capriotti;Journal of Food Composition and Analysis,2015

4. Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry;Carazzone;Food Chemistry,2013

5. The role of functional foods, nutraceuticals and food supplements in intestinal health;Cencic;Nutrients,2010

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4. Bioactive Phenolic Compounds from Apples during Simulated In Vitro Gastrointestinal Digestion: Kinetics of Their Release;Applied Sciences;2023-07-21

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