Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods-Reference-Cited by-同舟云学术

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Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods

Published:2016-10 Issue: Volume:88 Page:256-262
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Valli Veronica,Danesi Francesca,Gianotti Andrea,Di Nunzio Mattia,Taneyo Saa Danielle Laure,Bordoni Alessandra

Funder

Kamut Enterprises of Europe (Oudenaarde, Belgium)

Optima Srl (San Clemente, Rimini, Italy)

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

2. Analytical methods used in food chemical control [Metodi di analisi utilizzati per il controllo chimico degli alimenti];Baldini,1996

3. Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat);Benedetti;Nutrition,2012

4. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30months;Bordoni;Magnetic Resonance in Chemistry,2011

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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2. Classification of different types of flours available in the Romanian market based on the nutrition content;Acta Universitatis Sapientiae, Alimentaria;2023-11-01

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4. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model;Food Research International;2022-10

5. Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese;Molecules;2022-01-20

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