Keywords: هضم گوارشی درون in vitro; Trypsin inhibitor; Isoflavone; Surfactant; Selective partitioning; AMTPS; aqueous micellar two-phase system; ANFs; antinutritional factors; BAPNA; α-N-benzoyl-DL-arginine-p-nitroanilide; CI; confidence interval; D; deactivated soy flour; GX; Genapol X-08
مقالات ISI هضم گوارشی درون in vitro (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: هضم گوارشی درون in vitro; Tomato sauce; Food matrix; Antioxidant; Bioavailability; In vitro gastrointestinal digestion; Dietary fiber;
Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants
Keywords: هضم گوارشی درون in vitro; Tomato sauce; Processing; Antioxidant; Bioavailability; In vitro gastrointestinal digestion;
Keywords: هضم گوارشی درون in vitro; Tyrosol (PubChem CID: 10393); 3,4-Dihydroxyphenylacetic acid (PubChem CID: 547); Pentadecyl resorcinol (PubChem CID: 76617); Protocatechuic acid (PubChem CID: 72); p-Hydroxybenzoic acid (PubChem CID: 135); Phenylacetic acid (PubChem CID: 999); Food metabo
Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Polyphenols; Ascorbic acid; Total antioxidant activity; Citrus fruits; In vitro gastrointestinal digestion;
Keywords: هضم گوارشی درون in vitro; Black mulberry juice; Processing; Antioxidant; Bioavailability; In vitro gastrointestinal digestion;
Keywords: هضم گوارشی درون in vitro; In vitro gastrointestinal digestion; In vitro fermentation; Microbial metabolites; Phenolic compounds; Pomegranate;
Toxicity reduction of ochratoxin A by lactic acid bacteria
Keywords: هضم گوارشی درون in vitro; Lactic acid bacteria; Ochratoxin A; Biotechnological degradation; In vitro gastrointestinal digestion;
Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method
Keywords: هضم گوارشی درون in vitro; In vitro gastrointestinal digestion; Bayberry cultivars; Antioxidant capacity; Reactive oxygen species; Principal component analysis;
The total concentration and bioaccessible fraction of nutrients in purées, instant cereals and infant formulas by ICP OES: A study of Dietary Recommended Intakes and the importance of using a standardized in vitro digestion method
Keywords: هضم گوارشی درون in vitro; Bioaccessibility; in vitro gastrointestinal digestion; ICP OES; Nutrients; Infant formula; Baby food; Instant cereal; Infant purée; Direct introduction; Food composition; Food analysis;
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
Keywords: هضم گوارشی درون in vitro; Winemaking byproducts; Phenolic compounds; in vitro gastrointestinal digestion; Antioxidant activity; AAPH; 2,20-azobis(2-methylpropionamidine) dihydrochloride; DPPH; 1,1-diphenyl-2-picrylhydrazyl; LOD; limit of detection; LOQ; limit of quantification; OR
Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
Keywords: هضم گوارشی درون in vitro; Antioxidant activity; Antibacterial activity; Antitumoral activity; Chlorogenic acid; Colonic fermentation; Ilex paraguariensis; In vitro gastrointestinal digestion; Yerba mate;
Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation
Keywords: هضم گوارشی درون in vitro; Merlot grape pomace; In vitro gastrointestinal digestion; In vitro fermentation; Phenolic compounds; Antiproliferative effects;
Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds
Keywords: هضم گوارشی درون in vitro; Metabolic syndrome; Fermented bean seeds; Bioactive peptides; In vitro gastrointestinal digestion;
Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota
Keywords: هضم گوارشی درون in vitro; Cynara; Polyphenols; In vitro bioaccessibility; In vitro gastrointestinal digestion; Colonic catabolism; Heat treatment;
Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Soy protein; Lactic acid bacteria; In vitro gastrointestinal digestion; Bioaccessibility;
Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity
Keywords: هضم گوارشی درون in vitro; Ethyl Carbamate; Blackberry; In vitro gastrointestinal digestion; Anthocyanin; Oxidative stress
Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Sorghum–cowpea; Maize–soybean; Porridge; In vitro gastrointestinal digestion; Phenolic content; Antioxidant activity
Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation
Keywords: هضم گوارشی درون in vitro; Antioxidants; Arbutus unedo; In vitro fermentation; In vitro gastrointestinal digestion; Phenolic compounds;
Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
Keywords: هضم گوارشی درون in vitro; Polyphenols; In vitro bioaccessibility; In vitro gastrointestinal digestion; Colonic catabolism; Heat treatment; Pepper;
Use of in vitro digestion method and theoretical calculations to evaluate the bioaccessibility of Al, Cd, Fe and Zn in lettuce and cole by inductively coupled plasma mass spectrometry
Keywords: هضم گوارشی درون in vitro; Bioaccessibility; Theoretical calculations; In vitro gastrointestinal digestion
Release of angiotensin converting enzyme-inhibitor peptides during in vitro gastrointestinal digestion of Parmigiano Reggiano PDO cheese and their absorption through an in vitro model of intestinal epithelium
Keywords: هضم گوارشی درون in vitro; Parmigiano Reggiano; angiotensin converting enzyme-inhibitor peptides; in vitro gastrointestinal digestion; in vitro intestinal absorption; ultra-performance liquid chromatography coupled to high-resolution mass spectrometry via an electrospray ionization
Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility
Keywords: هضم گوارشی درون in vitro; Tea; Polyphenols; Biosorption; Saccharomyces cerevisiae; In vitro gastrointestinal digestion; Total antioxidant capacity;
Antioxidant peptides from “Mozzarella di Bufala Campana DOP” after simulated gastrointestinal digestion: In vitro intestinal protection, bioavailability, and anti-haemolytic capacity
Keywords: هضم گوارشی درون in vitro; Mozzarella di Bufala Campana DOP; In vitro gastrointestinal digestion; Antioxidant peptides; In vitro intestinal protection; Bioavailability; Anti-haemolytic capacity
Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Soymilk; In vitro gastrointestinal digestion; Bioaccessibility; Phenolic compounds; Isoflavones; Antioxidant activity;
Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Cowpeas; Phenolic compounds; In vitro gastrointestinal digestion; DNA damage;
Genetic variants of bovine β- and κ-casein result in different immunoglobulin E-binding epitopes after in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; casein variants; allergenicity; in vitro gastrointestinal digestion; immunoglobulin E-binding epitope;
Selenium bioaccessibility and speciation in biofortified Pleurotus mushrooms grown on selenium-rich agricultural residues
Keywords: هضم گوارشی درون in vitro; Selenium; Speciation; HPLC-ICP-MS; In vitro gastrointestinal digestion; Fortification; Oyster mushrooms; Wheat straw
Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion
Keywords: هضم گوارشی درون in vitro; Sour cherry; Purunus cerasus L.; Nectar; On-line HPLC antioxidant detection; In vitro gastrointestinal digestion
A physiologic approach to test the global antioxidant response of foods. The GAR method
Keywords: هضم گوارشی درون in vitro; Total antioxidant activity; In vitro gastrointestinal digestion; GAR; QUENCHER; ABTS; FRAP;
Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages
Keywords: هضم گوارشی درون in vitro; Total antioxidant capacity; Fruit beverages; storage; In vitro gastrointestinal digestion; l-Ascorbic acid; Total polyphenols; Bioaccessibility; Food analysis; Food composition
A combined procedure to evaluate the global antioxidant response of bread
Keywords: هضم گوارشی درون in vitro; Total antioxidant activity; in vitro gastrointestinal digestion; QUENCHER
Selenium bioaccessibility assessment in selenized yeast after “in vitro” gastrointestinal digestion using two-dimensional chromatography and mass spectrometry
Keywords: هضم گوارشی درون in vitro; Selenium; Selenized yeast; In vitro gastrointestinal digestion; Speciation; ICP-MS; HPLC; ESI Q-TOF MS; MALDI TOF MS