Impact of phytochemical-rich foods on bioaccessibility of mercury from fishSHIM, Soon-Mi; FERRUZZI, Mario G; KIM, Young-Cheul et al.Food chemistry. 2009, Vol 112, Num 1, pp 46-50, issn 0308-8146, 5 p.Article

Phytochemicals in Japanese plums: impact of maturity and bioaccessibilityBOBRICH, Anna; FANNING, Kent J; RYCHLIK, Michael et al.Food research international. 2014, Vol 65, pp 20-26, issn 0963-9969, 7 p., aConference Paper

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregatesNYEMB, Kéra; GUERIN-DUBIARD, Catherine; DUPONT, Didier et al.Food chemistry. 2014, Vol 157, pp 429-438, issn 0308-8146, 10 p.Article

Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestionCHIANG, Chia-Jung; KADOUH, Hoda; KEQUAN ZHOU et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 417-422, issn 0023-6438, 6 p.Article

Microbial transglutaminase-mediated modification of ovalbuminGIOSAFATTO, C. V. L; RIGBY, N. M; WELLNER, N et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 261-267, issn 0268-005X, 7 p.Article

Bioavailability study using an in-vitro method of iodine and bromine in edible seaweedROMARIS-HORTAS, Vanessa; GARCIA-SARTAL, Cristina; BARCIELA-ALONSO, Maria Del Carmen et al.Food chemistry. 2011, Vol 124, Num 4, pp 1747-1752, issn 0308-8146, 6 p.Article

Impact of salt and lipid type on in vitro digestion of emulsified lipidsSUN JIN HUR; SEON TEA JOO; BEONG OU LIM et al.Food chemistry. 2011, Vol 126, Num 4, pp 1559-1564, issn 0308-8146, 6 p.Article

Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestionMUTUNGI, C; ONYANGO, C; DOERT, T et al.Food hydrocolloids. 2011, Vol 25, Num 3, pp 477-485, issn 0268-005X, 9 p.Article

Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digesting in vitro and adjusting for food mass and apparent glucose disposalMONRO, John A; WALLACE, Alison; MISHRA, Suman et al.British journal of nutrition. 2010, Vol 104, Num 3, pp 407-417, issn 0007-1145, 11 p.Article

Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestionARGYRI, Konstantina; KOMAITIS, Michael; KAPSOKEFALOU, Maria et al.Food chemistry. 2006, Vol 96, Num 2, pp 281-289, issn 0308-8146, 9 p.Article

Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrixDONHOWE, Erik G; FLORES, Floirendo P; KERR, William L et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 42-48, issn 0023-6438, 7 p.Article

Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestionWRIGHT, Amanda J; PIETRANGELO, Christina; MACNAUGHTON, Amanda et al.Food chemistry. 2008, Vol 107, Num 3, pp 1253-1260, issn 0308-8146, 8 p.Article

Discovery of a low-glycaemic index potato and relationship with starch digestion in vitroKAI LIN EK; SHUJUN WANG; LES COPELAND et al.British journal of nutrition. 2014, Vol 111, Num 4, pp 699-705, issn 0007-1145, 7 p.Article

In vitro Assessment of the Bioaccessibility of Carotenoids from Sun-Dried Chilli PeppersPUGLIESE, Alessandro; O'CALLAGHAN, Yvonne; TUNDIS, Rosa et al.Plant foods for human nutrition (Dordrecht). 2014, Vol 69, Num 1, pp 8-17, issn 0921-9668, 10 p.Article

Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion modelPAN WANG; LIU, Hai-Jie; MEI, Xue-Ying et al.Food hydrocolloids. 2012, Vol 26, Num 2, pp 427-433, issn 0268-005X, 7 p.Conference Paper

In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their ComponentsHERNOT, David C; BOILEAU, Thomas W; BAUER, Laura L et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 22, pp 10721-10726, issn 0021-8561, 6 p.Article

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-caroteneVERRIJSSEN, Tina A. J; VANIERSCHOT, Maarten; ONGENA, Sofie I. M et al.Food research international. 2014, Vol 55, pp 271-280, issn 0963-9969, 10 p.Article

In vitro digestion of Bresaola proteins and release of potential bioactive peptidesFERRANTI, Pasquale; NITRIDE, Chiara; CAPOZZI, Francesco et al.Food research international. 2014, Vol 63, pp 157-169, issn 0963-9969, 13 p., bConference Paper

Fabrication, characterization and lipase digestibility of food-grade nanoemulsionsTRONCOSO, Elizabeth; MIGUEL AGUILERA, José; JULIAN MCCLEMENTS, David et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 355-363, issn 0268-005X, 9 p.Article

In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetablesGRANADO-LORENCIO, Fernando; OLMEDILLA-ALONSO, Begona; HERRERO-BARBUDO, Carmen et al.Food chemistry. 2007, Vol 102, Num 3, pp 641-648, issn 0308-8146, 8 p.Article

Comparative in vitro intestinal digestion of 1,3-diglyceride and 1-monoglyceride rich oils and their mixturesMARTIN, Diana; MORAN-VALERO, Maria I; VAZQUEZ, Luis et al.Food research international. 2014, Vol 64, pp 603-609, issn 0963-9969, 7 p.Article

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsTOBIN, Brian D; O'SULLIVAN, Maurice G; HAMILL, Ruth et al.Food chemistry. 2014, Vol 150, pp 187-192, issn 0308-8146, 6 p.Article

Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestionPINTO, Michele S; LEONIL, Joëlle; HENRY, Gwénaële et al.Food research international. 2014, Vol 55, pp 70-76, issn 0963-9969, 7 p.Article

Improved in vitro digestion stability of (-)-epigallocatechin gallate through nanoliposome encapsulationZOU, Li-Qiang; PENG, Sheng-Feng; XING CHEN et al.Food research international. 2014, Vol 64, pp 492-499, issn 0963-9969, 8 p.Article

Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestionDUOXIA XU; FANG YUAN; YANXIANG GAO et al.Food chemistry. 2014, Vol 156, pp 374-379, issn 0308-8146, 6 p.Article