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Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats
Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats
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Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats

Cocato, Maria Lucia ; Lobo, Alexandre Rodrigues ; Azevedo-Martins, Anna Karenina ; Filho, Jorge Mancini ; de Sá, Lilian Rose Marques ; Colli, Célia

Food chemistry, 2019-07, Vol.285, p.171-179 [Periódico revisado por pares]

England: Elsevier Ltd

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Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis
Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis
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Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

Wu, Wenmin ; He, Lichao ; Liang, Yanhui ; Yue, Lili ; Peng, Weiming ; Jin, Guofeng ; Ma, Meihu

Food chemistry, 2019-06, Vol.284, p.80-89 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
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Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Perera, Dilini ; Devkota, Lavaraj ; Garnier, Gil ; Panozzo, Joe ; Dhital, Sushil

Food chemistry, 2023-07, Vol.415, p.135743-135743, Article 135743 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Chemical composition of Brazilian chia seeds grown in different places
Chemical composition of Brazilian chia seeds grown in different places
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Chemical composition of Brazilian chia seeds grown in different places

da Silva, Bárbara Pereira ; Anunciação, Pamella Cristine ; Matyelka, Jessika Camila da Silva ; Della Lucia, Ceres Mattos ; Martino, Hércia Stampini Duarte ; Pinheiro-Sant'Ana, Helena Maria

Food chemistry, 2017-04, Vol.221, p.1709-1716 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Dietary roles of phytate and phytase in human nutrition: A review
Dietary roles of phytate and phytase in human nutrition: A review
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Dietary roles of phytate and phytase in human nutrition: A review

Kumar, Vikas ; Sinha, Amit K. ; Makkar, Harinder P.S. ; Becker, Klaus

Food chemistry, 2010-06, Vol.120 (4), p.945-959 [Periódico revisado por pares]

Elsevier Ltd

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6
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs
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Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs

Vanderschueren, Ruth ; Helsen, Florence ; Doevenspeck, Jasmien ; Delcour, Jan A. ; Smolders, Erik

Food chemistry, 2023-01, Vol.398, p.133899-133899, Article 133899 [Periódico revisado por pares]

Elsevier Ltd

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7
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
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Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

Chen, Dongyan ; Ding, Anran ; Zhu, Li ; Grauwet, Tara ; Van Loey, Ann ; Hendrickx, Marc ; Kyomugasho, Clare

Food chemistry, 2023-03, Vol.404, p.134531-134531, Article 134531 [Periódico revisado por pares]

Elsevier Ltd

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8
Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)
Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)
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Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)

Managa, Millicent G. ; Mpai, Semagalene ; Remize, Fabienne ; Garcia, Cyrielle ; Sivakumar, Dharini

Food chemistry, 2020-09, Vol.325, p.126805-126805, Article 126805 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Cadmium speciation in cacao beans changes during a fermentation-like incubation
Cadmium speciation in cacao beans changes during a fermentation-like incubation
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Cadmium speciation in cacao beans changes during a fermentation-like incubation

Blommaert, Hester ; Sarret, Géraldine ; Chavez, Eduardo ; Smolders, Erik ; Vanderschueren, Ruth

Food chemistry, 2024-01, Vol.431, p.137068-137068, Article 137068 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion
Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion
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Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion

Lux, Peter E. ; Fuchs, Larissa ; Wiedmaier-Czerny, Nina ; Frank, Jan

Food chemistry, 2022-06, Vol.378, p.132053-132053, Article 132053 [Periódico revisado por pares]

England: Elsevier Ltd

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