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Items: 1 to 20 of 35

1.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.

Riciputi Y, Diaz-de-Cerio E, Akyol H, Capanoglu E, Cerretani L, Caboni MF, Verardo V.

Food Chem. 2018 Dec 15;269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.

PMID:
30100433
2.

The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility.

Isik BS, Altay F, Capanoglu E.

Food Chem. 2018 Nov 1;265:260-273. doi: 10.1016/j.foodchem.2018.05.064. Epub 2018 May 19. Review.

PMID:
29884382
3.

Phytochemicals of herbs and spices: Health versus toxicological effects.

Guldiken B, Ozkan G, Catalkaya G, Ceylan FD, Ekin Yalcinkaya I, Capanoglu E.

Food Chem Toxicol. 2018 Sep;119:37-49. doi: 10.1016/j.fct.2018.05.050. Epub 2018 May 23.

PMID:
29802945
4.

Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage.

Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.

Food Res Int. 2018 Jun;108:491-497. doi: 10.1016/j.foodres.2018.03.071. Epub 2018 Mar 28.

PMID:
29735084
5.

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

Tomas M, Beekwilder J, Hall RD, Diez Simon C, Sagdic O, Capanoglu E.

Food Res Int. 2018 Apr;106:129-135. doi: 10.1016/j.foodres.2017.12.050. Epub 2017 Dec 18.

PMID:
29579910
6.

Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.

Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.

Food Funct. 2017 Mar 22;8(3):1085-1093. doi: 10.1039/c6fo01385f.

PMID:
28154868
7.

Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.

Tomas M, Toydemir G, Boyacioglu D, Hall RD, Beekwilder J, Capanoglu E.

J Sci Food Agric. 2017 Aug;97(10):3106-3113. doi: 10.1002/jsfa.8152. Epub 2017 Feb 8.

PMID:
27882564
8.

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, Capanoglu E.

Food Chem. 2017 Apr 1;220:51-58. doi: 10.1016/j.foodchem.2016.09.201. Epub 2016 Sep 29.

PMID:
27855932
9.

Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility.

Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E.

Int J Mol Sci. 2016 Sep 29;17(10). pii: E1658.

10.

Anti-inflammatory potential of black carrot (Daucus carota L.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells.

Kamiloglu S, Grootaert C, Capanoglu E, Ozkan C, Smagghe G, Raes K, Van Camp J.

Mol Nutr Food Res. 2017 Feb;61(2). doi: 10.1002/mnfr.201600455. Epub 2016 Dec 13.

PMID:
27561918
11.

Resveratrol improves TNF-α-induced endothelial dysfunction in a coculture model of a Caco-2 with an endothelial cell line.

Toaldo IM, Van Camp J, Gonzales GB, Kamiloglu S, Bordignon-Luiz MT, Smagghe G, Raes K, Capanoglu E, Grootaert C.

J Nutr Biochem. 2016 Oct;36:21-30. doi: 10.1016/j.jnutbio.2016.07.007. Epub 2016 Aug 4.

PMID:
27560195
12.

Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility.

Guldiken B, Toydemir G, Nur Memis K, Okur S, Boyacioglu D, Capanoglu E.

Int J Mol Sci. 2016 Jun 1;17(6). pii: E858. doi: 10.3390/ijms17060858.

13.

Phenolic Compounds in the Potato and Its Byproducts: An Overview.

Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V.

Int J Mol Sci. 2016 May 27;17(6). pii: E835. doi: 10.3390/ijms17060835. Review.

14.

Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases.

Ozkan G, Kamiloglu S, Ozdal T, Boyacioglu D, Capanoglu E.

Molecules. 2016 Feb 25;21(3):257. doi: 10.3390/molecules21030257. Review.

15.

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility.

Ozdal T, Sela DA, Xiao J, Boyacioglu D, Chen F, Capanoglu E.

Nutrients. 2016 Feb 6;8(2):78. doi: 10.3390/nu8020078. Review.

16.

Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays.

Apak R, Özyürek M, Güçlü K, Çapanoğlu E.

J Agric Food Chem. 2016 Feb 10;64(5):1028-45. doi: 10.1021/acs.jafc.5b04743. Epub 2016 Feb 1. Review.

PMID:
26805392
17.

Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays.

Apak R, Özyürek M, Güçlü K, Çapanoğlu E.

J Agric Food Chem. 2016 Feb 10;64(5):997-1027. doi: 10.1021/acs.jafc.5b04739. Epub 2016 Jan 27. Review.

PMID:
26728425
18.

Antioxidant Activity/Capacity Measurement. 3. Reactive Oxygen and Nitrogen Species (ROS/RNS) Scavenging Assays, Oxidative Stress Biomarkers, and Chromatographic/Chemometric Assays.

Apak R, Özyürek M, Güçlü K, Çapanoğlu E.

J Agric Food Chem. 2016 Feb 10;64(5):1046-70. doi: 10.1021/acs.jafc.5b04744. Epub 2016 Jan 14. Review.

PMID:
26689748
19.

Cell Systems to Investigate the Impact of Polyphenols on Cardiovascular Health.

Grootaert C, Kamiloglu S, Capanoglu E, Van Camp J.

Nutrients. 2015 Nov 11;7(11):9229-55. doi: 10.3390/nu7115462. Review.

20.

Advance on the Flavonoid C-glycosides and Health Benefits.

Xiao J, Capanoglu E, Jassbi AR, Miron A.

Crit Rev Food Sci Nutr. 2016 Jul 29;56 Suppl 1:S29-45. doi: 10.1080/10408398.2015.1067595. Review.

PMID:
26462718

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