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Items: 1 to 20 of 111

1.

Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds.

Anson NM, Selinheimo E, Havenaar R, Aura AM, Mattila I, Lehtinen P, Bast A, Poutanen K, Haenen GR.

J Agric Food Chem. 2009 Jul 22;57(14):6148-55. doi: 10.1021/jf900492h.

PMID:
19537710
2.

Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

Mateo Anson N, Aura AM, Selinheimo E, Mattila I, Poutanen K, van den Berg R, Havenaar R, Bast A, Haenen GR.

J Nutr. 2011 Jan;141(1):137-43. doi: 10.3945/jn.110.127720.

3.

Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.

Nordlund E, Aura AM, Mattila I, Kössö T, Rouau X, Poutanen K.

J Agric Food Chem. 2012 Aug 22;60(33):8134-45. doi: 10.1021/jf3008037.

PMID:
22731123
4.

Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran.

Webber DM, Hettiarachchy NS, Li R, Horax R, Theivendran S.

J Food Sci. 2014 Nov;79(11):H2383-91. doi: 10.1111/1750-3841.12658.

PMID:
25307751
5.

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran.

Arte E, Rizzello CG, Verni M, Nordlund E, Katina K, Coda R.

J Agric Food Chem. 2015 Oct 7;63(39):8685-93. doi: 10.1021/acs.jafc.5b03495.

PMID:
26365885
6.

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.

Lappi J, Aura AM, Katina K, Nordlund E, Kolehmainen M, Mykkänen H, Poutanen K.

Food Funct. 2013 Jun;4(6):972-81. doi: 10.1039/c3fo60078e.

PMID:
23674066
7.

In vitro colonic catabolism of orange juice (poly)phenols.

Pereira-Caro G, Borges G, Ky I, Ribas A, Calani L, Del Rio D, Clifford MN, Roberts SA, Crozier A.

Mol Nutr Food Res. 2015 Mar;59(3):465-75. doi: 10.1002/mnfr.201400779.

PMID:
25545994
8.

The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates.

Hanhineva K, Keski-Rahkonen P, Lappi J, Katina K, Pekkinen J, Savolainen O, Timonen O, Paananen J, Mykkänen H, Poutanen K.

J Nutr. 2014 Jul;144(7):1016-22. doi: 10.3945/jn.113.187237.

9.

Development and Validation of an in vitro Experimental GastroIntestinal Dialysis Model with Colon Phase to Study the Availability and Colonic Metabolisation of Polyphenolic Compounds.

Breynaert A, Bosscher D, Kahnt A, Claeys M, Cos P, Pieters L, Hermans N.

Planta Med. 2015 Aug;81(12-13):1075-83. doi: 10.1055/s-0035-1546154.

PMID:
26166134
10.

Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.

Moore J, Cheng Z, Hao J, Guo G, Liu JG, Lin C, Yu LL.

J Agric Food Chem. 2007 Dec 12;55(25):10173-82.

PMID:
17966981
11.

Colonic metabolism of dietary polyphenols: influence of structure on microbial fermentation products.

Rechner AR, Smith MA, Kuhnle G, Gibson GR, Debnam ES, Srai SK, Moore KP, Rice-Evans CA.

Free Radic Biol Med. 2004 Jan 15;36(2):212-25.

PMID:
14744633
12.

Effects of solid-state enzymatic treatments on the antioxidant properties of wheat bran.

Moore J, Cheng Z, Su L, Yu LL.

J Agric Food Chem. 2006 Nov 29;54(24):9032-45.

PMID:
17117788
13.

In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction.

Fogliano V, Corollaro ML, Vitaglione P, Napolitano A, Ferracane R, Travaglia F, Arlorio M, Costabile A, Klinder A, Gibson G.

Mol Nutr Food Res. 2011 May;55 Suppl 1:S44-55. doi: 10.1002/mnfr.201000360.

PMID:
21294250
14.

Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model.

Rosa NN, Aura AM, Saulnier L, Holopainen-Mantila U, Poutanen K, Micard V.

J Agric Food Chem. 2013 Jun 19;61(24):5805-16. doi: 10.1021/jf4001814.

PMID:
23672412
15.

Production and in vitro fermentation of soluble, non-digestible, feruloylated oligo- and polysaccharides from maize and wheat brans.

Yang J, Maldonado-Gómez MX, Hutkins RW, Rose DJ.

J Agric Food Chem. 2014 Jan 8;62(1):159-66. doi: 10.1021/jf404305y.

PMID:
24359228
16.

The role of oxygen in the liquid fermentation of wheat bran.

Savolainen OI, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K, Poutanen K.

Food Chem. 2014 Jun 15;153:424-31. doi: 10.1016/j.foodchem.2013.12.062.

PMID:
24491749
17.
18.

Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican 'Ataulfo' mango (Mangifera indica L.) by-products.

Blancas-Benitez FJ, Mercado-Mercado G, Quirós-Sauceda AE, Montalvo-González E, González-Aguilar GA, Sáyago-Ayerdi SG.

Food Funct. 2015 Mar;6(3):859-68. doi: 10.1039/c4fo00982g.

PMID:
25608953
19.

Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms.

Xie C, Wu Z, Guo H, Gu Z.

J Basic Microbiol. 2014 Jul;54 Suppl 1:S14-20. doi: 10.1002/jobm.201300013.

PMID:
24123163
20.

Microwave-assisted extraction of bound phenolic acids in bran and flour fractions from sorghum and maize cultivars varying in hardness.

Chiremba C, Rooney LW, Beta T.

J Agric Food Chem. 2012 May 9;60(18):4735-42. doi: 10.1021/jf300279t.

PMID:
22500656
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