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Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

scientific article published on 03 July 2020

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers.

artículo científico publicado en 2016

Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans

artículo científico publicado en 2007

Chlorogenic acids from green coffee extract are highly bioavailable in humans.

artículo científico publicado en 2008

Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages

artículo científico publicado en 2005

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

artículo científico publicado en 2015

Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed

scientific article published on 16 November 2019

Effects of caffeic and 5-caffeoylquinic acids on cell viability and cellular uptake in human colon adenocarcinoma cells.

artículo científico publicado en 2015

Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

artículo científico publicado en 2020

Green Tea Extract (Camellia sinensis) as a Potential Antitumoral Agent on Breast Cancer Cells (FS13-04-19)

High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice.

artículo científico publicado en 2017

Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability

artículo científico publicado en 2017

Pharmacokinetic, Antiproliferative and Apoptotic Effects of Phenolic Acids in Human Colon Adenocarcinoma Cells Using In Vitro and In Silico Approaches

artículo científico publicado en 2018

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

artículo científico publicado en 2015

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles.

artículo científico publicado en 2016

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