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  1. 1
    Study of Fucoidan Digestibility via an in Vitro Digestion System
    by Cao, Yuanyang
    Published 2015
    Subjects: “...In vitro digestion...”
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  2. 2
    Understanding the Fate of Almond (<i>Prunus dulcis</i> (Mill.) D.A. Webb) Oleosomes during Simulated Digestion
    Subjects: “...in vitro digestion...”
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    Article
  3. 3
    THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR
    Subjects: “...in vitro digestion...”
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  4. 4
    Manipulation of Starch Digestibility in Particle Form
    by Dobson, Corrine
    Published 2019
    Subjects: “...in vitro digestion...”
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  5. 5
    Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink
    Subjects: “...in vitro digestion...”
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  6. 6
    Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (<i>Plukenetia volubilis</i> L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers
    Subjects: “...in vitro digestion...”
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  7. 7
    The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
    Subjects: “...in vitro digestion...”
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  8. 8
    Release of Indospicine from Contaminated Camel Meat following Cooking and Simulated Gastrointestinal Digestion: Implications for Human Consumption
    Subjects: “...in vitro digestion...”
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    Article
  9. 9
    Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties
    by Hyeon-Jun Chang, Jeung-Hee Lee
    Published 2021-06-01
    Subjects: “...in vitro digestion...”
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    Article
  10. 10
    The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion
    Subjects: “...in vitro digestion...”
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  11. 11
    Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion
    Subjects: “...in vitro digestion...”
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  12. 12
    Preparation and Evaluation of Microcapsules Encapsulating Royal Jelly Sieve Residue: Flavor and Release Profile
    by Rongjun He, Jiahao Ye, Lina Wang, Peilong Sun
    Published 2020-11-01
    Subjects: “...in vitro digestion...”
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    Article
  13. 13
    The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
    Subjects: “...in vitro digestion...”
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  14. 14
    In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice
    by Bo-Ram Na, Jeung-Hee Lee
    Published 2020-11-01
    Subjects: “...in vitro digestion...”
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  15. 15
    A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices
    Subjects: “...In vitro digestion...”
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  16. 16
    RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
    Subjects: “...in vitro digestion...”
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  17. 17
    Effect of Different Level of Psyllium Supplementation to Horse Diet on in vitro Fermentation Parameters and Methane Emission
    by Kanber KARA, Erol BAYTOK
    Published 2017-01-01
    Subjects: “...in vitro digestion technique...”
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    Article
  18. 18
    Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
    Subjects: “...in vitro digestion...”
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    Article
  19. 19
    Methionine Augments Antioxidant Activity of Rice Protein during Gastrointestinal Digestion
    by Hui Li, Zhengxuan Wang, Mingcai Liang, Liang Cai, Lin Yang
    Published 2019-02-01
    Subjects: “...in vitro digestion...”
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    Article
  20. 20
    Food-Grade Encapsulation Systems for (−)-Epigallocatechin Gallate
    Subjects: “...in vitro digestion...”
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    Article
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