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Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

机译：烹饪方法对提交植物食品抗氧化能力的影响

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Beatriz Navajas-Porras; Sergio Pérez-Burillo; Álvaro Jesús Valverde-Moya; Daniel Hinojosa-Nogueira; Silvia Pastoriza; José Ángel Rufián-Henares;
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1. Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg. [J] . Baker I, Chohan M, Opara E. I. Plant Foods for Human Nutrition . 2013,第4期

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2. Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion [J] . Tang Dengyu, Wang Rong, He Xiaohua, Food research international . 2021,第Feba期

机译：不同烹饪方法的液体蛋食用质量与体外消化后的抗氧化活性的比较
3. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria [J] . Florence M. Mashitoa, Vimbainashe E. Manhivi, Stephen A. Akinola, Journal of Food Processing and Preservation . 2021,第11期

机译：发酵过程中酚类和抗氧化能力的变化，并模拟不同乳酸菌发酵的芒果泥的体外消化
4. Evaluation of three medicinal plants for methane production potential, fiber digestion and rumen fermentation in vitro [C] . Samir Medjekal, Raul Bodas, Hacene Bousseboua International Conference on Technologies and Materials for Renewable Energy, Environment and Sustainability . 2017

机译：甲烷生产潜力，纤维消化和瘤胃发酵三种药用植物的评价
5. Effect of cooking methods on change of pigmented rice attributes before and during simulated in vitro digestion [D] . SUKANYA, Thuengtung 2019

机译：蒸煮方法对模拟消化前和消化过程中大米色素特性的影响
6. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation [O] . Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, 2020

机译：烹饪方法对提交植物食品抗氧化能力的影响
7. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers [O] . Aceituno Medina, Marysol, Mendoza, Sandra, Rodríguez, Beatriz A., 2015

机译：通过包裹在食品级电纺纤维中，提高了槲皮素和阿魏酸的体外消化过程中的抗氧化能力

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

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