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In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota.
Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG. Cárdenas-Castro AP, et al. Among authors: zamora gasga vm. Food Chem. 2021 Oct 30;360:130051. doi: 10.1016/j.foodchem.2021.130051. Epub 2021 May 11. Food Chem. 2021. PMID: 34020365
Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino.
Rubio-Castillo ÁE, Zamora-Gasga VM, Sánchez-Burgos JA, Ruiz-Valdiviezo VM, Montalvo-González E, Velázquez-Estrada RM, González-Córdova AF, Sáyago-Ayerdi SG. Rubio-Castillo ÁE, et al. Among authors: zamora gasga vm. Food Chem (Oxf). 2022 Nov 29;5:100150. doi: 10.1016/j.fochms.2022.100150. eCollection 2022 Dec 30. Food Chem (Oxf). 2022. PMID: 36483086 Free PMC article.
18 results