Chewing almonds in combination with other foods may produce a different fraction of intact cells in the bolus compared to almonds consumed alone and this may affect lipid bioavailability.

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Year:

2023

Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds

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Year:

2023

In vitro gastrointestinal bioaccessibility and colonic fermentation of lignans from fresh, fermented, and germinated flaxseed

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Year:

2022

Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid

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Year:

2022

Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products

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Year:

2021

In vitro colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation

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Year:

2021

Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®)

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Year:

2020

Nutritional quality and in vitro digestion of immature rice-based processed products

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Year:

2020

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Article Link

Year:

2020

Collaborators (3)

Constantinos V. Nikiforidis

Wageningen University & Research

NETHERLANDS

Nicoletta Pellegrini

University of Udine

ITALY

Josep Rubert

Assistant Professor

Wageningen University & Research

NETHERLANDS

Edoardo Capuano

Research Interests

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Articles (16)

Controlled in vitro release of CBD from oleosomes via modulation of their membrane density

Enhanced bound antioxidant capacity of oat bran treated with green tea infusion modulates antioxidant release and short chain fatty acid formation during colonic fermentation

Levels of lipid-derived gut microbial metabolites differ among plant matrices in an in vitro model of colon fermentation

The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots

Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC)

Exploiting the interactions between plant proteins and gut microbiota to promote intestinal health

Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers

Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds

Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds

In vitro gastrointestinal bioaccessibility and colonic fermentation of lignans from fresh, fermented, and germinated flaxseed

Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid

Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products

In vitro colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation

Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®)

Nutritional quality and in vitro digestion of immature rice-based processed products

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Collaborators (3)

Constantinos V. Nikiforidis

Nicoletta Pellegrini

Josep Rubert

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