Panozzo A - Search Results

1

Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages.

Michels D, Verkempinck SHE, Panozzo A, Vermeulen K, Hendrickx ME, Thijs L, Grauwet T. Michels D, et al. Among authors: panozzo a. Anim Nutr. 2022 Oct 4;12:151-158. doi: 10.1016/j.aninu.2022.09.008. eCollection 2023 Mar. Anim Nutr. 2022. PMID: 36683878 Free PMC article.

2

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study.

Mutsokoti L, Panozzo A, Pallares Pallares A, Jaiswal S, Van Loey A, Grauwet T, Hendrickx M. Mutsokoti L, et al. Among authors: panozzo a. Food Chem. 2017 Oct 1;232:124-134. doi: 10.1016/j.foodchem.2017.04.001. Epub 2017 Apr 4. Food Chem. 2017. PMID: 28490055

3

Colour and carotenoid changes of pasteurised orange juice during storage.

Wibowo S, Vervoort L, Tomic J, Santiago JS, Lemmens L, Panozzo A, Grauwet T, Hendrickx M, Van Loey A. Wibowo S, et al. Among authors: panozzo a. Food Chem. 2015 Mar 15;171:330-40. doi: 10.1016/j.foodchem.2014.09.007. Epub 2014 Sep 16. Food Chem. 2015. PMID: 25308677

4

Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids.

Carrillo C, Buvé C, Panozzo A, Grauwet T, Hendrickx M. Carrillo C, et al. Among authors: panozzo a. Food Chem. 2017 Jul 15;227:271-279. doi: 10.1016/j.foodchem.2017.01.062. Epub 2017 Jan 16. Food Chem. 2017. PMID: 28274432

5

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.

Bernaerts TMM , Panozzo A , Verhaegen KAF , Gheysen L , Foubert I , Moldenaers P , Hendrickx ME , Van Loey AM . Bernaerts TMM , et al. Among authors: panozzo a. Food Funct. 2018 Apr 25;9(4):2433-2446. doi: 10.1039/c8fo00261d. Food Funct. 2018. PMID: 29632927

6

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions.

Palmero P, Panozzo A, Simatupang D, Hendrickx M, Van Loey A. Palmero P, et al. Among authors: panozzo a. Food Res Int. 2014 Oct;64:831-838. doi: 10.1016/j.foodres.2014.08.022. Epub 2014 Aug 30. Food Res Int. 2014. PMID: 30011722

7

Instability of common beans during storage causes hardening: The role of glass transition phenomena.

Chigwedere CM, Humerez Flores JN, Panozzo A, Van Loey AM, Hendrickx ME. Chigwedere CM, et al. Among authors: panozzo a. Food Res Int. 2019 Jul;121:506-513. doi: 10.1016/j.foodres.2018.12.006. Epub 2018 Dec 4. Food Res Int. 2019. PMID: 31108775

8

Production and molecular characterization of tailored citrus pectin-derived compounds.

Humerez-Flores JN, Kyomugasho C, Gutiérrez-Ortiz AA, De Bie M, Panozzo A, Van Loey AM, Moldenaers P, Hendrickx ME. Humerez-Flores JN, et al. Among authors: panozzo a. Food Chem. 2022 Jan 15;367:130635. doi: 10.1016/j.foodchem.2021.130635. Epub 2021 Jul 20. Food Chem. 2022. PMID: 34352690

9

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

Palmero P, Colle I, Lemmens L, Panozzo A, Nguyen TT, Hendrickx M, Van Loey A. Palmero P, et al. Among authors: panozzo a. J Sci Food Agric. 2016 Jan 15;96(1):254-61. doi: 10.1002/jsfa.7088. Epub 2015 Feb 20. J Sci Food Agric. 2016. PMID: 25640738

10

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization.

Palmero P, Panozzo A, Colle I, Chigwedere C, Hendrickx M, Van Loey A. Palmero P, et al. Among authors: panozzo a. Food Chem. 2016 May 15;199:423-32. doi: 10.1016/j.foodchem.2015.12.062. Epub 2015 Dec 12. Food Chem. 2016. PMID: 26775991

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