default author photo

Maria G. Corradini

University of Guelph

Guelph

Canada

SCHOLARLY PAPERS

2

DOWNLOADS

315

TOTAL CITATIONS

1

Scholarly Papers (2)

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

Number of pages: 21 Posted: 30 Nov 2021
University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph and University of Guelph
Downloads 131 (559,525)
Citation 1

Abstract:

Loading...

potato chips, ultra-processed foods, fatty acid bioaccessibility, food microstructure, TIM-1 in-vitro model, lipid digestion, formulated foods, ultra-processed food

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

Number of pages: 21 Posted: 30 Nov 2021
University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph and University of Guelph
Downloads 91 (743,299)

Abstract:

Loading...

potato chips, ultra-processed foods, fatty acid bioaccessibility, food microstructure, TIM-1 in-vitro model, lipid digestion, formulated foods, ultra-processed food

2.

Inhibitory Effects of Phenolic Compounds from Blueberry Leaf on Α-Amylase and Α-Glycosidase: Kinetics, Mode of Action and Molecular Interactions

Number of pages: 48 Posted: 12 Mar 2024
Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, University of Guelph, Jiangsu Academy of Agricultural Sciences, Shenyang Agricultural University, University of Guelph, Shenyang Agricultural University and Jiangsu Youwei Organic Food Co. Ltd.
Downloads 93 (730,864)

Abstract:

Loading...

blueberry leaf, digestive enzymes, inhibition mechanism, molecular interaction, multispectral technique