In vitro fermentation of galacto-oligosaccharides and its specific size-fractions using non-treated and amoxicillin-treated human inoculum

In vitro fermentability of sugar beet pulp derived oligosaccharides using human and pig fecal inocula

Impact of galacto-oligosaccharides on the gut microbiota composition and metabolic activity upon antibiotic treatment during in vitro fermentation

The fate of chicory root pulp polysaccharides during fermentation in the TNO in vitro model of the colon (TIM-2)

Effect of soluble and insoluble fibers within the in vitro fermentation of chicory root pulp by human gut bacteria

Exploring the effects of galacto-oligosaccharides on the gut microbiota of healthy adults receiving amoxicillin treatment

Lipid digestion of protein stabilized emulsions investigated in a dynamic in vitro gastro-intestinal model system

High-throughput analysis of the impact of antibiotics on the human intestinal microbiota composition

The ethanolamide metabolite of DHA, docosahexaenoylethanolamine, shows immunomodulating effects in mouse peritoneal and RAW264.7 macrophages: Evidence for a new link between fish oil and inflammation

TEMPO oxidation of gelatinized potato starch results in acid resistant blocks of glucuronic acid moieties

Some phenolic compounds increase the nitric oxide level in endothelial cells in vitro

Heat denaturation of Brazil nut allergen Ber e 1 in relation to food processing

Legumin allergens from peanuts and soybeans: Effects of denaturation and aggregation on allergenicity

Determination of pepsin-susceptible and pepsin-resistant epitopes in native and heat-treated peanut allergen Ara h 1

Peanut allergen Ara h 1 interacts with proanthocyanidins into higher molecular weight complexes

Allergen Ara h 1 occurs in peanuts as a large oligomer rather than as a trimer

Expanded bed adsorption as a fast technique for the large-scale purification of the complete isoform pool of Ber e 1, the major allergen from Brazil nuts

Conformational stability of the potato serine protease inhibitor group

Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L

Heat-induced gelation of pea legumin: Comparison with soybean glycinin