1. In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. (October 2016) Authors: Pineda-Vadillo, Carlos; Nau, Françoise; Dubiard, Catherine Guerin; Cheynier, Véronique; Meudec, Emmanuelle; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier Journal: Food research international Issue: Volume 88:Part B(2016:Oct.) Page Start: 284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Oat protein solubility and emulsion properties improved by enzymatic deamidation. (July 2015) Authors: Jiang, Zhong-qing; Sontag-Strohm, Tuula; Salovaara, Hannu; Sibakov, Juhani; Kanerva, Päivi; Loponen, Jussi Journal: Journal of cereal science Issue: Volume 64(2015) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The effects of a brain-friendly diet on metabolic and physiological parameters and cognitive performance (Brave study). (2020) Authors: Hongisto, Sanna-Maria; Laaksonen, Marika; Kanerva, Noora; Koponen, Johanna; Parkkinen, Juuso; Tikkanen, Emmi; Sibakov, Juhani; Loponen, Jussi; Diaz, Heli; Fogelholm, Leila; Rantala, Jukka; Lindholm, Harri Journal: Proceedings of the Nutrition Society Issue: Volume 79(2020)Supplement OCE2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The effects of brain-friendly diet on cognitive performance (Brave study). (2020) Authors: Savenius, Iina; Hongisto, Sanna-Maria; Sibakov, Juhani; Loponen, Jussi; Diaz, Heli; Fogelholm, Leila; Pakarinen, Satu; Lukander, Kristian; Laaksonen, Marika Journal: Proceedings of the Nutrition Society Issue: Volume 79(2020)Supplement OCE2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. (1st January 2017) Authors: Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier Journal: Food chemistry Issue: Volume 214(2017) Page Start: 486 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. (1st January 2017) Authors: Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier Journal: Food chemistry Issue: Volume 214(2017) Page Start: 486 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration. (July 2015) Authors: Rosa-Sibakov, Natalia; Sibakov, Juhani; Lahtinen, Panu; Poutanen, Kaisa Journal: Journal of cereal science Issue: Volume 64(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗