Explanipedia

Modulation of human gut microbiota with Lactiplantibacillus plantarum supplementation and its impact on broccoli sulforaphane bioavailability Open

Ali Ali Redha, Paul A. Kroon, Shikha Saha, Diego A. Moreno, Kim Ki Sun , et al. · 2025

Broccoli is a rich source of glucosinolates such as glucoraphanin which can be hydrolysed to sulforaphane that has shown a wide range of anti-cancer activities especially in vitro and in vivo animal studies (1) . Glucoraphanin hydrolysis t…

Mesoscale modelling of starch digestion Open

M. Laan, John R. Bows, Julia M. Yeomans · 2025

Microencapsulation of broccoli sulforaphane using whey and pea protein: in vitro dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells Open

Ali Ali Redha, Luciana Torquati, John R. Bows, Michael J. Gidley, Daniel Cozzolino · 2024

Sulforaphane-rich extract was prepared from broccoli. The extract was encapsulated with whey and pea protein isolates by freeze-drying. The products were characterised and assessed for in vitro bioaccessibility and bioavailability.

Ingredient Processing Influences the Bioaccessibility of Broccoli Phytochemical From Baked Snacks Open

Álvaro Cruz‐Carrión, Faye M. A. Langston, Andrew P. Neilson, John R. Bows, G. R. Nash , et al. · 2024

Determination of glucosinolates in broccoli (Brassica oleracea var. italica) by combining mid‐infrared (MIR) spectroscopy with chemometrics Open

Ali Ali Redha, Faye M. A. Langston, G. R. Nash, John R. Bows, Luciana Torquati , et al. · 2023

Summary Glucosinolates (GSLs), compounds with potential chemo‐preventative properties, can be affected by pre‐ and post‐harvest processes. Therefore, monitoring their content is important for the food and agricultural industries. This stud…

Qualitative analysis of broccoli (Brassica oleracea var. italica) glucosinolates: Investigating the use of mid-infrared spectroscopy combined with chemometrics Open

Faye M. A. Langston, Ali Ali Redha, G. R. Nash, John R. Bows, Luciana Torquati , et al. · 2023

This is the final version. Available from Elsevier via the DOI in this record.

Multi-resonant tessellated anchor-based metasurfaces Open

C. P. Gallagher, Joshua K. Hamilton, Ian R. Hooper, J. R. Sambles, Alastair P. Hibbins , et al. · 2023

In this work, a multi-resonant metasurface that can be tailored to absorb microwaves at one or more frequencies is explored. Surface shapes based on an ‘anchor’ motif, incorporating hexagonal, square and triangular-shaped resonant elements…

Characterisation and Classification of Broccoli (Brassica Oleracea VAR. Italica) Samples According to Variety and System of Production: A Combination of High-Performance Liquid Chromatography, Infrared Spectroscopy and Chemometrics Open

Faye M. A. Langston, Ali Ali Redha, G. R. Nash, John R. Bows, Luciana Torquati , et al. · 2023

Impact of Pre-Processing and Food-Processing Technique on the Phytochemical Content of Vegetable Baked Snacks Open

Faye M. A. Langston, G. R. Nash, John R. Bows, Ella C. Wakeley · 2023

Manipulation of the Phytochemical Profile of Tenderstem® Broccoli Florets by Short Duration, Pre-Harvest LED Lighting Open

Faye M. A. Langston, James Monaghan, Olivia H. Cousins, G. R. Nash, John R. Bows , et al. · 2022

Light quality has been reported to influence the phytochemical profile of broccoli sprouts/microgreens; however, few studies have researched the influence on mature broccoli. This is the first study to investigate how exposing a mature gla…

The retention and bioavailability of phytochemicals in the manufacturing of baked snacks Open

Faye M. A. Langston, G. R. Nash, John R. Bows · 2021

There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertisi…

Predicting Lift-Off Time When Deep-Frying Potato Dough Snacks Open

Thomas Babb, Graham P. Benham, John R. Bows, Raquel González-Fariña, Kristian Kiradjiev , et al. · 2021

When frying potato snacks, it is typically observed that the dough, which is submerged in hot oil, after some critical time increases its buoyancy and floats to the surface. The lift-off time is a useful metric in ensuring that the snacks …

Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes Open

R.G.M. van der Sman, John Anthony Williams, John R. Bows · 2020

Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study Open

Natalia Pérez‐Moral, Shikha Saha, Mark Philo, Dave J. Hart, Mark S. Winterbone , et al. · 2018

Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave expansion Open

José D. Gutiérrez, Ian Hamilton, José M. Catalá‐Civera, John R. Bows, Felipe L. Peñaranda‐Foix · 2018

Dynamic measurement of dielectric properties of food snack pellets during microwave expansion Open

José D. Gutiérrez, José M. Catalá‐Civera, John R. Bows, Felipe L. Peñaranda‐Foix · 2017

Characterisation of potato crisp effective porosity using micro‐CT Open

Ryan C. Renshaw, John P. Robinson, Georgios Dimitrakis, John R. Bows, Sam Kingman · 2016

BACKGROUND The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin i…

John R. Bows YOU? Author Swipe