Different extrusion conditions tailor polyphenol profile and bioaccessibility in black rice-based pasta: A metabolomics and in vitro digestion combined approach
- DOI
- 10.1016/j.foodchem.2026.150740
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150740,
title = {Different extrusion conditions tailor polyphenol profile and bioaccessibility in black rice-based pasta: A metabolomics and in vitro digestion combined approach},
author = {Chiara Mussio and Leilei Zhang and Pascual García-Pérez and Mariasole Cervini and Gianluca Giuberti and Luigi Lucini},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150740},
url = {https://doi.org/10.1016/j.foodchem.2026.150740}
}RIS
TY - JOUR TI - Different extrusion conditions tailor polyphenol profile and bioaccessibility in black rice-based pasta: A metabolomics and in vitro digestion combined approach AU - Chiara Mussio AU - Leilei Zhang AU - Pascual García-Pérez AU - Mariasole Cervini AU - Gianluca Giuberti AU - Luigi Lucini PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150740 UR - https://doi.org/10.1016/j.foodchem.2026.150740 ER -
APA
Mussio, C., Zhang, L., García-Pérez, P., Cervini, M., Giuberti, G., & Lucini, L. (2026). Different extrusion conditions tailor polyphenol profile and bioaccessibility in black rice-based pasta: A metabolomics and in vitro digestion combined approach. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150740
Source records
- crossref · retrieved 2026-09-27T03:49:17.026Z