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| 1 | Alternation drying and grinding(ADG)technique:Anovel approach for producing ride mango powder显示文摘 | Djantou E B Mbofung C M F Scher J | 2011 | LWT-Food Science and Technology2011，44，7： | 1 |
| 2 | Effect of precooking time and dryingtemperature on tVie physico-cbemical characteristics and in-vilro caibohy-drate digestibility of taro flour 显示文摘 | NJINTANG Y N MBOFUNG C M F | 2006 | LWT-Food Science and Technology2006，39，6： | 1 |
| 3 | Nutritional status of patients on maintenance hemodialysis in urban sub-Saharan Africa:evidence from Cameroon显示文摘 | Halle MP Zebaze PN Mbofung CM | 2014 | J Nephrol2014，27，5： | 1 |
| 4 | Nutritional and sensory evaluation of akara made from blends of cowpea and hard - to - cook mottled brown dry beans 显示文摘 | Mbofung C M F Rigby N Waldron K W | 1999 | Journal of Agricultural and Food Chemistry1999，47，12： | 1 |
| 5 | Zinc, copper and iron concentrations in the plasma and diets of lactaring Nigerian women显示文摘 | Mbofung CMF Atinmo T | 1985 | Br J Nutr1985，53，： | 1 |
| 6 | Effect of precooking time and drying temperature on the physico-chemical characteristics and invitro carbohydrate digestibility of taro flour显示文摘 | Njintang Y N Mbofung C M F | 2006 | LWT-Food Science and Technology2006，39，6： | 1 |
| 7 | Study of the hard - to - cook property of stored yam tubers (Dioscorea dumetorum )and some determining biochemical Factors 显示文摘 | Gabriel Nama Medoua T Agbor- Egbe C M F Mbofung | 2005 | Food Research International2005，38，： | 1 |
| 8 | Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour显示文摘 | Y.N. Njintang C.M.F. Mbofung | 2005 | LWT - Food Science and Technology2005，，6： | 1 |
| 9 | Soluble and in- soluble fiber contents of some Cameroonian foodstuffs显示文摘 | Tanya A K N Mbofung C M F Keshinro O O | 1997 | Plant Foods for Human Nutrition1997，51，3： | 1 |
| 10 | Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour 显示文摘 | Njintang Y N Mbofung C M F | 2006 | LWT-Food Science and Technoloav2006，39，6： | 1 |
| 11 | Physicochemical, thermal properties and microstructure of six varieties of taro ( Colocasia esculenta L. Schott) flours and starches显示文摘 | Aboubakar Y.N. Njintang J. Scher C.M.F. Mbofung | 2007 | Journal of Food Engineering2007，，2： | 1 |
| 12 | Use of '/-irradiation to alleviate the poor protein digestibility of sorghum porridge 显示文摘 | Fombang E N Taylor J R N Mbofung C M F | 2005 | Food Chemistry2005，91，4： | 1 |
| 13 | Soluble and insoluble fiber contents of some Cameroonian foodstuffs显示文摘 | Mbofung C M F Keshinro O O | 1997 | Plant Foods for Human Nutrition1997，51，： | 1 |
| 14 | Study of the hard-to-cook property of stored yam tubers (Di- oscorea dumetorum) and some determining biochemical factors 显示文摘 | Medoua N G Mbome Lape I Agbor-Egbe T Mbofung C M F | 2005 | Food Research International2005，38，： | 1 |
| 15 | Effects of storage temperature and relative humidity on viability and vigor of treated soybean seeds显示文摘 | Mbofung G Goggi A S Leandro L | 2013 | Crop Science2013，53，3： | 1 |
| 16 | Nutritional status of patients on maintenance hemodialysis in urban sub-Saharan Africa: evidence from Cameroon显示文摘 | Halle MP Zebaze PN Mbofung CM | 2014 | J Nephrol2014，，： | 1 |
| 17 | Use of γ-irradiation to alleviate the poor protein digestibility of sorghum porridge显示文摘 | FOMBANG E N TAYLOR J R N MBOFUNG C M F | 2005 | Food Chemistry2005，91，4： | 1 |
| 18 | In vitro assessment of the effect of microencapsulation techniques on the stability,bioaccessibility and bioavailability of mulberry leaf bioactive compounds显示文摘Mulberry(Morus alba L.)leaf extract is well-known for its health-promoting features.However,food processing conditions affect its bioactive profile,which could be limited by encapsulation.Nevertheless,assessing the impact of encapsulating techniques on the digestibility of embedded biocompounds requires further knowledge.Hence,the aimed of this study was to assess the effects of carrier materials and drying techniques on(i)bioaccessibility and bioavailability indexes,(ii)stability of nutraceuticals,and(iii)changes in antioxidant activities of mulberry leaf extract powder by using an in vitro oral-gastrointestinal digestion.Digestion was performed out at 37°C in darkness by shaking encapsulated extract with human saliva during 2 min,followed by 2 h of incubation with a pepsin-HCl mixture,then mixed for 2 h with bile salts and pancreatin.After digestion the samples were acidified and HPLC assayed.A significant(p<0.05)decrease in nutraceuticals content was noted during the intestinal phase with more reduction in gamma-aminobutyric acid(34.91–51.14%)compared to that of flavonols(16.58–28.90%),1-deoxynojirimycin(17.56–20.42%)and phenolic acids(0.53–0.67%)in the gastric digesta.Although encapsulation was observed to enhance the bioaccessibility,negative effects were found in terms of the bioefficiency and bioavailability.Furthermore,encapsulation techniques mostly affected the ion reducing capacity than the radical scavenging capacity.The outcomes suggested that carriers had a major effect on the digestibility and antioxidative activity,whilst the drying techniques mostly affect the bioaccessibility and bioavailability of the flavonols. | William Tchabo Giscard Kuate Kaptso Guillaume Legrand Ngolong Ngea Kenuo Wang Guifeng Bao Yongkun Ma Xiangyang Wang Carl Moses Mbofung | 2022 | Food Bioscience2022，47，3： | 0 |
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