Browsing NOFIMA vitenarkiv by Author "Hanhineva, Kati"

Now showing items 1-3 of 3

    • Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds 

      Low, Dorrain Yanwen; Koistinen, Ville Mikael; Hanhineva, Kati; Rodriguez-Mateos, Ana; Abrankó, László; da Silva, Andreia Bento; van Poucke, Christof; Almeida, Conceição; Andres-Lacueva, Cristina; Rai, Dilip K.; Capanoglu, Esra; Barberán, Francisco A. Tomás; Mattivi, Fulvio; Schmidt, Gesine; Gürdeniz, Gözde; Valentová, Kateřina; Bresciani, Letizia; Petrásková, Lucie; Dragsted, Lars Ove; Philo, Mark; Ulaszewska, Marynka; Mena, Pedro; González-Domínguez, Raúl; Kamiloglu, Senem; de Pascual-Teresa, Sonia; Durand, Stéphanie; Wiczkowski, Wieslaw; Bronze, Maria Rosario; Stanstrup, Jan; Manach, Claudine (Peer reviewed; Journal article, 2021)
      Prediction of retention times (RTs) is increasingly considered in untargeted metabolomics to complement MS/MS matching for annotation of unidentified peaks. We tested the performance of PredRet (http://predret.org/) to ...

    • Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability? 

      Bento-Silva, Andreia; Koistinen, Ville M.; Mena, Pedro; Bronze, Maria R.; Hanhineva, Kati; Sahlstrøm, Stefan; Kitrytė, Vaida; Moco, Sofia; Aura, Anna-Marja (Peer reviewed; Journal article, 2019)
      Introduction Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability The bioavailability of these compounds ...

    • Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability? 

      Bento-Silva, Andrela; Kolstinen, Ville M.; Mena, Pedro; Bronze, Marla R.; Hanhineva, Kati; Sahlstrøm, Stefan; Kitrytè, Valda; Moco, Sofia; Aura, Anna-Marja (Peer reviewed; Journal article, 2019)
      Introduction Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability The bioavailability of these compounds ...