Anh Dao T Phan
Overview
Explore the profile of Anh Dao T Phan including associated specialties, affiliations and a list of published articles.
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Articles
6
Citations
89
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Recent Articles
1.
Bobasa E, Phan A, Netzel M, Smyth H, Sultanbawa Y, Cozzolino D
Sensors (Basel)
. 2021 Mar;
21(4).
PMID: 33670523
Kakadu plum (KP; Exell, Combretaceae) is an emergent indigenous fruit originating from Northern Australia, with valuable health and nutritional characteristics and properties (e.g., high levels of vitamin C and ellagic...
2.
Cozzolino D, Phan A, Netzel M, Smyth H, Sultanbawa Y
Spectrochim Acta A Mol Biomol Spectrosc
. 2020 Nov;
247:119121.
PMID: 33160133
The effect of drying (oven and freeze-drying) and the addition of maltodextrin as a carrier to Kakadu plum (Terminalia ferdinandiana) puree powder samples were evaluated using a combination of two...
3.
Moloto M, Phan A, Shai J, Sultanbawa Y, Sivakumar D
Foods
. 2020 Sep;
9(9).
PMID: 32932725
Cowpea is a well-known nutrition rich African leafy vegetable that has potential to sustain food and nutrition insecurity in sub-Saharan Africa. Consumption of cowpea legumes is associated with reduced risk...
4.
Grant L, Mikkelsen D, Phan A, Kang S, Ouwerkerk D, Klieve A, et al.
Food Funct
. 2020 Jan;
11(1):834-845.
PMID: 31932826
A substantial fraction of ingested polyphenols accumulate in the large intestine (LI), attached to undigested plant cell walls (PCW) (dietary fibre). Yet, whether these PCW-bound polyphenols alter the structure and...
5.
Phan A, Flanagan B, DArcy B, Gidley M
Food Chem
. 2017 May;
233:216-227.
PMID: 28530569
Selected polyphenols exhibited binding selectivity to different cellulose-based composites and apple cell walls. For catechin, cellulose is the dominant binding component, whereas hemicelluloses (xyloglucan and arabinoxylan) apparently did not contribute...
6.
Phan A, Netzel G, Wang D, Flanagan B, DArcy B, Gidley M
Food Chem
. 2014 Oct;
171:388-96.
PMID: 25308685
The interactions between polyphenols and plant fibres play an important role in controlling the release of phenolic compounds from food matrices for absorption in the gastrointestinal tract. This study probed...