Zulfiqar Yusuf Mohamedshah

College of Agriculture and Life Sciences

Works (6)

Updated: July 5th, 2023 21:15

2023 journal article

Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

FOOD CHEMISTRY, 404.

By: L. Schmidt*, O. Ozturk *, J. Young *, B. Bugusu*, M. Li n, D. Claddis*, Z. Mohamedshah n, M. Ferruzzi n, B. Hamaker *

author keywords: Food matrix; 3-deoxyanthocyanidin; Apigeninidin; Starch digestion
MeSH headings : Edible Grain / chemistry; Disulfides / analysis; Anthocyanins / analysis; Sorghum / chemistry; Starch / metabolism; Zea mays / metabolism; Digestion; Animal Feed / analysis
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Source: Web Of Science
Added: November 28, 2022

2022 journal article

Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using <i>in vitro</i> gastrointestinal digestion and anaerobic fecal fermentation models

Food & Function, 13(7), 3825–3839.

By: M. Hayes n, Z. Mohamedshah n, S. Chadwick-Corbin n , R. Hoskin  n, M. Iorizzo n, M. Lila n , A. Neilson n , M. Ferruzzi n

MeSH headings : Anaerobiosis; Caco-2 Cells; Carotenoids / metabolism; Chlorophyll; Digestion; Fermentation; Health Promotion; Humans; Powders; Spinacia oleracea / metabolism
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Sources: Web Of Science, ORCID, NC State University Libraries, Crossref
Added: March 31, 2022

2022 journal article

Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model

Food & Function, 13(8), 4315–4330.

By: Z. Mohamedshah n, M. Hayes n, S. Chadwick-Corbin n , A. Neilson n  & M. Ferruzzi n

MeSH headings : Caco-2 Cells; Digestion; Fermentation; Fruit / chemistry; Gastrointestinal Microbiome; Humans; Phenols / analysis; Vitis / metabolism
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Sources: Web Of Science, NC State University Libraries, ORCID, Crossref
Added: April 4, 2022

2020 journal article

Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

FOOD & FUNCTION, 11(7), 6433–6445.

By: Z. Mohamedshah n, S. Chadwick-Corbin n , J. Wightman * & M. Ferruzzi n

MeSH headings : Anthocyanins / analysis; Anthocyanins / pharmacokinetics; Biological Availability; Flavonoids / analysis; Flavonoids / pharmacokinetics; Flavonols / analysis; Flavonols / pharmacokinetics; Fruit / chemistry; Fruit and Vegetable Juices / analysis; Hydroxybenzoates / analysis; Hydroxybenzoates / pharmacokinetics; Phenols / pharmacokinetics; Seeds / chemistry; Species Specificity; Stilbenes / analysis; Stilbenes / pharmacokinetics; Vitis
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Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 10, 2020

2020 review

Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals

[Review of ]. JOURNAL OF CEREAL SCIENCE, 96.

By: M. Ferruzzi n, J. Kruger *, Z. Mohamedshah n, H. Debelo n & J. Taylor *

author keywords: Cereals; Iron; Zinc; Provitamin A carotenoids; Bioaccessibility; In vitro methods
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UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: January 19, 2021

2019 journal article

Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

FOOD CHEMISTRY, 297.

By: J. Pico *, K. Xu *, M. Guo *, Z. Mohamedshah n, M. Ferruzzi n & M. Martinez *

author keywords: Banana starch; Freeze-drying; Oven drying; Extrusion cooking; Resistant starch; Phenolic compounds
MeSH headings : Antioxidants; Chromatography, High Pressure Liquid; Desiccation; Dietary Fiber / analysis; Flavonols / analysis; Flavonols / chemistry; Flour / analysis; Freeze Drying; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Kinetics; Mass Spectrometry; Musa / metabolism; Phenols / analysis; Phenols / chemistry; Starch / metabolism
TL;DR: Banana flours processed by oven-drying and extrusion generally improved the extractability of phenolic acids and flavonols, and Epicatechin, the most abundant phenolic in all flours, was significantly reduced during thermal processing. (via Semantic Scholar)
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2. Zero Hunger (Web of Science; OpenAlex)
Source: Web Of Science
Added: July 22, 2019

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