Select Publications

Journal articles

Weston M; Phan MAT; Arcot J; Chandrawati R, 2020, 'Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk', Food Chemistry, pp. 127017 - 127017, http://dx.doi.org/10.1016/j.foodchem.2020.127017

Phan MAT; Bucknall MP; Arcot J, 2019, 'Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion', Food Chemistry, vol. 298, pp. 125040, http://dx.doi.org/10.1016/j.foodchem.2019.125040

Phan MAT; Bucknall MP; Arcot J, 2019, 'Effects on intestinal cellular bioaccessibility of carotenoids and cellular biological activity as a consequence of co-ingestion of anthocyanin- and carotenoid-rich vegetables', Food Chemistry, vol. 286, pp. 678 - 685, http://dx.doi.org/10.1016/j.foodchem.2019.02.046

Phan MAT; Bucknall MP; Arcot J, 2019, 'Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo', Food Chemistry, vol. 276, pp. 402 - 409, http://dx.doi.org/10.1016/j.foodchem.2018.10.012

Phan MAT; Bucknall M; Arcot J, 2018, 'Effect of different anthocyanidin glucosides on lutein uptake by Caco-2 cells, and their combined activities on anti-oxidation and anti-inflammation in vitro and ex vivo', Molecules, vol. 23, http://dx.doi.org/10.3390/molecules23082035

Phan MAT; Bucknall M; Arcot J, 2018, 'Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo', Journal of Functional Foods, vol. 45, pp. 129 - 137, http://dx.doi.org/10.1016/j.jff.2018.03.021

Phan MAT; Paterson J; Bucknall M; Arcot J, 2018, 'Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability', Critical Reviews in Food Science and Nutrition, vol. 58, pp. 1310 - 1329, http://dx.doi.org/10.1080/10408398.2016.1254595

Phan MAT; Wang J; Tang J; Lee YZ; Ng K, 2013, 'Evaluation of α-glucosidase inhibition potential of some flavonoids from Epimedium brevicornum', LWT - Food Science and Technology, vol. 53, pp. 492 - 498, http://dx.doi.org/10.1016/j.lwt.2013.04.002


Back to profile page