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Volumn 5, Issue 7, 2014, Pages 1320-1333
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Excipient foods: Designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
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Author keywords
[No Author keywords available]
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Indexed keywords
LINEAR TRANSFORMATIONS;
METABOLISM;
PELLETIZING;
PHYSIOLOGY;
SOLUBILITY;
BIOACTIVE AGENTS;
CHEMICAL TRANSFORMATIONS;
EPITHELIUM CELLS;
FOOD COMPOSITIONS;
GASTROINTESTINAL TRACT;
ORAL BIOAVAILABILITIES;
PHARMACEUTICAL PREPARATIONS;
PHYSIOLOGICAL PROCESS;
BIOCHEMISTRY;
CARBOHYDRATE DIET;
CHELATING AGENT;
EXCIPIENT;
FAT INTAKE;
PLANT MEDICINAL PRODUCT;
PROTEIN INTAKE;
SURFACTANT;
TRACE ELEMENT;
BIOAVAILABILITY;
CARBOHYDRATE DIET;
CHEMISTRY;
DIET SUPPLEMENTATION;
DRUG EFFECTS;
FAT INTAKE;
GASTROINTESTINAL TRACT;
METABOLISM;
PHARMACOKINETICS;
PROTEIN INTAKE;
BIOLOGICAL AVAILABILITY;
CHELATING AGENTS;
DIETARY CARBOHYDRATES;
DIETARY FATS;
DIETARY PROTEINS;
DIETARY SUPPLEMENTS;
EXCIPIENTS;
GASTROINTESTINAL TRACT;
PHYTOCHEMICALS;
SURFACE-ACTIVE AGENTS;
TRACE ELEMENTS;
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EID: 84903311446
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c4fo00100a Document Type: Review |
Times cited : (174)
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References (142)
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