相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes
Alessandra Durazzo et al.
MOLECULES (2019)
Antioxidants: Scientific Literature Landscape Analysis
Andy Wai Kan Yeung et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2019)
Nutraceuticals: opening the debate for a regulatory framework
Antonello Santini et al.
BRITISH JOURNAL OF CLINICAL PHARMACOLOGY (2018)
Antioxidant Activity and Spectroscopic Characteristics of Extractable and Non-Extractable Phenolics from Terminalia sericea Burch. ex DC
Chinedu Anokwuru et al.
MOLECULES (2018)
Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes
Qing Li et al.
MOLECULES (2018)
Nectandra grandiflora By-Products Obtained by Alternative Extraction Methods as a Source of Phytochemicals with Antioxidant and Antifungal Properties
Daniela Thomas da Silva et al.
MOLECULES (2018)
Black Tea Samples Origin Discrimination Using Analytical Investigations of Secondary Metabolites, Antiradical Scavenging Activity and Chemometric Approach
Wojciech Koch et al.
MOLECULES (2018)
A Novel HPLC Method for Direct Detection of Nitric Oxide Scavengers from Complex Plant Matrices and Its Application to Aloysia triphylla Leaves
Didier Fraisse et al.
MOLECULES (2018)
Nutraceuticals - shedding light on the grey area between pharmaceuticals and food
Antonello Santini et al.
EXPERT REVIEW OF CLINICAL PHARMACOLOGY (2018)
Bio-Based Compounds from Grape Seeds: A Biorefinery Approach
Massimo Lucarini et al.
MOLECULES (2018)
From Plant Compounds to Botanicals and Back: A Current Snapshot
Alessandra Durazzo et al.
MOLECULES (2018)
Protective Effect of Cyclically Pressurized Solid-Liquid Extraction Polyphenols from Cagnulari Grape Pomace on Oxidative Endothelial Cell Death
Anna Maria Posadino et al.
MOLECULES (2018)
A decade of nutraceutical patents: where are we now in 2018?
Patricia Daliu et al.
EXPERT OPINION ON THERAPEUTIC PATENTS (2018)
The Effects of Different Degrees of Procyanidin Polymerization on the Nutrient Absorption and Digestive Enzyme Activity in Mice
Huairong Zhong et al.
MOLECULES (2018)
Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry
Andrea Nemes et al.
MOLECULES (2018)
Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma
Zorita Diaconeasa
MOLECULES (2018)
Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods
Jenny R. Rodriguez-Jimenez et al.
MOLECULES (2018)
Nutraceuticals: A paradigm of proactive medicine
Antonello Santini et al.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2017)
Nutritional composition and antioxidant properties of traditional Italian dishes
Alessandra Durazzo et al.
FOOD CHEMISTRY (2017)
Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours
Valeria Turfani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Edith Espinosa-Paez et al.
MOLECULES (2017)
Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included -Cyclodextrin Complex
Munkhtugs Davaatseren et al.
MOLECULES (2017)
Studies on the Inclusion Complexes of Daidzein with -Cyclodextrin and Derivatives
Shujing Li et al.
MOLECULES (2017)
Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)
Jana Sic Zlabur et al.
MOLECULES (2017)
Study Approach of Antioxidant Properties in Foods: Update and Considerations
Alessandra Durazzo
FOODS (2017)
Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk
Alessandra Durazzo et al.
ANTIOXIDANTS (2015)
Nutritional characterisation and bioactive components of commercial carobs flours
Alessandra Durazzo et al.
FOOD CHEMISTRY (2014)
Phenols, lignans and antioxidant properties of legume and sweet chestnut flours
Alessandra Durazzo et al.
FOOD CHEMISTRY (2013)
State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff
Antonello Santini et al.
FOOD CHEMISTRY (2013)
Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects
Jara Perez-Jimenez et al.
NUTRITION RESEARCH REVIEWS (2013)
Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art
Jara Perez-Jimenez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)