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1.
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review.
Compr Rev Food Sci Food Saf
; 22(1): 260-286, 2023 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36385735
2.
Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells.
Food Res Int
; 169: 112881, 2023 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37254329
3.
Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?
Food Res Int
; 133: 109115, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32466905
4.
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products.
Food Res Int
; 131: 108532, 2020 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32247498
5.
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products.
Food Chem
; 290: 229-238, 2019 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31000041
6.
Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects.
Food Chem
; 237: 538-544, 2017 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28764032
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