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Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

European journal of nutrition, 2012-12, Vol.51 (8), p.955-960

2012

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Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.370-377

2013

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Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions

Plant foods for human nutrition (Dordrecht), 2014-03, Vol.69 (1), p.1-7

2014

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Micropropagation Effect on the Anti-carcinogenic Activitiy of Polyphenolics from Mexican Oregano (Poliomintha glabrescens Gray) in Human Colon Cancer Cells HT-29

Plant foods for human nutrition (Dordrecht), 2013-06, Vol.68 (2), p.155-162

2013

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Absorption and Bioavailability of Antioxidant Phytochemicals and Increase of Serum Oxidation Resistance in Healthy Subjects Following Supplementation with Raisins

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.411-415

2013

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Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds

Plant foods for human nutrition (Dordrecht), 2014-12, Vol.69 (4), p.358-364

2014

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Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.358-363

2013

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Effects of regular consumption of vitamin C-rich or polyphenol-rich apple juice on cardiometabolic markers in healthy adults: a randomized crossover trial

European journal of nutrition, 2014-12, Vol.53 (8), p.1645-1657

2014

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Phenolic Composition, Antioxidant and Enzyme Inhibitory Activities of Eryngium bornmuelleri leaf

Plant foods for human nutrition (Dordrecht), 2014-03, Vol.69 (1), p.30-36

2014

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Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease

European journal of nutrition, 2014-03, Vol.53 (2), p.479-486

2014

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Comparative Antioxidant Study of Stem and Stem Induced Callus of Phyllanthus fraternus Webster—An Important Antiviral and Hepatoprotective Plant

Applied biochemistry and biotechnology, 2013-12, Vol.171 (8), p.2153-2164

2013

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Bioactive Compounds, Antioxidant and Binding Activities and Spear Yield of Asparagus officinalis L

Plant foods for human nutrition (Dordrecht), 2014-06, Vol.69 (2), p.175-181

2014

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Extracts from Black Carrot Tissue Culture as Potent Anticancer Agents

Plant foods for human nutrition (Dordrecht), 2013-09, Vol.68 (3), p.293-298

2013

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Physical, Chemical, and Antioxidant Activity Characterization of Pitaya (Stenocereus pruinosus) Fruits

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.403-410

2013

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Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

Plant foods for human nutrition (Dordrecht), 2014-03, Vol.69 (1), p.85-91

2014

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Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit

Plant foods for human nutrition (Dordrecht), 2013-03, Vol.68 (1), p.57-64

2013

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In Vitro Studies on the Relationship Between the Antioxidant Activities of Some Berry Extracts and Their Binding Properties to Serum Albumin

Applied biochemistry and biotechnology, 2014-03, Vol.172 (6), p.2849-2865

2014

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Review on Botanical Species and Chemical Compounds with Appetite Suppressing Properties for Body Weight Control

Plant foods for human nutrition (Dordrecht), 2013-09, Vol.68 (3), p.213-221

2013

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Matrix Assisted Ionization: New Aromatic and Nonaromatic Matrix Compounds Producing Multiply Charged Lipid, Peptide, and Protein Ions in the Positive and Negative Mode Observed Directly from Surfaces

Journal of the American Society for Mass Spectrometry, 2012-10, Vol.23 (10), p.1625-1643

2012

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Biological Activities of Extracts from Chinese Bayberry (Myrica rubra Sieb. et Zucc.): A Review

Plant foods for human nutrition (Dordrecht), 2013-06, Vol.68 (2), p.97-106

2013

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Bioavailability of phenolics from an oleuropein-rich olive (Olea europaea) leaf extract and its acute effect on plasma antioxidant status: comparison between pre- and postmenopausal women

European journal of nutrition, 2014-06, Vol.53 (4), p.1015-1027

2014

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Correlation Between Catechin Content and NF-κB Inhibition by Infusions of Green and Black Tea

Plant foods for human nutrition (Dordrecht), 2013-06, Vol.68 (2), p.149-154

2013

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Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.364-369

2013

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Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.352-357

2013

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Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Plant foods for human nutrition (Dordrecht), 2014-12, Vol.69 (4), p.337-343

2014

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Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions

Micropropagation Effect on the Anti-carcinogenic Activitiy of Polyphenolics from Mexican Oregano (Poliomintha glabrescens Gray) in Human Colon Cancer Cells HT-29

Absorption and Bioavailability of Antioxidant Phytochemicals and Increase of Serum Oxidation Resistance in Healthy Subjects Following Supplementation with Raisins

Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds

Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage

Effects of regular consumption of vitamin C-rich or polyphenol-rich apple juice on cardiometabolic markers in healthy adults: a randomized crossover trial

Phenolic Composition, Antioxidant and Enzyme Inhibitory Activities of Eryngium bornmuelleri leaf

Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease

Comparative Antioxidant Study of Stem and Stem Induced Callus of Phyllanthus fraternus Webster—An Important Antiviral and Hepatoprotective Plant

Bioactive Compounds, Antioxidant and Binding Activities and Spear Yield of Asparagus officinalis L

Extracts from Black Carrot Tissue Culture as Potent Anticancer Agents

Physical, Chemical, and Antioxidant Activity Characterization of Pitaya (Stenocereus pruinosus) Fruits

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit

In Vitro Studies on the Relationship Between the Antioxidant Activities of Some Berry Extracts and Their Binding Properties to Serum Albumin

Review on Botanical Species and Chemical Compounds with Appetite Suppressing Properties for Body Weight Control

Matrix Assisted Ionization: New Aromatic and Nonaromatic Matrix Compounds Producing Multiply Charged Lipid, Peptide, and Protein Ions in the Positive and Negative Mode Observed Directly from Surfaces

Biological Activities of Extracts from Chinese Bayberry (Myrica rubra Sieb. et Zucc.): A Review

Bioavailability of phenolics from an oleuropein-rich olive (Olea europaea) leaf extract and its acute effect on plasma antioxidant status: comparison between pre- and postmenopausal women

Correlation Between Catechin Content and NF-κB Inhibition by Infusions of Green and Black Tea

Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

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