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Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

Frontiers in nutrition (Lausanne), 2019-08, Vol.6, p.133-133

2019

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Direct HPLC Analysis of Quercetin and trans-Resveratrol in Red Wine, Grape, and Winemaking Byproducts

Journal of agricultural and food chemistry, 2003-08, Vol.51 (18), p.5226-5231

2003

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Sour Cherry ( Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods

BioMed research international, 2004, Vol.2004 (5), p.253-258

2004

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Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Journal of functional foods, 2015-08, Vol.17, p.83-92

2015

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Integration of Nondestructive Techniques with Destructive Analyses to Study Postharvest Water Stress of Winegrapes

American journal of enology and viticulture, 2009-01, Vol.60 (1), p.57-65

2009

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Liquid Chromatography−Electrospray Tandem Mass Spectrometry of cis-Resveratrol and trans-Resveratrol: Development, Validation, and Application of the Method to Red Wine, Grape, and Winemaking Byproducts

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.6868-6874

2004

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Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

Food chemistry, 2017-06, Vol.225, p.77-86

2017

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Highly Efficient Verbascoside Production from Olive (Olea europea L. var. Cellina di Nardò) In Vitro Cell Cultures

Journal of agricultural and food chemistry, 2024-01, Vol.72 (2), p.1162-1169

2024

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Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Journal of cereal science, 2015-09, Vol.65, p.175-185

2015

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Identification and Quantification of Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolic Acids in Durum Wheat (Triticum turgidum L. var. durum) and Derived Products by RP-HPLC on a Semimicro Separation Scale

Journal of agricultural and food chemistry, 2013-12, Vol.61 (48), p.11800-11807

2013

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Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7557-7564

2010

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Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit

Journal of the science of food and agriculture, 2016-06, Vol.96 (8), p.2641-2649

2016

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Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

Cereal chemistry, 2014-07, Vol.91 (4), p.310-317

2014

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From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

International journal of food sciences and nutrition, 2018-02, Vol.69 (1), p.24-32

2018

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Identification and Quantification of Phenolic Compounds in Grapes by HPLC-PDA-ESI-MS on a Semimicro Separation Scale

Journal of agricultural and food chemistry, 2008-10, Vol.56 (19), p.8801-8808

2008

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Computer-Assisted Approach for the Development of RP-HPLC Methods for the Separation and Quantification of Bioactive Plant Secondary Metabolites

Acta Pharmaceutica Hungarica, 2021-11, Vol.91 (3-4), p.198-199

2021

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Identification and Quantification of Stilbenes in Fruits of Transgenic Tomato Plants (Lycopersicon esculentum Mill.) by Reversed Phase HPLC with Photodiode Array and Mass Spectrometry Detection

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3304-3311

2007

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Jasmonates elicit different sets of stilbenes in Vitis vinifera cv. Negramaro cell cultures

SpringerPlus, 2015-02, Vol.4 (1), p.49-49, Article 49

2015

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Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit: Polyphenols and antioxidant activity of P. mahaleb fruit

Journal of the science of food and agriculture, 2016-06, Vol.96 (8), p.2641-2649

2016

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Maillard reaction in milk-based foods: nutritional consequences

Journal of food protection, 1998-02, Vol.61 (2), p.235-239

1998

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Co-electroosmotic capillary electrophoresis of basic proteins with 1-alkyl-3-methylimidazolium tetrafluoroborate ionic liquids as non-covalent coating agents of the fused-silica capillary and additives of the electrolyte solution

Electrophoresis, 2009-06, Vol.30 (11), p.1869-1876

2009

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Interactions of Proteins with the Acidic Components of the Electrolyte Solution and Their Role in the Performance of Separations by CZE

Chromatographia, 2011-06, Vol.73 (Suppl 1), p.103-111

2011

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Antioxidant and anti-inflammatory properties of tomato fruits synthesizing different amounts of stilbenes

Plant biotechnology journal, 2009-06, Vol.7 (5), p.422-429

2009

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Positive Correlation between High Levels of Ochratoxin A and Resveratrol-Related Compounds in Red Wines

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6807-6812

2007

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Influence of electrolyte composition on the electroosmotic flow and electrophoretic mobility of proteins and peptides

Journal of Chromatography A, 2003-09, Vol.1013 (1), p.221-232

2003

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Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

Direct HPLC Analysis of Quercetin and trans-Resveratrol in Red Wine, Grape, and Winemaking Byproducts

Sour Cherry ( Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods

Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Integration of Nondestructive Techniques with Destructive Analyses to Study Postharvest Water Stress of Winegrapes

Liquid Chromatography−Electrospray Tandem Mass Spectrometry of cis-Resveratrol and trans-Resveratrol: Development, Validation, and Application of the Method to Red Wine, Grape, and Winemaking Byproducts

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

Highly Efficient Verbascoside Production from Olive (Olea europea L. var. Cellina di Nardò) In Vitro Cell Cultures

Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Identification and Quantification of Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolic Acids in Durum Wheat (Triticum turgidum L. var. durum) and Derived Products by RP-HPLC on a Semimicro Separation Scale

Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration

Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit

Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

Identification and Quantification of Phenolic Compounds in Grapes by HPLC-PDA-ESI-MS on a Semimicro Separation Scale

Computer-Assisted Approach for the Development of RP-HPLC Methods for the Separation and Quantification of Bioactive Plant Secondary Metabolites

Identification and Quantification of Stilbenes in Fruits of Transgenic Tomato Plants (Lycopersicon esculentum Mill.) by Reversed Phase HPLC with Photodiode Array and Mass Spectrometry Detection

Jasmonates elicit different sets of stilbenes in Vitis vinifera cv. Negramaro cell cultures

Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit: Polyphenols and antioxidant activity of P. mahaleb fruit

Maillard reaction in milk-based foods: nutritional consequences

Co-electroosmotic capillary electrophoresis of basic proteins with 1-alkyl-3-methylimidazolium tetrafluoroborate ionic liquids as non-covalent coating agents of the fused-silica capillary and additives of the electrolyte solution

Interactions of Proteins with the Acidic Components of the Electrolyte Solution and Their Role in the Performance of Separations by CZE

Antioxidant and anti-inflammatory properties of tomato fruits synthesizing different amounts of stilbenes

Positive Correlation between High Levels of Ochratoxin A and Resveratrol-Related Compounds in Red Wines

Influence of electrolyte composition on the electroosmotic flow and electrophoretic mobility of proteins and peptides

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