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A Review of the Health Protective Effects of Phenolic Acids against a Range of Severe Pathologic Conditions (Including Coronavirus-Based Infections)

Molecules (Basel, Switzerland), 2021-09, Vol.26 (17), p.5405

2021

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Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Foods, 2020-04, Vol.9 (4), p.534

2020

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Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters

Molecules (Basel, Switzerland), 2020-10, Vol.25 (19), p.4520

2020

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Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4375

2022

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Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques

Molecules (Basel, Switzerland), 2021-05, Vol.26 (10), p.2920

2021

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The Valorisation of Melissa officinalis Distillation By-Products for the Production of Polyphenol-Rich Formulations

Molecules (Basel, Switzerland), 2024-01, Vol.29 (2), p.377

2024

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Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS

Molecules (Basel, Switzerland), 2007-03, Vol.12 (3), p.593-606

2007

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Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

Colloids and interfaces, 2022-12, Vol.6 (4), p.79

2022

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The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3′,4′-hydroxy substituted members

Innovative food science & emerging technologies, 2006-06, Vol.7 (1), p.140-146

2006

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Edible and active films and coatings as carriers of natural antioxidants for lipid food

Trends in food science & technology, 2017-10, Vol.68, p.70-82

2017

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The Effect of Fat Replacers on Batter and Cake Properties

Journal of food science, 2013-10, Vol.78 (10), p.C1495-C1502

2013

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Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

Food chemistry, 2009-06, Vol.114 (4), p.1278-1284

2009

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The effect of alternative sweeteners on batter rheology and cake properties

Journal of the science of food and agriculture, 2012-01, Vol.92 (1), p.99-105

2012

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Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

Food chemistry, 2016-04, Vol.197 (Pt A), p.39-46

2016

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The Valorisation of IMelissa officinalis/I Distillation By-Products for the Production of Polyphenol-Rich Formulations

Molecules (Basel, Switzerland), 2024-01, Vol.29 (2)

2024

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Antioxidant properties and composition of Majorana syriaca extracts

European journal of lipid science and technology, 2007-03, Vol.109 (3), p.247-255

2007

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The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra

Food chemistry, 2021-07, Vol.349, p.129206-129206, Article 129206

2021

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Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters

Food and bioproducts processing, 2020-09, Vol.123, p.378-389

2020

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Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells

Journal of food engineering, 2021-04, Vol.294, p.110408, Article 110408

2021

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Enzyme and high pressure assisted extraction of carotenoids from tomato waste

Food and bioproducts processing, 2015-04, Vol.94, p.668-674

2015

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Semi-batch extraction of phenolic compounds from Rosmarinus officinalis: Kinetic study and dimensionless modeling

Journal of food engineering, 2024-06, Vol.370, p.111962, Article 111962

2024

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Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions

Food science & technology, 2012-05, Vol.46 (2), p.393-400

2012

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effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

Journal of the science of food and agriculture, 2003-03, Vol.83 (4), p.314-319

2003

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Carotenoids from Foods of Plant, Animal and Marine Origin: An Efficient HPLC-DAD Separation Method

Foods, 2012-12, Vol.1 (1), p.52-65

2012

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Characteristic phenolic composition of the Greek variety Mavrokountoura grape and wine

Food Science and Biotechnology, 2013, 22(6), , pp.1515-1522

2013

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A Review of the Health Protective Effects of Phenolic Acids against a Range of Severe Pathologic Conditions (Including Coronavirus-Based Infections)

Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters

Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components

Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques

The Valorisation of Melissa officinalis Distillation By-Products for the Production of Polyphenol-Rich Formulations

Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3′,4′-hydroxy substituted members

Edible and active films and coatings as carriers of natural antioxidants for lipid food

The Effect of Fat Replacers on Batter and Cake Properties

Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

The effect of alternative sweeteners on batter rheology and cake properties

Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

The Valorisation of IMelissa officinalis/I Distillation By-Products for the Production of Polyphenol-Rich Formulations

Antioxidant properties and composition of Majorana syriaca extracts

The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra

Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters

Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells

Enzyme and high pressure assisted extraction of carotenoids from tomato waste

Semi-batch extraction of phenolic compounds from Rosmarinus officinalis: Kinetic study and dimensionless modeling

Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions

effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

Carotenoids from Foods of Plant, Animal and Marine Origin: An Efficient HPLC-DAD Separation Method

Characteristic phenolic composition of the Greek variety Mavrokountoura grape and wine

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