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Unravelling the effects of procyanidin on gliadin digestion and immunogenicity

Food & function, 2021-05, Vol.12 (1), p.4434-4445

2021

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New-Level Insights into the Effects of Grape Seed Polyphenols on the Intestinal Processing and Transport of a Celiac Disease Immunodominant Peptide

Journal of agricultural and food chemistry, 2021-11, Vol.69 (45), p.13474-13486

2021

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Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.787

2021

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Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-5

2017

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Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

Journal of food composition and analysis, 2010-09, Vol.23 (6), p.592-598

2010

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Wine Flavonoids in Health and Disease Prevention

Molecules (Basel, Switzerland), 2017-02, Vol.22 (2), p.292

2017

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A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes

Current pharmaceutical design, 2017-01, Vol.23 (19), p.2731-2741

2017

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Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Molecules (Basel, Switzerland), 2020-07, Vol.25 (15), p.3443

2020

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Phenolic Compounds and Functional Beverages

Beverages (Basel), 2021-12, Vol.7 (4), p.71

Pérez-Gregorio, Rosa

2021

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Phenolic Compounds in Wine

Beverages (Basel), 2023-09, Vol.9 (3), p.70

2023

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Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies

Nutrients, 2024-02, Vol.16 (4), p.551

2024

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Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

International journal of food science & technology, 2023-06, Vol.58 (6), p.3337-3348

2023

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A Critical Review of the Characterization of Polyphenol–Protein Interactions and of Their Potential Use for Improving Food Quality

Current pharmaceutical design, 2017-01, Vol.23 (19), p.2742-2753

2017

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Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics

Food research international, 2022-05, Vol.155, p.111037-111037, Article 111037

2022

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Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability

Nutrients, 2023-09, Vol.15 (19), p.4152

2023

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Effect of post-harvest practices on flavonoid content of red and white onion cultivars

Food control, 2010-06, Vol.21 (6), p.878-884

2010

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Recent advances on dietary polyphenol's potential roles in Celiac Disease

Trends in food science & technology, 2021-01, Vol.107, p.213-225

2021

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Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Frontiers in sustainable food systems, 2021-07, Vol.5

2021

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Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine

Food chemistry, 2019-03, Vol.276, p.410-418

2019

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Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction

Food research international, 2023-11, Vol.173, p.113317-113317, Article 113317

2023

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Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Plants (Basel), 2023-09, Vol.12 (19), p.3397

2023

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Oenological perspective of red wine astringency

OENO one, 2017-01, Vol.51 (2)

De Freitas, Victor

2017

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Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease

Food research international, 2024-02, Vol.178, p.114008-114008, Article 114008

2024

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New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

Food chemistry, 2022-05, Vol.375, p.131642-131642, Article 131642

2022

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Functional implications of bound phenolic compounds and phenolics–food interaction: A review

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.811-842

2022

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Unravelling the effects of procyanidin on gliadin digestion and immunogenicity

New-Level Insights into the Effects of Grape Seed Polyphenols on the Intestinal Processing and Transport of a Celiac Disease Immunodominant Peptide

Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages

Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate

Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

Wine Flavonoids in Health and Disease Prevention

A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes

Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Phenolic Compounds and Functional Beverages

Phenolic Compounds in Wine

Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies

Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

A Critical Review of the Characterization of Polyphenol–Protein Interactions and of Their Potential Use for Improving Food Quality

Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics

Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability

Effect of post-harvest practices on flavonoid content of red and white onion cultivars

Recent advances on dietary polyphenol's potential roles in Celiac Disease

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine

Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Oenological perspective of red wine astringency

Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease

New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

Functional implications of bound phenolic compounds and phenolics–food interaction: A review

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