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Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

Molecules (Basel, Switzerland), 2017-04, Vol.22 (4), p.669

2017

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The Antidiabetic Mechanisms of Polyphenols Related to Increased Glucagon-Like Peptide-1 (GLP1) and Insulin Signaling

Molecules (Basel, Switzerland), 2017-05, Vol.22 (6), p.903

2017

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Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

International journal of molecular sciences, 2019-05, Vol.20 (11), p.2644

2019

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Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.152-162

2011

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Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines

Molecules (Basel, Switzerland), 2022-05, Vol.27 (10), p.3154

2022

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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

1. Aufl., 2010

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Evolutionary Developmental Biology: A Reference Guide

1st ed. 2018, 2021

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Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts

Nutrients, 2019-09, Vol.11 (10), p.2303

2019

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Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

Molecules (Basel, Switzerland), 2016-09, Vol.21 (9), p.1264

2016

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Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Foods, 2023-03, Vol.12 (6), p.1194

2023

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The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce

Foods, 2024-08, Vol.13 (16), p.2574

2024

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Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population

Foods, 2024-08, Vol.13 (16), p.2471

2024

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Cardioprotective effect of red wine and grape pomace

Food research international, 2021-02, Vol.140, p.110069-110069, Article 110069

2021

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Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Comprehensive reviews in food science and food safety, 2013-11, Vol.12 (6), p.614-628

2013

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In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

Food technology and biotechnology, 2017-10, Vol.55 (4), p.519-530

2017

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Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Foods, 2021-07, Vol.10 (8), p.1764

2021

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Modulation of PPAR Expression and Activity in Response to Polyphenolic Compounds in High Fat Diets

International Journal of Molecular Sciences, 2016-06, Vol.17 (7), p.1002-1002

2016

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Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis

Journal of food science, 2018-12, Vol.83 (12), p.2895-2902

2018

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Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.163-173

2011

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Phytochemical Content and Potential Health Applications of Pecan [ Carya illinoinensis (Wangenh) K. Koch] Nutshell

Current topics in medicinal chemistry, 2022, Vol.22 (2), p.150-167

2022

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Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1604-1612

2019

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Infrared Spectroscopy as a Tool to Study the Antioxidant Activity of Polyphenolic Compounds in Isolated Rat Enterocytes

Oxidative medicine and cellular longevity, 2016-01, Vol.2016 (2016), p.1-10

2016

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Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

Nutrients, 2017-01, Vol.9 (1), p.82

2017

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Effect of Elicitation on Polyphenol and Carotenoid Metabolism in Butterhead Lettuce (Lactuca sativa var. capitata)

ACS omega, 2020-05, Vol.5 (20), p.11535-11546

2020

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Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

Food chemistry, 2025-01, Vol.462, p.140925, Article 140925

2025

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Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

The Antidiabetic Mechanisms of Polyphenols Related to Increased Glucagon-Like Peptide-1 (GLP1) and Insulin Signaling

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)

Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Evolutionary Developmental Biology: A Reference Guide

Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts

Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce

Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population

Cardioprotective effect of red wine and grape pomace

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Modulation of PPAR Expression and Activity in Response to Polyphenolic Compounds in High Fat Diets

Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Phytochemical Content and Potential Health Applications of Pecan [ Carya illinoinensis (Wangenh) K. Koch] Nutshell

Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

Infrared Spectroscopy as a Tool to Study the Antioxidant Activity of Polyphenolic Compounds in Isolated Rat Enterocytes

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

Effect of Elicitation on Polyphenol and Carotenoid Metabolism in Butterhead Lettuce (Lactuca sativa var. capitata)

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

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