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Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of Polyphenols and Antioxidant Activity in Chickens

Poultry science, 2008-02, Vol.87 (2), p.307-316

2008

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Effect of Dietary Grape Pomace and Vitamin E on Growth Performance, Nutrient Digestibility, and Susceptibility to Meat Lipid Oxidation in Chickens

Poultry science, 2007-03, Vol.86 (3), p.508-516

2007

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Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

Spanish journal of agricultural research : SJAR, 2010-07, Vol.8 (2), p.326-335

2010

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Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3396-3402

2000

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Antioxidant protection of white grape pomace on restructured fish products during frozen storage

Food science & technology, 2008, Vol.41 (1), p.42-50

2008

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Analysis of resistant starch: a method for foods and food products

Food chemistry, 1996-08, Vol.56 (4), p.445-449

1996

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In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)

Food chemistry, 2005-03, Vol.90 (1-2), p.133-139

2005

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Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4303-4306

Saura-Calixto, Fulgencio

1998

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Study of plasma antioxidant status in Alzheimer's disease

European journal of neurology, 2005-07, Vol.12 (7), p.531-535

2005

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Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties

Food research international, 2017-12, Vol.102, p.639-646

2017

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The intake of dietary indigestible fraction in the Spanish diet shows the limitations of dietary fibre data for nutritional studies

European journal of clinical nutrition, 2004-07, Vol.58 (7), p.1078-1082

2004

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Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5489-5493

2001

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Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

Food research international, 2014-01, Vol.55, p.391-396

2014

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Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

Food chemistry, 2007, Vol.101 (1), p.372-378

2007

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Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

European journal of clinical nutrition, 2003-10, Vol.57 (10), p.1275-1282

2003

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Characterization of Dietary Fiber and the In Vitro Indigestible Fraction of Grape Pomace

American journal of enology and viticulture, 1998, Vol.49 (2), p.135-141

1998

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Antioxidant activity of fresh and processed edible seaweeds

Journal of the science of food and agriculture, 2001-04, Vol.81 (5), p.530-534

2001

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Intake and bioaccessibility of total polyphenols in a whole diet

Food chemistry, 2007, Vol.101 (2), p.492-501

2007

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Effects of dietary fiber and phytic acid on mineral availability

Critical reviews in food science and nutrition, 1991, Vol.30 (1), p.1-22

1991

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In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3342-3347

2000

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Antioxidant capacity of the Spanish Mediterranean diet

Food chemistry, 2006-02, Vol.94 (3), p.442-447

2006

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Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Food research international, 2008, Vol.41 (3), p.274-285

2008

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Literature Data May Underestimate the Actual Antioxidant Capacity of Cereals

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.5036-5040

2005

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Effect of solvent and certain food constituents on different antioxidant capacity assays

Food research international, 2006-01, Vol.39 (7), p.791-800

2006

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Contribution of cereals to dietary fibre and antioxidant intakes: Toward more reliable methodology

Journal of cereal science, 2009-09, Vol.50 (2), p.291-294

2009

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Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of Polyphenols and Antioxidant Activity in Chickens

Effect of Dietary Grape Pomace and Vitamin E on Growth Performance, Nutrient Digestibility, and Susceptibility to Meat Lipid Oxidation in Chickens

Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

Analysis of resistant starch: a method for foods and food products

In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)

Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

Study of plasma antioxidant status in Alzheimer's disease

Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties

The intake of dietary indigestible fraction in the Spanish diet shows the limitations of dietary fibre data for nutritional studies

Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber

Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

Characterization of Dietary Fiber and the In Vitro Indigestible Fraction of Grape Pomace

Antioxidant activity of fresh and processed edible seaweeds

Intake and bioaccessibility of total polyphenols in a whole diet

Effects of dietary fiber and phytic acid on mineral availability

In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis

Antioxidant capacity of the Spanish Mediterranean diet

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Literature Data May Underestimate the Actual Antioxidant Capacity of Cereals

Effect of solvent and certain food constituents on different antioxidant capacity assays

Contribution of cereals to dietary fibre and antioxidant intakes: Toward more reliable methodology

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