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Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of 'Ataulfo' Mango Peel on LS180 Cells

Molecules (Basel, Switzerland), 2018-03, Vol.23 (3), p.695

2018

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Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds

Food & function, 2017-01, Vol.8 (1), p.15-38

2017

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Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties

Biomolecules (Basel, Switzerland), 2021-07, Vol.11 (7), p.977

2021

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Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

Foods, 2021-09, Vol.10 (9), p.2193

2021

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Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

International journal of food science & technology, 2017-07, Vol.52 (7), p.1699-1709

2017

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Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Journal of functional foods, 2019-05, Vol.56, p.65-73

2019

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In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W 1 /O/W 2 ) emulsions containing sodium carboxymethyl cellulose

Food & function, 2019-09, Vol.10 (9), p.6110-6120

2019

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Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Journal of food processing and preservation, 2021-03, Vol.45 (3), p.n/a

2021

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Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Journal of functional foods, 2015-10, Vol.18, p.171-181

2015

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Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102665, Article 102665

2021

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Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

Antioxidants, 2022-04, Vol.11 (5), p.828

2022

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Mango: agroindustrial aspects, nutritional/functional value and health effects

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2014-11, Vol.31 (1), p.67-75

2014

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Phenolic Compounds in Fruits

Phenolic Compounds in Food, 2018, Vol.1, p.355-374

1, 2018

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El mango: aspectos agroindustriales, valor nutricional/funcional y efectos en la salud

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2015-01, Vol.31 (1), p.67-75

2015

Volltextzugriff (PDF)

digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W/O/W) emulsions containing sodium carboxymethyl cellulose

Food & function, 2019-09, Vol.1 (9), p.611-612

2019

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Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits

Fruit and Vegetable Phytochemicals, 2017, p.155-164

2017

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Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients

Bioactive Molecules in Food, p.2163-2182

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Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers, and stems

Plant Food By-Products, 2018, Vol.1, p.75-125

1, 2018

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Harvest by-products of fresh fruits and vegetables

Plant Food By-Products, 2018, Vol.1, p.127-156

1, 2018

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Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of 'Ataulfo' Mango Peel on LS180 Cells

Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds

Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties

Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W 1 /O/W 2 ) emulsions containing sodium carboxymethyl cellulose

Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

Mango: agroindustrial aspects, nutritional/functional value and health effects

Phenolic Compounds in Fruits

El mango: aspectos agroindustriales, valor nutricional/funcional y efectos en la salud

digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W/O/W) emulsions containing sodium carboxymethyl cellulose

Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits

Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers, and stems

Harvest by-products of fresh fruits and vegetables

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