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Role of Gut Microbiota, Probiotics and Prebiotics in the Cardiovascular Diseases

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1172

2021

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Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review

Nutrients, 2020-05, Vol.12 (5), p.1401

2020

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Beneficial Effects of Phenolic Compounds on Gut Microbiota and Metabolic Syndrome

International journal of molecular sciences, 2021-04, Vol.22 (7), p.3715

2021

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The influence of common free radicals and antioxidants on development of Alzheimer’s Disease

Biomedicine & pharmacotherapy, 2016-03, Vol.78, p.39-49

2016

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Curcumin and Weight Loss: Does It Work?

International journal of molecular sciences, 2022-01, Vol.23 (2), p.639

2022

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Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

Sensors (Basel, Switzerland), 2020-04, Vol.20 (7), p.2124

2020

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The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases

International journal of molecular sciences, 2021-06, Vol.22 (12), p.6541

2021

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Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits

Arabian journal of chemistry, 2019-12, Vol.12 (8), p.4719-4730

2019

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Does Resveratrol Improve Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)?

International journal of molecular sciences, 2024-04, Vol.25 (7), p.3746

2024

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Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.916

2020

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Selected Natural Products in Neuroprotective Strategies for Alzheimer's Disease-A Non-Systematic Review

International journal of molecular sciences, 2022-01, Vol.23 (3), p.1212

2022

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Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic ( Allium ursinum L.) Leaves

International journal of molecular sciences, 2022-11, Vol.23 (22), p.14458

2022

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules (Basel, Switzerland), 2019-04, Vol.24 (7), p.1262

2019

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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

Molecules (Basel, Switzerland), 2019-07, Vol.24 (14), p.2623

2019

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The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum ( Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

Molecules (Basel, Switzerland), 2023-02, Vol.28 (4), p.1706

2023

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The Effect of Fresh Kale ( Brassica oleracea var. sabellica ) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

Molecules (Basel, Switzerland), 2023-02, Vol.28 (4), p.1835

2023

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Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

Molecules (Basel, Switzerland), 2020-10, Vol.25 (19), p.4538

2020

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The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance

Materials, 2020-07, Vol.13 (13), p.3003

2020

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Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Materials, 2023-02, Vol.16 (4), p.1541

2023

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The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Molecules (Basel, Switzerland), 2021-02, Vol.26 (5), p.1245

2021

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Anti-Inflammatory and Protective Effects of Water Extract and Bioferment from Sambucus nigra Fruit in LPS-Induced Human Skin Fibroblasts

International journal of molecular sciences, 2023-06, Vol.24 (12), p.10286

2023

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Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)

Saudi journal of biological sciences, 2019-01, Vol.26 (1), p.24-30

2019

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Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws

Materials, 2022-07, Vol.15 (14), p.5039

2022

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Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives

PloS one, 2019-02, Vol.14 (2), p.e0212070-e0212070

2019

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Lipoic acid (LA) dose-dependently protects bone losses in the mandible of rats during the development of osteopenia by inhibiting oxidative stress and promoting bone formation

Biomedicine & pharmacotherapy, 2022-02, Vol.146, p.112467, Article 112467

2022

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Role of Gut Microbiota, Probiotics and Prebiotics in the Cardiovascular Diseases

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review

Beneficial Effects of Phenolic Compounds on Gut Microbiota and Metabolic Syndrome

The influence of common free radicals and antioxidants on development of Alzheimer’s Disease

Curcumin and Weight Loss: Does It Work?

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases

Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits

Does Resveratrol Improve Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)?

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

Selected Natural Products in Neuroprotective Strategies for Alzheimer's Disease-A Non-Systematic Review

Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic ( Allium ursinum L.) Leaves

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum ( Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

The Effect of Fresh Kale ( Brassica oleracea var. sabellica ) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Anti-Inflammatory and Protective Effects of Water Extract and Bioferment from Sambucus nigra Fruit in LPS-Induced Human Skin Fibroblasts

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws

Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives

Lipoic acid (LA) dose-dependently protects bone losses in the mandible of rats during the development of osteopenia by inhibiting oxidative stress and promoting bone formation

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