Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

(2013) Annamaria Perna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage

(2013) A. Perna et al.   JOURNAL OF DAIRY SCIENCE

Influence of aggregation on the antioxidative capacity of milk peptides

(2012) Supanida Pattorn et al.   INTERNATIONAL DAIRY JOURNAL

Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity

(2012) Annamaria Perna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese

(2010) Isabelle Adt et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant activity of Cheddar cheeses at different stages of ripening

(2009) APARNA GUPTA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Interactions of tea tannins and condensed tannins with proteins

(2009) Richard A. Frazier et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Characterisation of the phenolic and flavonoid fractions and antioxidant power of Italian honeys of different botanical origin

(2009) Elena Pichichero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS

(2008) José Ángel Gómez-Ruiz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of milk caseins on the concentration of polyphenolic compounds in tea

(2008) L. A. Kartsova et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Effects of Casein, Ovalbumin, and Dextran on the Astringency of Tea Polyphenols Determined by Quartz Crystal Microbalance with Dissipation

(2008) Yunfeng Yan et al.   LANGMUIR