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Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program

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A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: Extraction methods, stability, anticancer properties and mechanisms

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Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

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Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

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Apoptosis-mediated proliferation inhibition of human colon cancer cells by volatile principles of Citrus aurantifolia

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