Extractable and Non-Extractable Antioxidants

Antioxidants: Scientific Literature Landscape Analysis

(2019) Andy Wai Kan Yeung et al.   Oxidative Medicine and Cellular Longevity

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

(2019) Alessandra Durazzo et al.   MOLECULES

Nutraceuticals: opening the debate for a regulatory framework

(2018) Antonello Santini et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Antioxidant Activity and Spectroscopic Characteristics of Extractable and Non-Extractable Phenolics from Terminalia sericea Burch. ex DC.

(2018) Chinedu Anokwuru et al.   MOLECULES

Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes

(2018) Qing Li et al.   MOLECULES

Nectandra grandiflora By-Products Obtained by Alternative Extraction Methods as a Source of Phytochemicals with Antioxidant and Antifungal Properties

(2018) Daniela da Silva et al.   MOLECULES

Black Tea Samples Origin Discrimination Using Analytical Investigations of Secondary Metabolites, Antiradical Scavenging Activity and Chemometric Approach

(2018) Wojciech Koch et al.   MOLECULES

A Novel HPLC Method for Direct Detection of Nitric Oxide Scavengers from Complex Plant Matrices and Its Application to Aloysia triphylla Leaves

(2018) Didier Fraisse et al.   MOLECULES

Nutraceuticals - shedding light on the grey area between pharmaceuticals and food

(2018) Antonello Santini et al.   Expert Review of Clinical Pharmacology

Bio-Based Compounds from Grape Seeds: A Biorefinery Approach

(2018) Massimo Lucarini et al.   MOLECULES

From Plant Compounds to Botanicals and Back: A Current Snapshot

(2018) Alessandra Durazzo et al.   MOLECULES

Protective Effect of Cyclically Pressurized Solid–Liquid Extraction Polyphenols from Cagnulari Grape Pomace on Oxidative Endothelial Cell Death

(2018) Anna Posadino et al.   MOLECULES

A decade of nutraceutical patents: where are we now in 2018?

(2018) Patricia Daliu et al.   EXPERT OPINION ON THERAPEUTIC PATENTS

The Effects of Different Degrees of Procyanidin Polymerization on the Nutrient Absorption and Digestive Enzyme Activity in Mice

(2018) Huairong Zhong et al.   MOLECULES

Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

(2018) Andrea Nemes et al.   MOLECULES

Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

(2018) Zorița Diaconeasa   MOLECULES

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

(2018) Jenny Rodriguez-Jimenez et al.   MOLECULES

Nutraceuticals: A paradigm of proactive medicine

(2017) Antonello Santini et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Nutritional composition and antioxidant properties of traditional Italian dishes

(2017) Alessandra Durazzo et al.   FOOD CHEMISTRY

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

(2017) Valeria Turfani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

(2017) Edith Espinosa-Páez et al.   MOLECULES

Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex

(2017) Munkhtugs Davaatseren et al.   MOLECULES

Studies on the Inclusion Complexes of Daidzein with β-Cyclodextrin and Derivatives

(2017) Shujing Li et al.   MOLECULES

Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)

(2017) Jana Šic Žlabur et al.   MOLECULES

Nutritional characterisation and bioactive components of commercial carobs flours

(2013) Alessandra Durazzo et al.   FOOD CHEMISTRY

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

(2013) Jara Pérez-Jiménez et al.   NUTRITION RESEARCH REVIEWS

Phenols, lignans and antioxidant properties of legume and sweet chestnut flours

(2012) Alessandra Durazzo et al.   FOOD CHEMISTRY

State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff

(2012) Antonello Santini et al.   FOOD CHEMISTRY

Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art

(2011) Jara Pérez-Jiménez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY