The Health Benefits of Fruits and Vegetables

Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems

(2019) Rocío Merinas-Amo et al.   Foods

Nutraceutic Potential of Two Allium Species and Their Distinctive Organosulfur Compounds: A Multi-Assay Evaluation

(2019) Zahira Fernández-Bedmar et al.   Foods

Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays

(2019) María Ángeles Toledano Medina et al.   Foods

Toxicological Studies of Czech Beers and Their Constituents

(2019) Tania Merinas-Amo et al.   Foods

Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance

(2019) Sara Obregón-Cano et al.   Foods

Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

(2019) M. Ángeles Toledano Medina et al.   Foods

Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays

(2019) Marcos Mateo-Fernández et al.   Foods

Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungi

(2019) Dan Liu et al.   Foods

The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice

(2019) Domenico Cautela et al.   Foods