Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

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Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Research progress of Sonchus species

(2018) Xiu-Mei Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Selected Methods of Extracting Carotenoids, Characterization, and Health Concerns: A Review

(2018) Parise Adadi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Review of the Extraction and Determination Methods of Thirteen Essential Vitamins to the Human Body: An Update from 2010

(2018) Yuan Zhang et al.   MOLECULES

Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions

(2018) Spyridon A. Petropoulos et al.   FOOD RESEARCH INTERNATIONAL

Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation

(2015) Katharina Knecht et al.   FOOD CHEMISTRY

Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

(2015) R. Mignogna et al.   FOOD CONTROL

Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects

(2015) Rachel P. Walsh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

(2015) Alessandra Fratianni et al.   JOURNAL OF FOOD SCIENCE

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

(2013) Patricia Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables

(2011) Filomena Conforti et al.   FOOD CHEMISTRY

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries

(2011) Dragan Žnidarčič et al.   FOOD CHEMISTRY

Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds

(2011) M. C. Sánchez-Mata et al.   GENETIC RESOURCES AND CROP EVOLUTION

Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase

(2011) Alicia del Carmen Mondragón-Portocarrero et al.   JOURNAL OF FOOD SCIENCE

Tocol and β-glucan levels in barley varieties and in pearling by-products

(2007) Gianfranco Panfili et al.   FOOD CHEMISTRY