Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace

Evaluation of the Degree of Polymerization of the Proanthocyanidins in Cranberry by Molecular Sieving and Characterization of the Low Molecular Weight Fractions by UHPLC-Orbitrap Mass Spectrometry

(2019) Claudio Gardana et al.   MOLECULES

Multiple protective effect of peptides released from Olea europaea and Prunus persica seeds against oxidative damage and cancer cell proliferation

(2018) Ester Hernández-Corroto et al.   FOOD RESEARCH INTERNATIONAL

Strategies for the extraction and analysis of non-extractable polyphenols from plants

(2017) Gloria Domínguez-Rodríguez et al.   JOURNAL OF CHROMATOGRAPHY A

An enzymatic extraction of proanthocyanidins from País grape seeds and skins

(2015) Katherina Fernández et al.   FOOD CHEMISTRY

Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant properties

(2015) Aslıhan Demirdöven et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing non-digestible compounds in apple cultivars and their potential as modulators of obese faecal microbiota in vitro

(2014) Luis Condezo-Hoyos et al.   FOOD CHEMISTRY

Antioxidant Capacity and Radical Scavenging Effect of Polyphenol RichMallotus philippenensisFruit Extract on Human Erythrocytes: AnIn VitroStudy

(2014) Mayank Gangwar et al.   TheScientificWorldJOURNAL

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

(2012) Gabriele Ballistreri et al.   FOOD CHEMISTRY

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet

(2010) Sara Arranz et al.   JOURNAL OF CEREAL SCIENCE

Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País

(2010) Gonzalo Eriz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural features and antioxidant activity of tannin from persimmon pulp

(2007) Hai-Feng Gu et al.   FOOD RESEARCH INTERNATIONAL