Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

(2013) Belén Gordillo et al.   FOOD CHEMISTRY

Peel Effects on Phenolic Composition, Antioxidant Activity, and Making of Pomegranate Juice and Wine

(2013) Humaira Wasila et al.   JOURNAL OF FOOD SCIENCE

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

(2012) Maria Hidalgo et al.   Genes and Nutrition

Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity

(2011) She-Ching Wu et al.   FOOD CHEMISTRY

Progress and challenges in translating the biology of atherosclerosis

(2011) Peter Libby et al.   NATURE

Erythropoietin Suppresses the Formation of Macrophage Foam Cells

(2010) Kuo-Yun Lu et al.   CIRCULATION

Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

(2010) Amit Kumar Rai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oxidative Stress and Neurodegenerative Diseases: A Review of Upstream and Downstream Antioxidant Therapeutic Options

(2009) Bayani Uttara et al.   Current Neuropharmacology

Inhibitory Effect of Three C-glycosylflavonoids from Cymbopogon citratus (Lemongrass) on Human Low Density Lipoprotein Oxidation

(2009) Roxana Orrego et al.   MOLECULES