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1.Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo
刊名:The Journal of Nutritional Biochemistry
出版年:2017
2.Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach
刊名:Food Chemistry
出版年:2017
4.GC/MS method to quantify bioavailable phenolic compounds and antioxidant capacity determination of plasma after acute coffee consumption in human volunteers
刊名:Food Research International
出版年:2016
5.Anthocyanin-rich phenolic extracts of purple root vegetables inhibit pro-inflammatory cytokines induced by H2O2 and enhance antioxidant enzyme activities in Caco-2 cells
6.Provitamin A potential of landrace orange maize variety (Zea mays L.) grown in different geographical locations of central Malawi
刊名:Food Chemistry
出版年:2016
7.Ionic liquid crosslinkers for chiral imprinted nanoGUMBOS
刊名:Journal of Colloid and Interface Science
出版年:2016
8.Comparative study of toxicity and biochemical responses induced by sublethal levels of the pesticide azinphosmethyl in two fish species from North-Patagonia, Argentina
10.Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)
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