has been cited by the following article(s):
[1]
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Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review
Food Science and Technology,
2022
DOI:10.1590/fst.69920
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[2]
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Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110149
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[3]
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Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110149
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[4]
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Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties
Antioxidants,
2020
DOI:10.3390/antiox10010031
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[5]
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Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.
LWT,
2020
DOI:10.1016/j.lwt.2020.109457
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[6]
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Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2018.11.137
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[7]
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Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Journal of Functional Foods,
2018
DOI:10.1016/j.jff.2018.07.056
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