has been cited by the following article(s):
|
[1]
|
Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review
Food Science and Technology,
2022
DOI:10.1590/fst.69920
|
|
|
|
|
[2]
|
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
|
|
|
|
|
[3]
|
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
|
|
|
|
|
[4]
|
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
|
|
|
|
|
[5]
|
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
|
|
|
|
|
[6]
|
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
|
|
|
|
|
[7]
|
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
|
|
|
|