Showing results (41-50 of 264) with videos related to
Sort By:
Pageof 27
Current Opinion in Clinical Nutrition and Metabolic Care|August 5, 2016
Interactions of gut microbiota with dietary polyphenols and consequences to human healthFrancisco A Tomás-Barberán, María V Selma, Juan C EspínJournal of Agricultural and Food Chemistry|April 3, 2003
Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolicsRafael Llorach, Juan Carlos Espín, Francisco A Tomás-Barberán, et al.Comprehensive Reviews in Food Science and Food Safety|December 22, 2021
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practicesXiao Yang, María I Gil, Qichang Yang, et al.Journal of Agricultural and Food Chemistry|August 4, 2005
Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin colorDavid Ruiz, José Egea, Francisco A Tomás-Barberán, et al.Phytochemistry|November 3, 2007
Nutraceuticals: facts and fictionJuan Carlos Espín, María Teresa García-Conesa, Francisco A Tomás-BarberánSocial Psychiatry and Psychiatric Epidemiology|October 1, 1993
Psychometric properties of the parental bonding instrument in a Spanish sampleM Gómez-Beneyto, A Pedrós, A Tomás, et al.Journal of Agricultural and Food Chemistry|February 16, 2019
Pomegranate Fruit and Juice (cv. Mollar), Rich in Ellagitannins and Anthocyanins, Also Provide a Significant Content of a Wide Range of ProanthocyanidinsHuertas M Díaz-Mula, Francisco A Tomás-Barberán, Rocío García-VillalbaMetabolomics : Official Journal of the Metabolomic Society|August 2, 2020
Can we trust biomarkers identified using different non-targeted metabolomics platforms? Multi-platform, inter-laboratory comparative metabolomics profiling of lettuce cultivars via UPLC-QTOF-MSCarlos J García, Xiao Yang, Danfeng Huang, et al.Journal of Agricultural and Food Chemistry|May 30, 2002
Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolicsRafael Llorach, Juan Carlos Espín, Francisco A Tomás-Barberán, et al.Journal of Agricultural and Food Chemistry|June 10, 2004
Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.)Alicia Marín, Federico Ferreres, Francisco A Tomás-Barberán, et al.Pageof 27