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Food Chemistry|July 23, 2013
In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenolsGian Carlo Tenore, Paola Stiuso, Pietro Campiglia, et al.
Journal of Agricultural and Food Chemistry|August 3, 2006
Seven new aminoacyl sugars in Ipomoea batatasIrene Dini, Gian Carlo Tenore, Elena Trimarco, et al.
Food Chemistry|September 3, 2013
In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)Gian Carlo Tenore, Pietro Campiglia, Alberto Ritieni, et al.
Nutrients|December 2, 2020
Olive Leaf Extract, from <i>Olea europaea</i> L., Reduces Palmitate-Induced Inflammation via Regulation of Murine Macrophages PolarizationPaola De Cicco, Maria Maisto, Gian Carlo Tenore, et al.
Phytotherapy Research : PTR|October 12, 2022
Olive leaf extract inhibits metastatic melanoma spread through suppression of epithelial to mesenchymal transitionPaola De Cicco, Giuseppe Ercolano, Gian Carlo Tenore, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 2, 2015
Risk analysis of main mycotoxins occurring in food for children: An overviewAssunta Raiola, Gian Carlo Tenore, Lara Manyes, et al.
Food Chemistry|May 23, 2013
Nutraceutical potential of polyphenolic fractions from Annurca apple (M. pumila Miller cv Annurca)Gian Carlo Tenore, Pietro Campiglia, Paola Stiuso, et al.
Foods (Basel, Switzerland)|July 30, 2020
Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty AcidsGiuseppe Annunziata, Angela Arnone, Roberto Ciampaglia, et al.
Journal of Amino Acids|March 28, 2013
Potential anticarcinogenic peptides from bovine milkGiacomo Pepe, Gian Carlo Tenore, Raffaella Mastrocinque, et al.
Natural Product Research|December 28, 2016
Antioxidant and antimicrobial properties of traditional green and purple "Napoletano" basil cultivars (Ocimum basilicum L.) from Campania region (Italy)Gian Carlo Tenore, Pietro Campiglia, Roberto Ciampaglia, et al.
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