Showing results (1-10 of 59) with videos related to
Sort By:
Pageof 6
Nutrients|January 19, 2012
Bioavailability of coffee chlorogenic acids and green tea flavan-3-olsDaniele Del Rio, Angelique Stalmach, Luca Calani, et al.Journal of Agricultural and Food Chemistry|August 9, 2011
Polyphenolic composition of hazelnut skinDaniele Del Rio, Luca Calani, Margherita Dall'Asta, et al.Phytomedicine : International Journal of Phytotherapy and Phytopharmacology|October 18, 2012
Absorption and metabolism of milk thistle flavanolignans in humansLuca Calani, Furio Brighenti, Renato Bruni, et al.Food Chemistry|May 16, 2015
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cookingMaria Zaupa, Luca Calani, Daniele Del Rio, et al.European Journal of Nutrition|October 7, 2015
Gastrointestinal stability of urolithins: an in vitro approachPedro Mena, Margherita Dall'Asta, Luca Calani, et al.International Journal of Food Sciences and Nutrition|December 3, 2011
Updated bioavailability and 48 h excretion profile of flavan-3-ols from green tea in humansLuca Calani, Daniele Del Rio, Maria Luisa Callegari, et al.Food Chemistry|December 22, 2019
The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-productsMarco Spaggiari, Luca Calani, Silvia Folloni, et al.Nutrition (Burbank, Los Angeles County, Calif.)|September 22, 2009
Bioavailability of catechins from ready-to-drink teaDaniele Del Rio, Luca Calani, Francesca Scazzina, et al.Journal of Clinical Gastroenterology|September 8, 2012
Colonic metabolism of polyphenols from coffee, green tea, and hazelnut skinsLuca Calani, Margherita Dall'Asta, Eleonora Derlindati, et al.Molecules (Basel, Switzerland)|June 21, 2020
(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical ExtractionFrancesca Danesi, Luca Calani, Veronica Valli, et al.Pageof 6