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International Journal of Food Sciences and Nutrition|October 17, 2015
The degradation of curcuminoids in a human faecal fermentation modelSuryani Tan, Luca Calani, Letizia Bresciani, et al.Nutrients|January 26, 2019
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice FermentationAnnalisa Ricci, Martina Cirlini, Antonietta Maoloni, et al.Scientific Reports|January 11, 2017
Rye polyphenols and the metabolism of n-3 fatty acids in rats: a dose dependent fatty fish-like effectFayçal Ounnas, Michel de Lorgeril, Patricia Salen, et al.Food Chemistry|April 22, 2022
(Poly)phenolic composition of tomatoes from different growing locations and their absorption in rats: A comparative studyÁlvaro Cruz-Carrión, Luca Calani, Ma Josefina Ruiz de Azua, et al.Nutrients|May 28, 2022
Impact of Seasonal Consumption of Local Tomatoes on the Metabolism and Absorption of (Poly)Phenols in Fischer RatsÁlvaro Cruz-Carrión, Luca Calani, Ma Josefina Ruiz de Azua, et al.Food & Function|March 18, 2022
Effects of colonic fermentation on the stability of fresh and black onion bioactivesAlicia Moreno-Ortega, Giuseppe Di Pede, Pedro Mena, et al.Molecular Nutrition & Food Research|April 26, 2017
Synthetic and analytical strategies for the quantification of phenyl-γ-valerolactone conjugated metabolites in human urineNicoletta Brindani, Pedro Mena, Luca Calani, et al.Journal of Agricultural and Food Chemistry|March 16, 2022
<i>In Vitro</i> Colonic Fermentation of (Poly)phenols and Organosulfur Compounds of Fresh and Black GarlicAlicia Moreno-Ortega, Giuseppe Di Pede, Gema Pereira-Caro, et al.Nutrients|January 16, 2016
In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain BreadMargherita Dall'Asta, Letizia Bresciani, Luca Calani, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
In vitro (poly)phenol catabolism of unformulated- and phytosome-formulated cranberry (Vaccinium macrocarpon) extractsLetizia Bresciani, Giuseppe Di Pede, Claudia Favari, et al.Pageof 6