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Journal of Agricultural and Food Chemistry|March 12, 2010
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetablesNicoletta Pellegrini, Emma Chiavaro, Claudio Gardana, et al.Food & Function|June 10, 2024
Red raspberry (Rubus idaeus) preserves intestinal barrier integrity and reduces oxidative stress in Caco-2 cells exposed to a proinflammatory stimulusMirko Marino, Marco Rendine, Samuele Venturi, et al.Food & Function|July 24, 2023
Wild blueberry (V. angustifolium) improves TNFα-induced cell barrier permeability through claudin-1 and oxidative stress modulation in Caco-2 cellsMirko Marino, Samuele Venturi, Marco Rendine, et al.Frontiers in Surgery|April 4, 2022
Perioperative Anesthesia and Acute Smell Alterations in Spine Surgery: A "Sniffing Impairment" Influencing Refeeding?Matteo Briguglio, Tiziano Crespi, Francesco Langella, et al.Frontiers in Nutrition|May 13, 2022
DIet and Health From reGIstered Trials on ClinicalTrials.gov: The DIGIT StudyMonica Dinu, Giuditta Pagliai, Cristian Del Bo', et al.European Journal of Nutrition|October 26, 2021
A mix of chlorogenic and caffeic acid reduces C/EBPß and PPAR-γ1 levels and counteracts lipid accumulation in macrophagesMirko Marino, Cristian Del Bo, Massimiliano Tucci, et al.International Journal of Food Sciences and Nutrition|September 3, 2013
Effect of 10-day broccoli consumption on inflammatory status of young healthy smokersPatrizia Riso, Stefano Vendrame, Cristian Del Bo', et al.Nutrition Research (New York, N.Y.)|August 12, 2022
Cobalamin status is negatively correlated with vascular endothelial-cadherin in vegetarian and vegan women with vitamin B12 deficiencyMirko Marino, Daniela Martini, Salvatore Ciappellano, et al.Nutrition Research (New York, N.Y.)|March 20, 2013
A single portion of blueberry (Vaccinium corymbosum L) improves protection against DNA damage but not vascular function in healthy male volunteersCristian Del Bó, Patrizia Riso, Jonica Campolo, et al.Journal of Agricultural and Food Chemistry|August 22, 2012
Blanching improves anthocyanin absorption from highbush blueberry ( Vaccinium corymbosum L.) purée in healthy human volunteers: a pilot studyCristian Del Bo', Patrizia Riso, Ada Brambilla, et al.Pageof 11