| Nutritional Value of Commercial Protein-Rich Plant Products |
18 |
| Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients |
15 |
| Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes |
15 |
| Health Benefits and Pharmacological Effects of Porphyra Species |
13 |
| Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Selected Plant Food |
12 |
| Cornus mas (L.) Fruit as a Potential Source of Natural Health-Promoting Compounds: Physico-Chemical Characterisation of Bioactive Components |
12 |
| Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis |
11 |
| Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review |
9 |
| Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds |
9 |
| Effects of Blackcurrant and Dietary Fibers on Large Intestinal Health Biomarkers in Rats |
9 |
| Effects of Whole Grain Wheat Bread on Visceral Fat Obesity in Japanese Subjects: A Randomized Double-Blind Study |
8 |
| Anticancer Potential of Syzygium Species: a Review |
8 |
| Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study |
8 |
| Comparison of Chemical Composition and Antioxidant Capacity of Fruit, Flower and Bark of Viburnum opulus |
8 |
| Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities |
8 |
| Inhibitory Potential against Digestive Enzymes Linked to Obesity and Type 2 Diabetes and Content of Bioactive Compounds in 20 Cultivars of the Peach Fruit Grown in Poland |
7 |
| Phenolic profiles and their contribution to the antioxidant activity of selected chickpea genotypes from Mexico and ICRISAT collections |
7 |
| Herbal Teas and their Health Benefits: A Scoping Review |
7 |
| Apple Phenolic Extracts Strongly Inhibit alpha-Glucosidase Activity |
7 |
| Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE) |
7 |
| Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake |
7 |
| Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet |
7 |
| Effect of Acrocomia aculeata Kernel Oil on Adiposity in Type 2 Diabetic Rats |
7 |
| The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum) |
6 |
| Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology |
6 |
| Antithrombotic Activity of Brewers' Spent Grain Peptides and their Effects on Blood Coagulation Pathways |
6 |
| Nutritional and Antioxidant Properties of Physalis peruviana L. Fruits from the Argentinean Northern Andean Region |
6 |
| Acai Berry (Euterpe oleracea) Dietary Supplements: Variations in Anthocyanin and Flavonoid Concentrations, Phenolic Contents, and Antioxidant Properties |
6 |
| The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index |
6 |
| Beneficial Effect of Virgin Coconut Oil on Alloxan-Induced Diabetes and Microbiota Composition in Rats |
6 |
| Anthocyanins of Pithecellobium dulce (Roxb.) Benth. Fruit Associated with High Antioxidant and alpha-Glucosidase Inhibitory Activities |
6 |
| Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages |
6 |
| Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread |
5 |
| Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment |
5 |
| Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico |
5 |
| Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods |
5 |
| Selenium Biofortification of Agricultural Crops and Effects on Plant Nutrients and Bioactive Compounds Important for Human Health and Disease Prevention - a Review |
5 |
| Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts |
5 |
| Concentration of Bioactive Compounds from Elderberry (Sambucus nigra L.) Juice by Nanofiltration Membranes |
5 |
| Antioxidant Properties of Fermented Soy during Shelf Life |
5 |
| Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound? |
5 |
| The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species |
5 |
| Antioxidant Compounds Recovery from Ju double dagger ara Residue by Thermal Assisted Extraction |
4 |
| Fructan-Enriched Diet Increases Bone Quality in Female Growing Rats at Calcium Deficiency |
4 |
| Maltodextrin and Gum Arabic-Based Microencapsulation Methods for Anthocyanin Preservation in Ju double dagger ara Palm (Euterpe edulis Martius) Fruit Pulp |
4 |
| Antioxidant Rich Potato Improves Arterial Stiffness in Healthy Adults |
4 |
| Fruit Physical Features, Phenolic Compounds Profile and Inhibition Activities of Cranberry Cultivars (Vaccinium macrocarpon) Compared to Wild-Grown Cranberry (Vaccinium oxycoccus) |
4 |
| Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds |
4 |
| Guava (Psidium guajava L. cv. Red Suprema) Crude Extract Protect Human Dermal Fibroblasts against Cytotoxic Damage Mediated by Oxidative Stress |
4 |
| The Nutritional and Phytochemical Composition of the Indigenous Australian Pindan Walnut (Terminalia cunninghamii) Kernels |
4 |
