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Black carrot polyphenols : effect of processing, storage and digestion : an overview
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Anti-inflammatory potential of black carrot (Daucus carota L.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells
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Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake : an in vitro digestion study with a standardized static model
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Potential use of Turkish medicinal plants in the treatment of various diseases
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Bioaccessibility of polyphenols from plant-processing byproducts of black carrot (Daucus carota L.)
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A review on the effect of drying on antioxidant potential of fruits and vegetables
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- Journal Article
- A1
- open access
Resveratrol improves TNF-α-induced endothelial dysfunction in a coculture model of a Caco-2 with an endothelial cell line
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- Journal Article
- A1
- open access
Effects of honey addition on antioxidative properties of different herbal teas
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Investigating the effect of aging on the phenolic content, antioxidant activity and anthocyanins in Turkish wines
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Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: effect of processing, storage conditions and in vitro gastrointestinal digestion