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Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review
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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
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Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades
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- Journal Article
- A1
- open access
Effects of honey addition on antioxidative properties of different herbal teas
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In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties
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Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
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Investigating the antioxidant potential of Turkish herbs and spices
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Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity
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Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)
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The effect of food processing on bioavailability of tomato antioxidants