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Items: 5

1.

Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence.

Sharifi-Rad J, Kobarfard F, Ata A, Ayatollahi SA, Khosravi-Dehaghi N, Jugran AK, Tomas M, Capanoglu E, Matthews KR, Popović-Djordjević J, Kostić A, Kamiloglu S, Sharopov F, Choudhary MI, Martins N.

Biomolecules. 2019 Nov 25;9(12). pii: E777. doi: 10.3390/biom9120777. Review.

2.

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

Tomas M, Beekwilder J, Hall RD, Diez Simon C, Sagdic O, Capanoglu E.

Food Res Int. 2018 Apr;106:129-135. doi: 10.1016/j.foodres.2017.12.050. Epub 2017 Dec 18.

PMID:
29579910
3.

Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.

Tomas M, Toydemir G, Boyacioglu D, Hall RD, Beekwilder J, Capanoglu E.

J Sci Food Agric. 2017 Aug;97(10):3106-3113. doi: 10.1002/jsfa.8152. Epub 2017 Feb 8.

PMID:
27882564
4.

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, Capanoglu E.

Food Chem. 2017 Apr 1;220:51-58. doi: 10.1016/j.foodchem.2016.09.201. Epub 2016 Sep 29.

PMID:
27855932
5.

The effects of juice processing on black mulberry antioxidants.

Tomas M, Toydemir G, Boyacioglu D, Hall R, Beekwilder J, Capanoglu E.

Food Chem. 2015 Nov 1;186:277-84. doi: 10.1016/j.foodchem.2014.11.151. Epub 2014 Dec 3.

PMID:
25976822

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