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Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
(LWT - Food Science and Technology. vol. 69, pp. 382-389, 2016-02-01)Article de revue -
Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation
(Frontiers in Cellular Neuroscience. vol. 12, pp. 1-20, 2018)Article de revue -
Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages
(Journal of Biologically Active Products from Nature. vol. 11, n° 3, pp. 212-222, 2021)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
Chondroprotective properties of human-enriched serum following polyphenol extract absorption: results from an exploratory clinical trial
(Nutrients. vol. 11, n° 12, pp. 1-16, 2019)Article de revue -
Tissular Distribution and Metabolism of trans-epsilon-Viniferin after Intraperitoneal Injection in Rat
(Nutrients. vol. 10, n° 11, 2018)Article de revueOpen access