Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

Marina DrakouLaboratory of Food Chemistry and

Angeliki BirmpaLaboratory of Food Chemistry and

Antonios E. KoutelidakisLaboratory of Food Chemistry and

Michael KomaitisLaboratory of Food Chemistry and

Efstathios Z. PanagouLaboratory of Food Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece

Maria KapsokefalouLaboratory of Food Chemistry and Correspondence[email protected]

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Caterina Agrimonti, Marta Lauro & Giovanna Visioli. (2021) Smart agriculture for food quality: facing climate change in the 21st century. Critical Reviews in Food Science and Nutrition 61:6, pages 971-981.
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Maria Kazou, Eleni Nikolopoulou & Efstathios Z. Panagou. (2023) Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications. European Food Research and Technology 249:12, pages 3151-3164.
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Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis & Antonios E. Koutelidakis. (2023) Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours. Oxygen 3:2, pages 256-273.
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María Ciudad-Mulero, José Pinela, Ana Maria Carvalho, Lillian Barros, Virginia Fernández-Ruiz, Isabel C. F. R. Ferreira, María de Cortes Sánchez-Mata & Patricia Morales. (2022) Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties. Foods 11:13, pages 1968.
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Alberto Bertelli, Marco Biagi, Maddalena Corsini, Giulia Baini, Giorgio Cappellucci & Elisabetta Miraldi. (2021) Polyphenols: From Theory to Practice. Foods 10:11, pages 2595.
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Aikaterini Kapolou, Haralabos C. Karantonis, Nikolaos Rigopoulos & Antonios E. Koutelidakis. (2021) Association of Mean Daily Polyphenols Intake with Mediterranean Diet Adherence and Anthropometric Indices in Healthy Greek Adults: A Retrospective Study. Applied Sciences 11:10, pages 4664.
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Renata M. Sumalan, Sorin I. Ciulca, Mariana A. Poiana, Diana Moigradean, Isidora Radulov, Monica Negrea, Manuela E. Crisan, Lucian Copolovici & Radu L. Sumalan. (2020) The Antioxidant Profile Evaluation of Some Tomato Landraces with Soil Salinity Tolerance Correlated with High Nutraceuticaland Functional Value. Agronomy 10:4, pages 500.
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Jing Chen, Ju Zhang, Yanxia Xiang, Limin Xiang, Yongmei Liu, Xiangjiu He, Xiaoju Zhou, Xin Liu & Zebo Huang. (2016) Extracts of Tsai Tai (Brassica chinensis): enhanced antioxidant activity and anti-aging effects both in vitro and in Caenorhabditis elegans. Food & Function 7:2, pages 943-952.
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Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

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Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

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