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Scott B. Teasdale, Skye Marshall, Kylie Abbott, Tim Cassettari, Emily Duve & Flavia Fayet-Moore. (2022) How should we judge edible oils and fats? An umbrella review of the health effects of nutrient and bioactive components found in edible oils and fats. Critical Reviews in Food Science and Nutrition 62:19, pages 5167-5182.
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Noemí Echegaray, Paulo E. S. Munekata, Patricia Gullón, Christian K. O. Dzuvor, Beatriz Gullón, Francis Kubi & José M. Lorenzo. (2022) Recent advances in food products fortification with anthocyanins. Critical Reviews in Food Science and Nutrition 62:6, pages 1553-1567.
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Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali & El-Sayed M. Abdel-Aal. (2023) Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits. Foods 12:7, pages 1358.
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Benjamin H. Parmenter, Frederik Dalgaard, Kevin Murray, Guillaume Marquis-Gravel, Aedín Cassidy, Catherine P. Bondonno, Joshua R. Lewis, Kevin D. Croft, Cecilie Kyrø, Gunnar Gislason, Augustin Scalbert, Anne Tjønneland, Kim Overvad, Jonathan M. Hodgson & Nicola P. Bondonno. (2022) Intake of dietary flavonoids and incidence of ischemic heart disease in the Danish Diet, Cancer, and Health cohort. European Journal of Clinical Nutrition 77:2, pages 270-277.
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Niki Bahrampour, Atieh Mirzababaei, Dorsa Hosseininasab, Faezeh Abaj, Cain C. T. Clark & Khadijeh Mirzaei. (2023) High intake of dietary phytochemical index may be related to reducing risk of diabetic nephropathy: a case–control study. BMC Nutrition 9:1.
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Haizhou Wu, Gabriel Oliveira & Mary Ann Lila. (2022) Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 333-354.
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Maureen L. Meister & Rafaela G. Feresin. (2023) Blackberry consumption protects against e-cigarette-induced vascular oxidative stress in mice. Food & Function.
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Na Guo, Ying Zhu, Dandan Tian, Yating Zhao, Chenguang Zhang, Changqing Mu, Chen Han, Ruixia Zhu & Xu Liu. (2022) Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies. BMC Medicine 20:1.
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Syaifuzah Sapian, Izatus Shima Taib, Haliza Katas, Jalifah Latip, Satirah Zainalabidin, Zariyantey Abd Hamid, Nur Najmi Mohamad Anuar & Siti Balkis Budin. (2022) The Role of Anthocyanin in Modulating Diabetic Cardiovascular Disease and Its Potential to Be Developed as a Nutraceutical. Pharmaceuticals 15:11, pages 1344.
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Joshua W. Salamun, Aicheng Chen, Maria G. Corradini & Iris J. Joye. (2022) Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems. Frontiers in Food Science and Technology 2.
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Faezeh Abaj, Atieh Mirzababaei, Dorsa Hosseininasab, Niki Bahrampour, Cain C. T. Clark & Khadijeh Mirzaei. (2022) Interactions between Caveolin-1 polymorphism and Plant-based dietary index on metabolic and inflammatory markers among women with obesity. Scientific Reports 12:1.
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Azam Mohamadi, Farideh Shiraseb, Atieh Mirzababaei, Dorsa Hosseininasab, Niloufar Rasaei, Cain C. T. Clark & Khadijeh Mirzaei. (2022) Circulating Inflammatory Markers May Mediate the Relationship between Healthy Plant-Based Diet and Metabolic Phenotype Obesity in Women: A Cross-Sectional Study. International Journal of Clinical Practice 2022, pages 1-12.
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Fabian Lanuza, Nicola P. Bondonno, Raul Zamora-Ros, Agnetha Linn Rostgaard-Hansen, Anne Tjønneland, Rikard Landberg, Jytte Halkjær & Cristina Andres-Lacueva. (2022) Comparison of Flavonoid Intake Assessment Methods Using USDA and Phenol Explorer Databases: Subcohort Diet, Cancer and Health-Next Generations—MAX Study. Frontiers in Nutrition 9.
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Fabo Chen, Jian Gao, Wenbo Li, Yi Liu, Ping Fang & Zhihang Peng. (2021) Colchicine-induced tetraploidy influences morphological and cytological characteristics and enhances accumulation of anthocyanins in a red-fleshed radish (Raphanus sativus L.). Horticulture, Environment, and Biotechnology 62:6, pages 937-948.
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Shuai Ren, Rafael Jiménez‐Flores & Maria Monica Giusti. (2021) The interactions between anthocyanin and whey protein: A review. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5992-6011.
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