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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 5
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Review

A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo

Marlene CostaREQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
,
Vânia CostaREQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
,
Margarida LopesREQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
&
Fátima Paiva-MartinsREQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, PortugalCorrespondence[email protected]
Pages 1403-1428 | Published online: 12 Sep 2022

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Xiaoyan Wang, Lijia Chen, Jiaqi Ding, Hongtian Wang & Xueyan Wang. (2023) Profiles of Birch Allergen Component Sensitization and Its Association with Pollen Food Allergy Syndrome in Northern China. Journal of Asthma and Allergy 16, pages 1241-1250.
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Articles from other publishers (2)

Xin Luo, Mingyan Ai, Yongyan Wu, Qia Wang, Hongbo Song, Qun Huang & Jiankang Lu. (2023) Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion. Food Quality and Safety 7.
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Bianca Olivieri, Kostadin V. Stoenchev & Isabel J. Skypala. (2022) Anaphylaxis across Europe: are pollen food syndrome and lipid transfer protein allergy so far apart?. Current Opinion in Allergy & Clinical Immunology 22:5, pages 291-297.
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