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Original Articles

Food Phenolics, Pros and Cons: A Review

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Pages 367-388 | Published online: 15 Aug 2006

Keep up to date with the latest research on this topic with citation updates for this article.

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Francesca Curci, M. M. Cavalluzzi, G. Milani, M. L. Clodoveo, I. Radojčić Redovniković, S. Cellamare, C. Franchini, D. Mandracchia & F. Corbo. (2023) Phyllostachys Pubescens: From Traditional to Functional Food. Food Reviews International 39:3, pages 1250-1274.
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Catarina Bento, Ana C. Gonçalves, Branca Silva & Luís R. Silva. (2022) Peach (Prunus Persica): Phytochemicals and Health Benefits. Food Reviews International 38:8, pages 1703-1734.
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Swarup Roy & Jong-Whan Rhim. (2021) Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical Reviews in Food Science and Nutrition 61:14, pages 2297-2325.
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Shuyi Li, Zhenzhou Zhu, Carlos A. Pinto, Francisco J. Barba, Jingren He, Domenico Montesano & Jorge A. Saraiva. (2017) Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements. International Journal of Food Properties 20:sup3, pages S2418-S2428.
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J.F. Pío-León, G. López-Angulo, R. Vega-Aviña, J. Montes-Avila, S.P. Díaz-Camacho & F. Delgado-Vargas. (2013) Caracterización fisicoquímica y nutricional de las semillas de Ebenopsis caesalpinioides (Standl.) Britton & Rose, planta nativa de Sinaloa, México. CyTA - Journal of Food 11:2, pages 119-126.
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J.M. Landete. (2012) Updated Knowledge about Polyphenols: Functions, Bioavailability, Metabolism, and Health. Critical Reviews in Food Science and Nutrition 52:10, pages 936-948.
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RoopeshM. Syamaladevi, Sunil Kumar Insan, Sumeet Dhawan, Preston Andrews & ShyamS. Sablani. (2012) Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization. Drying Technology 30:5, pages 484-493.
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M. R. Szabo, D. Radu, S. Gavrilas, D. Chambre & C. Iditoiu. (2010) Antioxidant and Antimicrobial Properties of Selected Spice Extracts. International Journal of Food Properties 13:3, pages 535-545.
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