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Ismail Yener, Safak Ozhan Kocakaya, Abdulselam Ertas, Bahadır Erhan, Erhan Kaplaner, Elif Varhan Oral, Tugba Yilmaz-Ozden, Mustafa Abdullah Yilmaz, Mehmet Ozturk & Ufuk Kolak. (2020) Selective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress. Food Chemistry 327, pages 127045.
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Basma Mubarak Hamed Al Bimani & Mohammad Amzad Hossain. (2020) A new antimicrobial compound from the leaves of Dodonaea viscosa for infectious diseases. Bioactive Materials 5:3, pages 602-610.
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Chiara Sinisgalli, Immacolata Faraone, Antonio Vassallo, Carla Caddeo, Faustino Bisaccia, Maria Francesca Armentano, Luigi Milella & Angela Ostuni. (2020) Phytochemical Profile of Capsicum annuum L. cv Senise, Incorporation into Liposomes, and Evaluation of Cellular Antioxidant Activity. Antioxidants 9:5, pages 428.
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Arnaud Marvilliers, Bertrand Illien, Emmanuelle Gros, Jonathan Sorres, Yoel Kashman, Hermann Thomas, Jacqueline Smadja & Anne Gauvin-Bialecki. (2020) Modified Clerodanes from the Essential Oil of Dodonea viscosa Leaves. Molecules 25:4, pages 850.
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Nayane Teixeira, Jean C.S. Melo, Luiz F. Batista, Juliana Paula-Souza, Pãmella Fronza & Maria G.L. Brandão. (2019) Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Research International 119, pages 325-348.
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