Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation
Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review
Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process
