Publikationen, an denen er mitarbeitet Maurizio Battino (42)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications

    Critical Reviews in Food Science and Nutrition

  2. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

    Critical Reviews in Food Science and Nutrition

  3. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 18, pp. 3046-3064

  4. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  5. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  6. Single-Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols

    Molecular Nutrition and Food Research, Vol. 67, Núm. 12

  7. The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

    Phytomedicine, Vol. 108

  8. Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry

    Food Chemistry

2022

  1. Blockchain: An emerging novel technology to upgrade the current fresh fruit supply chain

    Trends in Food Science and Technology, Vol. 124, pp. 1-12

  2. Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies

    Food Research International, Vol. 162

  3. Organic vs conventional plant-based foods: A review

    Food Chemistry, Vol. 383

  4. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

    Trends in Food Science and Technology, Vol. 117, pp. 148-162

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

  4. Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 20, pp. 5583-5598

  5. Natural products in drug discovery: advances and opportunities

    Nature Reviews Drug Discovery, Vol. 20, Núm. 3, pp. 200-216

  6. The efficacy of berries against lipopolysaccharide-induced inflammation: A review

    Trends in Food Science and Technology, Vol. 117, pp. 74-91

2020

  1. Advances on Natural Polyphenols as Anticancer Agents for Skin Cancer

    Pharmacological Research, Vol. 151