Publications dans lesquelles il/elle collabore avec Francesca Giampieri (14)

2023

  1. 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

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

    Nutrition, Vol. 110

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

    Phytomedicine, Vol. 108

2022

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

    Food Chemistry, Vol. 383

  2. 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. Natural products in drug discovery: advances and opportunities

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

  2. 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

  2. Flavonoid biosynthetic pathways in plants: Versatile targets for metabolic engineering

    Biotechnology Advances, Vol. 38

  3. Food Frontiers: An academically sponsored new journal

    Food Frontiers

  4. Reductive Stress, Bioactive Compounds, Redox-Active Metals, and Dormant Tumor Cell Biology to Develop Redox-Based Tools for the Treatment of Cancer

    Antioxidants and Redox Signaling, Vol. 33, Núm. 12, pp. 860-881

2019

  1. Inhibitory effects of anthocyanins on α -glucosidase activity

    Journal of Berry Research, Vol. 9, Núm. 1, pp. 109-123

  2. Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 893-920

2018

  1. Are by-products from beeswax recycling process a new promising source of bioactive compounds with biomedical properties?

    Food and Chemical Toxicology, Vol. 112, pp. 126-133