*Facultade de Ciencias
Centre
De Montfort University
Leicester, Reino UnidoPublications in collaboration with researchers from De Montfort University (8)
2024
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Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃
Food Chemistry, Vol. 435
2023
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Advance toward isolation, extraction, metabolism and health benefits of kaempferol, a major dietary flavonoid with future perspectives
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 16, pp. 2773-2789
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Advances in the natural α-glucosidase inhibitors
eFood, Vol. 4, Núm. 5
2022
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Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium
Food Chemistry, Vol. 366
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Stability profiling and degradation products of dihydromyricetin in Dulbecco's modified eagle's medium
Food Chemistry, Vol. 378
2020
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Dihydromyricetin Attenuates Streptozotocin-induced Liver Injury and Inflammation in Rats via Regulation of NF-κB and AMPK Signaling Pathway
eFood, Vol. 1, Núm. 2, pp. 188-195
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Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius
Food Chemistry, Vol. 311
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miRNAs as Regulators of Antidiabetic Effects of Fucoidans
eFood, Vol. 1, Núm. 1, pp. 2-11