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Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols.
Food Chem. 2022 Feb 15;370:130993. doi: 10.1016/j.foodchem.2021.130993. Epub 2021 Aug 31.
Food Chem. 2022.
PMID: 34509945
From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
Lingua MS, Fabani MP, Wunderlin DA, Baroni MV.
Lingua MS, et al.
Food Chem. 2016 Oct 1;208:228-38. doi: 10.1016/j.foodchem.2016.04.009. Epub 2016 Apr 4.
Food Chem. 2016.
PMID: 27132844
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Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress.
Lingua MS, Neme Tauil RM, Batthyány C, Wunderlin DA, Baroni MV.
Lingua MS, et al.
J Food Sci Technol. 2019 Sep;56(9):4129-4138. doi: 10.1007/s13197-019-03883-7. Epub 2019 Jun 28.
J Food Sci Technol. 2019.
PMID: 31477984
Free PMC article.
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Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product.
Lingua MS, Theumer MG, Kruzynski P, Wunderlin DA, Baroni MV.
Lingua MS, et al.
Food Res Int. 2019 Aug;122:496-505. doi: 10.1016/j.foodres.2019.05.022. Epub 2019 May 16.
Food Res Int. 2019.
PMID: 31229105
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