Polyphenols in Food Industry: Enhancing Quality and Nutritional Value<i></i>
Nurten Coşkun(Çanakkale Onsekiz Mart Üniversitesi), Sercan Karav(Çanakkale Onsekiz Mart Üniversitesi), Sümeyye Sarıtaş(Çanakkale Onsekiz Mart Üniversitesi), Mikhaël Bechelany(École Nationale Supérieure de Chimie de Montpellier)
Cited by 6
Related Papers
A Comprehensive Review of Nanoparticles: From Classification to Application and Toxicity
|Molecules|2024|182
Polyphenols: Secondary Metabolites with a Biological Impression
|Nutrients|2024|97
The Impact of Fermentation on the Antioxidant Activity of Food Products
|Molecules|2024|96
Green Synthesis of Silver Nanoparticles Using Plant Extracts: A Comprehensive Review of Physicochemical Properties and Multifunctional Applications
|International Journal of Molecular Sciences|2025|95
Lactoferrin for COVID-19 prevention, treatment, and recovery
|Frontiers in Nutrition|2022|46