1. Phenolic compounds in laurel woods: A new source of proanthocyanidins;Alejo-Armijo;Journal of Wood Chemistry and Technology,2019
2. Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the brazilian diet;Alves;Journal of Food Science Technology-Mysore,2020
3. Sinapic acid and 3,3’-diindolylmethane potentiate cyclophosphamide antitumor activity through induction of apoptosis and inhibition of metastasis;Amira;International Immunopharmacology,2023
4. Experimental and computational structural studies of 2,3,5-trisubstituted and 1,2,3,5-tetrasubstituted indoles as non-competitive antagonists of gluk1/gluk2 receptors;Bartyzel;Molecules,2022
5. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions;Bing;Food Chemistry,2021