1. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST;Aksoy;Food Science and Technology,2020
2. In vitro models for studying secondary plant metabolite digestion and bioaccessibility;Alminger;Comprehensive Reviews in Food Science and Food Safety,2014
3. Effects of a traditional fermented grape-based drink “hardaliye” on a variety of biochemical and antioxidant parameters in healthy adults;Amoutzopoulos,2013
4. Effects of a traditional fermented grape-based drink “hardaliye” on antioxidant status of healthy adults: A randomized controlled clinical trial;Amoutzopoulos;Journal of the Science of Food and Agriculture,2013
5. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion;Antonini;Meat Science,2019