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Food Research International, Vol. 32, Iss. 7, 1999-08 ,pp. : 503-507

Elsevier

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In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine

By Lucarini M.   Di Lullo G.   Cappelloni M.   Lombardi-Boccia G.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 39-44

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In vitro studies of polyphenol compounds, total antioxidant capacity and other dietary indices in a mixture of plants (Prolipid)

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International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 7, 2007-11 ,pp. : 531-541

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Iron binding characteristics of phenolic compounds: some tentative structure-activity relations

By Khokhar S.   Owusu Apenten R.K.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 133-140

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Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

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