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Food Chemistry > 2018 > 246 > C > 360-378
Nutrition and Health > Nutrients, Dietary Supplements, and Nutriceuticals > Antioxidant Nutrient and Bioactive Food Component Interactions: Potential Economic Benefits > 163-187
LWT - Food Science and Technology > 2015 > 62 > 1 Part 2 > 400-407
Arthropod-Plant Interactions > 2015 > 9 > 4 > 373-382
European Food Research and Technology > 2015 > 241 > 5 > 637-645
Journal of Cereal Science > 2013 > 57 > 3 > 312-318
Food Chemistry > 2012 > 134 > 1 > 81-88
Journal of Applied Microbiology > 109 > 1 > 190 - 198
Journal of Industrial Microbiology & Biotechnology > 2010 > 37 > 6 > 617-624
Phytochemistry Reviews > 2010 > 9 > 1 > 133-145
Journal of Functional Foods > 2009 > 1 > 1 > 57-64
Food Chemistry > 2008 > 109 > 4 > 691-702
Archives of Biochemistry and Biophysics > 2008 > 476 > 2 > 196-204
Journal of Cereal Science > 2008 > 47 > 2 > 357-364
Food Chemistry > 2007 > 105 > 4 > 1578-1582
Journal of Food Composition and Analysis > 2006 > 19 > 8 > 771-777
Journal of Food Composition and Analysis > 2006 > 19 > 2-3 > 205-211
Journal of Cereal Science > 2005 > 42 > 2 > 205-212
Food Chemistry > 2004 > 84 > 4 > 527-531
Journal of Chromatography A > 2003 > 1016 > 1 > 89-98