Publications in collaboration with researchers from University of Parma (10)

2024

  1. Exploring and disentangling the production of potentially bioactive phenolic catabolites from dietary (poly)phenols, phenylalanine, tyrosine and catecholamines

    Redox Biology, Vol. 71

2021

  1. The hCOMET project: International database comparison of results with the comet assay in human biomonitoring. Baseline frequency of DNA damage and effect of main confounders

    Mutation Research - Reviews in Mutation Research, Vol. 787

2019

  1. Inter-individual variability in the production of flavan-3-ol colonic metabolites: preliminary elucidation of urinary metabotypes

    European Journal of Nutrition, Vol. 58, Núm. 4, pp. 1529-1543

  2. Phenyl-γ-valerolactones and phenylvaleric acids, the main colonic metabolites of flavan-3-ols: Synthesis, analysis, bioavailability, and bioactivity

    Natural Product Reports, Vol. 36, Núm. 5, pp. 714-752

2018

  1. Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract

    Food Chemistry, Vol. 252, pp. 49-60

2017

  1. Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

    Journal of Functional Foods, Vol. 32, pp. 195-207

  2. Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]((S1756464617301068)(10.1016/j.jff.2017.02.033))

    Journal of Functional Foods

2016

  1. Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

    Journal of Functional Foods, Vol. 27, pp. 201-213

2015

  1. New insights into the bioavailability of red raspberry anthocyanins and ellagitannins

    Free Radical Biology and Medicine, Vol. 89, pp. 758-769

2014

  1. Variations in caffeine and chlorogenic acid contents of coffees: What are we drinking?

    Food and Function, Vol. 5, Núm. 8, pp. 1718-1726