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For: Martini S, Conte A, Cattivelli A, Tagliazucchi D. Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds. Food Chem 2021;341:128298. [PMID: 33059271 DOI: 10.1016/j.foodchem.2020.128298] [Cited by in Crossref: 19] [Cited by in F6Publishing: 21] [Article Influence: 6.3] [Reference Citation Analysis]
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10 Cattivelli A, Conte A, Martini S, Tagliazucchi D. Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 2022;11:689. [DOI: 10.3390/foods11050689] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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19 Gong L, Hu L, Feng D, Chi J, Wang B, Wang J. Effects of different household cooking methods on the biological properties of Chinese yam. Food Chem 2021;363:130246. [PMID: 34116491 DOI: 10.1016/j.foodchem.2021.130246] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
20 Cattivelli A, Conte A, Martini S, Tagliazucchi D. Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 2021;10:1023. [PMID: 34066759 DOI: 10.3390/foods10051023] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
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