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År

Marjojen ravintoaineet, polyfenolit ja terveysvaikutukset

Öppen tillgång
Törrönen Riitita
Luonnonvarakeskus (Luke)2015

Mustikka ja terveyden ylläpito

Öppen tillgång
Manninen, Outi; Martz, Francoise; Merilä, Päivi
Luke Tietokortti2022

Role of red beetroot in bread for reducing mycotoxin risks : Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2024.142036
Llorens, Paula; Juan-García, Ana; Pakkanen, Hannu; Moltó Juan, Carlos; Vehniäinen, Eeva-Riikka; Juan...
Food chemistry2025

Virus persistence on surfaces : studies on nature-based solutions

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Shroff, Sailee
JYU dissertations2024

Polyphenols Epigallocatechin Gallate and Resveratrol, and Polyphenol-Functionalized Nanoparticles Prevent Enterovirus Infection through Clustering and Stabilization of the Viruses

Referentgranskad
Öppen tillgång
DOI
10.3390/pharmaceutics13081182
Reshamwala, Dhanik; Shroff, Sailee; Sheik, Amamuddy Olivier; Laquintana, Valentino; Denora, Nunzio; ...
Pharmaceutics2021

Broad-spectrum antivirals from nature : studies on efficacy and molecular mechanism

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Reshamwala, Dhanik
JYU dissertations2023

Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Referentgranskad
DOI
10.1016/bs.afnr.2021.02.007
Mattila, Pirjo; Pap, Nora; Järvenpää, Eila; Kahala, Minna; Mäkinen, Sari
Advances in Food and Nutrition Research2021

Pilot scale hydrodynamic cavitation and hot-water extraction of Norway spruce bark yield antimicrobial and polyphenol-rich fractions

Referentgranskad
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DOI
10.1016/j.seppur.2024.130925
Tienaho, Jenni; Liimatainen, Jaana; Myllymäki, Laura; Kaipanen, Kalle; Tagliavento, Luca; Ruuttunen,...
Separation and purification technology2025

Laccase-Catalyzed Copolymerization of Tannin and Technical Lignin : Polymerization Kinetics and Enhanced Properties of Polyphenols

Referentgranskad
Öppen tillgång
DOI
10.1021/acssuschemeng.4c01611
Lu, Zonghong; Tienaho, Jenni; Kilpeläinen, Petri; Wang, Luyao; Zhang, Hao; Hu, Liqiu; Liu, Rui; Brän...
Acs sustainable chemistry and engineering2024

Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake : From processing to bioactivities

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.133240
Granato, Daniel; Fidelis, Marina; Haapakoski, Marjo; dos Santos Lima, Amanda; Viil, Janeli; Hellströ...
Food chemistry2022

Marjojen ravintoaineet, polyfenolit ja terveysvaikutukset

Öppen tillgång
2015

Mustikka ja terveyden ylläpito

Öppen tillgång
2022

Role of red beetroot in bread for reducing mycotoxin risks : Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2024.142036
2025

Virus persistence on surfaces : studies on nature-based solutions

Öppen tillgång
2024

Polyphenols Epigallocatechin Gallate and Resveratrol, and Polyphenol-Functionalized Nanoparticles Prevent Enterovirus Infection through Clustering and Stabilization of the Viruses

Referentgranskad
Öppen tillgång
DOI
10.3390/pharmaceutics13081182
2021

Broad-spectrum antivirals from nature : studies on efficacy and molecular mechanism

Öppen tillgång
2023

Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Referentgranskad
DOI
10.1016/bs.afnr.2021.02.007
2021

Pilot scale hydrodynamic cavitation and hot-water extraction of Norway spruce bark yield antimicrobial and polyphenol-rich fractions

Referentgranskad
Öppen tillgång
DOI
10.1016/j.seppur.2024.130925
2025

Laccase-Catalyzed Copolymerization of Tannin and Technical Lignin : Polymerization Kinetics and Enhanced Properties of Polyphenols

Referentgranskad
Öppen tillgång
DOI
10.1021/acssuschemeng.4c01611
2024

Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake : From processing to bioactivities

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.133240
2022