J. Côté

Cranberries and Their Bioactive Constituents in Human Health

Phenolic composition, antioxidant potential and health benefits of citrus peel

Flavonoids as natural phenolic compounds and their role in therapeutics: an overview

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

Phenolic composition and antioxidant potential of grain legume seeds: A review

New horizons in the extraction of bioactive compounds using deep eutectic solvents: A review

Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit

Polyphenols as antimicrobial agents

Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults

Interaction of dietary polyphenols with bovine milk proteins: Molecular structure–affinity relationship and influencing bioactivity aspects

In Vitro Studies on the Relationship Between the Antioxidant Activities of Some Berry Extracts and Their Binding Properties to Serum Albumin

Health Benefits of Fruits and Vegetables

Cranberry (Vaccinium macrocarpon) oligosaccharides decrease biofilm formation by uropathogenic Escherichia coli

New insights into the regulation of anthocyanin biosynthesis in fruits

Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.)

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Modulatory effects of a cranberry extract co-supplementation with Bacillus subtilis CU1 probiotic on phenolic compounds bioavailability and gut microbiota composition in high-fat diet-fed mice

Phenolic compounds in fruits – an overview

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Antioxidant properties of phenolic compounds occurring in edible mushrooms

A review on protein–phenolic interactions and associated changes

Novel Insights into the Pharmacology of Flavonoids

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

Polyphenols and Human Health: The Role of Bioavailability

Antioxidant and Anti-Inflammatory Properties of the Citrus Flavonoids Hesperidin and Hesperetin: An Updated Review of their Molecular Mechanisms and Experimental Models

Edible Mushrooms: Improving Human Health and Promoting Quality Life

Important Flavonoids and Their Role as a Therapeutic Agent

Bioactive Compounds in Cranberries and their Biological Properties

Analyzing Cranberry Bioactive Compounds

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Antimicrobial effect of cranberry juice and extracts

Effect of juice processing on cranberry antibacterial properties

Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products

Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines

Effects of juice processing on cranberry antioxidant properties