Mickey Wilson

Cancer chemoprevention through dietary flavonoids: what’s limiting?

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

Mass spectrometry in the structural analysis of flavonoids

Natural product-based nanoformulations for cancer therapy: Opportunities and challenges

Anthocyanins in grapes and grape products

Role of the gut microbiota in nutrition and health

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Natural polyphenols: An overview

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

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

By-products of plant food processing as a source of functional compounds — recent developments

Characterization of Anthocyanins in Grape Juices by Ion Trap Liquid Chromatography−Mass Spectrometry

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

The Therapeutic Potential of Naringenin: A Review of Clinical Trials

Exploring the Colonic Metabolism of Grape and Strawberry Anthocyanins and Their in Vitro Apoptotic Effects in HT-29 Colon Cancer Cells

The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective

Chemical studies of anthocyanins: A review

Berries as a potential anti-influenza factor – A review

Flavonoids in Cancer and Apoptosis

Important Flavonoids and Their Role as a Therapeutic Agent

Pigment Quantity and Quality Characteristics of Some NativeVitis rotundifoliaMichx

Black Currant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome

Metabolic Effects of Berries with Structurally Diverse Anthocyanins