Quantification by UHPLC of total individual polyphenols in fruit juices

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

Quantification of phytoprostanes – bioactive oxylipins – and phenolic compounds of Passiflora edulis Sims shell using UHPLC-QqQ-MS/MS and LC-IT-DAD-MS/MS

Sustained deficit irrigation affects the colour and phytochemical characteristics of pomegranate juice

New UHPLC–QqQ-MS/MS method for quantitative and qualitative determination of free phytoprostanes in foodstuffs of commercial olive and sunflower oils