Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations von Pellegrini, Nicoletta, Vitaglione, Paola, Granato, Daniel, Fogliano, Vincenzo

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effect of cooking on the phytochemical content of vegetables von Palermo, Mariantonella, Pellegrini, Nicoletta, Fogliano, Vincenzo

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Total antioxidant capacities of raw and cooked meats von Serpen, Arda, Gökmen, Vural, Fogliano, Vincenzo

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Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin? von Udenigwe, Chibuike C., Fogliano, Vincenzo

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Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility von Kan, Lijiao, Oliviero, Teresa, Verkerk, Ruud, Fogliano, Vincenzo, Capuano, Edoardo

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Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens von Janssen, Renske H, Vincken, Jean-Paul, van den Broek, Lambertus A. M, Fogliano, Vincenzo, Lakemond, Catriona M. M

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The science of healthy food design: Let’s grow together von Fogliano, Vincenzo

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Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system von Zhang, Hao, Troise, Antonio Dario, Zhang, Hui, Fogliano, Vincenzo

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Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands von Horvat, Andrijana, Fogliano, Vincenzo, Luning, Pieternel A

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Mineral Biofortification of Vegetables as a Tool to Improve Human Diet von Buturi, Camila Vanessa, Mauro, Rosario Paolo, Fogliano, Vincenzo, Leonardi, Cherubino, Giuffrida, Francesco

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The long story of the Maillard reaction: the beginning of the second century von Fogliano, Vincenzo

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The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products von Troise, Antonio Dario, Wiltafsky, Markus, Fogliano, Vincenzo, Vitaglione, Paola

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Flavor of roasted peanuts (Arachis hypogaea) — Part II: Correlation of volatile compounds to sensory characteristics von Lykomitros, Dimitrios, Fogliano, Vincenzo, Capuano, Edoardo

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Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten von Kan, Lijiao, Capuano, Edoardo, Fogliano, Vincenzo, Oliviero, Teresa, Verkerk, Ruud

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Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins von Quiroz-Reyes, Cinthya Nathaly, Fogliano, Vincenzo

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Entoferritin: An innovative iron source for human consumption von First, Tomer, Fogliano, Vincenzo, Mishyna, Maryia

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Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables von Miglio, Cristiana, Chiavaro, Emma, Visconti, Attilio, Fogliano, Vincenzo, Pellegrini, Nicoletta

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Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source von Mubaiwa, Juliet, Fogliano, Vincenzo, Chidewe, Cathrine, Linnemann, Anita R

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Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae von Janssen, Renske H., Canelli, Greta, Sanders, Mark G., Bakx, Edwin J., Lakemond, Catriona M. M., Fogliano, Vincenzo, Vincken, Jean-Paul

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Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults von Bui, Thi Phuong Nam, Troise, Antonio Dario, Nijsse, Bart, Roviello, Giovanni N, Fogliano, Vincenzo, de Vos, Willem M.

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