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Publications by Gary Williamson
The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review From a Historical Perspective
Comprehensive Reviews in Food Science and Food Safety
Food Science
The Effect of Ageing Temperature on the Physicochemical Properties, Phytochemical Profile and Α-Glucosidase Inhibition of Hibiscus Sabdariffa (Roselle) Wine
Food Chemistry
Medicine
Analytical Chemistry
Food Science
The Occurrence, Fate and Biological Activities ofC-glycosyl Flavonoids in the Human Diet
Critical Reviews in Food Science and Nutrition
Medicine
Industrial
Manufacturing Engineering
Food Science
In Vitro Enzymic Hydrolysis of Chlorogenic Acids in Coffee
Molecular Nutrition and Food Research
Biotechnology
Food Science
Oral Green Tea Catechin Metabolites Are Incorporated Into Human Skin and Protect Against UV Radiation-Induced Cutaneous Inflammation in Association With Reduced Production of Pro-Inflammatory Eicosanoid 12-Hydroxyeicosatetraenoic Acid
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Reporting of Plasma Antioxidant Activities in Human Intervention Studies in the British Journal of Nutrition
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Phenolic Sulfates as New and Highly Abundant Metabolites in Human Plasma After Ingestion of a Mixed Berry Fruit Purée
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Comparison of the Urinary Excretion of Quercetin Glycosides From Red Onion and Aglycone From Dietary Supplements in Healthy Subjects: A Randomized, Single-Blinded, Cross-Over Study
Food and Function
Medicine
Food Science
