Neuroprotective Properties of Food-Borne Polyphenols in Neurodegenerative Diseases by Rui F. M. Silva, Lea Pogačnik

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Poyphenols – between neuroprotection and neurotoxicity by Lea POGAČNIK, Rui F.M. SILVA

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Polyphenols from Food and Natural Products: Neuroprotection and Safety by Rui F. M. Silva, Lea Pogačnik

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An Overview of Crucial Dietary Substances and Their Modes of Action for Prevention of Neurodegenerative Diseases by Lea Pogačnik, Ajda Ota, Nataša Poklar Ulrih

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The effect of tyrosine residues on α-synuclein fibrillation by Katja Pirc, Miha Škarabot, Lea Pogačnik, Eva Žerovnik, natasa poklar ulrih

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In Vitro Comparison of the Bioactivities of Japanese and Bohemian Knotweed Ethanol Extracts by Lea Pogačnik, Tina Bergant, Mihaela Skrt, Nataša Poklar Ulrih, Jitka Viktorová, Tomáš Ruml

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Enhanced Yield of Bioactivities from Onion (<i>Allium cepa</i> L.) Skin and Their Antioxidant and Anti-α-Amylase Activities by Mariana Gois Ruivo da Silva, Mihaela Skrt, Draženka Komes, Nataša Poklar Ulrih, Lea Pogačnik

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Fermented Biomass of <i>Arthrospira platensis</i> as a Potential Food Ingredient by Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten Rutar, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih

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