English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Phenolics are the most common phytochemicals in a human diet that comprise a variety of compounds with a great diversity of structures and biological functions (antioxidant, anti-infl ammatory, antimicrobial, anticancer, antiproliferative, antiatherosclerotic properties) [Giampieri et al., 2017; Haminiuk et al., 2012]. In addition to being considered as potent bioactive food ingredients they are also used to enhance the color, the fl avor and the shelf life/stability of different foods prone to oxidation, such as edible oils [Aladedunye et al., 2014; Asnaashari et al., 2015]. Among plant-derived sources of natural phenolics, blueberries (Vaccinium corymbosum L.) are one of the richest sources per serving size [Pérez-Jiménez et al., 2010]. Compo-

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability