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Results:
1-8
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Results: 8
Authors:
Natella, F
Ghiselli, A
Guidi, A
Ursini, F
Scaccini, C
Citation: F. Natella et al., Red wine mitigates the postprandial increase of LDL susceptibility to oxidation, FREE RAD B, 30(9), 2001, pp. 1036-1044
Authors:
Ghiselli, A
Natella, F
Guidi, A
Montanari, L
Fantozzi, P
Scaccini, C
Citation: A. Ghiselli et al., Beer increases plasma antioxidant capacity in humans, J NUTR BIOC, 11(2), 2000, pp. 76-80
Authors:
Ghiselli, A
Serafini, M
Natella, F
Scaccini, C
Citation: A. Ghiselli et al., Total antioxidant capacity as a tool to assess redox status: Critical viewand experimental data, FREE RAD B, 29(11), 2000, pp. 1106-1114
Authors:
Virgili, F
Pagana, G
Bourne, L
Rimbach, G
Natella, F
Rice-Evans, C
Packer, L
Citation: F. Virgili et al., Ferulic acid excretion as a marker of consumption of a French maritime pine (Pinus maritima) bark extract, FREE RAD B, 28(8), 2000, pp. 1249-1256
Authors:
Montanari, L
Perretti, G
Natella, F
Guidi, A
Fantozzi, P
Citation: L. Montanari et al., Organic and phenolic acids in beer, FOOD SCIENC, 32(8), 1999, pp. 535-539
Authors:
Natella, F
Nardini, M
Di Felice, M
Scaccini, C
Citation: F. Natella et al., Benzoic and cinnamic acid derivatives as antioxidants: Structure-activity relation, J AGR FOOD, 47(4), 1999, pp. 1453-1459
Authors:
Natella, F
Nardini, M
Ursini, F
Scaccini, C
Citation: F. Natella et al., Oxidative modification of human low-density lipoprotein by horseradish peroxidase in the absence of hydrogen peroxide, FREE RAD RE, 29(5), 1998, pp. 427-434
Authors:
Nardini, M
Pisu, P
Gentili, V
Natella, F
Di Felice, M
Piccolella, E
Scaccini, C
Citation: M. Nardini et al., Effect of caffeic acid on tert-butyl hydroperoxide-induced oxidative stress in U937, FREE RAD B, 25(9), 1998, pp. 1098-1105
Risultati:
1-8
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