| Effect of dietary copper and vitamin E supplementation, and extensive feedingwith acorn and grass on longissimus muscle composition and susceptibility tooxidation in Iberian pigs. | J Anim Physiol Anim Nutr (Berl) | 2001 Oct | 11686801 |
| Red wine mitigates the postprandial increase of LDL susceptibility to oxidation. | Free Radic Biol Med | 2001 May 1 | 11316584 |
| Results from two repeated 5 day dietary records with a 1 y interval amongpatients with colorectal polyps. | Eur J Clin Nutr | 2001 May | 11378811 |
| Isolation and characterization of antioxidant compounds from Aspergillus candidus broth filtrate. | J Agric Food Chem | 2001 Mar | 11312875 |
| Antioxidant activity of resveratrol compared with common food additives. | J Food Prot | 2001 Mar | 11252483 |
| Diazepam submicron emulsions containing soya-bean oil and intended for oral orrectal delivery. | Pharmazie | 2001 Mar | 11265587 |
| Evaluation of antioxidant activity of epigallocatechin gallate in biphasic model systems in vitro. | Mol Cell Biochem | 2001 Feb | 11330830 |
| Studies on the antioxidative activities of Hsian-tsao (Mesona procumbens Hemsl)leaf gum. | J Agric Food Chem | 2001 Feb | 11262057 |
| Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redoxcycle: prevention of oxidation by enzymic and nonenzymic antioxidants. | J Agric Food Chem | 2001 Dec | 11743790 |
| Inhibition of malonaldehyde formation from blood plasma oxidation by aromaextracts and aroma components isolated from clove and eucalyptus. | Food Chem Toxicol | 2001 Dec | 11696393 |