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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

The Lancet (British edition), 1993-02, Vol.341 (8843), p.454-457

1993

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Eigenvalue separation in some random matrix models

Journal of mathematical physics, 2009-03, Vol.50 (3), p.033302-033302-24

2009

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Asymptotic form of the density profile for Gaussian and Laguerre random matrix ensembles with orthogonal and symplectic symmetry

Journal of mathematical physics, 2006-02, Vol.47 (2), p.023301-023301-26

2006

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Edge effects in some perturbations of the Gaussian unitary ensemble

Journal of mathematical physics, 2010-12, Vol.51 (12), p.123305-123305-16

2010

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Inhibition of human LDL oxidation by resveratrol

The Lancet (British edition), 1993-04, Vol.341 (8852), p.1103-1104

1993

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Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4874-4882

2000

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Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.147-151

2000

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Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines

Journal of the science of food and agriculture, 1996, Vol.70 (1), p.55-61

1996

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The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Journal of the science of food and agriculture, 2000-10, Vol.80 (13), p.1925-1941

2000

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Lactoferrin in Infant Formulas: Effect on Oxidation

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4984-4990

2000

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Recent advances in lipid oxidation

Journal of the science of food and agriculture, 1991, Vol.54 (4), p.495-511

Frankel, E.N

1991

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Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions

Journal of the science of food and agriculture, 1996-10, Vol.72 (2), p.201-208

1996

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Asymptotic corrections to the eigenvalue density of the GUE and LUE

Journal of mathematical physics, 2005-10, Vol.46 (10), p.103301.1-103301.17

2005

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Antioxidants in lipid foods and their impact on food quality

Food chemistry, 1996-09, Vol.57 (1), p.51-55

Frankel, Edwin N.

1996

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Two-component cosmological fluids with gravitational instabilities

Journal of mathematical physics, 2006-06, Vol.47 (6), p.062505-062505-25

2006

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Painlevé transcendent evaluations of finite system density matrices for 1d impenetrable bosons

Communications in mathematical physics, 2003-01, Vol.238 (1-2), p.257-285

2003

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Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4107-4112

1998

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Lipid Oxidation

Frankel, Edwin N

2nd ed., 2014

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Short wavelength analysis of the evolution of perturbations in a two-component cosmological fluid

Journal of mathematical physics, 2006-06, Vol.47 (6), p.062506-062506-27

2006

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Comparison of Natural Polyphenol Antioxidants from Extra Virgin Olive Oil with Synthetic Antioxidants in Tuna Lipids during Thermal Oxidation

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.4873-4879

1999

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Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Journal of the American Oil Chemists' Society, 1999-02, Vol.76 (2), p.231-236

1999

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Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA

Journal of food science, 1999-03, Vol.64 (2), p.371-376

1999

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Effect of Lactoferrin on Oxidative Stability of Corn Oil Emulsions and Liposomes

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1356-1361

1999

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Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.131-135

1996

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Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

Food chemistry, 1998-01, Vol.61 (1), p.71-75

1998

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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

Eigenvalue separation in some random matrix models

Asymptotic form of the density profile for Gaussian and Laguerre random matrix ensembles with orthogonal and symplectic symmetry

Edge effects in some perturbations of the Gaussian unitary ensemble

Inhibition of human LDL oxidation by resveratrol

Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils

Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars

Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Lactoferrin in Infant Formulas: Effect on Oxidation

Recent advances in lipid oxidation

Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions

Asymptotic corrections to the eigenvalue density of the GUE and LUE

Antioxidants in lipid foods and their impact on food quality

Two-component cosmological fluids with gravitational instabilities

Painlevé transcendent evaluations of finite system density matrices for 1d impenetrable bosons

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Lipid Oxidation

Short wavelength analysis of the evolution of perturbations in a two-component cosmological fluid

Comparison of Natural Polyphenol Antioxidants from Extra Virgin Olive Oil with Synthetic Antioxidants in Tuna Lipids during Thermal Oxidation

Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA

Effect of Lactoferrin on Oxidative Stability of Corn Oil Emulsions and Liposomes

Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

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