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The characterization of antioxidants.
Food Chem Toxicol. 1995 Jul;33(7):601-17. doi: 10.1016/0278-6915(95)00024-v.
Food Chem Toxicol. 1995.
PMID: 7628797
Review.
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol.
Aeschbach R, Löliger J, Scott BC, Murcia A, Butler J, Halliwell B, Aruoma OI.
Aeschbach R, et al.
Food Chem Toxicol. 1994 Jan;32(1):31-6. doi: 10.1016/0278-6915(84)90033-4.
Food Chem Toxicol. 1994.
PMID: 7510659
Item in Clipboard
An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs.
Aruoma OI, Spencer JP, Rossi R, Aeschbach R, Khan A, Mahmood N, Munoz A, Murcia A, Butler J, Halliwell B.
Aruoma OI, et al. Among authors: aeschbach r.
Food Chem Toxicol. 1996 May;34(5):449-56. doi: 10.1016/0278-6915(96)00004-x.
Food Chem Toxicol. 1996.
PMID: 8655093
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Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid.
Aruoma OI, Halliwell B, Aeschbach R, Löligers J.
Aruoma OI, et al. Among authors: aeschbach r.
Xenobiotica. 1992 Feb;22(2):257-68. doi: 10.3109/00498259209046624.
Xenobiotica. 1992.
PMID: 1378672
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Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol.
Deiana M, Aruoma OI, Bianchi ML, Spencer JP, Kaur H, Halliwell B, Aeschbach R, Banni S, Dessi MA, Corongiu FP.
Deiana M, et al. Among authors: aeschbach r.
Free Radic Biol Med. 1999 Mar;26(5-6):762-9. doi: 10.1016/s0891-5849(98)00231-7.
Free Radic Biol Med. 1999.
PMID: 10218666
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Dityrosine: in vitro production and characterization.
Amadò R, Aeschbach R, Neukom H.
Amadò R, et al. Among authors: aeschbach r.
Methods Enzymol. 1984;107:377-88. doi: 10.1016/0076-6879(84)07026-9.
Methods Enzymol. 1984.
PMID: 6503719
No abstract available.
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Investigation of Maillard products in bacterial mutagenicity test systems.
Aeschbacher HU, Chappuis C, Manganel M, Aeschbach R.
Aeschbacher HU, et al. Among authors: aeschbach r.
Prog Food Nutr Sci. 1981;5(1-6):279-93.
Prog Food Nutr Sci. 1981.
PMID: 7323298
No abstract available.
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Formation of dityrosine cross-links in proteins by oxidation of tyrosine residues.
Aeschbach R, Amadò R, Neukom H.
Aeschbach R, et al.
Biochim Biophys Acta. 1976 Aug 9;439(2):292-301. doi: 10.1016/0005-2795(76)90064-7.
Biochim Biophys Acta. 1976.
PMID: 952964
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