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C Galli

Showing results (21-30 of 481) with videos related to

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Life Sciences. Pt. 2: Biochemistry, General and Molecular Biology|February 22, 1971
Abnormal fatty acid pattern in brain gangliosides in a case of Kufs' diseaseB Berra, C Galli
World Review of Nutrition and Dietetics|January 1, 1991
Dietary omega 3 fatty acids and cancer: an overviewC Galli, R Butrum
Methods in Enzymology|January 1, 1982
Use of microwave techniques to inactivate brain enzymes rapidlyC Galli, G Racagni
Upsala Journal of Medical Sciences. Supplement|January 1, 1990
Eicosanoids and the central nervous systemC Galli, A Petroni
Analytical Biochemistry|July 1, 1997
Evaluation of antioxidant capacity by chemiluminescenceF Visioli, C Galli
Nutrition (Burbank, Los Angeles County, Calif.)|January 20, 1998
Recent advances in the biology of n-6 fatty acidsC Galli, F Marangoni
Nutrition Reviews|June 13, 1998
The effect of minor constituents of olive oil on cardiovascular disease: new findingsF Visioli, C Galli
World Review of Nutrition and Dietetics|April 9, 2002
Phenolics from olive oil and its waste products. Biological activities in in vitro and in vivo studiesF Visioli, C Galli
The American Journal of Clinical Nutrition|September 1, 2000
Olive oil: more than just oleic acidF Visioli, C Galli
Journal of Neurochemistry|February 1, 1976
The release of brain free fatty acids during ischaemia in essential fatty acid-deficient ratsC Galli, C Spagnuolo
Pageof 49

Showing results (21-30 of 481) with videos related to

Sort By:
Pageof 49
Life Sciences. Pt. 2: Biochemistry, General and Molecular Biology|February 22, 1971
Abnormal fatty acid pattern in brain gangliosides in a case of Kufs' diseaseB Berra, C Galli
World Review of Nutrition and Dietetics|January 1, 1991
Dietary omega 3 fatty acids and cancer: an overviewC Galli, R Butrum
Methods in Enzymology|January 1, 1982
Use of microwave techniques to inactivate brain enzymes rapidlyC Galli, G Racagni
Upsala Journal of Medical Sciences. Supplement|January 1, 1990
Eicosanoids and the central nervous systemC Galli, A Petroni
Analytical Biochemistry|July 1, 1997
Evaluation of antioxidant capacity by chemiluminescenceF Visioli, C Galli
Nutrition (Burbank, Los Angeles County, Calif.)|January 20, 1998
Recent advances in the biology of n-6 fatty acidsC Galli, F Marangoni
Nutrition Reviews|June 13, 1998
The effect of minor constituents of olive oil on cardiovascular disease: new findingsF Visioli, C Galli
World Review of Nutrition and Dietetics|April 9, 2002
Phenolics from olive oil and its waste products. Biological activities in in vitro and in vivo studiesF Visioli, C Galli
The American Journal of Clinical Nutrition|September 1, 2000
Olive oil: more than just oleic acidF Visioli, C Galli
Journal of Neurochemistry|February 1, 1976
The release of brain free fatty acids during ischaemia in essential fatty acid-deficient ratsC Galli, C Spagnuolo
Pageof 49