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Journal of Agricultural and Food Chemistry|November 23, 2000
Antioxidant activity of selected Spanish wines in corn oil emulsionsC Sánchez-Moreno, M T Satué-Gracia, E N FrankelJournal of Agricultural and Food Chemistry|December 22, 1999
Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidationI Medina, M T Satué-Gracia, J B German, et al.Journal of Agricultural and Food Chemistry|October 29, 2000
Lactoferrin in infant formulas: effect on oxidationM T Satué-Gracia, E N Frankel, N Rangavajhyala, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomesS W Huang, M T Satué-Gracia, E N Frankel, et al.Journal of Agricultural and Food Chemistry|May 4, 2000
Spanish sparkling wines (Cavas) as inhibitors of in vitro human low-density lipoprotein oxidationM T Satué-Gracia, C Andrés-Lacueva, R M Lamuela-Raventós, et al.Pageof 1