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Journal of Food Science|January 21, 2012
Effect of storage conditions on lipid components and color of Mugil cephalus processed roesAntonella Rosa, Paola Scano, Angela Atzeri, et al.
Toxicology Letters|March 30, 2005
Cholesterol as target of Fe-NTA-induced lipid peroxidation in rat tissuesAntonella Rosa, Monica Deiana, Giulia Corona, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
Olive Oil Phenolic Compounds' Activity against Age-Associated Cognitive Decline: Clinical and Experimental EvidenceAnna Boronat, Gabriele Serreli, Jose Rodríguez-Morató, et al.
Molecules (Basel, Switzerland)|December 24, 2021
Conjugated Metabolites of Hydroxytyrosol and Tyrosol Contribute to the Maintenance of Nitric Oxide Balance in Human Aortic Endothelial Cells at Physiologically Relevant ConcentrationsGabriele Serreli, Melanie Le Sayec, Camilla Diotallevi, et al.
Phytotherapy Research : PTR|November 20, 2004
Antioxidant activity of supercritical extract of Melissa officinalis subsp. officinalis and Melissa officinalis subsp. inodoraBruno Marongiu, Silvia Porcedda, Alessandra Piras, et al.
Cells|September 27, 2024
Cardiovascular and Metabolic Benefits of Extra Virgin Olive Oil Phenolic Compounds: Mechanistic Insights from In Vivo StudiesGabriele Serreli, Anna Boronat, Rafael De la Torre, et al.
Clinical Nutrition (Edinburgh, Scotland)|March 20, 2004
L-ergothioneine modulates oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of polyunsaturated fatty acidsMonica Deiana, Antonella Rosa, Viviana Casu, et al.
Biofactors (Oxford, England)|April 9, 2005
Lipid peroxidation in plasma of rats treated with ferric-nitrilotriacetate, in relation to kidney and liver modificationsMonica Deiana, Antonella Rosa, Giulia Corona, et al.
BMC Research Notes|February 15, 2020
Human Herpesvirus 8 infection may contribute to oxidative stress in diabetes type 2 patientsAlessandra Incani, Luisa Marras, Gabriele Serreli, et al.
Foods (Basel, Switzerland)|July 12, 2025
Salvia desoleana Atzei et Picci Steam-Distillation Water By-Products as a Source of Bioactive Compounds with Antioxidant ActivitiesValentina Masala, Gabriele Serreli, Antonio Laus, et al.
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