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Biochimica Et Biophysica Acta|August 9, 1976
Formation of dityrosine cross-links in proteins by oxidation of tyrosine residuesR Aeschbach, R Amadò, H Neukom
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 1, 1995
The characterization of antioxidantsB Halliwell, R Aeschbach, J Löliger, et al.
Xenobiotica; the Fate of Foreign Compounds in Biological Systems|February 1, 1992
Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acidO I Aruoma, B Halliwell, R Aeschbach, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|January 1, 1994
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosolR Aeschbach, J Löliger, B C Scott, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 1, 1996
An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbsO I Aruoma, J P Spencer, R Rossi, et al.
Free Radical Biology & Medicine|April 28, 1999
Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosolM Deiana, O I Aruoma, M L Bianchi, et al.
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