Influence of solvents on the antioxidant property of flavonoidsFINOTTI, Enrico; DI MAJO, Danila.Nahrung (Weinheim). 2003, Vol 47, Num 3, pp 186-187, issn 0027-769X, 2 p.Article

The antioxidant capacity of red wine in relationship with its polyphenolic constituentsDI MAJO, Danila; LA GUARDIA, Maurizio; GIAMMANCO, Santo et al.Food chemistry. 2008, Vol 111, Num 1, pp 45-49, issn 0308-8146, 5 p.Article

Flavanones in Citrus fruit : Structure-antioxidant activity relationshipsDI MAJO, Danila; GIAMMANCO, Marco; LA GUARDIA, Maurizio et al.Food research international. 2005, Vol 38, Num 10, pp 1161-1166, issn 0963-9969, 6 p.Article

Citrus flavonoids: Molecular structure, biological activity and nutritional properties : A reviewTRIPOLI, Elisa; LA GUARDIA, Maurizio; GIAMMANCO, Santo et al.Food chemistry. 2007, Vol 104, Num 2, pp 466-479, issn 0308-8146, 14 p.Article

The phenolic compounds of olive oil : structure, biological activity and beneficial effects on human healthTRIPOLI, Elisa; GIAMMANCO, Marco; TABACCHI, Garden et al.Nutrition research reviews. 2005, Vol 18, Num 1, pp 98-112, issn 0954-4224, 15 p.Article

Follistatin as potential therapeutic target in prostate cancerSEPPORTA, Maria Vittoria; TUMMINELLO, Francesca Maria; FLANDINA, Carla et al.Targeted oncology. 2013, Vol 8, Num 4, pp 215-223, issn 1776-2596, 9 p.Article

Different sorption behaviors for wine polyphenols in contact with oak woodBARRERA-GARCIA, V. Daniela; GOUGEON, Régis D; DI MAJO, Danila et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 17, pp 7021-7027, issn 0021-8561, 7 p.Article