| Total antioxidant capacity as a tool to assess redox status: critical view and experimental data A Ghiselli, M Serafini, F Natella, C Scaccini Free Radical Biology and Medicine 29 (11), 1106-1114, 2000 | 1603 | 2000 |
| In vivo antioxidant effect of green and black tea in man. M Serafini, A Ghiselli, A Ferro-Luzzi European journal of clinical nutrition 50 (1), 28-32, 1996 | 838 | 1996 |
| Antioxidant activity of different phenolic fractions separated from an Italian red wine A Ghiselli, M Nardini, A Baldi, C Scaccini Journal of agricultural and food chemistry 46 (2), 361-367, 1998 | 740 | 1998 |
| A fluorescence-based method for measuring total plasma antioxidant capability A Ghiselli, M Serafini, G Maiani, E Azzini, A Ferro-Luzzi Free Radical Biology and Medicine 18 (1), 29-36, 1995 | 635 | 1995 |
| Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document F Marangoni, G Corsello, C Cricelli, N Ferrara, A Ghiselli, L Lucchin, ... Food & nutrition research 59 (1), 27606, 2015 | 446 | 2015 |
| The flavonoids quercetin and catechin synergistically inhibit platelet function by antagonizing the intracellular production of hydrogen peroxide P Pignatelli, FM Pulcinelli, A Celestini, L Lenti, A Ghiselli, PP Gazzaniga, ... The American journal of clinical nutrition 72 (5), 1150-1155, 2000 | 381 | 2000 |
| Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects F Marangoni, C Agostoni, C Borghi, AL Catapano, H Cena, A Ghiselli, ... Atherosclerosis 292, 90-98, 2020 | 340 | 2020 |
| Determination of free and bound phenolic acids in beer M Nardini, A Ghiselli Food Chemistry 84 (1), 137-143, 2004 | 299 | 2004 |
| Polyphenols synergistically inhibit oxidative stress in subjects given red and white wine P Pignatelli, A Ghiselli, B Buchetti, R Carnevale, F Natella, G Germano, ... Atherosclerosis 188 (1), 77-83, 2006 | 257 | 2006 |
| Red wine, tea, and antioxidants M Serafini, A Ghiselli, A Ferro-Luzzi, CAS Melville The Lancet 344 (8922), 626, 1994 | 241 | 1994 |
| Beer increases plasma antioxidant capacity in humans A Ghiselli, F Natella, A Guidi, L Montanari, P Fantozzi, C Scaccini The Journal of nutritional biochemistry 11 (2), 76-80, 2000 | 223 | 2000 |
| Platelet activation by superoxide anion and hydroxyl radicals intrinsically generated by platelets that had undergone anoxia and then reoxygenated R Leo, D Pratico, L Iuliano, FM Pulcinelli, A Ghiselli, P Pignatelli, ... Circulation 95 (4), 885-891, 1997 | 217 | 1997 |
| Analysis of plasma antioxidant capacity by competition kinetics F Tubaro, A Ghiselli, P Rapuzzi, M Maiorino, F Ursini Free Radical Biology and Medicine 24 (7-8), 1228-1234, 1998 | 216 | 1998 |
| Resveratrol, at Concentrations Attainable with Moderate Wine Consumption, Stimulates Human Platelet Nitric Oxide Production3 P Gresele, P Pignatelli, G Guglielmini, R Carnevale, AM Mezzasoma, ... The Journal of nutrition 138 (9), 1602-1608, 2008 | 205 | 2008 |
| Iron-dependent human platelet activation and hydroxyl radical formation: involvement of protein kinase C D Pratico, M Pasin, OP Barry, A Ghiselli, G Sabatino, L Iuliano, ... Circulation 99 (24), 3118-3124, 1999 | 180 | 1999 |
| Salicylate hydroxylation as an early marker of in vivo oxidative stress in diabetic patients A Ghiselli, O Laurenti, G De Mattia, G Maiani, A Ferro-Luzzi Free Radical Biology and Medicine 13 (6), 621-626, 1992 | 178 | 1992 |
| Phenolic acids from beer are absorbed and extensively metabolized in humans M Nardini, F Natella, C Scaccini, A Ghiselli The Journal of nutritional biochemistry 17 (1), 14-22, 2006 | 175 | 2006 |
| Cow’s milk consumption and health: a health professional’s guide F Marangoni, L Pellegrino, E Verduci, A Ghiselli, R Bernabei, R Calvani, ... Journal of the American College of Nutrition 38 (3), 197-208, 2019 | 172 | 2019 |
| Nutraceuticals and functional foods for the control of plasma cholesterol levels. An intersociety position paper A Poli, CM Barbagallo, AFG Cicero, A Corsini, E Manzato, B Trimarco, ... Pharmacological research 134, 51-60, 2018 | 155 | 2018 |
| Red wine mitigates the postprandial increase of LDL susceptibility to oxidation F Natella, A Ghiselli, A Guidi, F Ursini, C Scaccini Free Radical Biology and Medicine 30 (9), 1036-1044, 2001 | 153 | 2001 |
