V. Barzanti

Antioxidants and Total Peroxyl Radical-Trapping Ability of Olive and Seed Oils

Luciana Cabrini, V. Barzanti, Marta Cipollone et al. · Journal of Agricultural and Food Chemistry · 2001 · 89 citations

Extraction of lipids and lipophilic antioxidants from fish tissues: A comparison among different methods

Luciana Cabrini, Laura Landi, Claudio Stefanelli et al. · Comparative Biochemistry and Physiology Part B Comparative Biochemistry · 1992 · 59 citations

Lipid Analysis, Biochemistry, Omega-3 Fatty Acid +11

The effect of dietary lipid changes on the fatty acid composition and function of liver, heart and brain mitochondria in the rat at different ages

V. Barzanti, Maurizio Battino, Alessandra Baracca et al. · British Journal Of Nutrition · 1994 · 58 citations · Full text

Mitochondrial activities of rat heart during ageing

Cinzia Castelluccio, Alessandra Baracca, Romana Fato et al. · Mechanisms of Ageing and Development · 1994 · 41 citations

Aging, Mitochondrial Function, Mitochondrial Biogenesis +7

Mitochondrial and microsomal cholesterol mobilization after oxidative stress induced by adriamycin in rats fed with dietary olive and corn oil

Jesús R. Huertas, Maurizio Battino, V. Barzanti et al. · Life Sciences · 1992 · 35 citations

Microsomal Cholesterol Mobilization, Oxysterol, Biochemistry +8