Teresa Mazzeo

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana et al. · Journal of Agricultural and Food Chemistry · 2010 · 289 citations

Food Chemistry, Nutrition, Fresh Brassica Vegetables +15

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Teresa Mazzeo, Denis Yao N’Dri, Emma Chiavaro et al. · Food Chemistry · 2011 · 177 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +10

Compositional Study and Antioxidant Potential of Ipomoea hederacea Jacq. and Lepidium sativum L. Seeds

Muhammad Zia‐Ul‐Haq, Shakeel Ahmad, Luca Calani et al. · Molecules · 2012 · 123 citations · Full text

Nutrition, Botany, Compositional Study +19

Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort,

Daniele Del Rio, Claudia Agnoli, Nicoletta Pellegrini et al. · Journal of Nutrition · 2010 · 107 citations

Nutrition, Cardiovascular Disease, Ischemic Stroke +14

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

Denis Yao N’Dri, Teresa Mazzeo, Maria Zaupa et al. · Journal of the Science of Food and Agriculture · 2012 · 84 citations · Full text