Rima Caccetta

Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

Rima Caccetta, Kevin D. Croft, Lawrence J. Beilin et al. · American Journal of Clinical Nutrition · 2000 · 206 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +11

Acute effects of ingestion of black and green tea on lipoprotein oxidation

Jonathan M. Hodgson, Ian B. Puddey, Kevin D. Croft et al. · American Journal of Clinical Nutrition · 2000 · 123 citations

Food Chemistry, Biochemistry, Medicine +9

Red wine polyphenols, in the absence of alcohol, reduce lipid peroxidative stress in smoking subjects

Rima Caccetta, Valerie Burke, Trevor A. Mori et al. · Free Radical Biology and Medicine · 2001 · 115 citations

Food Chemistry, Tobacco Control, Red Wine Polyphenols +10

Skin Peptides: Biological Activity and Therapeutic Opportunities

Sarika Namjoshi, Rima Caccetta, Heather A. E. Benson · Journal of Pharmaceutical Sciences · 2007 · 50 citations

Skin Peptides, Peptide Therapeutic, Skin Pharmacology +3

Liquid chromatography assay for 5-aminolevulinic acid: Application to in vitro assessment of skin penetration via Dermaportation

Sarika Namjoshi, Rima Caccetta, Jeffrey E. Edwards et al. · Journal of Chromatography B · 2007 · 44 citations

Liquid Chromatography Assay, Skin Testing, Medicine +11