Aldo Ferretti - Concepedia

Author

Aldo Ferretti

Beltsville Human Nutrition Research Center

Also Known As

A Ferretti, A. Ferretti, ALDO FERRETTI, Aldo Ferretti, Aldo. Ferretti

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Beltsville Human Nutrition Research Center Agricultural Research Service United States Department of Agriculture Western Human Nutrition Research Center National Cancer Institute

About

Aldo Ferretti is an author at Beltsville Human Nutrition Research Center specializing in pharmacology, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	19	397
2	Health Sciences	10	10	338
3	Engineering	5	5	211
4	Natural Sciences	5	5	97
5	Public Health	3	3	124

Aldo Ferretti

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
A fish oil diet rich in eicosapentaenoic acid reduces cyclooxygenase metabolites, and suppresses lupus in MRL-lpr mice. V E Kelley, Aldo Ferretti, Shozo Izui, The Journal of Immunology	1985	300
Docosahexaenoic acid ingestion inhibits natural killer cell activity and production of inflammatory mediators in young healthy men Darshan S. Kelley, Peter C. Taylor, Gary J. Nelson, Lipids	1999	253
Thioethers from Halogen Compounds and Cuprous Mercaptides. II Roger Adams, Aldo Ferretti Journal of the American Chemical Society HalogenationAltmetricsMolecular SciencesEngineeringAlkene Metathesis	1959	118
Lactose casein (Maillard) browning system: volatile components Aldo Ferretti, Vincent P. Flanagan Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood CompositionLactose CaseinVolatile Componentsaldo	1971	81
Increased dietary arachidonic acid enhances the synthesis of vasoactive eicosanoids in humans Aldo Ferretti, Gary J. Nelson, Perla C. Schmidt, Lipids	1997	69
Steam volatile constituents of stale nonfat dry milk. Role of the Maillard reaction in staling Aldo Ferretti, Vincent P. Flanagan Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood AdditiveFood AnalysisPharmacology	1972	53
Nonenzymic browning in a lactose-casein model system Aldo Ferretti, Vincent P. Flanagan, John M. Ruth Journal of Agricultural and Food Chemistry NutritionFood AnalysisAgricultural EconomicsAltmetric Attention ScoreFood Chemistry	1970	51
Volatile Constituents of Whey Powder Subjected to Accelerated Browning Aldo Ferretti, Vincent P. Flanagan Journal of Dairy Science	1971	46
A human dietary arachidonic acid supplementation study conducted in a metabolic research unit: Radionale and design Gary J. Nelson, D Kelly, E. A. Emken, Lipids	1997	38
Thioethers. III. Preparation of Aromatic Di- and Tri-mercapto Compounds by Dealkylation of Aryl Alkyl Thioethers Roger Adams, Aldo Ferretti Journal of the American Chemical Society Chemical EngineeringDerivative (Chemistry)Bioorganic ChemistryEngineeringTri-mercapto Compounds	1959	38

Page 1