Danila Di Majo

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

E Tripoli, Marco Giammanco, Garden Tabacchi et al. · Nutrition Research Reviews · 2005 · 613 citations · Full text

Food Chemistry, Nutrition, Phenolic Compounds +14

Flavanones in Citrus fruit: Structure–antioxidant activity relationships

Danila Di Majo, Marco Giammanco, Maurizio La Guardia et al. · Food Research International · 2005 · 312 citations

Citrus Fruit, Botany, Medicine +3

The antioxidant capacity of red wine in relationship with its polyphenolic constituents

Danila Di Majo, Maurizio La Guardia, S Giammanco et al. · Food Chemistry · 2008 · 211 citations

Food Chemistry, Polyphenolics, Polyphenolic Constituents +8

Testosterone and aggressiveness.

Marco Giammanco, Garden Tabacchi, S Giammanco et al. · PubMed · 2005 · 170 citations

Aggressive Behaviors, Social Sciences, Psychology +17

Influence of solvents on the antioxidant property of flavonoids

Enrico Finotti, Danila Di Majo · Food / Nahrung · 2003 · 70 citations

Biochemistry, Medicine, Nutraceutical Ingredient +12