Marta Bianchi

Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Nicoletta Pellegrini, Barbara Colombi, Daniele Del Rio et al. · Journal of Nutrition · 2003 · 1.5K citations

Food Chemistry, Nutrition, Polyphenolics +14

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different<i> in vitro</i> assays

Nicoletta Pellegrini, Mauro Serafini, Sara Salvatore et al. · Molecular Nutrition & Food Research · 2006 · 370 citations · Full text

Food Chemistry, Nutrition, Tac Values +14

Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress

Silvia Valtueña, Nicoletta Pellegrini, Laura Franzini et al. · American Journal of Clinical Nutrition · 2008 · 171 citations · Full text

Nutrition, Food Function, Body Composition +8

Association between treatment with colchicine and improved survival in a single-centre cohort of adult hospitalised patients with COVID-19 pneumonia and acute respiratory distress syndrome

Mirko Scarsi, Silvia Piantoni, Enrico Colombo et al. · Annals of the Rheumatic Diseases · 2020 · 160 citations · Full text

Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages

Nicoletta Pellegrini, Daniele Del Rio, Barbara Colombi et al. · Journal of Agricultural and Food Chemistry · 2002 · 146 citations