Patricia Carloni

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

Patricia Carloni, Luca Tiano, Lucia Padella et al. · Food Research International · 2012 · 261 citations

Food Chemistry, Food Bioactive Compound, Medicine +9

On the use of 1,3-diphenylisobenzofuran (DPBF). Reactions with carbon and oxygen centered radicals in model and natural systems

Patricia Carloni, Elisabetta Damiani, L. Greci et al. · Research on Chemical Intermediates · 1993 · 139 citations

Derivative (Chemistry), Engineering, Biochemistry +6

Antioxidant activity of different white teas: Comparison of hot and cold tea infusions

Elisabetta Damiani, Tiziana Bacchetti, Lucia Padella et al. · Journal of Food Composition and Analysis · 2013 · 137 citations

Food Chemistry, Food Bioactive Compound, Cold Tea Infusions +7

Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?

Elisabetta Venditti, Tiziana Bacchetti, Luca Tiano et al. · Food Chemistry · 2009 · 135 citations

Medicine, Antioxidant Activity, Different Teas +3

Changes in ultraviolet absorbance and hence in protective efficacy against lipid peroxidation of organic sunscreens after UVA irradiation

Elisabetta Damiani, Luca Rosati, Riccardo Castagna et al. · Journal of Photochemistry and Photobiology B Biology · 2006 · 119 citations · Full text

Photochemistry, Organic Sunscreens, Ultraviolet Absorbance +9