Martine Elisabeth Kienzle Hagen

Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen et al. · LWT · 2015 · 137 citations

Food Chemistry, Cooked Broccoli, Alphina F1 +8

Total antioxidant capacity is impaired in different structures from aged rat brain

Ionara Rodrigues Siqueira, Cı́ntia Fochesatto, Aline de Andrade et al. · International Journal of Developmental Neuroscience · 2005 · 109 citations · Full text

Different Structures, Aging, Lipid Peroxidation +17

Glutaric acid induces oxidative stress in brain of young rats

Fernanda de Oliveira Marques, Martine Elisabeth Kienzle Hagen, Carolina Didonet Pederzolli et al. · Brain Research · 2003 · 95 citations

Neurophysiology, Physiology, Young Rats +7

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen et al. · Food Chemistry · 2014 · 91 citations

Food Chemistry, Agricultural Chemistry, Alphina F1 +8

Experimental hyperphenylalaninemia provokes oxidative stress in rat brain

Martine Elisabeth Kienzle Hagen, Carolina Didonet Pederzolli, Ângela Malysz Sgaravatti et al. · Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease · 2002 · 79 citations

Lipid Peroxidation, Physiology, Neuroprotection +6