N.J. de Fouw

Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

Sheila A. Wiseman, Jolanda N.N.J. Mathot, N.J. de Fouw et al. · Atherosclerosis · 1996 · 171 citations

Life Sciences, Nutrition, Nutritional Sciences +13

The Interaction of Activated Protein C and Thrombin with the Plasminogen Activator Inhibitor Released from Human Endothelial Cells

N.J. de Fouw, Victor W.M. van Hinsbergh, Y.F. de Jong et al. · Thrombosis and Haemostasis · 1987 · 89 citations

Medicine, Cell Biology, Biochemical Pharmacology +13

Increased n-3 polyunsaturated fatty acid content of red blood cells from fish oil-fed rabbits increases in vitro lipid peroxidation, but decreases hemolysis

Jeroen J.M. van den Berg, N.J. de Fouw, F A Kuypers et al. · Free Radical Biology and Medicine · 1991 · 78 citations

Life Sciences, Nutritional Sciences, Physiology +16

Positional Distribution of Stearic Acid and Oleic Acid in a Triacylglycerol and Dietary Calcium Concentration Determines the Apparent Absorption of these Fatty Acids in Rats

Elizabeth J. Brink, E Haddeman, N.J. de Fouw et al. · Journal of Nutrition · 1995 · 68 citations

Life Sciences, Biochemistry, Nutritional Sciences +16

Activated Protein C Increases Fibrin Clot Lysis by Neutralization of Plasminogen Activator Inhibitor No Evidence for a Cofactor Role of Protein S

N.J. de Fouw, Y.F. de Jong, F. Haverkate et al. · Thrombosis and Haemostasis · 1988 · 66 citations

Life Sciences, Biochemistry, Hematology +12