Lilian B.M. Tijburg - Concepedia

Author

Lilian B.M. Tijburg

Also Known As

L B M Tijburg, L B Tijburg, L. B. M. Tijburg, L. Tijburg, L.B. Tijburg, L.B.M. Tijburg, Lilian B. M. TIJBURG, Lilian B. M. Tijburg, Lilian B.M Tijburg, Lilian B.M. Tijburg

Publications

6.3K

Citations

H-Index

Concepts

All Affiliations

Unilever (Netherlands)Utrecht University Wageningen University & Research Food & Nutrition University Medical Center Utrecht

About

Lilian B.M. Tijburg is an author at Unilever (Netherlands) specializing in medicine, metabolism, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	31	3.6K
2	Health Sciences	17	17	1.2K
3	Biochemistry	15	15	732
4	Public Health	4	4	392
5	Natural Sciences	2	2	60

Lilian B.M. Tijburg

Publications

5.3K

Citations

H-Index

Page 1

	Year	Citations
Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants Nizar Salah, Nicholas J. Miller, George Paganga, Archives of Biochemistry and Biophysics Polyphenolic FlavanolsMedicineAqueous Phase RadicalsPhytochemicalPhytochemistry	1995	1.3K
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds Karin Schwarz, Grete Bertelsen, Lise R. Nissen, European Food Research and Technology Food ChemistryPrincipal Antioxidant CompoundsPolyphenolicsAntioxidant AssaysMedicine	2001	298
The antioxidant properties of theaflavins and their gallate esters — radical scavengers or metal chelators? Nicholas J. Miller, Cinzia Castelluccio, Lilian B.M. Tijburg, FEBS Letters	1996	289
Amount of fat in the diet affects bioavailability of lutein esters but not of α-carotene, β-carotene, and vitamin E in humans Annet J. C. Roodenburg, Rianne Leenen, Karin H. van het Hof, American Journal of Clinical Nutrition Vitamin ENutritionLipid NutritionBiochemical NutritionPhysiology	2000	266
Carotenoid Bioavailability in Humans from Tomatoes Processed in Different Ways Determined from the Carotenoid Response in the Triglyceride-Rich Lipoprotein Fraction of Plasma after a Single Consumption and in Plasma after Four Days of Consumption Karin H. van het Hof, Ben C.J. de Boer, Lilian B.M. Tijburg, Journal of Nutrition Food ChemistryNutritionNutrient BioavailabilityCarotenoidDifferent Ways	2000	235
No Effect of Consumption of Green and Black Tea on Plasma Lipid and Antioxidant Levels and on LDL Oxidation in Smokers P. Hans, Wim van Duyvenvoorde, R. Buytenhek, Arteriosclerosis Thrombosis and Vascular Biology Food ChemistryNutritionGreen Tea PolyphenolsHealth SciencesFood Bioactive Compound	1998	180
Plasma and Lipoprotein Levels of Tea Catechins Following Repeated Tea Consumption Karin H. van het Hof, Sheila A. Wiseman, Chung S. Yang, Proceedings of The Society for Experimental Biology and Medicine	1999	178
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, Atherosclerosis Food ChemistryNutritionBiochemistryLipid NutritionLipid Peroxidation	1996	171
Protection against Nitric Oxide Toxicity by Tea Jos B. G. Paquay, Guido R.M.M. Haenen, Gerard Stender, Journal of Agricultural and Food Chemistry	2000	170
Macular pigment density in relation to serum and adipose tissue concentrations of lutein and serum concentrations of zeaxanthin Wendy M.R. Broekmans, Tos T. J. M. Berendschot, Ineke A.A. Klöpping-Ketelaars, American Journal of Clinical Nutrition Macular Pigment DensityOcular DiseaseOphthalmologyPhysiologyGlaucoma	2002	170

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