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Paolino Ninfali

Istituto di Chimica Biologica

G. Fornaini Università di Urbino

via Saffi 2

61029 Urbino (PU)

Italy

[email]@uniurb.it

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Istituto di Chimica Biologica, G. Fornaini Università di Urbino, via Saffi 2, 61029 Urbino (PU), Italy. 2003 - 2007

References

  1. Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla). Ninfali, P., Bacchiocca, M., Antonelli, A., Biagiotti, E., Di Gioacchino, A.M., Piccoli, G., Stocchi, V., Brandi, G. Phytomedicine (2007) [Pubmed]
  2. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., Bacchiocca, M. Br. J. Nutr. (2005) [Pubmed]
  3. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Ninfali, P., Bacchiocca, M. J. Agric. Food Chem. (2003) [Pubmed]
 
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