Claudio Gardana

1. Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
   2010/03/10 by Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana +6 · 1 voice · 4 citations
   Biochemistry, Genetics and Molecular Biology · Medicine · #Genomics, phytochemicals, and oxidative stress #Antioxidant Activity and Oxidative Stress #Phytochemicals and Antioxidant Activities
2. Toxicity and Antioxidant Activity in Vitro and in Vivo of TwoFucus vesiculosusExtracts
   2008/08/07 by M. C. Zaragozá, María Cleofé Zaragozá, Daniel López +21 · 26 citations
   Agricultural and Biological Sciences · Nursing · #Seaweed-derived Bioactive Compounds #Moringa oleifera research and applications #Microbial Metabolites in Food Biotechnology