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| 1 | Biochemical and toxicological properties of the oxidation products of catecholamines 显示文摘 | Bindoli A Rigobello MP Deeble DJ | 1992 | Free Radic Biol Med1992，13，4： | 1 |
| 2 | Comparative evaluation of antiperoxidative action of silymarin and other flavonoids 显示文摘 | Cavallini L Bindoli A Siliprandi N | 1978 | Pharmacological Research Communications1978，10，2： | 1 |
| 3 | The role of selenium peroxidases in the protection against oxidative damage of membranes显示文摘 | Ursini F Bindoli A | 1987 | Chemistry and Physics of Lipids1987，44，2： | 1 |
| 4 | Principles in redox signaling: from chemistry to functional significance 显示文摘 | Bindoli A Rigobello MP | 2013 | Antioxid Redox Signal2013，18，13： | 1 |
| 5 | Thiol redox systems and protein kinases in hepatic atellate cell regulatory processes显示文摘 | Brunati AM Pagano MA Bindoli A | 2010 | Free Radic Res2010，44，4： | 1 |
| 6 | Antioxidant Effect of Manganese显示文摘 | Coassin M Ursini F Bindoli A | 1992 | Arch Biochem Biophys1992，299，2： | 1 |
| 7 | Thiol redox systems and protein kinases in hepatic stellate cell regulatory processes显示文摘 | Brunati AM Pagano MA Bindoli A et a7 | 2010 | Free RadicRes2010，44，： | 1 |
| 8 | Lipid peroxidation in mitochondria 显示文摘 | Bindoli A | 1988 | Free Radical Biol Med1988，5，4： | 1 |
| 9 | Activity of rat cytosolic thi- oredoxin reductase is strongly decreased by trans- :first report of rele- vant thioredoxin reductase inhibition for a ruthenium compound 显示文摘 | Mura P Camalli M Bindoli A | 2007 | J Med Chem2007，50，24： | 1 |
| 10 | Comparative evaluation of antiperoxidative action fo silymarin and other flavonoids显示文摘 | BINDOLI A SILIPRANDI N | 1978 | Pharmacol Res Commun1978，10，： | 1 |
| 11 | Saccharide-functionalized gold nanoparticles as fully synthetic analogs of Type A neisseria meningitidis antigens显示文摘 | Manea F Bindoli C Fallarini S | | 0，，： | 1 |
| 12 | Lipid peroxidation induced by cercosporin as a possible determinant of its toxicity显示文摘 | Cavallini L Bindoli A Macrì F | 1979 | Chemico-Biological Interactions1979，28，23： | 1 |
| 13 | Evidence for targeting thiore- doxin reductases with ferrocenyl quinone methides, apossible molecular basis for the antiproliferative effect of hydroxyferrocif- ens on cancer cells 显示文摘 | Citta A Folda A Bindoli A | 2014 | J Med Chem2014，57，21： | 1 |
| 14 | The role of selenium peroxidases in the protection against oxidative damage of membranes显示文摘 | Ursini F Bindoli A | 1987 | Chem Phys Lipids1987，44，24： | 1 |
| 15 | Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages显示文摘Soy(Glycine max)and oats(Avena sativa)are plant sources used in milk-alternative beverages.However,protein and lipid constituents of these food matrices can undergo alterations during the storage.In this work,a commercial formulation of soy and oat-based beverages were comparatively evaluated.During the 12 months of shelf life and two following months,their phenolic content,antioxidant capacity,lipid peroxidation,protein carbonyl formation and protein breakdown were assessed.Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months.Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level,however,due to the different content of unsaturated fats,when lipid peroxidation was stimulated,soy exhibited a major peroxidizability with respect to oat beverage.Oxidative alteration of proteins,estimated as carbonyl group formation,presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months.Finally,soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life,while oat did not show significant changes in protein fragmentation.In conclusion,both soy and oat beverages resulted oxidatively stable throughout their storage.We suggest that phytochemicals might guarantee the oxidative stability of the product,possibly in combination with antioxidant bioactive peptides,which already have well-known benefits on human health. | Laura Moretto Federica Tonolo Alessandra Folda Valeria Scalcon Alberto Bindoli Marco Bellamio Emiliano Felle Maria Pia Rigobello | 2021 | Food Production, Processing and Nutrition2021，3，1： | 0 |
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