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  • Luciana Gramiccioni, Giovanni Ingrao, Maria Rosaria Milana, Paolo Santaroni, Giovanni Tomassi
  • Chemistry, Medicine
  • Food additives and contaminants
  • 1996 (First Publication: 1 October 1996)
  • In Italy, data on aluminium concentration in food items are scarce although aluminium containers are widely used to cook, to freeze or to wrap foods (foil) and it is known that aluminium can migrateExpand
  • Mirella Nardini, Miguel D'aquino, Giovanni Tomassi, Vincenzo Gentili, M di Felice, Cristina Scaccini
  • Chemistry, Medicine
  • Free radical biology & medicine
  • 1995 (First Publication: 1 November 1995)
  • The antioxidant activity of the major phenols derived from hydroxycinnamic acid (caffeic, ferulic, and p-coumaric acids) on in vitro LDL oxidation was screened, using Cu2+ as catalyst. The presenceExpand
  • Cristina Scaccini, Mirella Nardini, M. D'aquino, Vincenzo Gentili, M di Felice, Giovanni Tomassi
  • Chemistry, Medicine
  • Journal of lipid research
  • 1992 (First Publication: 1 May 1992)
  • In order to investigate the influence of fatty acid pattern and antioxidants other than vitamin E on lipid peroxidation and antioxidant levels of plasma very low density and low density lipoproteinsExpand
  • Fabrizio Marignetti, Giovanni Tomassi, Piergiacomo Cancelliere, V. Delli Colli, Roberto di Stefano, Maurizio Scarano
  • Engineering
  • Conference Record of the IEEE Industry…
  • 2006 (First Publication: 1 October 2006)
  • Despite their favorable aspect ratio, axial flux PM synchronous machines can compete with traditional radial flux machines in terms of torque and power density only if the number of pole-pairs isExpand
  • Stefano Gozzo, Alberto Oliverio, Serafina Salvati, G. Serlupi-Crescenzi, B. Tagliamonte, Giovanni Tomassi
  • Chemistry, Medicine
  • Food and chemical toxicology : an international…
  • 1982 (First Publication: 1 April 1982)
  • Five groups of female mice were fed from day 14 of pregnancy and throughout lactation on synthetic diets differing only in the lipid component, which constituted 10% of the diet and was derived fromExpand