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About the database ScholarIQanswers from OpenAlex & ORCID
How has Mauro Serafini's publication output changed over time?
ScholarIQpublication output · 1996–2011
Output grew0% over the shown period — from 1 works in 1996 to 1 in 2011.
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1996199820002002200320042006200920102011
What are the most-cited papers on Mauro Serafini?
ScholarIQmost cited works
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Nicoletta Pellegrini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi, Furio Brighenti, Mauro Serafini
Journal of Nutrition. 20031,481 CitationsOPEN ACCESS
Total antioxidant capacity as a tool to assess redox status: critical view and experimental data
Andrea Ghiselli, Mauro Serafini, Fausta Natella, Cristina Scaccini
Free Radical Biology and Medicine. 20001,095 Citations
Flavonoids as anti-inflammatory agents
Mauro Serafini, Ilaria Peluso, Anna Raguzzini
Proceedings of The Nutrition Society. 2010812 CitationsOPEN ACCESS
Inflammatory Disease Processes and Interactions with Nutrition
Philip C. Calder, Ruud Albers, Jean‐Michel Antoine, Stéphanie Blum, Raphaëlle Bourdet‐Sicard, Gordon A. Ferns, Gerts Folkerts, Peter S. Friedmann, Gary Frost, Francisco Guarner, Martinus Løvik, Sandra Macfarlane, Pierre‐François Meyer, Laura M’Rabet, Mauro Serafini, Willem van Eden, Jan Van Loo, W. vas Dias, Stéphane Vidry, Brigitte M. Winklhofer‐Roob, Jia Zhao
British Journal Of Nutrition. 2009570 CitationsOPEN ACCESS
In vivo antioxidant effect of green and black tea in man.
Mauro Serafini, Andrea Ghiselli, A Ferro-Luzzi
PubMed. 1996548 Citations
Related on ScholarIQ
University of Teramo
Institution
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Paper
Total antioxidant capacity as a tool to assess redox status: critical view and experimental data
Paper
Flavonoids as anti-inflammatory agents
Paper
Inflammatory Disease Processes and Interactions with Nutrition
Paper
In vivo antioxidant effect of green and black tea in man.
Paper