Comparison of some biochemical characteristics of different citrus fruitsShela Gorinstein, Simon Trakhtenberg, Antonı́n Lojek et al.|Food Chemistry|2001Cited by 567
Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in ratsHanna Leontowicz, Olga Martín‐Belloso, Simon Trakhtenberg et al.|The Journal of Nutritional Biochemistry|2002Cited by 190
Apple and Pear Peel and Pulp and Their Influence on Plasma Lipids and Antioxidant Potentials in Rats Fed Cholesterol-Containing DietsMaria Leontowicz, Simon Trakhtenberg, Olga Martín‐Belloso et al.|Journal of Agricultural and Food Chemistry|2003Cited by 177
Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging testsShela Gorinstein, Simon Trakhtenberg, Antonı́n Lojek et al.|The Journal of Nutritional Biochemistry|2003Cited by 161
Measurement of whole blood phagocyte chemiluminescence in the Wistar ratAntonı́n Lojek, E.‐M. Lilius, Pertti Marnila et al.|Journal of Bioluminescence and Chemiluminescence|1997Cited by 35