C. Summa

Effect of roasting on the radical scavenging activity of cocoa beans

I. Elmadfa, K. Wagner, E. Anklam, 2006 .

Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting.

K. Wagner, E. Anklam, B. Caemmerer, 2008, Molecular nutrition & food research.

European survey on the release of formaldehyde from textiles Conducted within the CHEM TEST project On behalf of DG SANCO

P. Piccinini, C. Senaldi, C. Summa, 2007 .

Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

E. Anklam, R. Stadler, M. Brohée, 2007 .

Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice

P. Rapisarda, R. L. Scalzo, R. Morelli, 2004 .

Antioxidant properties and lipidic profile as quality indexes of cauliflower (Brassica oleracea L. var. botrytis) in relation to harvest time

G. Bianchi, R. L. Scalzo, C. Summa, 2007 .

Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies.

E. Anklam, T. Wenzl, M. Brohée, 2006, Journal of agricultural and food chemistry.

The relationship between the composition of different table grape (Vitis vinifera L.) extracts and three methods of measuring their free radical scavenging properties

C. Summa, T. Iannoccari, R. Scalzo, 2007 .