A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane

por Cedrowski, Jakub, Dąbrowa, Kajetan, Krogul-Sobczak, Agnieszka, Litwinienko, Grzegorz
Publicado 2020

Synthesis, DFT Calculations, and In Vitro Antioxidant Study on Novel Carba-Analogs of Vitamin E

por Baj, Aneta, Cedrowski, Jakub, Olchowik-Grabarek, Ewa, Ratkiewicz, Artur, Witkowski, Stanislaw
Publicado 2019

Hydrogen Atom Transfer from HOO(.) to ortho‐Quinones Explains the Antioxidant Activity of Polydopamine

por Guo, Yafang, Baschieri, Andrea, Mollica, Fabio, Valgimigli, Luca, Cedrowski, Jakub, Litwinienko, Grzegorz, Amorati, Riccardo
Publicado 2021