| Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability MA Fellenberg, H Speisky World's Poultry Science Journal 62 (1), 53-70, 2006 | 332 | 2006 |
| Polyphenols and mitochondria: an update on their increasingly emerging ROS-scavenging independent actions C Sandoval-Acuña, J Ferreira, H Speisky Archives of biochemistry and biophysics 559, 75-90, 2014 | 310 | 2014 |
| Possible mechanisms underlying copper-induced damage in biological membranes leading to cellular toxicity ME Letelier, AM Lepe, M Faúndez, J Salazar, R Marín, P Aracena, ... Chemico-biological interactions 151 (2), 71-82, 2005 | 302 | 2005 |
| Boldine and its antioxidant or health-promoting properties P O’Brien, C Carrasco-Pozo, H Speisky Chemico-biological interactions 159 (1), 1-17, 2006 | 261 | 2006 |
| Increased loss and decreased synthesis of hepatic glutathione after acute ethanol administration. Turnover studies H Speisky, A MacDonald, G Giles, H Orrego, Y Israel Biochemical Journal 225 (3), 565-572, 1985 | 260 | 1985 |
| Liver copper storage and transport during development: implications for cytotoxicity SC Luza, HC Speisky The American journal of clinical nutrition 63 (5), 812S-820S, 1996 | 220 | 1996 |
| Modulation of Helicobacter pylori colonization with cranberry juice and Lactobacillus johnsonii La1 in children M Gotteland, M Andrews, M Toledo, L Muñoz, P Caceres, A Anziani, ... Nutrition 24 (5), 421-426, 2008 | 210 | 2008 |
| Boldo and boldine: an emerging case of natural drug development H Speisky, BK Cassels Pharmacological Research 29 (1), 1-12, 1994 | 203 | 1994 |
| Determination of antioxidant capacity, total phenolic content and mineral composition of different fruit tissue of five apple cultivars grown in Chile C Henríquez, S Almonacid, I Chiffelle, T Valenzuela, M Araya, L Cabezas, ... Chilean journal of agricultural research 70 (4), 523-536, 2010 | 197 | 2010 |
| Generation of superoxide radicals by copper–glutathione complexes: Redox-consequences associated with their interaction with reduced glutathione H Speisky, M Gómez, F Burgos-Bravo, C López-Alarcón, C Jullian, ... Bioorganic & medicinal chemistry 17 (5), 1803-1810, 2009 | 193 | 2009 |
| Validation of the Rancimat test for the assessment of the relative stability of fish oils E Méndez, J Sanhueza, H Speisky, A Valenzuela Journal of the American Oil Chemists' Society 73 (8), 1033-1037, 1996 | 168 | 1996 |
| Evaluation of Latin-American fruits rich in phytochemicals with biological effects A Gironés-Vilaplana, N Baenas, D Villaño, H Speisky, C García-Viguera, ... Journal of Functional Foods 7, 599-608, 2014 | 163 | 2014 |
| First web-based database on total phenolics and oxygen radical absorbance capacity (ORAC) of fruits produced and consumed within the south Andes region of South America H Speisky, C López-Alarcón, M Gómez, J Fuentes, C Sandoval-Acuña Journal of Agricultural and Food Chemistry 60 (36), 8851-8859, 2012 | 157 | 2012 |
| Anti-inflammatory and antipyretic effects of boldine N Backhouse, C Delporte, M Givernau, BK Cassels, A Valenzuela, ... Agents and Actions 42, 114-117, 1994 | 156 | 1994 |
| Differential protective effects of quercetin, resveratrol, rutin and epigallocatechin gallate against mitochondrial dysfunction induced by indomethacin in Caco-2 cells C Carrasco-Pozo, ML Mizgier, H Speisky, M Gotteland Chemico-biological interactions 195 (3), 199-205, 2012 | 152 | 2012 |
| Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology E Atala, L Vásquez, H Speisky, E Lissi, C López-Alarcón Food Chemistry 113 (1), 331-335, 2009 | 128 | 2009 |
| Cu (I)–Glutathione complex: A potential source of superoxide radicals generation H Speisky, M Gómez, C Carrasco-Pozo, E Pastene, C Lopez-Alarcón, ... Bioorganic & medicinal chemistry 16 (13), 6568-6574, 2008 | 125 | 2008 |
| Copper in infant nutrition: safety of World Health Organization provisional guideline value for copper content of drinking water M Olivares, F Pizarro, H Speisky, B Lönnerdal, R Uauy Journal of pediatric gastroenterology and nutrition 26 (3), 251-257, 1998 | 118 | 1998 |
| Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber C Henríquez, H Speisky, I Chiffelle, T Valenzuela, M Araya, R Simpson, ... Journal of Food Science 75 (6), H172-H181, 2010 | 117 | 2010 |
| Revisiting the oxidation of flavonoids: Loss, conservation or enhancement of their antioxidant properties H Speisky, F Shahidi, A Costa de Camargo, J Fuentes Antioxidants 11 (1), 133, 2022 | 115 | 2022 |
Claudio Alberto Olea AzarUniversidad de Chile在 uchile.cl 的电子邮件经过验证
