(Q28140162)

2

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W E Hull

3

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R Haubner

4

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B Spiegelhalder

5

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H Bartsch

European Journal of Cancer

6

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language of work or name

English

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publication date

June 2000

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published in

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volume

36

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issue

10

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page(s)

1235-47

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cites work

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Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece

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Olive oil, other seasoning fats, and the risk of colorectal carcinoma

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A high performance liquid chromatography system for quantification of hydroxyl radical formation by determination of dihydroxy benzoic acids

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Phytate, reactive oxygen species and colorectal cancer

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Generation of reactive oxygen species by the faecal matrix

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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

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On the stereoselective synthesis of (+)-pinoresinol in Forsythia suspensa from its achiral precursor, coniferyl alcohol

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Biosynthesis of antioxidant lignans in Sesamum indicum seeds

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A xanthine oxidase inhibitor 1'-acetoxychavicol acetate inhibits azoxymethane-induced colonic aberrant crypt foci in rats.

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Lignans and flavonoids inhibit aromatase enzyme in human preadipocytes

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Enterolactone and estradiol inhibit each other's proliferative effect on MCF-7 breast cancer cells in culture

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Identifiers

DOI

1 reference

Consolidated OpenCitations Corpus – April 2017

1 reference

Consolidated OpenCitations Corpus – April 2017

PubMed publication ID

10882862

1 reference

Consolidated OpenCitations Corpus – April 2017