Joye K. Willcox

Willcox, J. K., Ash, S. L., & Catignani, G. L. (2004). Antioxidants and prevention of chronic disease. CRC Critical Reviews in Food Science and Nutrition, 44(4), 275–295. https://doi.org/10.1080/10408690490468489

Harris, G. K., Willcox, J. K., & Catignani, G. L. (2004). Application of the oxidative stability index for assessing the antioxidant properties of flavonoids. JOURNAL OF FOOD BIOCHEMISTRY, 28(4), 337–349. https://doi.org/10.1111/j.1745-4514.2004.tb00076.x

Willcox, J. K., Catignani, G. L., & Roberts, L. J. (2003). Dietary flavonoids fail to suppress F-2-isoprostane formation in vivo. FREE RADICAL BIOLOGY AND MEDICINE, 34(7), 795–799. https://doi.org/10.1016/S0891-5849(02)01425-9

Willcox, J. K., Catignani, G. L., & Lazarus, S. (2003). [Review of Tomatoes and cardiovascular health]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 43(1), 1–18. https://doi.org/10.1080/10408690390826437