Rastrelli L - Search Results

1

Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish.

Passi S, Cataudella S, Di Marco P, De Simone F, Rastrelli L. Passi S, et al. Among authors: rastrelli l. J Agric Food Chem. 2002 Dec 4;50(25):7314-22. doi: 10.1021/jf020451y. J Agric Food Chem. 2002. PMID: 12452651

2

Studies on the constituents of Gliricidia sepium (Leguminosae) leaves and roots: isolation and structure elucidation of new triterpenoid saponins and aromatic compounds.

Rastrelli L, Caceres A, De Simone F, Aquino R. Rastrelli L, et al. J Agric Food Chem. 1999 Apr;47(4):1537-40. doi: 10.1021/jf9808731. J Agric Food Chem. 1999. PMID: 10564013

3

New protopine alkaloids from Aristolochia constricta reduce morphine withdrawal in vitro.

Capasso A, De Tommasi N, Rastrelli L, De Simone F. Capasso A, et al. Among authors: rastrelli l. Phytother Res. 2000 Dec;14(8):653-5. doi: 10.1002/1099-1573(200012)14:8<653::aid-ptr695>3.0.co;2-q. Phytother Res. 2000. PMID: 11114008

4

Phenolic constituents of Phenax angustifolius.

Rastrelli L, De Simone F, Mora G, Poveda JL, Aquino R. Rastrelli L, et al. J Nat Prod. 2001 Jan;64(1):79-81. doi: 10.1021/np000290x. J Nat Prod. 2001. PMID: 11170671

5

Iridoids from Lippia graveolens.

Rastrelli L, Caceres A, Morales C, De Simone F, Aquino R. Rastrelli L, et al. Phytochemistry. 1998 Nov 20;49(6):1829-1832. doi: 10.1016/s0031-9422(98)00196-4. Phytochemistry. 1998. PMID: 11711112

6

Isolation and quantitative analysis of phenolic antioxidants, free sugars, and polyols from mango (Mangifera indica L.) stem bark aqueous decoction used in Cuba as a nutritional supplement.

Núñez Sellés AJ, Vélez Castro HT, Agüero-Agüero J, González-González J, Naddeo F, De Simone F, Rastrelli L. Núñez Sellés AJ, et al. Among authors: rastrelli l. J Agric Food Chem. 2002 Feb 13;50(4):762-6. doi: 10.1021/jf011064b. J Agric Food Chem. 2002. PMID: 11829642

7

Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions.

Rastrelli L, Passi S, Ippolito F, Vacca G, De Simone F. Rastrelli L, et al. J Agric Food Chem. 2002 Sep 25;50(20):5566-70. doi: 10.1021/jf011063j. J Agric Food Chem. 2002. PMID: 12236680

8

Fatty acid pattern, oxidation product development, and antioxidant loss in muscle tissue of rainbow trout and Dicentrarchus labrax during growth.

Passi S, Ricci R, Cataudella S, Ferrante I, De Simone F, Rastrelli L. Passi S, et al. Among authors: rastrelli l. J Agric Food Chem. 2004 May 5;52(9):2587-92. doi: 10.1021/jf030559t. J Agric Food Chem. 2004. PMID: 15113162

9

Antioxidative constituents from the leaves of Hypericum styphelioides.

Gamiotea-Turro D, Cuesta-Rubio O, Prieto-González S, De Simone F, Passi S, Rastrelli L. Gamiotea-Turro D, et al. Among authors: rastrelli l. J Nat Prod. 2004 May;67(5):869-71. doi: 10.1021/np030364f. J Nat Prod. 2004. PMID: 15165152

10

Phenolic constituents and antioxidant activity of Wendita calysina leaves (Burrito), a folk Paraguayan tea.

Piccinelli AL, De Simone F, Passi S, Rastrelli L. Piccinelli AL, et al. Among authors: rastrelli l. J Agric Food Chem. 2004 Sep 22;52(19):5863-8. doi: 10.1021/jf040100e. J Agric Food Chem. 2004. PMID: 15366833

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

164 results

Search Page

Filters