Renato Bruni

Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods

Gianni Sacchetti, Silvia Maietti, Mariavittoria Muzzoli et al. · Food Chemistry · 2004 · 1.2K citations

Food Chemistry, Food Bioactive Compound, Chemical Composition +5

Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

Pedro Mena, Luca Calani, Chiara Dall’Asta et al. · Molecules · 2012 · 301 citations · Full text

Polyphenolics, Food Chemistry, Bioanalysis +16

Comparative screening of plant essential oils: Phenylpropanoid moiety as basic core for antiplatelet activity

Massimiliano Tognolini, Elisabetta Barocelli, Vigilio Ballabeni et al. · Life Sciences · 2005 · 214 citations

Antiplatelet Activity, Plant Essential Oils, Phytochemical +3

Protective effect of Foeniculum vulgare essential oil and anethole in an experimental model of thrombosis

Massimiliano Tognolini, Vigilio Ballabeni, Simona Bertoni et al. · Pharmacological Research · 2007 · 191 citations

Thrombopoiesis, Thrombosis, Biochemistry +5

Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice from Ocotea quixos (Lam.) Kosterm. (Lauraceae) flower calices

Renato Bruni, Alessandro Medici, Elisa Andreotti et al. · Food Chemistry · 2004 · 162 citations · Full text

Flower Calices, Botany, Chemical Composition +3