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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry.Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques.Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic contentStudy on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative stateRetention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oilProtective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ionsEffect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oilLiquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methodsDifferential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oilsCorrelation Between Thermal Properties and Chemical Composition of Italian Virgin Olive OilsMonovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical CompositionClassification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopyRapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detectionA simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oilEvaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oilsAnalytical determination of polyphenols in olive oilsNew filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory propertiesRapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regressionUse of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oilsStability of iodine during cooking: investigation on biofortified and not fortified vegetables
P50
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Lorenzo Cerretani
@ast
Lorenzo Cerretani
@en
Lorenzo Cerretani
@es
Lorenzo Cerretani
@nl
Lorenzo Cerretani
@sl
type
label
Lorenzo Cerretani
@ast
Lorenzo Cerretani
@en
Lorenzo Cerretani
@es
Lorenzo Cerretani
@nl
Lorenzo Cerretani
@sl
prefLabel
Lorenzo Cerretani
@ast
Lorenzo Cerretani
@en
Lorenzo Cerretani
@es
Lorenzo Cerretani
@nl
Lorenzo Cerretani
@sl
P1053
A-3292-2008
P106
P1153
56273235200
P21
P31
P3829
P496
0000-0003-2372-5576