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Items: 1 to 20 of 34

1.

Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium.

Marangoni F, Galli C, Ghiselli A, Lercker G, La Vecchia C, Maffeis C, Agostoni C, Ballardini D, Brignoli O, Faggiano P, Giacco R, Macca C, Magni P, Marelli G, Marrocco W, Miniello VL, Mureddu GF, Pellegrini N, Stella R, Troiano E, Verduci E, Volpe R, Poli A.

Int J Food Sci Nutr. 2017 Sep;68(6):643-655. doi: 10.1080/09637486.2016.1278431. Epub 2017 Jan 31. Review.

PMID:
28142298
2.

Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling.

Barnaba C, Rodríguez-Estrada MT, Lercker G, García HS, Medina-Meza IG.

Steroids. 2016 Dec;116:52-59. doi: 10.1016/j.steroids.2016.10.004. Epub 2016 Oct 15.

PMID:
27756542
3.

Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions.

Cardenia V, Massimini M, Poerio A, Venturini MC, Rodriguez-Estrada MT, Vecchia P, Lercker G.

Meat Sci. 2015 Jul;105:126-35. doi: 10.1016/j.meatsci.2015.02.010. Epub 2015 Feb 28.

PMID:
25863872
4.

Kinetics of 25-hydroperoxycholesterol formation during photo-oxidation of crystalline cholesterol.

Medina-Meza IG, Rodriguez-Estrada MT, Lercker G, Barnaba C, García HS.

J Sci Food Agric. 2014 Jun;94(8):1543-51. doi: 10.1002/jsfa.6455. Epub 2013 Dec 3.

PMID:
24166010
5.

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

Ansorena D, Barriuso B, Cardenia V, Astiasarán I, Lercker G, Rodriguez-Estrada MT.

Food Chem. 2013 Dec 1;141(3):2757-64. doi: 10.1016/j.foodchem.2013.04.129. Epub 2013 May 24.

PMID:
23871021
6.

Health-related lipids components of sardine muscle as affected by photooxidation.

Cardenia V, Rodriguez-Estrada MT, Baldacci E, Lercker G.

Food Chem Toxicol. 2013 Jul;57:32-8. doi: 10.1016/j.fct.2013.02.053. Epub 2013 Mar 14.

PMID:
23500769
7.

Cholesterol photosensitized oxidation in food and biological systems.

Cardenia V, Rodriguez-Estrada MT, Boselli E, Lercker G.

Biochimie. 2013 Mar;95(3):473-81. doi: 10.1016/j.biochi.2012.07.012. Epub 2012 Jul 22. Review.

PMID:
22828275
8.

Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry.

Cardenia V, Rodriguez-Estrada MT, Baldacci E, Savioli S, Lercker G.

J Sep Sci. 2012 Feb;35(3):424-30. doi: 10.1002/jssc.201100660.

PMID:
22258809
9.

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions.

Cardenia V, Rodriguez-Estrada MT, Cumella F, Sardi L, Della Casa G, Lercker G.

Meat Sci. 2011 Jun;88(2):271-9. doi: 10.1016/j.meatsci.2010.12.034. Epub 2011 Jan 9.

PMID:
21295921
10.

Fatty acids, membrane viscosity, serotonin and ischemic heart disease.

Cocchi M, Tonello L, Lercker G.

Lipids Health Dis. 2010 Sep 8;9:97. doi: 10.1186/1476-511X-9-97.

11.

Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.

Boselli E, Rodriguez-Estrada MT, Ferioli F, Caboni MF, Lercker G.

Meat Sci. 2010 Jul;85(3):500-5. doi: 10.1016/j.meatsci.2010.02.023. Epub 2010 Feb 26.

PMID:
20416820
12.

Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks.

Pignoli G, Rodriguez-Estrada MT, Mandrioli M, Barbanti L, Rizzi L, Lercker G.

J Agric Food Chem. 2009 Dec 23;57(24):11517-27. doi: 10.1021/jf901537r.

PMID:
20000852
13.

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.

Bendini A, Valli E, Cerretani L, Chiavaro E, Lercker G.

J Agric Food Chem. 2009 Nov 11;57(21):10055-62. doi: 10.1021/jf901813s.

PMID:
19813731
14.

Biochemical and histopathological effects of dietary oxidized cholesterol in rats.

Soto-Rodríguez I, Campillo-Velázquez PJ, Alexander-Aguilera A, Rodríguez-Estrada MT, Lercker G, Garcia HS.

J Appl Toxicol. 2009 Nov;29(8):715-23. doi: 10.1002/jat.1463.

PMID:
19742744
15.

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L.

J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n.

PMID:
19681611
16.

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.

Baccouri O, Bendini A, Cerretani L, Guerfel M, Baccouri B, Lercker G, Zarrouk M, Daoud Ben Miled D.

Food Chem. 2008 Nov 15;111(2):322-8. doi: 10.1016/j.foodchem.2008.03.066. Epub 2008 Mar 29.

PMID:
26047430
17.

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Daoud Ben Miled D.

Food Chem. 2008 Aug 15;109(4):743-54. doi: 10.1016/j.foodchem.2008.01.034. Epub 2008 Feb 1.

PMID:
26049987
18.

Sterol oxidation in ready-to-eat infant foods during storage.

García-Llatas G, Cercaci L, Rodriguez-Estrada MT, Lagarda MJ, Farré R, Lercker G.

J Agric Food Chem. 2008 Jan 23;56(2):469-75. doi: 10.1021/jf072475g. Epub 2008 Jan 1.

PMID:
18167071
19.

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G.

J Agric Food Chem. 2007 Dec 26;55(26):10779-86. Epub 2007 Nov 27.

PMID:
18038973
20.

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.

Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G.

Molecules. 2007 Aug 6;12(8):1679-719. Review.

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