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Items: 1 to 20 of 41

1.

Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS.

Rodríguez-Pérez C, Gómez-Caravaca AM, Guerra-Hernández E, Cerretani L, García-Villanova B, Verardo V.

Food Res Int. 2018 Oct;112:390-399. doi: 10.1016/j.foodres.2018.06.060. Epub 2018 Jun 27.

PMID:
30131151
2.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.

Riciputi Y, Diaz-de-Cerio E, Akyol H, Capanoglu E, Cerretani L, Caboni MF, Verardo V.

Food Chem. 2018 Dec 15;269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.

PMID:
30100433
3.

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.

Gómez-Caravaca AM, Maggio RM, Cerretani L.

Anal Chim Acta. 2016 Mar 24;913:1-21. doi: 10.1016/j.aca.2016.01.025. Epub 2016 Jan 27. Review.

PMID:
26944986
4.

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

Cerretani L, Comandini P, Fumanelli D, Scazzina F, Chiavaro E.

Int J Food Sci Nutr. 2014 Nov;65(7):797-802. doi: 10.3109/09637486.2014.917155. Epub 2014 May 15.

PMID:
24828007
5.

Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.

Pacioni G, Cerretani L, Procida G, Cichelli A.

Food Chem. 2014 Mar 1;146:30-5. doi: 10.1016/j.foodchem.2013.09.016. Epub 2013 Sep 11.

PMID:
24176309
6.

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.

Comandini P, Cerretani L, Rinaldi M, Cichelli A, Chiavaro E.

Int J Food Sci Nutr. 2013 Nov;64(7):857-61. doi: 10.3109/09637486.2013.798270. Epub 2013 May 24.

PMID:
23701028
7.

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.

Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.

J Sci Food Agric. 2013 Sep;93(12):2909-16. doi: 10.1002/jsfa.6168. Epub 2013 May 9.

PMID:
23580481
8.

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.

Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E.

J Oleo Sci. 2012;61(6):303-9.

9.

New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties.

Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A.

J Agric Food Chem. 2012 Apr 11;60(14):3754-62. doi: 10.1021/jf205353b. Epub 2012 Apr 3.

PMID:
22433055
10.

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A.

J Agric Food Chem. 2011 Nov 9;59(21):11491-500. doi: 10.1021/jf202596q. Epub 2011 Oct 13.

PMID:
21939275
11.

Chlorophylls in olive and in olive oil: chemistry and occurrences.

Giuliani A, Cerretani L, Cichelli A.

Crit Rev Food Sci Nutr. 2011 Aug;51(7):678-90. doi: 10.1080/10408391003768199. Review.

PMID:
21793727
12.

Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content.

Pasini F, Verardo V, Cerretani L, Caboni MF, D'Antuono LF.

J Sci Food Agric. 2011 Dec;91(15):2858-64. doi: 10.1002/jsfa.4535. Epub 2011 Jul 1.

PMID:
21725983
13.

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.

Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L.

J Sci Food Agric. 2011 Jan 30;91(2):198-206. doi: 10.1002/jsfa.4165.

PMID:
20859929
14.

Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.

Lozano-Sánchez J, Segura-Carretero A, Menendez JA, Oliveras-Ferraros C, Cerretani L, Fernández-Gutiérrez A.

J Agric Food Chem. 2010 Sep 22;58(18):9942-55. doi: 10.1021/jf101502q.

PMID:
20795736
15.

Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.

Lerma-García MJ, Cerretani L, Herrero-Martínez JM, Bendini A, Simó-Alfonso EF.

J Sep Sci. 2010 Sep;33(17-18):2681-7. doi: 10.1002/jssc.201000246.

PMID:
20645390
16.

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

Valli E, Bendini A, Cerretani L, Fu S, Segura-Carretero A, Cremonini MA.

J Agric Food Chem. 2010 Jul 28;58(14):8158-66. doi: 10.1021/jf1009582.

PMID:
20568773
17.

Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.

Cerretani L, Lerma-García MJ, Herrero-Martínez JM, Gallina-Toschi T, Simó-Alfonso EF.

J Agric Food Chem. 2010 Jan 27;58(2):757-61. doi: 10.1021/jf9031537.

PMID:
19924862
18.

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
19.

Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression.

Lerma-García MJ, Simó-Alfonso EF, Bendini A, Cerretani L.

J Agric Food Chem. 2009 Oct 28;57(20):9365-9. doi: 10.1021/jf901763n.

PMID:
19807100
20.

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

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