Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
Cevoli, C., Cerretani, L., Gori, A., Caboni, M.F., Gallina Toschi, T., Fabbri, A.
Published in Food chemistry (01.12.2011)
Published in Food chemistry (01.12.2011)
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Journal Article
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil
Carrasco-Pancorbo, A, Cerretani, L, Bendini, A, Segura-Carretero, A, Del Carlo, M, Gallina-Toschi, T, Lercker, G, Compagnone, D, Fernández-Gutiérrez, A
Published in Journal of agricultural and food chemistry (16.11.2005)
Published in Journal of agricultural and food chemistry (16.11.2005)
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Journal Article
Exploring harmony in extra virgin olive oils and vegetables pairings
Cichelli, A., Cerretani, L., Di Lecce, G., Piochi, M.
Published in Grasas y aceites (Sevilla) (17.06.2020)
Published in Grasas y aceites (Sevilla) (17.06.2020)
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Journal Article
Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics
Lozano-Sánchez, J., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernández-Gutiérrez, A.
Published in Trends in food science & technology (01.04.2010)
Published in Trends in food science & technology (01.04.2010)
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Journal Article
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
Lerma-García, M.J., Gori, A., Cerretani, L., Simó-Alfonso, E.F., Caboni, M.F.
Published in Journal of dairy science (01.10.2010)
Published in Journal of dairy science (01.10.2010)
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Journal Article
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW
BENDINI, A, CERRETANI, L, SALVADOR, M. D, FREGAPANE, G, LERCKER, G
Published in Italian journal of food science (2009)
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Published in Italian journal of food science (2009)
Journal Article
Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression
Mahesar, S.A., Kandhro, Aftab A., Cerretani, L., Bendini, A., Sherazi, S.T.H., Bhanger, M.I.
Published in Food chemistry (01.12.2010)
Published in Food chemistry (01.12.2010)
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Journal Article
Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography
Lerma-García, M.J., Lantano, C., Chiavaro, E., Cerretani, L., Herrero-Martínez, J.M., Simó-Alfonso, E.F.
Published in Food research international (01.12.2009)
Published in Food research international (01.12.2009)
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Journal Article
Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry
Lerma-García, M. J, Herrero-Martínez, J. M, Simó-Alfonso, E. F, Lercker, G, Cerretani, L
Published in Analytical and bioanalytical chemistry (01.11.2009)
Published in Analytical and bioanalytical chemistry (01.11.2009)
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Journal Article
DSC evaluation of olive oil during accelerated oxidation
Chiavaro, E, Mahesar, S.A, Bendini, A, Foroni, E, Valli, E, Cerretani, L
Published in Italian journal of food science (01.04.2011)
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Published in Italian journal of food science (01.04.2011)
Journal Article
Transcriptome profiling and functional analysis of sheep fed with high zinc-supplemented diet: A nutrigenomic approach
Elgendy, R., Palazzo, F., Castellani, F., Giantin, M., Grotta, L., Cerretani, L., Dacasto, M., Martino, G.
Published in Animal feed science and technology (01.12.2017)
Published in Animal feed science and technology (01.12.2017)
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Journal Article
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
Bonoli, Matteo, Bendini, Alessandra, Cerretani, Lorenzo, Lercker, Giovanni, Gallina Toschi, Tullia
Published in Journal of agricultural and food chemistry (17.11.2004)
Published in Journal of agricultural and food chemistry (17.11.2004)
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Journal Article
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils
Carrasco-Pancorbo, Alegría, Cerretani, Lorenzo, Bendini, Alessandra, Segura-Carretero, Antonio, Lercker, Giovanni, Fernández-Gutiérrez, Alberto
Published in Journal of agricultural and food chemistry (13.06.2007)
Published in Journal of agricultural and food chemistry (13.06.2007)
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Journal Article
Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
Rotondi, Annalisa, Bendini, Alessandra, Cerretani, Lorenzo, Mari, Matteo, Lercker, Giovanni, Toschi, Tullia Gallina
Published in Journal of agricultural and food chemistry (02.06.2004)
Published in Journal of agricultural and food chemistry (02.06.2004)
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Journal Article
Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil
Gómez-Caravaca, Ana Maria, Cerretani, Lorenzo, Bendini, Alessandra, Segura-Carretero, Antonio, Fernández-Gutiérrez, Alberto, Del Carlo, Michele, Compagnone, Dario, Cichelli, Angelo
Published in Journal of agricultural and food chemistry (25.06.2008)
Published in Journal of agricultural and food chemistry (25.06.2008)
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Journal Article
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts
BENDINI, Alessandra, CERRETANI, Lorenzo, PIZZOLANTE, Luca, TOSCHI, Tullia Gallina, GUZZO, Flavia, CEOLDO, Stefania, MARCONI, Andrea Maria, ANDREETTA, Filippo, LEVI, Marisa
Published in European food research & technology (01.05.2006)
Published in European food research & technology (01.05.2006)
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Journal Article