Works by Cerretani, Lorenzo

Results: 35

Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 1, p. 15, doi. 10.1002/aocs.12302

By:

Cichelli, Angelo;
Riciputi, Ylenia;
Cerretani, Lorenzo;
Caboni, Maria F.;
d'Alessandro, Nicola

Publication type:

Article

A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil.

Published in:

Journal of Separation Science, 2006, v. 29, n. 14, p. 2221, doi. 10.1002/jssc.200600132

By:

Alegria Carrasco-Pancorbo;
Ana Maria Gómez-Caravaca;
Lorenzo Cerretani;
Alessandra Bendini;
Alberto Fernández-Gutiérrez

Publication type:

Article

Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques.

Published in:

Journal of Separation Science, 2005, v. 28, n. 9/10, p. 859, doi. 10.1002/jssc.200500044

By:

Tullia Gallina-Toschi;
Lorenzo Cerretani;
Alessandra Bendini;
Matteo Bonoli-Carbognin;
Giovanni Lercker

Publication type:

Article

Analytical determination of polyphenols in olive oils.

Published in:

Journal of Separation Science, 2005, v. 28, n. 9/10, p. 837, doi. 10.1002/jssc.200500032

By:

Alegria Carrasco-Pancorbo;
Lorenzo Cerretani;
Alessandra Bendini;
Antonio Segura-Carretero;
Tullia Gallina-Toschi;
Alberto Fernndez-Gutirrez

Publication type:

Article

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

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2909, doi. 10.1002/jsfa.6168

By:

Chiavaro, Emma;
Cerretani, Lorenzo;
Paradiso, Vito Michele;
Summo, Carmine;
Paciulli, Maria;
Gallina Toschi, Tullia;
Caponio, Francesco

Publication type:

Article

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

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 15, p. 2858, doi. 10.1002/jsfa.4535

By:

Pasini, Federica;
Verardo, Vito;
Cerretani, Lorenzo;
Caboni, Maria Fiorenza;
D'Antuono, Luigi Filippo

Publication type:

Article

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

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 198, doi. 10.1002/jsfa.4165

By:

Chiavaro, Emma;
Rodriguez-Estrada, Maria Teresa;
Bendini, Alessandra;
Rinaldi, Massimiliano;
Cerretani, Lorenzo

Publication type:

Article

Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties.

Published in:

Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2144, doi. 10.1002/jsfa.3707

By:

Carrasco-Pancorbo, Alegría;
Gómez-Caravaca, Ana María;
Segura-Carretero, Antonio;
Cerretani, Lorenzo;
Bendini, Alessandra;
Fernández-Gutiérrez, Alberto

Publication type:

Article

HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL.

Published in:

Journal of Sensory Studies, 2007, v. 22, n. 4, p. 403, doi. 10.1111/j.1745-459X.2007.00115.x

By:

CERRETANI, LORENZO;
BIASINI, GIANNI;
BONOLI‐CARBOGNIN, MATTEO;
BENDINI, ALESSANDRA

Publication type:

Article

Sensory properties of iodine-biofortified potatoes.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 52, doi. 10.15586/ijfs.v33i1.1951

By:

Piochi, Maria;
Chiavaro, Emma;
Cichelli, Angelo;
Torri, Luisa;
Cerretani, Lorenzo

Publication type:

Article

Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach.

Published in:

International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 548, doi. 10.1111/j.1365-2621.2012.03220.x

By:

Valli, Enrico;
Bendini, Alessandra;
Maggio, Rubén M.;
Cerretani, Lorenzo;
Toschi, Tullia Gallina;
Casiraghi, Ernestina;
Lercker, Giovanni

Publication type:

Article

Chemical and thermal evaluation of olive oil refining at different oxidative levels.

Published in:

European Journal of Lipid Science & Technology, 2013, v. 115, n. 10, p. 1146, doi. 10.1002/ejlt.201300091

By:

Caponio, Francesco;
Chiavaro, Emma;
Paradiso, Vito Michele;
Paciulli, Maria;
Summo, Carmine;
Cerretani, Lorenzo;
Gomes, Tommaso

Publication type:

Article

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality.

Published in:

European Journal of Lipid Science & Technology, 2012, v. 114, n. 5, p. 535, doi. 10.1002/ejlt.201100277

By:

Godena, Sara;
Bendini, Alessandra;
Giambanelli, Elisa;
Cerretani, Lorenzo;
Ðermić, Damir;
Ðermić, Edyta

Publication type:

Article

Virgin olive oil in preventive medicine: From legend to epigenetics.

Published in:

European Journal of Lipid Science & Technology, 2012, v. 114, n. 4, p. 375, doi. 10.1002/ejlt.201100164

By:

Caramia, Giuseppe;
Gori, Alessandro;
Valli, Enrico;
Cerretani, Lorenzo

Publication type:

Article

Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil.

Published in:

European Journal of Lipid Science & Technology, 2011, v. 113, n. 12, p. 1509, doi. 10.1002/ejlt.201100174

By:

Chiavaro, Emma;
Cerretani, Lorenzo;
Di Matteo, Antonietta;
Barnaba, Carlo;
Bendini, Alessandra;
Iacumin, Paola

Publication type:

Article

Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences.

Published in:

Critical Reviews in Food Science & Nutrition, 2011, v. 51, n. 7, p. 678, doi. 10.1080/10408391003768199

By:

Giuliani, Angela;
Cerretani, Lorenzo;
CICHELLI, ANGELO

Publication type:

Article

CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT ( JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE.

Published in:

Journal of Food Quality, 2009, v. 32, n. 2, p. 262, doi. 10.1111/j.1745-4557.2009.00249.x

By:

VERARDO, VITO;
BENDINI, ALESSANDRA;
CERRETANI, LORENZO;
MALAGUTI, DONATELLA;
COZZOLINO, EUGENIO;
CABONI, MARIA FIORENZA

Publication type:

Article

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS.

Published in:

Journal of Food Quality, 2007, v. 30, n. 4, p. 424, doi. 10.1111/j.1745-4557.2007.00132.x

By:

Bendini, Alessandra;
Cerretani, Lorenzo;
Di Virgilio, Fabio;
Belloni, Paolo;
Bonoli-Carbognin, Matteo;
Lercker, Giovanni

Publication type:

Article

The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.

Published in:

Foods, 2023, v. 12, n. 14, p. 2806, doi. 10.3390/foods12142806

By:

Flamminii, Federica;
Minetti, Silvia;
Mollica, Adriano;
Cichelli, Angelo;
Cerretani, Lorenzo

Publication type:

Article

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing.

Published in:

Journal of Thermal Analysis & Calorimetry, 2014, v. 115, n. 3, p. 2037, doi. 10.1007/s10973-013-3027-1

By:

Maggio, Ruben;
Barnaba, Carlo;
Cerretani, Lorenzo;
Paciulli, Maria;
Chiavaro, Emma

Publication type:

Article

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil.

Published in:

Journal of Thermal Analysis & Calorimetry, 2012, v. 108, n. 2, p. 799, doi. 10.1007/s10973-011-2083-7

By:

Chiavaro, Emma;
Cerretani, Lorenzo;
Paciulli, Maria;
Vecchio, Stefano

Publication type:

Article

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

Published in:

International Journal of Food Sciences & Nutrition, 2014, v. 65, n. 7, p. 797, doi. 10.3109/09637486.2014.917155

By:

Cerretani, Lorenzo;
Comandini, Patrizia;
Fumanelli, Davide;
Scazzina, Francesca;
Chiavaro, Emma

Publication type:

Article

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

Published in:

International Journal of Food Sciences & Nutrition, 2013, v. 64, n. 7, p. 857, doi. 10.3109/09637486.2013.798270

By:

Comandini, Patrizia;
Cerretani, Lorenzo;
Rinaldi, Massimiliano;
Cichelli, Angelo;
Chiavaro, Emma

Publication type:

Article

Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow.

Published in:

Animals (2076-2615), 2019, v. 9, n. 11, p. 866, doi. 10.3390/ani9110866

By:

Iannaccone, Marco;
Ianni, Andrea;
Elgendy, Ramy;
Martino, Camillo;
Giantin, Mery;
Cerretani, Lorenzo;
Dacasto, Mauro;
Martino, Giuseppe

Publication type:

Article

Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil.

Published in:

Food Biophysics, 2012, v. 7, n. 2, p. 114, doi. 10.1007/s11483-012-9248-1

By:

Maggio, Rubén;
Cerretani, Lorenzo;
Barnaba, Carlo;
Chiavaro, Emma

Publication type:

Article

Influence of chemical composition of olive oil on the development of volatile compounds during frying.

Published in:

European Food Research & Technology, 2009, v. 230, n. 2, p. 217, doi. 10.1007/s00217-009-1160-7

By:

Procida, Giuseppe;
Cichelli, Angelo;
Compagnone, Dario;
Maggio, Rubén M.;
Cerretani, Lorenzo;
Del Carlo, Michele

Publication type:

Article

Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin.

Published in:

European Food Research & Technology, 2009, v. 228, n. 5, p. 735, doi. 10.1007/s00217-008-0984-x

By:

Kotti, Faten;
Chiavaro, Emma;
Cerretani, Lorenzo;
Barnaba, Carlo;
Gargouri, Mohamed;
Bendini, Alessandra

Publication type:

Article

Effect of frozen storage on the phenolic content of vacuum impregnated Granny Smith and Stark Delicious apple cvv .

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 961, doi. 10.1007/s00217-007-0801-y

By:

Giampaolo Blanda;
Lorenzo Cerretani;
Andrea Cardinali;
Alessandra Bendini;
Giovanni Lercker

Publication type:

Article

Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 191, doi. 10.1007/s00217-007-0709-6

By:

Giampaolo Blanda;
Lorenzo Cerretani;
Alessandra Bendini;
Andrea Cardinali;
Giovanni Lercker

Publication type:

Article

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1251, doi. 10.1007/s00217-007-0651-7

By:

Lorenzo Cerretani;
Maria-José Motilva;
Maria-Paz Romero;
Alessandra Bendini;
Giovanni Lercker

Publication type:

Article

Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1229, doi. 10.1007/s00217-007-0624-x

By:

Giampaolo Blanda;
Lorenzo Cerretani;
Alessandra Bendini;
Andrea Cardinali;
Andrea Scarpellini;
Giovanni Lercker

Publication type:

Article

Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1239, doi. 10.1007/s00217-007-0754-1

By:

Giampaolo Blanda;
Lorenzo Cerretani;
Alessandra Bendini;
Andrea Cardinali;
Andrea Scarpellini;
Giovanni Lercker

Publication type:

Article

Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts.

Published in:

European Food Research & Technology, 2006, v. 223, n. 1, p. 102

By:

Alessandra Bendini;
Lorenzo Cerretani;
Luca Pizzolante;
Tullia Toschi;
Flavia Guzzo;
Stefania Ceoldo;
Andrea Marconi;
Filippo Andreetta;
Marisa Levi

Publication type:

Article

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia.

Published in:

European Food Research & Technology, 2006, v. 222, n. 3/4, p. 354

By:

Lorenzo Cerretani;
Alessandra Bendini;
Alessandra Caro;
Antonio Piga;
Vincenzo Vacca;
Maria Caboni;
Tullia Gallina Toschi

Publication type:

Article

EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES.

Published in:

Journal of Food Biochemistry, 2011, v. 35, n. 3, p. 681, doi. 10.1111/j.1745-4514.2010.00410.x

By:

KOTTI, FATEN;
CERRETANI, LORENZO;
GARGOURI, MOHAMED;
CHIAVARO, EMMA;
BENDINI, ALESSANDRA

Publication type:

Article