Bendini A - Search Results

1

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. Carrasco-Pancorbo A, et al. Among authors: bendini a. J Agric Food Chem. 2005 Nov 16;53(23):8918-25. doi: 10.1021/jf0515680. J Agric Food Chem. 2005. PMID: 16277383

2

The protective role of different green tea extracts after oxidative damage is related to their catechin composition.

Toschi TG, Bordoni A, Hrelia S, Bendini A, Lercker G, Biagi PL. Toschi TG, et al. Among authors: bendini a. J Agric Food Chem. 2000 Sep;48(9):3973-8. doi: 10.1021/jf000499g. J Agric Food Chem. 2000. PMID: 10995299

3

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.

Bendini A, Bonoli M, Cerretani L, Biguzzi B, Lercker G, Toschi TG. Bendini A, et al. J Chromatogr A. 2003 Jan 24;985(1-2):425-33. doi: 10.1016/s0021-9673(02)01460-7. J Chromatogr A. 2003. PMID: 12580511

4

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.

Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG. Rotondi A, et al. Among authors: bendini a. J Agric Food Chem. 2004 Jun 2;52(11):3649-54. doi: 10.1021/jf049845a. J Agric Food Chem. 2004. PMID: 15161244

5

Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition.

Chinnici F, Bendini A, Gaiani A, Riponi C. Chinnici F, et al. Among authors: bendini a. J Agric Food Chem. 2004 Jul 28;52(15):4684-9. doi: 10.1021/jf049770a. J Agric Food Chem. 2004. PMID: 15264900

6

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 M, Bendini A, Cerretani L, Lercker G, Toschi TG. Bonoli M, et al. Among authors: bendini a. J Agric Food Chem. 2004 Nov 17;52(23):7026-32. doi: 10.1021/jf048868m. J Agric Food Chem. 2004. PMID: 15537313

7

Analytical determination of polyphenols in olive oils.

Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Gallina-Toschi T, Fernandez-Gutiérrez A. Carrasco-Pancorbo A, et al. Among authors: bendini a. J Sep Sci. 2005 Jun;28(9-10):837-58. doi: 10.1002/jssc.200500032. J Sep Sci. 2005. PMID: 16013811

8

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

Gallina-Toschi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G. Gallina-Toschi T, et al. Among authors: bendini a. J Sep Sci. 2005 Jun;28(9-10):859-70. doi: 10.1002/jssc.200500044. J Sep Sci. 2005. PMID: 16013812

9

Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.

Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A, Lercker G. Bendini A, et al. J Agric Food Chem. 2006 Jun 28;54(13):4880-7. doi: 10.1021/jf060481r. J Agric Food Chem. 2006. PMID: 16787043

10

Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection.

Carrasco-Pancorbo A, Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernandez-Gutiérrez A. Carrasco-Pancorbo A, et al. Among authors: bendini a. J Agric Food Chem. 2006 Oct 18;54(21):7984-91. doi: 10.1021/jf0617925. J Agric Food Chem. 2006. PMID: 17031999

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