Cerretani L - 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: cerretani l. J Agric Food Chem. 2005 Nov 16;53(23):8918-25. doi: 10.1021/jf0515680. J Agric Food Chem. 2005. PMID: 16277383

2

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: cerretani l. J Agric Food Chem. 2004 Jun 2;52(11):3649-54. doi: 10.1021/jf049845a. J Agric Food Chem. 2004. PMID: 15161244

3

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: cerretani l. J Agric Food Chem. 2004 Nov 17;52(23):7026-32. doi: 10.1021/jf048868m. J Agric Food Chem. 2004. PMID: 15537313

4

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: cerretani l. J Sep Sci. 2005 Jun;28(9-10):837-58. doi: 10.1002/jssc.200500032. J Sep Sci. 2005. PMID: 16013811

5

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. Among authors: cerretani l. J Agric Food Chem. 2006 Jun 28;54(13):4880-7. doi: 10.1021/jf060481r. J Agric Food Chem. 2006. PMID: 16787043

6

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: cerretani l. J Agric Food Chem. 2006 Oct 18;54(21):7984-91. doi: 10.1021/jf0617925. J Agric Food Chem. 2006. PMID: 17031999

7

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

Carrasco-Pancorbo A, Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. Carrasco-Pancorbo A, et al. Among authors: cerretani l. J Sep Sci. 2006 Sep;29(14):2221-33. doi: 10.1002/jssc.200600132. J Sep Sci. 2006. PMID: 17069253

8

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.

Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A. Carrasco-Pancorbo A, et al. Among authors: cerretani l. J Agric Food Chem. 2007 Jun 13;55(12):4771-80. doi: 10.1021/jf070186m. Epub 2007 May 12. J Agric Food Chem. 2007. PMID: 17497881

9

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del Carlo M, Compagnone D, Cichelli A. Gómez-Caravaca AM, et al. Among authors: cerretani l. J Agric Food Chem. 2008 Jun 25;56(12):4577-83. doi: 10.1021/jf800118t. Epub 2008 Jun 4. J Agric Food Chem. 2008. PMID: 18522402

10

Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.

Bonoli-Carbognin M, Cerretani L, Bendini A, Almajano MP, Gordon MH. Bonoli-Carbognin M, et al. Among authors: cerretani l. J Agric Food Chem. 2008 Aug 27;56(16):7076-81. doi: 10.1021/jf800743r. Epub 2008 Jul 22. J Agric Food Chem. 2008. PMID: 18642929

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