Lercker G - 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: lercker g. 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: lercker g. 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: lercker g. J Agric Food Chem. 2004 Nov 17;52(23):7026-32. doi: 10.1021/jf048868m. J Agric Food Chem. 2004. PMID: 15537313

4

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: lercker g. J Agric Food Chem. 2006 Jun 28;54(13):4880-7. doi: 10.1021/jf060481r. J Agric Food Chem. 2006. PMID: 16787043

5

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: lercker g. 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

6

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. Lerma-García MJ, et al. Among authors: lercker g. J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n. J Agric Food Chem. 2009. PMID: 19681611

7

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. Bendini A, et al. Among authors: lercker g. J Agric Food Chem. 2009 Nov 11;57(21):10055-62. doi: 10.1021/jf901813s. J Agric Food Chem. 2009. PMID: 19813731

8

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. Among authors: lercker g. 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

9

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: lercker g. J Sep Sci. 2005 Jun;28(9-10):859-70. doi: 10.1002/jssc.200500044. J Sep Sci. 2005. PMID: 16013812

10

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G. Bendini A, et al. Among authors: lercker g. Molecules. 2007 Aug 6;12(8):1679-719. doi: 10.3390/12081679. Molecules. 2007. PMID: 17960082 Free PMC article. Review.

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