Chiavaro E - Search Results

1

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: chiavaro e. J Agric Food Chem. 2009 Nov 11;57(21):10055-62. doi: 10.1021/jf901813s. J Agric Food Chem. 2009. PMID: 19813731

2

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G. Chiavaro E, et al. J Agric Food Chem. 2007 Dec 26;55(26):10779-86. doi: 10.1021/jf0709909. Epub 2007 Nov 27. J Agric Food Chem. 2007. PMID: 18038973

3

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A. Chiavaro E, et al. J Agric Food Chem. 2008 Jan 23;56(2):496-501. doi: 10.1021/jf072680w. Epub 2008 Jan 1. J Agric Food Chem. 2008. PMID: 18167077

4

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

Chiavaro E, Rodriguez-Estrada MT, Barnaba C, Vittadini E, Cerretani L, Bendini A. Chiavaro E, et al. Anal Chim Acta. 2008 Sep 12;625(2):215-26. doi: 10.1016/j.aca.2008.07.031. Epub 2008 Jul 29. Anal Chim Acta. 2008. PMID: 18724997

5

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

Vecchio S, Cerretani L, Bendini A, Chiavaro E. Vecchio S, et al. Among authors: chiavaro e. J Agric Food Chem. 2009 Jun 10;57(11):4793-800. doi: 10.1021/jf900120v. J Agric Food Chem. 2009. PMID: 19489623

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: chiavaro e. J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n. J Agric Food Chem. 2009. PMID: 19681611

7

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

Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L. Chiavaro E, et al. J Sci Food Agric. 2011 Jan 30;91(2):198-206. doi: 10.1002/jsfa.4165. J Sci Food Agric. 2011. PMID: 20859929

8

Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils.

Lerma-García MJ, Lusardi R, Chiavaro E, Cerretani L, Bendini A, Ramis-Ramos G, Simó-Alfonso EF. Lerma-García MJ, et al. Among authors: chiavaro e. J Chromatogr A. 2011 Oct 21;1218(42):7521-7. doi: 10.1016/j.chroma.2011.07.078. Epub 2011 Jul 30. J Chromatogr A. 2011. PMID: 21855883

9

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.

Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E. Cerretani L, et al. Among authors: chiavaro e. J Oleo Sci. 2012;61(6):303-9. doi: 10.5650/jos.61.303. J Oleo Sci. 2012. PMID: 22687775 Free article.

10

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

Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F. Chiavaro E, et al. J Sci Food Agric. 2013 Sep;93(12):2909-16. doi: 10.1002/jsfa.6168. Epub 2013 May 9. J Sci Food Agric. 2013. PMID: 23580481

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