Lorenzo Cerretani
Lorenzo Cerretani
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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 …
A Bendini, L Cerretani, A Carrasco-Pancorbo, AM Gómez-Caravaca, ...
Molecules 12 (8), 1679-1719, 2007
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil
A Carrasco-Pancorbo, L Cerretani, A Bendini, A Segura-Carretero, ...
Journal of Agricultural and Food Chemistry 53 (23), 8918-8925, 2005
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
O Baccouri, M Guerfel, B Baccouri, L Cerretani, A Bendini, G Lercker, ...
Food chemistry 109 (4), 743-754, 2008
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil
A Rotondi, A Bendini, L Cerretani, M Mari, G Lercker, TG Toschi
Journal of Agricultural and Food Chemistry 52 (11), 3649-3654, 2004
Analytical determination of polyphenols in olive oils
A Carrasco‐Pancorbo, L Cerretani, A Bendini, A Segura‐Carretero, ...
Journal of separation science 28 (9‐10), 837-858, 2005
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
M Bonoli, A Bendini, L Cerretani, G Lercker, T Gallina Toschi
Journal of Agricultural and Food Chemistry 52 (23), 7026-7032, 2004
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
RM Maggio, TS Kaufman, M Del Carlo, L Cerretani, A Bendini, A Cichelli, ...
Food Chemistry 114 (4), 1549-1554, 2009
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts
A Bendini, L Cerretani, L Pizzolante, TG Toschi, F Guzzo, S Ceoldo, ...
European Food Research and Technology 223 (1), 102-109, 2006
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity
N Sinelli, L Cerretani, V Di Egidio, A Bendini, E Casiraghi
Food research international 43 (1), 369-375, 2010
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
RM Maggio, L Cerretani, E Chiavaro, TS Kaufman, A Bendini
Food Control 21 (6), 890-895, 2010
Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils
A Bendini, L Cerretani, F Di Virgilio, P Belloni, M BONOLI‐CARBOGNIN, ...
Journal of Food Quality 30 (4), 424-437, 2007
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
O Baccouri, A Bendini, L Cerretani, M Guerfel, B Baccouri, G Lercker, ...
Food Chemistry 111 (2), 322-328, 2008
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
C Cevoli, L Cerretani, A Gori, MF Caboni, TG Toschi, A Fabbri
Food Chemistry 129 (3), 1315-1319, 2011
Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods
A Bendini, M Bonoli, L Cerretani, B Biguzzi, G Lercker, TG Toschi
Journal of Chromatography A 985 (1-2), 425-433, 2003
Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions
A Bendini, L Cerretani, S Vecchi, A Carrasco-Pancorbo, G Lercker
Journal of Agricultural and Food Chemistry 54 (13), 4880-4887, 2006
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
AM Gómez-Caravaca, RM Maggio, L Cerretani
Analytica Chimica Acta 913, 1-21, 2016
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia
L Cerretani, A Bendini, A Del Caro, A Piga, V Vacca, MF Caboni, ...
European Food Research and Technology 222 (3), 354-361, 2006
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil
E Chiavaro, E Vittadini, MT Rodriguez-Estrada, L Cerretani, A Bendini
Food Chemistry 110 (1), 248-256, 2008
Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
A Carrasco-Pancorbo, L Cerretani, A Bendini, A Segura-Carretero, ...
Journal of Agricultural and Food Chemistry 55 (12), 4771-4780, 2007
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds
L Cerretani, A Bendini, MT Rodriguez-Estrada, E Vittadini, E Chiavaro
Food Chemistry 115 (4), 1381-1388, 2009
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