Lista de obras - Lorenzo Cerretani - Dominio Público Uruguay

A New Patented System to Filter Cloudy Extra Virgin Olive Oil

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

scientific article published on 01 September 2006

Analytical determination of polyphenols in olive oils

scientific article published on 01 June 2005

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

artículo científico publicado en 2008

CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.

artículo científico publicado en 2008

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

artículo científico publicado en 2008

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

artículo científico publicado en 2016

Chlorophylls in olive and in olive oil: chemistry and occurrences

artículo científico

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

article

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.

artículo científico publicado en 2011

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

artículo científico publicado en 2008

Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.

artículo científico publicado en 2013

Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS

article by Celia Rodríguez-Pérez et al published October 2018 in Food Research International

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

article

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

article

Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.

artículo científico publicado en 2010

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

article

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

artículo científico publicado en 2011

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

artículo científico publicado en 2008

Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

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

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

artículo científico publicado en 2008

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

artículo científico publicado en 2010

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

article by Ylenia Riciputi et al published 15 December 2018 in Food Chemistry

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

artículo científico publicado en 2014

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

scientific article published on 12 May 2007

Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry

artículo científico publicado en 2009

Influence of chemical composition of olive oil on the development of volatile compounds during frying

article

Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow

scientific article published on 25 October 2019

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

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

artículo científico publicado en 2003

Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.

artículo científico publicado en 2010

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

article

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

article

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

artículo científico publicado en 2008

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties ⬇️

artículo científico publicado el 3 de abril de 2012

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

artículo científico publicado en 2005

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.

artículo científico publicado en 2007

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

article

Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.

artículo científico publicado en 2010

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

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

artículo científico publicado en 2006

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

artículo científico publicado en 2004

Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression

artículo científico publicado en 2009

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

artículo científico publicado en 2006

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

article published in 2007

Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content

article

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

artículo científico publicado en 2013

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

artículo científico publicado en 2009

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

article

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

artículo científico publicado en 2009

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

artículo científico publicado en 2013

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

artículo científico publicado en 2009

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

artículo científico publicado en 2011

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

artículo científico publicado en 2011

Lista de obras de Lorenzo Cerretani

A New Patented System to Filter Cloudy Extra Virgin Olive Oil

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

Analytical determination of polyphenols in olive oils

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

CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

Chlorophylls in olive and in olive oil: chemistry and occurrences

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.

Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

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

Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

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

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

Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

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

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

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

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

Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry

Influence of chemical composition of olive oil on the development of volatile compounds during frying

Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

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

Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

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

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties ⬇️

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

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.

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

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

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

Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression

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

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

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

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

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

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.