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- Alessandra Bendini, Lorenzo Cerretani, +4 authors Giovanni Lercker
- Molecules
- 2007
Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly… (More)
- AlegrÃa Carrasco-Pancorbo, Lorenzo Cerretani, +6 authors Alberto Fernandez-Gutiérrez
- Journal of agricultural and food chemistry
- 2005
Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants… (More)
- Olfa Baccouri, Mokhtar Guerfel, +5 authors Douja Daoud Ben Miled
- Food chemistry
- 2008
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the… (More)
- AlegrÃa Carrasco-Pancorbo, Lorenzo Cerretani, Alessandra Bendini, Antonio Segura-Carretero, Giovanni Lercker, Alberto Fernandez-Gutiérrez
- Journal of agricultural and food chemistry
- 2007
A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking… (More)
- Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani, Matteo Mari, Giovanni Lercker, T. Gallina Toschi
- Journal of agricultural and food chemistry
- 2004
The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by the determination of the oxidative stability index, the DPPH(*) radical test, and the… (More)
- Ana Conchillo, Luisito Cercaci, Diana Ansorena, Maria Teresa Rodriguez-Estrada, Giovanni Lercker, Iciar Astiasarán
- Journal of agricultural and food chemistry
- 2005
The content of phytosterol oxidation products (POPs) in enriched and nonenriched commercial spreads was evaluated by thin-layer chromatography-gas chromatography (TLC-GC). Oxides of beta-sitosterol,… (More)
- Diana Ansorena, Blanca Barriuso, Vladimiro Cardenia, Iciar Astiasarán, Giovanni Lercker, Maria Teresa Rodriguez-Estrada
- Food chemistry
- 2013
The influence of the unsaturation degree of different triacylglycerols (tristearin, triolein, trilinolein and trilinolenin) on cholesterol oxidation at 180 °C, was evaluated. Cholesterol degraded… (More)
- Maria Teresa Rodriguez-Estrada, G Penazzi, Maria Fiorenza Caboni, G Bertacco, Giovanni Lercker
- Meat science
- 1997
The effects of different cooking methods on the lipid and protein fractions of hamburger were evaluated. The lipid component was subjected to the following analyses: peroxide value; p-anisidine;… (More)
- Alessandra Bendini, Matteo Bonoli, Lorenzo Cerretani, Barbara Biguzzi, Giovanni Lercker, T. Gallina Toschi
- Journal of chromatography. A
- 2003
The high oxidative stability of virgin olive oil is related to its high monounsaturated/polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this… (More)
- MarÃa Jesús Lerma-GarcÃa, Ernesto Francisco Simó-Alfonso, Emma Chiavaro, Alessandra Bendini, Giovanni Lercker, Lorenzo Cerretani
- Journal of agricultural and food chemistry
- 2009
Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EVOOP) of its phenolic fraction during an accelerated storage treatment at 60 degrees C up to 7 weeks… (More)