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Olea europaea Volatiles attractive and repellent to the olive fruit fly (Dacus oleae, Gmelin)
Comparative study of the headspace (HS) composition from olive leaves, olives of varying degrees of ripeness, and crushed olives revealed significant quantitative and qualitative differences. ThreeExpand
Chicoric acid (dicaffeyltartic acid): Its isolation from chicory (Chicorium intybus) and synthesis
Abstract The isolation from the aqueous decoction of chicory leaves of a new optically active crystalline substance is described, for which the name chicoric acid is proposed. Experimental evidenceExpand
Isolation of cornoside from olea europaea and its transformation into halleridone
Abstract Olea europaea contains, besides oleuropein, demethyloleuropein, verbascoside and ligstroside, cornoside which can be easily transformed into halleridone.
Chemiotropic behavior of female olive fly (Bactrocera oleae GMEL.) onOlea europaea L
An interpretation is given of a number of observations on the chemiotropic behavior ofBactrocera oleae in connection with olive maceration water and the fly's return to the olive groves after theExpand
Microcomponents of olive oil. Part II: Digalactosyldiacylglycerols from Olea europaea
Two galactolipids, 1 and 2, were isolated and identified both in olive fruits and in olive oil. They are characterized by a low polarity, despite the presence of a diglycosidic unit, giving, inExpand
Microcomponents of olive oil—III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol
Abstract The molecular structure of the microcomponents of olive fruit was investigated in order to evidence new molecules which could be transferred to the resulting oil and therefore be typical ofExpand
Constitution of Cynarine, the Active Principle of the Artichoke
IT has been known for some time that the artichoke (Cynara scolymus) contains some hitherto unidentified substances which stimulate biliary secretion and cholesterinic metabolism1. The extraction ofExpand
A New Secoiridoid from Olive Wastewaters
The structure of a new compound 5, isolated from the juice of ripe black olives (Olea europaea, cv. Leccino), was elucidated. In unripe green olives oleuropein [1] is present as the majorExpand