| 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 | 1029 | 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 | 365 | 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 | 363 | 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 | 337 | 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 | 260 | 2005 |
| 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 | 212 | 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, 102-109, 2006 | 209 | 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 M Bonoli, A Bendini, L Cerretani, G Lercker, T Gallina Toschi Journal of Agricultural and Food Chemistry 52 (23), 7026-7032, 2004 | 209 | 2004 |
| 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 | 202 | 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 | 195 | 2010 |
| 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 | 185 | 2016 |
| 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 | 184 | 2007 |
| 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 | 160 | 2011 |
| 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 | 157 | 2008 |
| Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia L Cerretani, A Bendini, AD Caro, A Piga, V Vacca, MF Caboni, ... European Food Research and Technology 222, 354-361, 2006 | 142 | 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 | 139 | 2008 |
| 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 | 138 | 2006 |
| 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 | 132 | 2007 |
| 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 | 131 | 2003 |
| 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 | 129 | 2009 |
Antonio Segura CarreteroProfessor Analytical Chemistry and exHead of CIDAF, University of Granada (Universidad deبريد إلكتروني تم التحقق منه على ugr.es
