Lorenzo Cerretani

Top papers

• 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 Alessandra

  Alessandra Bendini, Lorenzo Cerretani, Alegría Carrasco‐Pancorbo, et al.·2007·Molecules
  ↗ 771OA
• Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

  Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini, et al.·2005·Journal of Agricultural and Food Chemistry
  ↗ 282
• Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

  Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri, et al.·2008·Food Chemistry
  ↗ 249
• Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

  Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani, et al.·2004·Journal of Agricultural and Food Chemistry
  ↗ 242
• Analytical determination of polyphenols in olive oils

  Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini, et al.·2005·Journal of Separation Science
  ↗ 203
• Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

  Rubén M. Maggio, Teodoro S. Kaufman, Michele Del Carlo, et al.·2008·Food Chemistry
  ↗ 174
• Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

  Ana María Gómez‐Caravaca, Rubén M. Maggio, Lorenzo Cerretani·2016·Analytica Chimica Acta
  ↗ 173OA
• PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

  Alessandra Bendini, Lorenzo Cerretani, Fabio Di Virgilio, et al.·2007·Journal of Food Quality
  ↗ 159OA
• 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

  Nicoletta Sinelli, Lorenzo Cerretani, Valentina Di Egidio, et al.·2009·Food Research International
  ↗ 155
• 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

  Matteo Bonoli, Alessandra Bendini, Lorenzo Cerretani, et al.·2004·Journal of Agricultural and Food Chemistry
  ↗ 152
• A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

  Rubén M. Maggio, Lorenzo Cerretani, Emma Chiavaro, et al.·2009·Food Control
  ↗ 145
• Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

  Chiara Cevoli, Lorenzo Cerretani, Alessio Gori, et al.·2011·Food Chemistry
  ↗ 138