Title: 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 Author(s): BENDINI, A; CERRETANI, L; CARRASCO-PANCORBO, A; et al. Source: MOLECULES Volume: 12 Issue: 8 Pages: 1679-1719 Published: AUG 2007 Times Cited: 68
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Title: Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil Author(s): CARRASCO-PANCORBO, A; CERRETANI, L; BENDINI, A; et al. Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 53 Issue: 23 Pages: 8918-8925 Published: NOV 16 2005 Times Cited: 61 DOI: 10.1021/jf0515680
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Title: Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oft as a function of the ripening degree of olive fruits by different analytical techniques Author(s): BONOLI, M; BENDINI, A; CERRETANI, L; et al. Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 52 Issue: 23 Pages: 7026-7032 Published: NOV 17 2004 Times Cited: 51 DOI: 10.1021/jf048868m
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Title: Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil Author(s): ROTONDI, A; BENDINI, A; CERRETANI, L; et al. Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 52 Issue: 11 Pages: 3649-3654 Published: JUN 2 2004 Times Cited: 46 DOI: 10.1021/jf049845a
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Title: Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods Author(s): BENDINI, A; BONOLI, M; CERRETANI, L; et al. Source: JOURNAL OF CHROMATOGRAPHY A Volume: 985 Issue: 1-2 Pages: 425-433 Published: JAN 24 2003 Times Cited: 37 DOI: PII S0021-9673(02)01460-7
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Title: Analytical determination of polyphenols in olive oils Author(s): CARRASCO-PANCORBO, A; CERRETANI, L; BENDINI, A; et al. Source: JOURNAL OF SEPARATION SCIENCE Volume: 28 Issue: 9-10 Pages: 837-858 Published: JUN 2005 Times Cited: 30 DOI: 10.1002/jssc.200500032
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Title: Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions Author(s): BENDINI, A; CERRETANI, L; VECCHI, S; et al. Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 54 Issue: 13 Pages: 4880-4887 Published: JUN 28 2006 Times Cited: 27 DOI: 10.1021/jf060481r
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Title: Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques Author(s): GALLINA-TOSCHI, T; CERRETANI, L; BENDINI, A; et al. Source: JOURNAL OF SEPARATION SCIENCE Volume: 28 Issue: 9-10 Pages: 859-870 Published: JUN 2005 Times Cited: 23 DOI: 10.1002/jssc.200500044
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9.
Title: Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils Author(s): CARRASCO-PANCORBO, A; CERRETANI, L; BENDINI, A; et al. Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 55 Issue: 12 Pages: 4771-4780 Published: JUN 13 2007 Times Cited: 23 DOI: 10.1021/jf070186m
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Title: Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia Author(s): CERRETANI, L; BENDINI, A; DEL CARO, A; et al. Source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY Volume: 222 Issue: 3-4 Pages: 354-361 Published: FEB 2006 Times Cited: 20 DOI: 10.1007/s00217-005-0088-9
