Mauro Di Pasquale

Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits

E. Coni, Rita Di Benedetto, Mauro Di Pasquale et al. · Lipids · 2000 · 179 citations

Nutrition, Lipid Peroxidation, Polyphenolics +16

Monitoring of perfluorinated compounds in edible fish from the Mediterranean Sea

Valentina Nania, Guido Enrico Pellegrini, Laura Fabrizi et al. · Food Chemistry · 2009 · 114 citations

Bioconcentration, Engineering, Perfluorinated Compounds +16

Contamination of vegetable oils marketed in Italy by phthalic acid esters

Natalia Nanni, Katell Fiselier, Koni Grob et al. · Food Control · 2010 · 74 citations

Food Chemistry, Persistent Organic Pollutant, Environmental Chemistry +9

Detection of animal fats in butter by differential scanning calorimetry: A pilot study

E. Coni, Mauro Di Pasquale, P. Coppolelli et al. · Journal of the American Oil Chemists Society · 1994 · 66 citations

Nutrition, Chemical Composition, Food Analysis +20

Simple Confirmatory Method for the Determination of Erythromycin Residues in Trout:  A Fast Liquid−Liquid Extraction Followed by Liquid Chromatography−Tandem Mass Spectrometry

Dario Lucchetti, Laura Fabrizi, Annarita Esposito et al. · Journal of Agricultural and Food Chemistry · 2005 · 34 citations

Engineering, Erythromycin A, Antimicrobial Chemotherapy +23