Giuseppina Di Loreto

Acylglycerol and Fatty Acid Components of Pulp, Seed, and Whole Olive Fruit Oils. Their Use to Characterize Fruit Variety by Chemometrics

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · Journal of Agricultural and Food Chemistry · 2002 · 73 citations

Agriculture, Biochemistry, Food Science +17

Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · Journal of the Science of Food and Agriculture · 2002 · 64 citations

Agriculture, Food Science, Food Analysis +6

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

Barbara Lanza, Martina Cellini, Sara Di Marco et al. · Molecules · 2020 · 26 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Adherence to routine use of pharmacological prophylaxis of heterotopic ossification after total hip arthroplasty: results from an Italian multicenter, prospective, observational survey

Michele Barbato, Ezio D’Angelo, Giuseppina Di Loreto et al. · Journal of Orthopaedics and Traumatology · 2012 · 25 citations · Full text

Medicine, Orthopaedic Surgery, Surgery +10

Ethyl esters versus fermentative organoleptic defects in virgin olive oil

Maria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto et al. · Food Chemistry · 2016 · 25 citations

Agriculture, Chemistry, Food Science +12