Giulia Chiodelli

Evaluation of phenolic profile and antioxidant capacity in gluten-free flours

Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti et al. · Food Chemistry · 2017 · 96 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +3

Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach

Francesca Blasi, Gabriele Rocchetti, Domenico Montesano et al. · Food Research International · 2017 · 95 citations

Food Chemistry, Carotenoid, Biochemistry +8

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli et al. · Food Research International · 2017 · 81 citations

Food Chemistry, Bound Phenolic Profile, Food Bioactive Compound +6

UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation

Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti et al. · Journal of Functional Foods · 2017 · 72 citations · Full text

In Vitro Fermentation, Medicine, Biotechnology +9

Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption

Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti et al. · Food Chemistry · 2017 · 62 citations

Food Chemistry, Nutrition, Phenolic Compounds +7