Edgardo Giordani

Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments

Massimo Del Bubba, Edgardo Giordani, L. Pippucci et al. · Journal of Food Composition and Analysis · 2009 · 178 citations

Food Chemistry, Ascorbic Acid, Astringent Persimmons +8

Polyphenol Levels and Free Radical Scavenging Activities of Four Apple Cultivars from Integrated and Organic Farming in Different Italian Areas

Lavinia Lamperi, Ugo Chiuminatto, Alessandra Cincinelli et al. · Journal of Agricultural and Food Chemistry · 2008 · 88 citations

Liquid chromatographic/electrospray ionization tandem mass spectrometric study of polyphenolic composition of four cultivars of <i>Fragaria vesca</i> L. berries and their comparative evaluation

Massimo Del Bubba, Leonardo Checchini, Ugo Chiuminatto et al. · Journal of Mass Spectrometry · 2012 · 77 citations

Polyphenolic profiles and antioxidant and antiradical activity of Italian berries from Vaccinium myrtillus L. and Vaccinium uliginosum L. subsp. gaultherioides (Bigelow) S.B. Young

Claudia Ancillotti, Lorenzo Ciofi, Daniele Pucci et al. · Food Chemistry · 2016 · 70 citations

Food Chemistry, Food Bioactive Compound, Botany +9

Analysis of genetic diversity among persimmon cultivars using microsatellite markers

María del Mar Naval, Elena Zuriaga, Simona Pecchioli et al. · Tree Genetics & Genomes · 2010 · 66 citations · Full text

Genetic Diversity, Plant Genetics, Medicine +7