Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use

Carlo Ignazio Giovanni Tuberoso, Adam Kowalczyk, Erika Sarritzu, +1

Food Chemistry

Food ChemistryNutritionFood Bioactive CompoundFood AnalysisAntioxidant Activity +4

Chemical Composition, Seasonal Variability, and Antifungal Activity of <i>Lavandula stoechas</i> L. ssp. <i>stoechas</i> Essential Oils from Stem/Leaves and Flowers

Alberto Angioni, Andrea Barra, Valentina Coroneo, +2

Journal of Agricultural and Food Chemistry

Antifungal AgentAntifungal ActivityBotanyMedicineChemical Composition +7

Antimicrobial Activity of Tunisian Quince (<i>Cydonia oblonga</i> Miller) Pulp and Peel Polyphenolic Extracts

Sami Fattouch, Pierluigi Caboni, Valentina Coroneo, +5

Journal of Agricultural and Food Chemistry

Chemical Composition, Plant Genetic Differences, Antimicrobial and Antifungal Activity Investigation of the Essential Oil of <i>Rosmarinus officinalis</i> L.

Alberto Angioni, Andrea Barra, Elisabetta Cereti, +6

Journal of Agricultural and Food Chemistry

Phenolic Compounds in Virgin Olive Oil. 2. Reappraisal of the Extraction, HPLC Separation, and Quantification Procedures

Filippo M. Pirisi, Paolo Cabras, Clara Falqui Cao, +2

Journal of Agricultural and Food Chemistry

Food ChemistryPhenolic CompoundsQuantification ProceduresPolyphenolicsSeparation Science +11

Chemical Composition of the Essential Oils of <i>Juniperus </i>from Ripe and Unripe Berries and Leaves and Their Antimicrobial Activity

Alberto Angioni, Andrea Barra, Maria Teresa Russo, +3

Journal of Agricultural and Food Chemistry

BotanyChemical CompositionEssential OilEscherichia ColiStaphylococcus Aureus +5

Solid-phase extraction and high-performance liquid chromatographic determination of organic acids in honey

Anna Cherchi, Lorenzo Spanedda, Carlo Ignazio Giovanni Tuberoso, +1

Journal of Chromatography A

Food ChemistrySeparation ScienceGas ChromatographyOrganic AcidsAnalytical Chemistry +4

Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur

Paola Montoro, Carlo Ignazio Giovanni Tuberoso, Sonia Piacente, +4

Journal of Pharmaceutical and Biomedical Analysis

Food ChemistryFood Bioactive CompoundAntioxidant ActivityPhytochemistryPhytochemical +3

Disappearance of Azoxystrobin, Pyrimethanil, Cyprodinil, and Fludioxonil on Tomatoes in a Greenhouse

Vincenzo L. Garau, Alberto Angioni, Ana Aguilera Del Real, +2

Journal of Agricultural and Food Chemistry

Residue (Chemistry)EngineeringPesticide-residue AnalysisAzoxystrobin ResiduesPlant Pathology +17

Comparison Between Two Thymol Formulations in the Control of Varroa destructor: Effectiveness, Persistence, and Residues

Ignazio Floris, Alberto Satta, Paolo Cabras, +2

Journal of Economic Entomology