Antioxidant activity of sage (<i>Salvia officinalis</i> and <i>S fruticosa</i>) and oregano (<i>Origanum onites</i> and <i>O indercedens</i>) extracts related to their phenolic compound content

Lorena Pizzale, Renzo Bortolomeazzi, Stefania Vichi, +2

Journal of the Science of Food and Agriculture

Food PreservativesBotanySage SamplesMedicineAntioxidant Activity +9

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

Stefania Vichi, Ana I. Castellote, Lorena Pizzale, +3

Journal of Chromatography A

Food ChemistryGas ChromatographyHeadspace Solid-phase MicroextractionMass SpectrometryAnalytical Chemistry +5

Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Modifications Induced by Oxidation and Suitable Markers of Oxidative Status

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte, +2

Journal of Agricultural and Food Chemistry

Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte, +2

Journal of Agricultural and Food Chemistry

Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte, +2

Journal of Chromatography A

Gas ChromatographyHeadspace Solid-phase MicroextractionMass SpectrometrySemi-volatile Aromatic HydrocarbonsAnalytical Chemistry +5

Sesquiterpene, Alkene, and Alkane Hydrocarbons in Virgin Olive Oils of Different Varieties and Geographical Origins

Renzo Bortolomeazzi, Pierpaolo Berno, Lorena Pizzale, +1

Journal of Agricultural and Food Chemistry

EngineeringChemical CompositionChemistryFood ChemistryEnvironmental Chemistry +14

Presence of Phytosterol Oxides in Crude Vegetable Oils and Their Fate during Refining

Renzo Bortolomeazzi, Francesca Cordaro, Lorena Pizzale, +1

Journal of Agricultural and Food Chemistry

ChemistryPolyphenolicsOxidative StressFood ChemistryChemical Engineering +15

Mass Spectrometry Characterization of the 5α-, 7α-, and 7β-Hydroxy Derivatives of β-Sitosterol, Campesterol, Stigmasterol, and Brassicasterol

Renzo Bortolomeazzi, Michela De Zan, Lorena Pizzale, +1

Journal of Agricultural and Food Chemistry

Organic ChemistryMass Spectrometry CharacterizationChemistryChemical Derivative7β-Hydroxy Derivatives +15

Detection of Hazelnut Oil in Virgin Olive Oil by Assessment of Free Sterols and Triacylglycerols

Stefania Vichi, Lorena Pizzale, Emilio Toffano, +2

Journal of AOAC International

Food ChemistryFree SterolsLipid AnalysisDeltaecn42 DataMedicine +11

Prediction of firmness and physical stability of low-fat chocolate spreads

Lara Manzocco, Sonia Calligaris, Matteo Camerin, +2

Journal of Food Engineering

Food ChemistryFood ColloidLow-fat Chocolate SpreadsFood PhysicFood Structure +4