Giuseppe Di Lecce

Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC–ESI-QTOF)

Anna Vallverdú‐Queralt, Olga Jáuregui, Giuseppe Di Lecce et al. · Food Chemistry · 2011 · 109 citations

Food Chemistry, Polyphenolics, Food Analysis +11

Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

Giuseppe Di Lecce, Sara Arranz, Olga Jáuregui et al. · Food Chemistry · 2013 · 106 citations · Full text

Biology, Food Chemistry, Biochemistry +9

Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures?

Emanuele Boselli, Giuseppe Di Lecce, Rosanna Strabbioli et al. · LWT · 2008 · 81 citations

Higher Temperatures

Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial

Miriam Martínez‐Huélamo, Anna Vallverdú‐Queralt, Giuseppe Di Lecce et al. · Molecular Nutrition & Food Research · 2016 · 65 citations

INHIBITORY ACTIVITY OF PHENOLIC COMPOUNDS FROM EXTRA VIRGIN OLIVE OILS ON THE ENZYMES INVOLVED IN DIABETES, OBESITY AND HYPERTENSION

Monica Rosa Loizzo, Giuseppe Di Lecce, Emanuele Boselli et al. · Journal of Food Biochemistry · 2011 · 61 citations

Nutrition, Polyphenolics, Oxidative Stress +17