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

Anna Vallverdú‐Queralt, Olga Jáuregui, Giuseppe Di Lecce, +2

Food Chemistry

Food ChemistryPolyphenolicsFood AnalysisBioanalysisMass Spectrometry +9

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, +3

Food Chemistry

BiologyFood ChemistryBiochemistryNatural SciencesTriple-quadrupole Mass Spectrometry +7

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

Emanuele Boselli, Giuseppe Di Lecce, Rosanna Strabbioli, +2

LWT

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, +7

Molecular Nutrition & Food Research

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, +2

Journal of Food Biochemistry

NutritionPolyphenolicsOxidative StressFood ChemistryMetabolic Syndrome +15

Fast and Accurate Determination of Olive Oil Acidity by Electrochemical Impedance Spectroscopy

Marco Grossi, Giuseppe Di Lecce, Tullia Gallina Toschi, +1

IEEE Sensors Journal

Food ChemistryAccurate DeterminationEngineeringFood QualityFood Analysis +10

Cardiac and Vascular Synergic Protective Effect of<i>Olea europea</i>L. Leaves and<i>Hibiscus sabdariffa</i>L. Flower Extracts

Matteo Micucci, Marco Malaguti, Tullia Gallina Toschi, +6

Oxidative Medicine and Cellular Longevity

Hse MixtureBotanyMedicineHerbal MedicinePhysiology +11

A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)

Patricia Reboredo‐Rodríguez, Enrico Valli, Alessandra Bendini, +3

European Journal of Lipid Science and Technology

Food AnalysisAcid HydrolysisPhenolic ContentPolyphenolicsFood Chemistry +16

Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives

Stefania Balzan, A. Taticchi, Barbara Cardazzo, +7

LWT

Food ChemistryHealth SciencesFood AnalysisFood EngineeringFood Processing +4

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Alessandra Bendini, Giuseppe Di Lecce, Enrico Valli, +3

International Journal of Food Sciences and Nutrition

NutritionEngineeringNutraceutical IngredientFood AnalysisTomato By-product +16