Giovanni Lercker

Effects of free fatty acids on oxidative stability of vegetable oil

Natale G. Frega, Massimo Mozzon, Giovanni Lercker · Journal of the American Oil Chemists Society · 1999 · 328 citations

Food Chemistry, Omega-3 Fatty Acid, Environmental Engineering +15

Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Agricultural and Food Chemistry · 2005 · 282 citations

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri et al. · Food Chemistry · 2008 · 248 citations

Food Chemistry, Chemical Composition, Food Analysis +6

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 242 citations

Food Chemistry, Polyphenolics, Olive Ripening Degree +15

Effect of different cooking methods on some lipid and protein components of hamburgers

María Teresa Rodríguez‐Estrada, G. Penazzi, María Fiorenza Caboni et al. · Meat Science · 1997 · 229 citations

Food Chemistry, Nutrition, Protein Components +5