Giovanni Lercker - Concepedia

Author

Giovanni Lercker

Also Known As

G LERCKER, G Lercker, G. LERCKER, G. Lercker, GIOVANNI LERCKER, Giovanni A. Lercker, Giovanni LERCKER, Giovanni Lercker, LERCKER, GIOVANNI, Lercker, G.

251

Publications

8.3K

Citations

H-Index

100

Concepts

All Affiliations

University of Bologna University of Florence University of Udine

About

Giovanni Lercker is an author at University of Bologna specializing in food chemistry, chromatography, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	28	41	2.3K
2	Health Sciences	27	44	2.9K
3	Engineering	18	30	1.2K
4	Natural Sciences	9	9	252
5	Public Health	1	1	12

Giovanni Lercker

119

Publications

6.6K

Citations

H-Index

Page 1

	Year	Citations
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 Food ChemistryOmega-3 Fatty AcidEnvironmental EngineeringMedicineFree Fatty Acids	1999	328
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini, Journal of Agricultural and Food Chemistry	2005	282
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri, Food Chemistry Food ChemistryChemical CompositionFood AnalysisOxidative StabilityRipening	2008	248
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, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsOlive Ripening DegreeEngineeringBiochemistry	2004	242
Effect of different cooking methods on some lipid and protein components of hamburgers María Teresa Rodríguez‐Estrada, G. Penazzi, María Fiorenza Caboni, Meat Science Food ChemistryNutritionProtein ComponentsFood CompositionAnimal Nutrition	1997	229
Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food Emanuele Boselli, Viviana Velazco, María Fiorenza Caboni, Journal of Chromatography A Food ChemistryLipid AnalysisBiochemistryFood AnalysisBioanalysis	2001	189
PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS Alessandra Bendini, Lorenzo Cerretani, Fabio Di Virgilio, Journal of Food Quality Food ChemistryPetroleomicsFourier TransformFood AuthenticationFood Composition	2007	159
Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques Matteo Bonoli, Alessandra Bendini, Lorenzo Cerretani, Journal of Agricultural and Food Chemistry	2004	151
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions Emanuele Boselli, María Fiorenza Caboni, María Teresa Rodríguez‐Estrada, Food Chemistry Food ChemistryFood AnalysisCommercial Retail ConditionsTurkey MeatMeat Quality	2004	127
Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection Matteo Bonoli, Marina Montanucci, Tullia Gallina Toschi, Journal of Chromatography A Food ChemistryCapillary ElectrophoresisSeparation ScienceGas ChromatographyBioanalysis	2003	117

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