Alceo Macchioni

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1993 · 468 citations

Engineering, Food Analysis, Altmetric Attention Score +16

Ultralarge Hyperpolarizability Twisted π-Electron System Electro-Optic Chromophores:  Synthesis, Solid-State and Solution-Phase Structural Characteristics, Electronic Structures, Linear and Nonlinear Optical Properties, and Computational Studies

Hu Kang, Antonio Facchetti, Hua Jiang et al. · Journal of the American Chemical Society · 2007 · 273 citations

Optical Materials, Engineering, Noe Nmr Measurements +23

Phenolic Compounds of Olive Fruit:  One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit

Maurizio Servili, Maura Baldioli, Roberto Selvaggini et al. · Journal of Agricultural and Food Chemistry · 1998 · 220 citations

High‐performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D‐ and 2D‐nuclear magnetic resonance characterization

Maurizio Servili, Maura Baldioli, Roberto Selvaggini et al. · Journal of the American Oil Chemists Society · 1999 · 188 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +11

An Anion-Dependent Switch in Selectivity Results from a Change of C−H Activation Mechanism in the Reaction of an Imidazolium Salt with IrH₅(PPh₃)₂

Leah Appelhans, Daniele Zuccaccia, Anes Kovacevic et al. · Journal of the American Chemical Society · 2005 · 180 citations · Full text