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 · 470 citations

Life Sciences, Biochemistry, Chemistry +7

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 · 274 citations

Natural Sciences, Chemistry, Materials Science +7

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 · 223 citations

Agriculture, Botany, Plant Sciences +17

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 · 189 citations

Agriculture, Biochemistry, Food Science +13

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 · 181 citations · Full text

Natural Sciences, Chemistry, Chemical Kinetics +16