Marco Bonesi

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

Francesco Menichini, Rosa Tundis, Marco Bonesi et al. · Food Chemistry · 2008 · 286 citations

Cv Habanero, Engineering, Botany +7

Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties

Monica Rosa Loizzo, Alessandro Pugliese, Marco Bonesi et al. · Journal of Agricultural and Food Chemistry · 2015 · 205 citations

Food Chemistry, Rich Source, Food Bioactive Compound +13

Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils

Monica Rosa Loizzo, Filomena Conforti, Rosa Tundis et al. · Food Chemistry · 2009 · 188 citations

Chemical Analysis, Herbal Medicine, L. Essential Oils +4

Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

Monica Rosa Loizzo, Alessandro Pugliese, Marco Bonesi et al. · LWT · 2015 · 159 citations

Food Chemistry, Food Bioactive Compound, Capsicum Chinense +4

Radical scavenging, antioxidant and metal chelating activities of Annona cherimola Mill. (cherimoya) peel and pulp in relation to their total phenolic and total flavonoid contents

Monica Rosa Loizzo, Rosa Tundis, Marco Bonesi et al. · Journal of Food Composition and Analysis · 2011 · 155 citations

Food Chemistry, Radical Scavenging, Annona Cherimola Mill +4