Vincenzo Macciola

Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

Antonella De Leonardis, Alessandra Aretini, Gabriele Alfano et al. · European Food Research and Technology · 2007 · 140 citations

Olea Europaea L., Medicine, Olive Leaves +5

Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater

Antonella De Leonardis, Vincenzo Macciola, Giuseppe Lembo et al. · Food Chemistry · 2006 · 121 citations

Chemical Engineering, Engineering, Environmental Engineering +8

Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid

Antonella De Leonardis, Vincenzo Macciola, M. de Felice · International Journal of Food Science & Technology · 2000 · 82 citations

Heat-oxidation stability of palm oil blended with extra virgin olive oil

Antonella De Leonardis, Vincenzo Macciola · Food Chemistry · 2012 · 77 citations

Food Chemistry, Chemical Engineering, Engineering +4

Oxidative stabilization of cold‐pressed sunflower oil using phenolic compounds of the same seeds

Antonella De Leonardis, Vincenzo Macciola, Antonietta Di Rocco · Journal of the Science of Food and Agriculture · 2003 · 69 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +12