Darío Compagnone

Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Agricultural and Food Chemistry · 2005 · 282 citations

Construction and Analytical Characterization of Prussian Blue-Based Carbon Paste Electrodes and Their Assembly as Oxidase Enzyme Sensors

Danila Moscone, D. D'Ottavi, Darío Compagnone et al. · Analytical Chemistry · 2001 · 241 citations · Full text

Chemical Engineering, Engineering, High Sensitivity +12

Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry

Michele Del Carlo, Alessia Pepe, Giampiero Sacchetti et al. · Food Chemistry · 2008 · 175 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Chemical Engineering +11

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Rubén M. Maggio, Teodoro S. Kaufman, Michele Del Carlo et al. · Food Chemistry · 2008 · 174 citations

Fatty Acid Composition, Food Authentication, Omega-3 Fatty Acid +7

3,3′,5,5′-Tetramethylbenzidine as electrochemical substrate for horseradish peroxidase based enzyme immunoassays. A comparative study

G. Volpe, R. Draisci, Giuseppe Palleschi et al. · The Analyst · 1998 · 173 citations

Engineering, Bioelectrochemistry, Redox Biology +17