G. Bandino

Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils:  Importance of α-Tocopherol Concentration

Monica Deiana, Antonella Rosa, Clara Falqui Cao et al. · Journal of Agricultural and Food Chemistry · 2002 · 115 citations

Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells

Alessandra Incani, Gessica Serra, Angela Atzeri et al. · Food and Chemical Toxicology · 2016 · 67 citations · Full text

Food Chemistry, Nutrition, Biochemistry +12

Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution

Filippo M. Pirisi, Alberto Angioni, Paolo Cabras et al. · Journal of Chromatography A · 1997 · 62 citations

Food Chemistry, Polyphenolics, Isocratic Elution +8

Photolysis of α-Tocopherol in Olive Oils and Model Systems

Filippo M. Pirisi, Alberto Angioni, G. Bandino et al. · Journal of Agricultural and Food Chemistry · 1998 · 31 citations

Food Chemistry, Olive Oils, Engineering +14

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

Marco Campus, P. Sedda, E. Cauli et al. · LWT · 2015 · 22 citations · Full text

Food Fermentation, Natural Microflora, Inoculum Enrichment +6