Carlotta Breschi

An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Lorenzo Cecchi, Marzia Migliorini, Bruno Zanoni et al. · Journal of the Science of Food and Agriculture · 2017 · 45 citations

Agriculture, Food Science, Plant Sciences +14

Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

Serena Trapani, Carlotta Breschi, Lorenzo Cecchi et al. · Journal of Food Engineering · 2017 · 38 citations · Full text

Agriculture, Food Science, Fruit Science +13

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Lorenzo Guerrini, Bruno Zanoni, Carlotta Breschi et al. · Molecules · 2020 · 29 citations · Full text

Agriculture, Food Science, Food Analysis +16

Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Lorenzo Guerrini, Carlotta Breschi, Bruno Zanoni et al. · Foods · 2020 · 21 citations · Full text

Agriculture, Food Science, Food Preservation +16

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Carlotta Breschi, Lorenzo Guerrini, Paola Domizio et al. · European Journal of Lipid Science and Technology · 2019 · 19 citations

Agriculture, Food Science, Microbiology +16