Renzo Bortolomeazzi

Antioxidant activity of sage (<i>Salvia officinalis</i> and <i>S fruticosa</i>) and oregano (<i>Origanum onites</i> and <i>O indercedens</i>) extracts related to their phenolic compound content

Lorena Pizzale, Renzo Bortolomeazzi, Stefania Vichi et al. · Journal of the Science of Food and Agriculture · 2002 · 274 citations

Food Preservatives, Botany, Sage Samples +11

Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential

Renzo Bortolomeazzi, Nerina Sebastianutto, Rosanna Toniolo et al. · Food Chemistry · 2006 · 186 citations

Polyphenolics, Medicine, Oxidation Potential +7

Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women

Simonetta Salvini, Francesco Sera, Donatella Caruso et al. · British Journal Of Nutrition · 2006 · 165 citations · Full text

Nutrition, Dna Damage, Dietary Exposure +19

Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC–MS/MS

Renzo Bortolomeazzi, Marina Munari, Monica Anese et al. · Food Chemistry · 2012 · 99 citations

Food Chemistry, Solvent Extraction, Supercritical Fluid Chromatography +6

Sesquiterpene, Alkene, and Alkane Hydrocarbons in Virgin Olive Oils of Different Varieties and Geographical Origins

Renzo Bortolomeazzi, Pierpaolo Berno, Lorena Pizzale et al. · Journal of Agricultural and Food Chemistry · 2001 · 90 citations

Engineering, Chemical Composition, Chemistry +16