Claudio Gardana

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana et al. · Journal of Agricultural and Food Chemistry · 2010 · 289 citations

Food Chemistry, Nutrition, Fresh Brassica Vegetables +15

Analytical methods for quality control of propolis

P. G. Pietta, Claudio Gardana, A.M. Pietta · Fitoterapia · 2002 · 246 citations

Food Analysis, Quality Control, Biotechnology

Analysis of the polyphenolic fraction of propolis from different sources by liquid chromatography–tandem mass spectrometry

Claudio Gardana, Martina Scaglianti, Piergiorgio Pietta et al. · Journal of Pharmaceutical and Biomedical Analysis · 2007 · 244 citations

Food Chemistry, Polyphenolics, Medicine +9

Metabolism of Stevioside and Rebaudioside A from <i>Stevia rebaudiana</i> Extracts by Human Microflora

Claudio Gardana, Paolo Simonetti, Enrica Canzi et al. · Journal of Agricultural and Food Chemistry · 2003 · 221 citations

Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry

Claudio Gardana, Martina Scaglianti, Paolo Simonetti · Journal of Chromatography A · 2010 · 210 citations

Food Chemistry, Stevia Rebaudiana Leaves, Biochemistry +7