Maura Baldioli

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

Agriculture, Biochemistry, Food Science +17

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Maura Baldioli, Maurizio Servili, Giuseppe Perretti et al. · Journal of the American Oil Chemists Society · 1996 · 520 citations

Agriculture, Biochemistry, Food Science +17

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1993 · 470 citations

Life Sciences, Biochemistry, Chemistry +7

Phenolic Compounds of Olive Fruit:  One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit

Maurizio Servili, Maura Baldioli, Roberto Selvaggini et al. · Journal of Agricultural and Food Chemistry · 1998 · 223 citations

Agriculture, Botany, Plant Sciences +17

Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 189 citations

Agriculture, Biochemistry, Food Science +12