Lorenzo Cerretani

Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Agricultural and Food Chemistry · 2005 · 282 citations

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri et al. · Food Chemistry · 2008 · 248 citations

Food Chemistry, Chemical Composition, Food Analysis +6

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 242 citations

Food Chemistry, Polyphenolics, Olive Ripening Degree +15

Analytical determination of polyphenols in olive oils

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Separation Science · 2005 · 203 citations

Food Chemistry, Phenolic Patterns, Polyphenolics +12

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Rubén M. Maggio, Teodoro S. Kaufman, Michele Del Carlo et al. · Food Chemistry · 2008 · 174 citations

Fatty Acid Composition, Food Authentication, Omega-3 Fatty Acid +7