Lorenzo Cecchi

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Maria Bellumori, Lorenzo Cecchi, Marzia Innocenti et al. · Molecules · 2019 · 98 citations · Full text

Food Chemistry, Polyphenolics, Health Claims +14

Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

Diletta Balli, Lorenzo Cecchi, Marzia Innocenti et al. · Food Chemistry · 2021 · 86 citations

Food Chemistry, Nutrition, Grape Pomace +9

Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

Martina Fortini, Marzia Migliorini, Chiara Cherubini et al. · Talanta · 2016 · 67 citations

Food Chemistry, Flavoromics, Gas Chromatography +7

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD

Lorenzo Cecchi, Francesca Ieri, Pamela Vignolini et al. · Molecules · 2020 · 60 citations · Full text

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

Lorenzo Cecchi, Noah Schuster, Dan Flynn et al. · Journal of Food Science · 2019 · 54 citations