Gian Francesco Montedoro

Author

Also Known As

G F Montedoro, G MONTEDORO, G Montedoro, G. F. Montedoro, G. Montedoro, G.F. Montedoro, Gian F. Montedoro, Gian Francesco Montedoro, GianFrancesco Montedoro, Gian Francesco Montedoro

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

University of Perugia University of Monastir University of Milan

About

Gian Francesco Montedoro is an author at University of Perugia specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	1.7K
2	Medicine	7	7	1.5K
3	Engineering	6	6	277
4	Biochemistry	5	5	820
5	Public Health	1	1	61

Gian Francesco Montedoro

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil Maurizio Servili, Roberto Selvaggini, Sonia Esposto, Journal of Chromatography A Food ChemistryAgricultural ChemistryPolyphenolicsFood Bioactive CompoundFood Analysis	2004	549
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil Maura Baldioli, Maurizio Servili, Giuseppe Perretti, Journal of the American Oil Chemists Society Food ChemistryPhenolic CompoundsFood Bioactive CompoundHealth SciencesBiochemistry	1996	520
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality Franca Angerosa, Maurizio Servili, Roberto Selvaggini, Journal of Chromatography A Food ChemistryChemical CompositionVolatile CompoundsVirgin Olive Oil	2004	393
Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil A. Petroni, M. Blasevich, Marco Salami, Thrombosis Research Food ChemistryThrombopoiesisPolyphenolicsBlood PlateletMedicine	1995	357
Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells Roberto Fabiani, Patrizia Rosignoli, Angelo De Bartolomeo, Journal of Nutrition BiochemistryMedicineLipid PeroxidationHl60 CellsPhytochemical	2008	222
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis Roberto Fabiani, Angelo De Bartolomeo, Patrizia Rosignoli, European Journal of Cancer Prevention Chemoprevention StrategyApoptosisCell DeathVirgin Olive OilCell Proliferation	2002	212
Virgin Olive Oil Phenols Inhibit Proliferation of Human Promyelocytic Leukemia Cells (HL60) by Inducing Apoptosis and Differentiation Roberto Fabiani, Angelo De Bartolomeo, Patrizia Rosignoli, Journal of Nutrition Chemoprevention StrategyMedicineApoptosisCell DeathPhytochemical	2006	150
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment Maurizio Servili, Sonia Esposto, Gianluca Veneziani, Food Chemistry Food ChemistryBioactive Phenol ContentEngineeringHealth SciencesEnvironmental Engineering	2010	105
The Use of<i>Lactobacillus pentosus</i>1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application Maurizio Servili, Luca Settanni, Gianluca Veneziani, Journal of Agricultural and Food Chemistry Debittering Process TimeFood FermentationHealth SciencesFood AnalysisBiotechnology	2006	101
Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia Samia Dabbou, Manel Issaoui, Maurizio Servili, European Journal of Lipid Science and Technology Food ChemistryAgricultural ChemistryFood Bioactive CompoundVolatile CompoundsBotany	2009	64

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