Gianfrancesco Montedoro

Author

Also Known As

GIANFRANCESCO MONTEDORO, GianFrancesco Montedoro, Gianfrancesco Montedoro, Gianfrancesco. Montedoro, Montedoro GianFrancesco

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

University of Perugia University of Ulster University of Basilicata University of Urbino

About

Gianfrancesco Montedoro is an author at University of Perugia specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	1.2K
2	Health Sciences	9	9	1.4K
3	Medicine	7	7	1.3K
4	Biochemistry	3	3	583
5	Natural Sciences	1	1	468

Gianfrancesco Montedoro

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry Semiquantitative EvaluationFood AnalysisAltmetric Attention ScoreVirgin Olive OilChemistry	1992	740
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreVirgin Olive OilOrganic Chemistry	1993	468
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	360
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, Journal of Agricultural and Food Chemistry	1998	220
Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino Maurizio Servili, Sonia Esposto, Enrico María Lodolini, Journal of Agricultural and Food Chemistry Plant PhysiologyPlant AnalysisEngineeringSelected VolatilesBotany	2007	192
High‐performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D‐ and 2D‐nuclear magnetic resonance characterization Maurizio Servili, Maura Baldioli, Roberto Selvaggini, Journal of the American Oil Chemists Society Food ChemistryPhenolic CompoundsPolyphenolicsFood Bioactive CompoundSolid Phase Extraction	1999	188
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli, Journal of Agricultural and Food Chemistry Food ChemistryEngineeringHydrolyzable FractionFood AnalysisChemical Composition	1992	187
Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages Caterina Manna, Patrizia Galletti, Valeria Cucciolla, The Journal of Nutritional Biochemistry MedicineLipid PeroxidationPhysiologyOlive Oil HydroxytyrosolToxicology	1999	181
Potential anti-cancer effects of virgin olive oil phenolson colorectal carcinogenesis modelsin vitro Chris I. R. Gill, Adele Boyd, Emily A. McDermott, International Journal of Cancer Potential Anti-cancer EffectsChemoprevention StrategyLipid PeroxidationPathologyTumor Biology	2005	150
Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process Maurizio Servili, Roberto Selvaggini, A. Taticchi, Journal of Agricultural and Food Chemistry	2003	149

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