Gianfrancesco Montedoro

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 · 740 citations

Semiquantitative Evaluation, Food Analysis, Altmetric Attention Score +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 · 468 citations

Engineering, Food Analysis, Altmetric Attention Score +16

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 360 citations

Food Chemistry, Chemical Composition, Volatile Compounds +1

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 · 220 citations

Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

Maurizio Servili, Sonia Esposto, Enrico María Lodolini et al. · Journal of Agricultural and Food Chemistry · 2007 · 192 citations

Plant Physiology, Plant Analysis, Engineering +16