Filippo M. Pirisi

Phenolic Compounds in Virgin Olive Oil. 2. Reappraisal of the Extraction, HPLC Separation, and Quantification Procedures

Filippo M. Pirisi, Paolo Cabras, Clara Falqui Cao et al. · Journal of Agricultural and Food Chemistry · 2000 · 224 citations

Food Chemistry, Phenolic Compounds, Quantification Procedures +13

Chemical composition and antioxidant activities of Myrtus communis L. berries extracts

Carlo Ignazio Giovanni Tuberoso, Antonella Rosa, Ersilia Bifulco et al. · Food Chemistry · 2010 · 149 citations

Food Chemistry, Allergy, Chemical Composition +3

Antioxidant capacity and vasodilatory properties of Mediterranean food: The case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey

Carlo Ignazio Giovanni Tuberoso, Mladen Boban, Ersilia Bifulco et al. · Food Chemistry · 2012 · 129 citations

Food Chemistry, Nutrition, Food Bioactive Compound +9

A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

Paola Scano, Antonio Murgia, Filippo M. Pirisi et al. · Journal of Dairy Science · 2014 · 123 citations · Full text

Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils:  Importance of α-Tocopherol Concentration

Monica Deiana, Antonella Rosa, Clara Falqui Cao et al. · Journal of Agricultural and Food Chemistry · 2002 · 115 citations