Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil von Carrasco-Pancorbo, A, Cerretani, L, Bendini, A, Segura-Carretero, A, Del Carlo, M, Gallina-Toschi, T, Lercker, G, Compagnone, D, Fernández-Gutiérrez, A

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Effects of free fatty acids on oxidative stability of vegetable oil von Frega, N, Mozzon, M, Lercker, G

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STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW von BENDINI, A, CERRETANI, L, SALVADOR, M. D, FREGAPANE, G, LERCKER, G

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Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods von Lercker, G, Rodriguez-Estrada, M.T

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Pressurized solvent extraction of total lipids in poultry meat von Toschi, T.Gallina, Bendini, A, Ricci, A, Lercker, G

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Effect of different cooking methods on some lipid and protein components of hamburgers von Rodriguez-Estrada, M.T., Penazzi, G., Caboni, M.F., Bertacco, G., Lercker, G.

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An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins von Pelillo, M., Bonoli, M., Biguzzi, B., Bendini, A., Gallina Toschi, T., Lercker, G.

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Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 von Machorro‐Méndez, I.A., Hernández‐Mendoza, A., Cardenia, V., Rodriguez‐Estrada, M.T., Lercker, G., Spinelli, F., Cellini, A., García, H.S.

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In vivo assessment about the effects of a diet containing iodine-enriched foodstuffs. A pilot study in 30 volunteers von Frigeri, M., Lercker, G., Bonoli, M., Fiore, E., Tonacchera, M., Pinchera, A., Vitti, P., Grasso, L., Aghini-Lombardi, F.

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Effects of lipids on the quality of commercial frozen ready pasta meals von Kindt, M., Lercker, G., Mazzaracchio, P., Barbiroli, G.

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Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products von Lercker, G., Rodriguez-Estrada, M.T.

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Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid von Pelillo, M, Cuvelier, M.E, Biguzzi, B, Gallina Toschi, T, Berset, C, Lercker, G

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Milk and butter. From the Neolithic to the current nutritional aspects von Caramia, G, Losi, G, Frega, N, Lercker, G, Cocchi, M, Gori, A, Cerretani, L

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Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins von Pelillo, M., Biguzzi, B., Bendini, A., Gallina Toschi, T., Vanzini, M., Lercker, G.

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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry von Lerma-García, M. J, Herrero-Martínez, J. M, Simó-Alfonso, E. F, Lercker, G, Cerretani, L

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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil von Rotondi, Annalisa, Bendini, Alessandra, Cerretani, Lorenzo, Mari, Matteo, Lercker, Giovanni, Toschi, Tullia Gallina

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Phytosterol oxidation in oil-in-water emulsions and bulk oil von Cercaci, Luisito, Rodriguez-Estrada, Maria T., Lercker, Giovanni, Decker, Eric A.

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Fast separation and determination of carnosic acid and rosmarinic acid in different rosemary (Rosmarinus officinalis) extracts by capillary zone electrophoresis with ultra violet-d... von Bonoli, M., Pelillo, M., Lercker, G.

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Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques von Bonoli, Matteo, Bendini, Alessandra, Cerretani, Lorenzo, Lercker, Giovanni, Gallina Toschi, Tullia

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Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils von Carrasco-Pancorbo, Alegría, Cerretani, Lorenzo, Bendini, Alessandra, Segura-Carretero, Antonio, Lercker, Giovanni, Fernández-Gutiérrez, Alberto

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