Publicaciones en las que colabora con ELISA GIAMBANELLI (12)

2021

  1. Chlorella as a valuable ingredient for functional foods

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324

  2. Evaluation of cysteine sulfoxides and volatile compounds in local garlic (Allium sativum L.) and elephant garlic (Allium ampeloprasum L.) populations from northern and central Italy

    Acta Horticulturae, Vol. 1326, pp. 51-58

  3. Quantification of volatile compounds in “aromatic” and “non-aromatic” strawberry genotypes by means of solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS)

    Acta Horticulturae

  4. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 17, pp. 5155-5166

2020

  1. Application of different analytical methods for the determination of phenolics and antioxidant activity in hawthorn (Crataegus spp.) bud and sprout herbal extracts

    Journal of Applied Botany and Food Quality, Vol. 93, pp. 1-10

  2. Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples

    Food Control, Vol. 112

  3. Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)

    Food Chemistry, Vol. 312

  4. New advances in the determination of free and bound phenolic compounds of banana passion fruit pulp (Passiflora tripartita, var. mollissima (kunth) l.h. bailey) and their in vitro antioxidant and hypoglycemic capacities

    Antioxidants, Vol. 9, Núm. 7, pp. 1-17

  5. The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur

    Journal of Cereal Science, Vol. 91

2019

  1. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 32, pp. 9112-9120

  2. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 47, pp. 13150-13163

2011

  1. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 21, pp. 11491-11500