| The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils M Bellumori, L Cecchi, M Innocenti, ML Clodoveo, F Corbo, N Mulinacci Molecules 24 (11), 2179, 2019 | 90 | 2019 |
| Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile M Fortini, M Migliorini, C Cherubini, L Cecchi, L Calamai Talanta 165, 641-652, 2017 | 73 | 2017 |
| Virgin olive oil volatile compounds: Composition, sensory characteristics, analytical approaches, quality control, and authentication L Cecchi, M Migliorini, N Mulinacci Journal of agricultural and food chemistry 69 (7), 2013-2040, 2021 | 70 | 2021 |
| Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta D Balli, L Cecchi, M Innocenti, M Bellumori, N Mulinacci Food Chemistry 355, 129642, 2021 | 68 | 2021 |
| Sensory profiling and consumer acceptance of pasta, bread, and granola bar fortified with dried olive pomace (pâté): A byproduct from virgin olive oil production L Cecchi, N Schuster, D Flynn, R Bechtel, M Bellumori, M Innocenti, ... Journal of food science 84 (10), 2995-3008, 2019 | 53 | 2019 |
| Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production L Cecchi, M Migliorini, C Cherubini, M Giusti, B Zanoni, M Innocenti, ... Food research international 54 (2), 1876-1884, 2013 | 52 | 2013 |
| Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC … L Cecchi, F Ieri, P Vignolini, N Mulinacci, A Romani Molecules 25 (2), 408, 2020 | 50 | 2020 |
| 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 … L Cecchi, M Migliorini, E Giambanelli, A Rossetti, A Cane, N Mulinacci, ... Food Control 112, 107156, 2020 | 45 | 2020 |
| Headspace solid-phase microextraction–gas chromatography–mass spectrometry quantification of the volatile profile of more than 1200 virgin olive oils for supporting the panel … L Cecchi, M Migliorini, E Giambanelli, A Rossetti, A Cane, F Melani, ... Journal of agricultural and food chemistry 67 (32), 9112-9120, 2019 | 45 | 2019 |
| An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process L Cecchi, M Migliorini, B Zanoni, C Breschi, N Mulinacci Journal of the Science of Food and Agriculture 98 (10), 3636-3643, 2018 | 45 | 2018 |
| A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts L Cecchi, M Bellumori, C Cipriani, A Mocali, M Innocenti, N Mulinacci, ... Journal of functional foods 40, 751-759, 2018 | 45 | 2018 |
| Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides D Balli, L Cecchi, M Khatib, M Bellumori, F Cairone, S Carradori, G Zengin, ... Antioxidants 9 (3), 238, 2020 | 44 | 2020 |
| Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts S Trapani, C Breschi, L Cecchi, L Guerrini, N Mulinacci, A Parenti, ... Journal of Food Engineering 207, 24-34, 2017 | 40 | 2017 |
| New volatile molecular markers of rancidity in virgin olive oils under nonaccelerated oxidative storage conditions L Cecchi, M Migliorini, E Giambanelli, A Rossetti, A Cane, N Mulinacci Journal of agricultural and food chemistry 67 (47), 13150-13163, 2019 | 38 | 2019 |
| In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties L Cecchi, M Innocenti, S Urciuoli, M Arlorio, P Paoli, N Mulinacci Food chemistry 271, 380-387, 2019 | 38 | 2019 |
| Shelf life and quality of olive oil filtered without vertical centrifugation M Fortini, M Migliorini, C Cherubini, L Cecchi, L Guerrini, P Masella, ... European Journal of Lipid Science and Technology 118 (8), 1213-1222, 2016 | 38 | 2016 |
| Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet D Balli, M Bellumori, S Orlandini, L Cecchi, E Mani, G Pieraccini, ... Food chemistry 303, 125393, 2020 | 35 | 2020 |
| Extra virgin olive oil phenol extracts exert hypocholesterolemic effects through the modulation of the LDLR pathway: In vitro and cellular mechanism of action elucidation C Lammi, M Bellumori, L Cecchi, M Bartolomei, C Bollati, ML Clodoveo, ... Nutrients 12 (6), 1723, 2020 | 34 | 2020 |
| Direct quantitative indices for ripening of olive oil fruits to predict harvest time S Trapani, M Migliorini, C Cherubini, L Cecchi, V Canuti, G Fia, B Zanoni European Journal of Lipid Science and Technology 118 (8), 1202-1212, 2016 | 34 | 2016 |
| GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species … F Ieri, L Cecchi, E Giannini, C Clemente, A Romani Molecules 24 (2), 226, 2019 | 33 | 2019 |
