E. Giambanelli

发表

Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts.

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2017, Journal of the science of food and agriculture.

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

Antonio Segura-Carretero, Lorenzo Cerretani, Rosa Quirantes-Piné, 2011, Journal of agricultural and food chemistry.

Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap-MS.

E. Giambanelli, R. Romero-González, A. Garrido Frenich, 2018, Journal of the science of food and agriculture.

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

L. Cecchi, E. Giambanelli, N. Mulinacci, 2020, Food Control.

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls.

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2013, Journal of the science of food and agriculture.

Comparison of Two Extraction Techniques (SDE vs. SPME) for the Determination of Garlic and Elephant Garlic Volatile Compounds

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2022, Food Analytical Methods.

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).

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2019, Food chemistry.

Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

L. Cecchi, B. Zanoni, E. Giambanelli, 2021, Journal of the science of food and agriculture.

Assessing the effect of traditional hulled wheat processing on bioactive compounds retention

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2016 .

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

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2020 .

HS-SPME-GC-MS Quantification of Volatile Profile of more than 1200 Virgin Olive Oils for Supporting Panel Test in their Classification: Comparison of Different Chemometric Approaches.

L. Cecchi, E. Giambanelli, N. Mulinacci, 2019, Journal of agricultural and food chemistry.

A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia.

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2013, Journal of the science of food and agriculture.

Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin

F. Ferioli, E. Giambanelli, F. D'Antuono, 2018, Journal of Food Composition and Analysis.

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

L. Cecchi, B. Zanoni, E. Giambanelli, 2021, Journal of agricultural and food chemistry.

New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions.

Marzia Migliorini, Lorenzo Cecchi, Nadia Mulinacci, 2019, Journal of Agricultural and Food Chemistry.

Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics

L. Cecchi, B. Zanoni, E. Giambanelli, 2022, Food Control.

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

A. Gómez-Caravaca, E. Giambanelli, V. Verardo, 2020, Antioxidants.

Sesquiterpene lactones and inositol 4-hydroxyphenylacetic acid derivatives in wild edible leafy vegetables from Central Italy

A. G. Frenich, F. Ferioli, E. Giambanelli, 2018, Journal of Food Composition and Analysis.

The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods.

E. Giambanelli, L. F. D’Antuono, T. Oliviero, 2016, Journal of the science of food and agriculture.

An on-site comparative study of yield factors during glume removal, a primary step in the traditional processing of hulled wheats.

E. Giambanelli, L. F. D’Antuono, O. Hayran, 2013, Journal of the science of food and agriculture.

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

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2020 .

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

A. Bendini, E. Giambanelli, L. Cerretani, 2012 .

Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing

F. Ferioli, E. Giambanelli, L. F. D’Antuono, 2018 .