M. G. Molinu

发表

Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil.

P. Serra, A. Dore, G. Bazzu, 2017, Journal of agricultural and food chemistry.

Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags

S. Dettori, M. Santona, S. Zara, 2021, Food Control.

The chemical composition of Italian virgin olive oils

N. Culeddu, Molinu Mg, S. Dettori, 2021 .

Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.

N. Culeddu, S. Dettori, M. Santona, 2019, Food chemistry.

Phenolic compounds content and antioxidant capacity in cardoon achenes from different head orders

G. A. Re, G. Piluzza, L. Sulas, 2019, Natural product research.

Sicilian myrtle diversity: evaluation of leaf total phenols content and antioxidant properties

A. Fadda, A. Barberis, S. Melito, 2017 .

Effect of superatmospheric oxygen storage on the content of phytonutrients in ‘Sanguinello Comune’ blood orange

G. D’hallewin, V. Rodov, S. D’aquino, 2016 .

Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status

N. Culeddu, S. Dettori, M. Santona, 2022, Natural product research.

Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil?

N. Culeddu, M. Tsimidou, S. Dettori, 2018, European Journal of Lipid Science and Technology.

Polyphenolic composition and antioxidant capacity of legume-based swards are affected by light intensity in a Mediterranean agroforestry system.

G. A. Re, F. Sanna, G. Piluzza, 2018, Journal of the science of food and agriculture.

Influence of pH and of several organic acids on the interaction between esculetine and iron(III)

V. Solinas, S. Deiana, M. G. Molinu, 2002 .

Subterranean Clover and Sulla as Valuable and Complementary Sources of Bioactive Compounds for Rainfed Mediterranean Farming Systems

G. A. Re, F. Sanna, G. Piluzza, 2023, Plants.

Bioactive Compounds from Leaves and Twigs of Guayule Grown in a Mediterranean Environment

G. A. Re, G. Piluzza, L. Sulas, 2020, Plants.

Morphological, chemical and genetic diversity of wild myrtle (Myrtus communis L.) populations in Sicily.

A. Fadda, S. Melito, F. Martinelli, 2016 .

Antimicrobial and Antibiofilm Activities of Pomegranate Peel Phenolic Compounds: Varietal Screening Through a Multivariate Approach

M. Santona, S. Zara, F. Fancello, 2023, Journal of Bioresources and Bioproducts.

Antioxidant Sources from Leaves of Russian Dandelion

G. A. Re, G. Piluzza, L. Sulas, 2019, Chemistry & biodiversity.

Antioxidant Contents in a Mediterranean Population of Plantago lanceolata L. Exploited for Quarry Reclamation Interventions

G. A. Re, F. Sanna, G. Piluzza, 2022, Plants.

Effect of acetic acid repeated treatments on post-harvest quality of "Taloppo" table grape.

G. D’hallewin, A. Dore, M. G. Molinu, 2012, Communications in agricultural and applied biological sciences.

Treatments with acetic acid followed by curing reduce postharvest decay on Citrus fruit.

G. D’hallewin, A. Petretto, A. Dore, 2009, Communications in agricultural and applied biological sciences.

Sodium bicarbonate induces crystalline wax generation, activates host-resistance, and increases imazalil level in rind wounds of oranges, improving the control of green mold during storage.

G. D’hallewin, A. Dore, M. G. Molinu, 2010, Journal of agricultural and food chemistry.

Use of High-Intensity Ultrasound to Increase the Efficiency of Imazalil in Postharvest Storage of Citrus Fruits

G. D’hallewin, A. Dore, M. G. Molinu, 2013, Food and Bioprocess Technology.

Combined effect of curing followed by acetic acid vapour treatments improves postharvest control of Penicillium digitatum on mandarins

G. D’hallewin, A. Dore, M. G. Molinu, 2009 .

Agronomic behaviour and postharvest response to cold storage of Malvasio mandarin fruits

A. Piga, S. D’aquino, M. G. Molinu, 1999 .

Treatments with gras compounds to keep fig fruit (Ficus carica L.) quality during cold storage.

G. D’hallewin, M. Tedde, A. Dore, 2005, Communications in agricultural and applied biological sciences.

Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears

M. Tedde, S. D’aquino, M. Schirra, 2010 .

Immersion of lemons into imazalil mixtures heated at 50 degrees C alters the cuticle and promotes permeation of imazalil into rind wounds.

G. D’hallewin, A. Dore, M. G. Molinu, 2009, Journal of agricultural and food chemistry.

MAINTAINING QUALITY ATTRIBUTES OF "CRAXIOU DE PORCU" FRESH FIG FRUIT IN SIMULATED MARKETING CONDITIONS BY MODIFIED ATMOSPHERE

A. Piga, S. D’aquino, M. G. Molinu, 1998 .

Effect of Sodium Bicarbonate Heated Solution on Postharvest Behavior , and Decay of Germoplasm prunes

G. D’hallewin, A. Dore, M. G. Molinu, 2011 .

Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical

A. Fadda, A. Barberis, D. Sanna, 2014 .

Oxidative stability of plant hydroalcoholic extracts assessed by EPR spin trapping under forced ageing conditions: A myrtle case study.

A. Fadda, D. Sanna, M. Mulas, 2019, Food chemistry.

Electron Paramagnetic Resonance Spin Trapping of Sunflower and Olive Oils Subjected to Thermal Treatment: Optimization of Experimental and Fitting Parameters

A. Fadda, D. Sanna, M. G. Molinu, 2021, ACS Food Science & Technology.

Sodium carbonate treatment induces scoparone accumulation, structural changes, and alkalinization in the albedo of wounded citrus fruits.

G. D’hallewin, A. Dore, M. G. Molinu, 2005, Journal of agricultural and food chemistry.

Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars

G. D’hallewin, F. Sanna, G. Piluzza, 2023, Molecules.

Comparison between Traditional and Novel NMR Methods for the Analysis of Sicilian Monovarietal Extra Virgin Olive Oils: Metabolic Profile Is Influenced by Micro-Pedoclimatic Zones

A. Rotondo, Giovanni Bartolomeo, G. L. La Torre, 2024, Molecules.