Lorenzo Cerretani

发表

Selection of extra virgin olive oils for an international award : sensory analysis and spectroscopic control

N. Sinelli, Lorenzo Cerretani, Ernestina Casiraghi, 2009 .

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.

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.

Lorenzo Cerretani, Rubén M. Maggio, A. Gómez-Caravaca, 2016, Analytica chimica acta.

Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

Lorenzo Cerretani, María Jesús Lerma-García, Ernesto F. Simó-Alfonso, 2009 .

Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

Alessandro Gori, Lorenzo Cerretani, Marco Nocetti, 2012 .

Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) coupled procedure application for the evaluation of fly attack on olive oil quality

Vito Verardo, Ana María Gómez-Caravaca, Lorenzo Cerretani, 2013 .

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Lorenzo Cerretani, Angelo Cichelli, Dario Compagnone, 2009 .

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009 .

Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra‐virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties

Ana María Gómez-Caravaca, Antonio Segura-Carretero, Lorenzo Cerretani, 2009 .

Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Antonio Segura-Carretero, Jesús Lozano-Sánchez, Lorenzo Cerretani, 2010 .

Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2011 .

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

Lorenzo Cerretani, Alessandra Bendini, Maria Fiorenza Caboni, 2007 .

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

Elena Vittadini, Maria Teresa Rodriguez-Estrada, Lorenzo Cerretani, 2008, Food chemistry.

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009, Journal of agricultural and food chemistry.

Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.

Antonio Segura-Carretero, Jesús Lozano-Sánchez, Lorenzo Cerretani, 2010, Journal of agricultural and food chemistry.

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Antonio Segura-Carretero, Lorenzo Cerretani, Alessandra Bendini, 2007, Molecules.

Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil

Lorenzo Cerretani, Tullia Gallina Toschi, Emma Chiavaro, 2011 .

STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW

Lorenzo Cerretani, Alessandra Bendini, G. Fregapane, 2009 .

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

Lorenzo Cerretani, Angelo Cichelli, Tullia Gallina Toschi, 2010 .

Application of a spectroscopic method to estimate the olive oil oxidative status.

Lorenzo Cerretani, Alessandra Bendini, Syed Tufail Hussain Sherazi, 2010 .

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Lorenzo Cerretani, María Jesús Lerma-García, Chiara Cevoli, 2010 .

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Lorenzo Cerretani, Tullia Gallina Toschi, Alessandra Bendini, 2006 .

A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Ana María Gómez-Caravaca, Lorenzo Cerretani, Tullia Gallina Toschi, 2011 .

In‐process monitoring in industrial olive mill by means of FT‐NIR

Lorenzo Cerretani, Tullia Gallina Toschi, Alessandra Bendini, 2007 .

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2010 .

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

Lorenzo Cerretani, Ernestina Casiraghi, Alessandra Bendini, 2010 .

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.

Lorenzo Cerretani, Alessandra Bendini, A. Bendini, 2008, Food chemistry.