All Stories

  1. In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

    Article • Food Chemistry, January 2019, Elsevier

    Lorenzo Cecchi, Paolo Paoli

  2. 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

    Article • Journal of the Science of Food and Agriculture, February 2018, Wiley

    Lorenzo Cecchi

  3. A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

    Article • Journal of Functional Foods, January 2018, Elsevier

    Lorenzo Cecchi

  4. Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study

    Article • Journal of the Science of Food and Agriculture, November 2017, Wiley

    Lorenzo Cecchi

  5. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

    Article • Journal of Food Engineering, August 2017, Elsevier

    Lorenzo Cecchi

  6. Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

    Article • Talanta, April 2017, Elsevier

    Lorenzo Cecchi

  7. New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

    Article • Food Chemistry, March 2017, Elsevier

    Lorenzo Cecchi

  8. Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

    Article • European Journal of Lipid Science and Technology, December 2016, Wiley

    Lorenzo Cecchi

  9. Shelf life and quality of olive oil filtered without vertical centrifugation

    Article • European Journal of Lipid Science and Technology, December 2015, Wiley

    Lorenzo Cecchi

  10. Direct quantitative indices for ripening of olive oil fruits to predict harvest time

    Article • European Journal of Lipid Science and Technology, November 2015, Wiley

    Lorenzo Cecchi

  11. Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

    Article • Journal of Agricultural and Food Chemistry, January 2015, American Chemical Society (ACS)

    Lorenzo Cecchi

  12. Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production

    Article • Food Research International, December 2013, Elsevier

    Lorenzo Cecchi

  13. Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS)

    Article • Journal of Mass Spectrometry, September 2012, Wiley

    Lorenzo Cecchi

  14. Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition

    Article • European Journal of Lipid Science and Technology, May 2012, Wiley

    Lorenzo Cecchi